{"id":118400,"date":"2025-03-07T19:12:35","date_gmt":"2025-03-07T19:12:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/bakery-style-chocolate-chip-muffins\/"},"modified":"2025-03-07T19:12:35","modified_gmt":"2025-03-07T19:12:35","slug":"bakery-style-chocolate-chip-muffins","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=118400","title":{"rendered":"Bakery-Style Chocolate Chip Muffins"},"content":{"rendered":"


\n<\/p>\n

\n

These super easy, bakery-style chocolate chip muffins come together really quickly using everyday ingredients. They\u2019re tall, fluffy muffins packed with decadent chocolate chips! Soyfree Nutfree recipe Option for gluten-free <\/p>\n

\"chocolate\"chocolate<\/figure>\n

Chocolate chip muffins are so delicious and simple to make! You just combine the wet ingredients, mix up the dry ingredients, and then combine them. Add in plenty of chocolate chips, scoop into muffin liners, top with even MORE chocolate chips, and then bake them up.<\/p>\n

\"chocolate\"chocolate<\/figure>\n

This is a vegan recipe, so it doesn\u2019t use milk or eggs. Instead, non-dairy milk adds moisture and texture to these amazing muffins.<\/p>\n

They always come out super fluffy, super tall and moist, and perfect for snacking or even as dessert topped with some chocolate frosting<\/a>. I love having them around for a quick breakfast or snack when I\u2019m craving chocolate, which is all the time!<\/p>\n

\"chocolate\"chocolate<\/figure>\n

Why You\u2019ll Love Chocolate Chip Muffins<\/h2>\n
    \n
  • bakery-style coccolate chip muffins at home!<\/li>\n
  • tall, moist, fluffy muffins<\/li>\n
  • PACKED with chocolate chips both in the muffins and sprinkled on top<\/li>\n
  • vegan muffins are soy-free and nut-free with easy gluten-free option<\/li>\n<\/ul>\n
    \"chocolate\"chocolate<\/figure>\n

    <\/p>\n

    \n
    \n
    \n\t <\/p>\n

    \n
    \n
      \n
    • \n

      Preheat the oven to 400\u00b0 F (205\u00b0 C).<\/p>\n<\/li>\n

    • \n

      In a medium bowl, add all of the dry ingredients <\/strong>and mix really well.<\/span><\/p>\n<\/li>\n

    • \n

      In a large bowl, add all the wet ingredients <\/strong>and then mix really well until the sugar dissolves completely.<\/span><\/p>\n<\/li>\n

    • \n

      Pour the wet ingredients into the dry ingredients, and mix to make a slightly stiff batter. If the batter is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Do not over-mix this batter.<\/span><\/p>\n<\/li>\n

    • \n

      Fold in 1\/2 cup of the chocolate chips, then if you like more chocolate chips in the batter, fold in extra 1 to 2 tablespoons of chocolate chips. Use a spatula or a cookie scoop to scoop the batter into a lined muffin pan, filling it up to about 3\/4 of the of the way. Top each muffin generously with the remaining chocolate chips. <\/span><\/p>\n<\/li>\n

    • \n

      Bake for 12 minutes.<\/strong> Reduce the heat of the oven to 375\u00b0 F (190\u00b0 C), and bake for 5 more minutes. <\/strong>Then, check if the muffins are done by inserting a toothpick in the middle. If they are done, remove from the oven, otherwise let them bake for another 2 to 3 minutes.<\/span><\/p>\n<\/li>\n

    • \n

      Remove the muffin pan from the oven, and let them sit for 2 minutes. Then remove the muffins from the muffin pan. Don\u2019t let them sit in the pan for too long as they will get wet at the bottom because of the moisture.<\/span><\/p>\n<\/li>\n

    • \n

      Let the chocolate chip muffins cool for another 10 minutes, then peel off the liners and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n