Bakery Style Chocolate Chip Muffins

Name: Bakery Style Chocolate Chip Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 stick salted butter; 1/2 cup real maple syrup; 1 cup plain greek yogurt or sour cream; 2 eggs; 1 tablespoon vanilla extract; 2 cups whole wheat pastry flour ((or all-purpose flour)); 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups semi-sweet chocolate chips; 1 tablespoon granulated sugar; 2 teaspoons flaky sea salt; 1/2 teaspoon ground vanilla bean powder

So much simpler than you’d think...just one bowl. Wonderful to enjoy anytime and better than the bakery!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

12 servings

1 stick salted butter
1/2 cup real maple syrup
1 cup plain greek yogurt or sour cream
2 eggs
1 tablespoon vanilla extract
2 cups whole wheat pastry flour ((or all-purpose flour))
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups semi-sweet chocolate chips
1 tablespoon granulated sugar
2 teaspoons flaky sea salt
1/2 teaspoon ground vanilla bean powder

Steps

1. Preheat the oven to 425 degrees F. Line 11-12 muffin tins with paper liners.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the butter, add the maple syrup, Greek yogurt, eggs, and vanilla until smooth. Add the flour, baking powder, and kosher salt, mix until just combined. Fold in the chocolate chips. 4. Divide the batter among the prepared muffin tins, filling all the way to the top. In a bowl, mix the sugar, sea salt and vanilla powder with your finger tips for 1 minute. Sprinkle over each muffin. Place in the oven, then turn the oven down to 350. Bake for 20-22 minutes, until just set. Enjoy, enjoy!