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Bakery-Style Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 113 reviews

These bakery-style chocolate chip muffins are soft, moist, and filled with semi-sweet chocolate chips for the perfect sweet treat. Made with simple ingredients like all-purpose flour, buttermilk, and melted butter, these muffins have a tender crumb and a classic vanilla flavor. The baking process includes a high-temperature start to create a lovely muffin dome, followed by a reduced heat to ensure even baking, making them ideal 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

For Topping

  • More chocolate chips (optional)
  • Sparkling or coarse sugar (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a standard 12-cup muffin pan with non-stick spray or line with paper liners. If using liners, be sure to grease the rims of the pan to prevent the muffin tops from sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Toss in the semi-sweet chocolate chips ensuring they are well coated by the dry ingredients, then set the mixture aside.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the melted and cooled butter with the granulated sugar until combined. Then whisk in the eggs one at a time, followed by the buttermilk and pure vanilla extract, mixing until just combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir together until JUST combined, taking care not to overmix to maintain tender muffins.
  5. Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each to the top. Sprinkle additional chocolate chips and/or coarse sugar on top if desired for an extra crunchy and sweet finish.
  6. Bake: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes to help the muffins rise quickly and form a domed top. Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5–10 minutes. Then transfer them to a cooling rack. These muffins are best enjoyed warm and fresh out of the oven.

Notes

  • Melted butter should be cooled slightly before mixing with sugar to prevent cooking the eggs.
  • 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 minutes.
  • Do not overmix the batter; a few lumps are perfectly fine and will keep the muffins moist and tender.
  • Sprinkling extra chocolate chips or coarse sugar on top before baking gives a lovely crunchy texture and appearance.
  • Use fresh baking powder and soda to ensure the muffins rise correctly.

Keywords: chocolate chip muffins, bakery-style muffins, homemade muffins, breakfast muffins, chocolate chip recipe

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