Easy Chocolate Chip Muffin Recipe
Want to make absolutely perfect chocolate chip muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
Ingredients
- 4 cupsall-purpose flour (*properly measured)
- 1 ½ cupgranulated sugar
- 4 tspbaking powder
- 1 tspsalt
- ¼ tspnutmeg (can also use cinnamon)
- 4 largeeggs
- 1 cupwhole milk or 2% milk (can also use buttermilk)
- ½ cupvegetable oil (can also use olive oil, avocado oil, canola oil)
- 4 tbspunsalted butter (melted & cooled)
- 2 tspvanilla extract
- 2 cupssemi-sweet chocolate chips (divided (i used regular and minis))
Directions
- 1
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- 2
In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
- 3
In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
- 4
Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
- 5
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- 6
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- 7
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
- 8
Note: the recommended bake times are based on filling the muffins with at least 1/2 cup of batter, so if you put less, the bake time would need to be decreased. I have a gas conventional oven (not a convection oven) and bake on the standard setting, not convection bake. I position my oven rack so that my muffin pan sits in the middle of the oven.