Chocolate Chip Muffins (Bakery Style)
Enjoy my recipe for bakery-style Chocolate Chip Muffins. They’re tall with a perfect domed top, soft crumb, and filled with melted chocolate chips—baked to absolute perfection!
Ingredients
- 2 ½ cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup buttermilk*, room temperature
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and slightly cooled (1/2 cup=8 Tbsp)
- 1 ½ tsp real vanilla extract
- 1 cup 8 oz semi-sweet mini chocolate chips, regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops
- ½ Tbsp coarse sugar, optional for sprinkling
Instructions
- Prepare - Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
- Whisk Dry Ingredients - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients and Sugar - In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.
- Mix Wet and Dry Ingredients - Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.
- Fold in Chocolate Chips - Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.
- Portion and Add Toppings - Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.
- Bake the Muffins - Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes* or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!
Notes
*Substitute buttermilk with:
- Kefir - It has a similar tangy flavor and consistency, making it a great swap.
- Plain Yogurt or Greek Yogurt - 1:1 swap, thinned slightly with water or milk.
- Homemade Buttermilk: Combine 1 cup of milk with 1 Tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour and thicken, then use 1 cup in place of buttermilk.
Nutrition Facts
Chocolate Chip Muffins (Bakery Style)
Serving Size
1 muffin
Amount per Serving
Calories
371
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
51
mg
17
%
Sodium
181
mg
8
%
Potassium
260
mg
7
%
Carbohydrates
49
g
16
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
319
IU
6
%
Calcium
82
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
