Bakery Style Chocolate Chip Muffins

 

three choc chip muffins

The infamous Lucy Jane woke up this morning and wanted chocolate chip muffins. As a mother who never lets her children down (oh how I wish that were true), I indulged. We actually made them together and it was fun to be in the kitchen with my daughter making breakfast (or dessert, depending on your perspective). We decided to double the recipe so that we could freeze a dozen and use them for snacks in their lunches for the upcoming week.

 

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The secret to these moist, tasty muffins is the buttermilk! You can use whole or regular milk, but these babies texture and taste are best when the buttermilk is used. And since we all are chocolate lovers in this house, I don’t skimp and use the mini chocolate chips. But if you are not into eating dessert first thing in the morning, the mini chips may be a good idea for you. 🙂

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Bakery Style Chocolate Chip Muffins

Preheat oven to 425 degrees

  • 2 1/2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tablespoon vanilla
  • half a bag of semi sweet chocolate chips

In a large bowl, whisk together flour, baking powder, baking soda, salt and chocolate chips. Set aside. In a medium bowl, mix together melted butter, sugar, eggs, buttermilk and vanilla. Mix the dry ingredients into the wet ingredients and gently fold together until combined. Scoop batter into a 12 cup muffin tin. Fill the cups close to the top. Bake the muffins at 425 for 5 minutes, then turn the heat down to 375 and bake for another 13-15 minutes.

Yields 1 dozen

 

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Lemon Muffins

My house smells so good! Lemon muffins have to be one of my favorite things to take out of the oven and then to eat! I have tried and experimented with several lemon muffin recipes. Some are too tart, too sweet, to dry. This recipe puts all others to shame. The secret sauce “topping” gives it that extra tang that I think several lemon muffin recipes are lacking. If you are feeling saucy, add some blueberries or cranberries. I just prefer the plain old lemon today. Yum!

Lemon Muffins

  • 1 3/4 cups all-purpose flour
  •  3/4 cup sugar
  •  1 tablespoon lemon zest
  •   1 teaspoon baking powder
  •   1 teaspoon baking soda
  •   1/4 teaspoon salt
  •   1 egg
  •   1 cup lemon yogurt
  •   6 tablespoons butter or margarine, melted
  •    1 tablespoon lemon juice

Topping

  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon lemon zest

Preheat oven to 400 degrees.

In a large bowl, combine the first six ingredients. In another bowl, using a wire whisk, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients until just moistened. Fill greased muffin cups two-thirds full. Bake for for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes. Leave muffins in pan. Using a toothpick, poke 6 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Yields 12 muffins

Blueberry Muffins

Do you ever go to the grocery store looking purely disgusting and then you run into someone you know, and they, of course look fabulous? You are embarrassed and trying to end the conversation quickly. You want out of the store before the person notices that your hair really hasn’t been washed for 4 days instead of the 2 you sheepishly admitted to. I went to the store the other night to get blueberries and I am happy to report that I was the one looking fabulous! That’s right, we had just had our family pictures taken and I was dressed for the occasion, makeup on, hair done, and I didn’t see a soul I knew! Isn’t that the way it always works? I had been craving these muffins for a while now and knew that I needed to make them this weekend. They were our Sunday morning breakfast. The hubs had 3! They are moist, tasty, and the streusel on top makes them seem so fancy! Oh, because they are! We all need a go-to delicious blueberry muffin recipe, right? Here ya go…you’re welcome!

Blueberry Muffins

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoon lemon zest
  • 1 egg
  • 3/4 cup buttermilk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cup fresh blueberries

Streusel:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

In a large mixing bowl combine flour, baking powder, salt, sugar and lemon zest. Make a well in the center. In a small mixing bowl whisk together egg, buttermilk, oil and vanilla. Pour in the middle of the well in the flour mixture. Stir until just combined. Gently fold in blueberries to batter. Either spray your muffin tin with vegetable spray or use cupcake liners and fill muffin tins 2/3 full.

For the streusel: Combine sugar, flour, and cinnamon. Then cut in butter with a pastry cutter or fork. Mixture should be crumbly. Sprinkle over the batter on top of each muffin tin. Bake for 18 minutes, or until a toothpick inserted into muffin, comes out clean. (Makes 12 muffins)

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