Bakery-style Chocolate Chunk Muffins are always a good idea. These muffins are seriously big and indulgent. The crumb is extremely tender, and there is melty chocolate quite literally in every bite. They’re the kind you would find behind the glass at your local bakery, and now you can find them in your very own kitchen! 

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How to make Chocolate Chunk Muffins:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
¾ teaspoon cinnamon (optional)
½ cup unsalted butter, room temperature
1 ¼ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
1 ¼ cup semi-sweet chocolate chunks

To start off, you’ll get your oven preheating to 425℉ and line a greased, jumbo muffin tin with muffin liners.

Next up, combine flour, baking powder, baking soda, sea salt, and cinnamon in a medium mixing bowl. 

Cream the butter and sugar together until light and fluffy. This will probably take about 3 minutes. Once that is done, add in the eggs, one at a time, giving the mixture another good mix after each addition. Lastly, add in the vanilla extract and stir once more.

Now you can add the dry ingredients to the wet ingredients, alternating with the buttermilk, in 3 separate additions, and mix on low with a hand mixer throughout the whole process.

Now for the best part! Add the chocolate chunks and gently fold them to distribute throughout the batter.

Divide the batter between the muffin liners, filling each one all the way up. Transfer them to the oven and bake for 5 minutes before reducing the temperature to 350℉ and allowing them to bake for 30 minutes more. 

Once your Chocolate Chunk Muffins are golden brown, remove them from the oven and allow them to cool for about 10 minutes before serving. Enjoy!

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You can print out the recipe here:
https://www.theanthonykitchen.com/bak...