Bakery-Style Buttermilk Chocolate Chip Muffins
These Bakery-style Buttermilk Chocolate Chip Muffins are incredible. Honestly, I feel a little guilty calling them muffins because they are so decadent they are almost more like a cupcake, but that doesn't stop me from making them and enjoying them on occasion.
If you want a chocolate chip muffin that is a little more, well, muffiny, then check out my other recipe for chocolate chip muffins here. They are delicious as well.
But if you are looking for a crispy on the outside, fluffy, soft, and tender on the inside, and completely over-the-top sweet and delicious bakery-style muffin, then you definitely want to try these!
The batter comes together quickly and follows the normal conventions for making muffins. If I could give you just a couple of tips, they would be these...
Mix the chocolate chips in with the dry ingredients before adding the wet ingredients. This will ensure that the chocolate chips stay suspended throughout the batter, instead of possibly sinking to the bottom of the muffin.
And then fill those muffin cups past the top of the pan. Believe me these muffins are so much better when the muffins have a nice big crunchy top. Once you have filled up the muffin cups , give them a nice sprinkling of sugar. If you have some coarse sugar - all the better. I usually don't have coarse sugar on hand, but my regular organic sugar that I use is a little coarser than conventional granulated sugar, so I just use that, and have always been happy with the results.
I mean, come on! Yum!
This recipe is for standard muffins, and I usually get about 14 out of each batch. Yes, a bit of an awkward number for a muffin recipe, but I don't mind. I just pull out another pan, fill those two extra muffin cups and enjoy having a couple of bonus treats.
In addition, this recipe calls for buttermilk. I imagine you could use another milk in its place, but I have never tried it. I will say that I often use the whey off my homemade yogurt in place of the buttermilk and the results are just as good.
These muffins are delicious warm or at room temperature, but I like them best warm. And, I may or may not have been guilty of adding a little pat of butter to a warm muffin a time or two.
As far as storage, I am sure these would store well in an airtight container for a day or two and I imagine they would freeze well. I would think they would lose their crunchy outside, but they would still be good. Sadly, I cannot tell you any of this with certainty, because these muffins have never made it more than a day at our house. My family eats them up pretty fast.
So, have I convinced you to try these yet? If so, here is the recipe for my delicious Bakery Style Buttermilk Chocolate Chip Muffins.
