These Bakery Style Chocolate Chip Muffins are beautiful domed and fluffy, with a crunchy sugar topping. Check out all my tips to make the perfect muffins.
How to Make the Perfect Fluffy Muffins
- Start with a hot oven. I bake these for 5-8 minutes at 425F before lowering the temperature to 375F. The initial blast of heat helps the muffins rise and get the perfect domed shape.
- Don’t overmix. Make sure not to overmix the batter after combining the wet and dry ingredients. If too much gluten forms, the muffins will become tough and dense.
- Sift. Sifting the dry ingredients helps to aerate the ingredients, for a lighter texture. Make sure to whisk the dry ingredients together thoroughly for even baking powder and salt disbursement.
- Whip butter and eggs right. It’s important to take your time to whisk together the butter and sugar until it’s very light and fluffy. You should also thoroughly whip in the eggs to help incorporate air and make light muffins.
Variations to Chocolate Chip Muffins
- Different types of chocolate: try milk or white chocolate chips, or hand-cut chunks of chocolate
- Nuts: add toasted walnuts, almonds or hazelnuts
- Dried fruit: add cranberries, dried cherries or dried blueberries
- Streusel: Try this recipe for streusel instead of the sugar topping.
- Add zest or spice: Whether or not you use chocolate chips, you can add a little orange or lemon zest, or cinnamon and cloves to give the muffins a more interesting flavor.
More Muffin Recipes
- Double Chocolate Chip Muffins
- Pumpkin Cream Cheese Streusel Muffins
- Glazed Chai Tea Muffins
- Apple Crumb Muffins
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Bakery Style Chocolate Chip Muffins
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 dozen muffins 1x
Description
These Bakery Style Chocolate Chip Muffins have the perfect dome, fluffy interior and crunchy sugar topping.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp kosher salt (½ tsp fine salt)
- 1 ½ cups semisweet chocolate chips
- 1 stick unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain, full-fat Greek yogurt
- ¼ cup + 2 tablespoons (3oz) buttermilk or buttermilk substitute (see recipe notes)*
- Demerara or turbinado sugar for topping
Instructions
- Prep oven and pan: Preheat oven to 425F. Line a standard muffin tin with 12 liners.
- Sift dry ingredients: Sift together flour, baking powder and salt in a bowl. Whisk thoroughly to evenly combine.
- Coat chocolate: Place chocolate in a bowl and stir in 2 tablespoons of dry mixture until chocolate is fully coated. This helps prevent chocolate from sinking to the bottom of the muffins.
- Beat butter and sugar: Beat together butter and sugar until light and fluffy, 3-5 minutes. This can be done in the bowl of a stand mixer, fitted with a paddle attachment over medium speed. You can also use hand held beaters or mix by hand, using a large whisk.
- Add eggs, vanilla and sour cream: Whisk in eggs, one at a time, until full incorporated. Whisk in vanilla and sour cream.
- Add remaining ingredients: Add dry ingredients and buttermilk to the batter, alternating, in two to three additions. Do not overmix. Gently fold in chocolate chips.
- Bake: Use a trigger release ice cream scoop or two spoons to fill muffin tin. Batter should fill liners to the top. Sprinkle with demerara sugar. Bake for 5-8 minutes or until muffins rise ¼ to ½ inch above the top of the pan. Check using oven light. Do not open the oven! Reduce heat to 375F and continue baking for approximately 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool and serve: Cool in tin for 5 minutes. Then transfer muffins to a wire rack to cool completely. These are best served the day they’re baked when the tops are slightly crunchy. See notes for storage tips. Enjoy.
Notes
To make your own buttermilk substitute, whole, 2% or 1% milk mixed with 1 teaspoon white vinegar. Allow to sit for 5 minutes before using in recipe. If you don’t have the vinegar, just use regular milk for this recipe.
Store muffins in an airtight container at room temperature for up to two days. Store in fridge for up to 4-5 days.
You can freeze wrapped individually in plastic wrap and then sealed in a freezer bag for up to 3 months. Thaw in the fridge overnight before serving.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 34g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 54mg
Keywords: chocolate chip muffins, bakery style muffins, chocolate muffins
You’ve got to try this!
★★★★
Hey Sabrina, I’m going to make these now. I had everything but buttermilk in the pantry, so I needed to do a trip to WF. I’ll let you know how they go!
Sabrina! These are really delicious. I mixed the batter as little as possible, per your instructions. They’re light and fluffy and very good. I had been wondering, what will I do with all this buttermilk. The answer is clear now: Make more of these muffins!
★★★★★
Thanks so much, Daniel! I’m so happy you enjoyed them. They looked great!
I will be making these this weekend, they look so good!
Awesome 🙂 Let me know how they turn out!