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
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2 1/2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup unsalted butter, melted and slightly cooled
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1 cup granulated sugar
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2 large eggs
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1 cup whole milk
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2 tsp vanilla extract
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1 1/2 cups semisweet chocolate chips (plus extra for topping)
Instructions
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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