Short Description
Bakery-Style Chocolate Chip Muffins are tall, fluffy, and bursting with gooey chocolate chips—just like the ones from your favorite café. These golden-topped muffins have a tender crumb and sweet vanilla flavor, making them perfect for breakfast, brunch, or a midday indulgence.
Why You’ll Love This Recipe
Bakery-Worthy Texture: Achieves a high-domed top with a moist, fluffy interior.
Chocolate in Every Bite: Generously packed with semisweet chocolate chips, plus extra on top.
Simple Ingredients: Uses pantry staples and doesn’t require a mixer.
Freezer-Friendly: Great for make-ahead breakfasts or snacks.
Versatile: Easy to adapt with different mix-ins like nuts, berries, or white chocolate.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1½ cups semisweet chocolate chips (plus extra for topping)
Directions
Preheat Oven:
Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients:
In a separate bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the milk and vanilla extract.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula just until combined. Do not overmix.
Add Chocolate Chips:
Fold in the chocolate chips until evenly distributed throughout the batter.
Fill Muffin Pan:
Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle extra chocolate chips on top for a bakery-style finish.
Bake:
Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 330 kcal per muffin
Variations
Double Chocolate: Replace ½ cup of flour with cocoa powder and use chocolate chunks.
Berry Muffins: Fold in 1 cup of fresh or frozen berries instead of chocolate chips.
Nutty Version: Add ½ cup chopped walnuts or pecans for crunch.
Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes at 375°F.
Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour.
Storage/Reheating
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap each muffin tightly and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave.
Reheating: Warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.
FAQs
Why start baking at 425°F and then lower the temperature?
Starting at a higher temperature gives the muffins a quick rise, creating that classic bakery-style dome. Lowering the temp ensures they cook evenly without burning.
Can I use oil instead of butter?
Yes, you can substitute an equal amount of vegetable oil for a slightly moister texture, but butter provides richer flavor.
Can I use skim or plant-based milk?
Yes, though whole milk provides the richest taste. Almond, oat, or soy milk can be substituted in equal amounts.
Do I have to use muffin liners?
No, but greasing the pan thoroughly is essential if not using liners to prevent sticking.
Can I mix the batter ahead of time?
It’s best to bake immediately after mixing to ensure the leavening agents perform optimally.
What’s the best way to measure flour?
Spoon flour into the measuring cup and level with a knife. Scooping directly from the bag can lead to excess flour and dense muffins.
Why are my muffins dense?
Overmixing the batter or using too much flour can result in dense muffins. Mix just until the ingredients are combined.
Can I make jumbo muffins?
Yes, this recipe will make about 6 jumbo muffins. Bake at 425°F for 5 minutes, then 375°F for 18–22 minutes.
Can I use mini chocolate chips?
Absolutely. Mini chips distribute more evenly for chocolate in every bite.
How can I tell when the muffins are done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the muffins are done.
Conclusion
Bakery-Style Chocolate Chip Muffins are everything you love in a sweet morning treat—tall, fluffy, and brimming with chocolate. Whether served fresh from the oven or reheated for a quick snack, these muffins are sure to satisfy every craving and bring that cozy, bakery feel right to your kitchen.
Bakery-Style Chocolate Chip Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Bakery-Style Chocolate Chip Muffins are big, fluffy, and loaded with melty chocolate chips, just like the ones from your favorite café. Perfect for breakfast, brunch, or an indulgent snack any time of day!
Ingredients
-
2 1/2 cups all-purpose flour
-
1 tbsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1/2 cup unsalted butter, melted and slightly cooled
-
1 cup granulated sugar
-
2 large eggs
-
1 cup whole milk
-
2 tsp vanilla extract
-
1 1/2 cups semisweet chocolate chips (plus extra for topping)
Instructions
-
Preheat Oven:
Preheat to 425°F (218°C). Line a muffin pan with paper liners or grease with non-stick spray. -
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. -
Combine Wet Ingredients:
In another bowl, whisk melted butter with sugar until smooth.
Whisk in eggs one at a time, then stir in the milk and vanilla extract. -
Combine Wet and Dry:
Gently fold the wet ingredients into the dry mixture using a spatula until just combined. Do not overmix.
Fold in chocolate chips. -
Fill and Top:
Divide the batter evenly among the muffin cups, filling each to the top.
Sprinkle extra chocolate chips over the top of each muffin. -
Bake:
Bake at 425°F for 5 minutes, then reduce heat to 375°F (190°C) and bake for another 13–15 minutes.
Muffins are done when tops are golden and a toothpick comes out clean. -
Cool and Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Enjoy warm or at room temperature.
Notes
Use room-temperature ingredients for best texture. These muffins freeze well — store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American
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