Bakery-Style Chocolate Chip Muffins
Ingredients
- 3 call-purpose flour
spooned & leveled
- 3 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 1 tspground cinnamon
- ⅛ tspground nutmeg
- ⅓ cunsalted butter
- ⅓ coil
- 1 cgranulated sugar
- 2 largeeggs
at room temperature
- ⅓ csour cream or yogurt
at room temperature
- 1 cmilk
at room temperature
- 1 tsppure vanilla extract
- 1 ½ csemi-sweet chocolate chips
- optional: coarse sugar for sprinkling
Directions
- 1
Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- 3
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- 4
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- 5
Allow to cool for 10 minutes in pan before serving.
- 6
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Bakery-Style Chocolate Chip Muffins
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that irresistible aroma and tender crumb of a bakery-fresh chocolate chip muffin? This recipe delivers on all fronts, bringing those beloved bakery-style chocolate chip muffins right into your kitchen with ease. Get ready to bake a batch that will disappear as quickly as they're made.
This recipe achieves that coveted bakery-style texture by cleverly combining melted butter for rich flavor with vegetable oil for superior moisture. The generous amounts of baking powder and baking soda work together to ensure a magnificent, fluffy rise, while sour cream or yogurt contributes to an incredibly tender crumb that stays moist.
Expect a muffin that boasts a beautifully domed top, golden-brown edges, and a wonderfully soft interior studded with abundant pockets of melted semi-sweet chocolate chips. Each bite offers a comforting sweetness, complemented by subtle notes of warm cinnamon and a hint of nutmeg, if you choose to include it. The texture is perfectly balanced—airy yet substantial, with that unmistakable rich, buttery flavor that makes these muffins truly special. This is a baking project that yields impressive results without being overly complicated.
Feel free to customize your batch by swapping semi-sweet chocolate chips for milk chocolate or dark chocolate, depending on your preference. If you're not a fan of spices, the ground cinnamon and nutmeg are entirely optional, though they do add a wonderful depth of flavor. For a touch of professional flair, don't forget the optional coarse sugar sprinkle on top for extra crunch and sparkle.
These classic chocolate chip muffins are perfect for a leisurely breakfast, a cozy brunch spread, or as a delightful snack any time of day. They pair wonderfully with a hot cup of coffee or a cold glass of milk.