Bakery Style Chocolate Chip Muffins

Easy to make bakery style muffins that are full of chocolate chips and crowned with an amazing muffin top, these muffins are soft and full of flavor!

You may have been wondering where the post about the vacation Efrain and I went on is- don’t worry, it is in the works, it has just been delayed a bit. This weekend we will have it up for sure :) About why it has been delayed? Well, that is a whole other story. One word: jellyfish. Long story short, Efrain and I went into the ocean to swim 3 days/times. I got stung 6 times. I know what you are probably thinking (and what I was asked by several people)- why keep going back into the water??? Well, the first 3 stings were not too bad; it was pain that I got over quickly. The last time we went into the water, I was stung 3 times and it was horrible. At home, the stings did not seem to get better and after being at work and on my feet for 7 hours on Monday, it only got worse. To keep it simple, I wound up going to the emergency room and was given antibiotics and told to be on bed rest for at least 3 days.

Today marks day 4 of having my feet elevated above my heart. FYI, not an easy position to be in when trying to use a computer, especially since the majority of this time I have been on my back (computer on stomach while laying down=not fun). The antibiotics have truthfully been kicking my butt this week, and I am grateful to my mom for helping taking such great care of me and making sure I do what I am supposed to do to help me get better. So now that I am finally feeling not as exhausted and lightheaded, I can move onto the more important things in life, like these Chocolate Chip Muffins and using the computer! Really though, I did miss being able to check my favorite foodie blogs for almost 2 weeks- it has meant I can binge on them now though, so that is a plus! :)

These Chocolate Chip Muffins are the simplicity life needs right now. What with school starting up in 5 days (um, what?) and the stresses of moving back in, finishing summer work to prepare for classes, and now the jellyfish stings, having one of these muffins is a perfect way to start the morning. I actually made these several weeks ago, and have been enjoying them one at a time, taking them out of the freezer as needed. One day of work (if you can call less than 1 1/2 hours that) = weeks of happiness.

For anyone preparing to start something new this September, or who wants an easy breakfast for kids going back to school, you need to try these!

Directions:
Preheat the oven to 425 degrees F. Line one dozen plus 2 (14 total) muffin tins with baking cups.

In a medium bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon and nutmeg.

In a large bowl, beat together the eggs, vanilla, butter, oil and milk until well combined. Pour half of the dry ingredient mixture into the wet ingredients and mix them together quickly until just blended. Pour in the rest of the dry ingredients and mix until there are only a few flour streaks left. You do not want the batter to be completely mixed yet.

Add in the chocolate chips and chunks, and stir to combine them into the batter. Once everything has been mixed, divide the batter into the muffin tins evenly. It should come up to the top of the tin; this will help it get its tall muffin top. If you are putting sugar on, sprinkle it on the tops at this point.

Bake the muffins at 425 degrees F for 5 minutes, then reduce the temperature to 375 degrees F and continue to bake for 15 more minutes. A toothpick inserted into a muffin should come out clean; if not, bake for 1-3 more minutes, checking every minute.

Let cool in muffin tins for 8-12 minutes, then remove from tins and let cool on a wire rack.

*This recipe is a Rooks to Cooks original. The photographs are copyright Rooks to Cooks and may not be used without permission.

Chocolate Chip Muffins

Ingredients:

3 cups all-purpose flour

1 ¼ cups granulated sugar

3 teaspoons baking powder

¾ teaspoon salt

¾ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg (optional)

2 large eggs

2 teaspoons vanilla extract