Yields : 12
2 & ½ cups (308g) all-purpose flour
1 tbsp (13g) baking powder
1 tsp (5g) baking soda
½ tsp (2.5g) salt
½ cup (114g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
2 large eggs
1 cup (250ml) buttermilk (see notes for substitutions*)
1 tbsp (15ml) vanilla extract
1 & ½ cups (275g) semi-sweet chocolate chips
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- Visit BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE @ www.littlesweetbaker.com for full instructions.