Bakery Style Chocolate Chip Muffins
Make a double batch of these soft, bakery style chocolate chip muffins and have breakfast for the week. They’re delicious as an afternoon snack, too!
Servings: 12 muffins
Ingredients
Muffins:
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1½ cup chocolate chips
Crumb Topping
- ½ cup powdered sugar
- ½ cup flour
- 4 tablespoons butter melted
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400 and prep a 12-count muffin pan by generously greasing the cups with nonstick cooking spray or filling them with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder and salt.
- Stir in egg, milk, vanilla extract and oil until combined.
- Fold in chocolate chips.
- Evenly distribute muffin batter among the muffins cups in the prepared pan. An ice cream scoop can be helpful for portioning.
- In a small bowl, combine the crumb topping ingredients together. Crumble with your fingers.
- Top muffins with the crumb mixture.
- Bake 15-18 minutes or until a toothpick inserted into the center of the middle muffin comes out clean.
- Cool completely in the muffin pans sitting on a wire rack.
Notes
These muffins are amazing fresh, but you can easily freeze them. I recommend a light toast in the toaster oven if serving the next day or later on.
Nutrition
Calories: 354kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 57mg | Fiber: 1g | Sugar: 31g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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