Addie asked me to bake her favorite blueberry lemon muffins, but I told her that I'd try to find another recipe to make instead. Chocolate chips are one of her favorite ingredients, so I set out to make a chocolate chip muffin for us. Many of the recipes I found called for unhealthy ingredients, so I skipped over those. Then I found these, which seemed a bit lighter than most of the other recipes I found online.
The chocolate chip muffins were wonderful. They were dense, slightly sweet, and full of chocolate chips. Almost like a chocolate chip cake in muffin form. I gave some to my best friend and ended up baking a second batch just for us. Yes, that is 2 dozen muffins in 2 days. Addie ate these like a champ and probably ended up with just as much chocolate on her face than in her stomach. I didn't add any extra chocolate chips on the tops of the second batch of muffins, and she called me out on it. "Mommy, why aren't there chips on top?" Oooh, busted.
Bakery-style chocolate chip muffins
- 1 and 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 2/3 cup (135 grams or 4.8 ounces) granulated sugar
- 1/4 teaspoon salt
- 1 large egg, slightly beaten
- 1 cup milk
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks, plus extra for decoration
- Raw or turbinado sugar, optional
Preheat your oven to 425 degrees F.
Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
In a medium sized bowl, mix together the egg, milk, applesauce and vanilla.
Pour the egg mixture into the bowl with the dry ingredients and mix until just combined. You should have a few streaks of flour in the bowl. Gently toss in the chocolate chips. Do not over mix your batter.
Evenly distribute the batter into your muffin tin. The batter should come almost all the way to the top. If desired, you can add extra chocolate chips or raw/turbinado sugar to the tops for prettier muffin.
Bake in your preheated oven for 3 minutes. Then turn the oven down to 375 degrees F and bake for another 12-17 minutes or until a toothpick inserted in the center comes out clean. (I baked mine for 20.)
Muffins should be stored in an airtight container and stored at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: 12 muffins
Source: Ever so slightly adapted from Pretty. Simple. Sweet.