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Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

  • Author: Sally
  • Total Time: 40 minutes
  • Yield: 6 jumbo muffins 1x

Description

These Bakery-Style Chocolate Chip Muffins are a chocolate lover’s dream come true! Soft, fluffy, and packed with melty chocolate chips in every bite, they’re the ultimate homemade treat. With a golden, slightly crisp top and a tender, moist interior, these muffins are perfect for breakfast, a snack, or even dessert. Plus, they’re easy to make with simple ingredients and no special equipment required.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature
  • 1 cup (240ml) milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: Coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 425°F (218°C) and grease a jumbo 6-count muffin pan or line with muffin liners. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate bowl, whisk together the melted butter, vegetable oil, sugar, and eggs until combined. Then, whisk in the sour cream, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Avoid overmixing. Fold in the chocolate chips until just combined.
  5. Divide the batter evenly between the muffin cups, filling them to the top. Sprinkle with coarse sugar, if using.
  6. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for 25-26 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the muffins are ready.
  7. Allow muffins to cool in the pan for 10 minutes before serving.
  8. Store leftover muffins at room temperature for up to 5 days or in the refrigerator for up to 1 week. Muffins freeze well for up to 3 months.

Notes

  • For extra height, make sure to fill each muffin cup all the way to the top.
  • You can substitute yogurt for sour cream for a slightly tangier flavor.
  • Freezing tip: Wrap each muffin individually before placing them in a freezer bag for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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