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Bakery-Style Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 656 reviews

These bakery-style chocolate chip muffins combine a tender crumb with melty chocolate chips for a delightful homemade treat. With a crispy top sprinkled with extra chocolate chips and sparkling sugar, these muffins are perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 & ½ cups (315g) all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 & ½ cups (265g) semi-sweet chocolate chips

Wet Ingredients

  • ½ cup (114g) unsalted butter, melted and cooled for 5 minutes
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 Tbsp pure vanilla extract

Toppings

  • More chocolate chips
  • Sparkling or coarse sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F. Lightly spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners. If using paper liners, grease the rims to prevent sticking of muffin tops.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Toss in the semi-sweet chocolate chips to evenly distribute them and set aside.
  3. Combine Butter and Sugar: In a medium bowl, whisk melted (and cooled) butter with granulated sugar until smooth and fully combined.
  4. Add Eggs, Buttermilk, and Vanilla: To the butter-sugar mixture, whisk in the eggs one at a time until incorporated. Then whisk in the buttermilk followed by the pure vanilla extract until you get a smooth liquid mixture.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir until just combined ensuring not to overmix to keep the muffins tender.
  6. Fill Muffin Pan: Evenly divide the batter among the 12 muffin cups, filling each to the top. Sprinkle additional chocolate chips and coarse or sparkling sugar on top for added texture and sweetness.
  7. First Bake Stage: Bake the muffins at 425°F for 5 minutes. This high temperature start helps form a nice crust on top.
  8. Lower Temperature and Continue Baking: Without removing the muffins, reduce oven temperature to 350°F and bake for an additional 15-17 minutes. Confirm doneness by inserting a toothpick into the center; it should come out clean.
  9. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack. Enjoy the muffins warm for the best flavor and texture experience.

Notes

  • Melt the butter and let it cool for 5 minutes before mixing to avoid cooking the eggs or creating a greasy texture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  • For a more intense chocolate flavor, feel free to use dark or milk chocolate chips instead of semi-sweet.

Keywords: chocolate chip muffins, bakery style muffins, homemade muffins, easy muffin recipe, breakfast muffins

Find it online: https://tastewithamy.com/bakery-style-chocolate-chip-muffins-recipe/