You will be sure to fall in love with this simple muffin recipe. Feel free to substitute the chocolate chips with blueberries , raisins or any other favorite additive. The key to creating perfect bakery style muffins with high , crunchy muffin tops is by baking the muffins at 425°F for the first 5 minutes before lowering the temperature. The initial high blast of heat will ensure a quick rise from the muffin tops; creating a tall crisp crust. The pictures above are from a batch of mini muffins that I made. This size is a great option for toddlers, like my son, who want a semi-sweet snack.
SERVING: 12 Muffins or 40 Mini Muffins PREP TIME: 10 MIN
COOK TIME: 19 MINUTES
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1 1/3 cup buttermilk
1 cup sugar
1/3 cup vegetable oil
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 ½ semi-sweet chocolate chips
coarse sugar for sprinkling
A first generation Italian Canadian with a love for food and the Italian Lifestyle.