Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

Deliciously fluffy and rich chocolate chip muffins, perfect for any occasion, bringing the bakery experience right to your kitchen.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Dry Ingredients

2 ½ cups all-purpose flour Opt for a good-quality brand like King Arthur or Bob's Red Mill.
¼ cup cornstarch Helps in creating a lighter texture.
3 teaspoons baking powder
½ teaspoon baking soda Balances the acidity of the buttermilk.
½ teaspoon kosher salt Enhances flavor without being overpowering.

Wet Ingredients

2 large eggs Use eggs at room temperature.
1 ¼ cups granulated sugar Adjust based on desired sweetness.
1 cup buttermilk Substitute with milk + vinegar or lemon juice.
½ cup sour cream Can be replaced with Greek yogurt.
⅓ cup unsalted butter, melted and cooled Use high-quality butter like Kerrygold.
¼ cup vegetable oil Can substitute with coconut oil.
2 teaspoons vanilla extract Real extract is highly recommended.

Chocolate Chips

1 cup mini semisweet chocolate chips Consider using Ghirardelli or Enjoy Life brands.
Extra for topping mini chocolate chips For topping the muffins.

Method

Preparation

Preheat your oven to 425°F (220°C) and spray a jumbo muffin tin with baking spray.
In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt.
In a large bowl, whisk eggs and granulated sugar until light and fluffy, about 2-3 minutes. Mix in buttermilk, sour cream, melted butter, vegetable oil, and vanilla extract until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in mini chocolate chips gently.

Baking

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra mini chocolate chips on top.
Bake for 5 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 14-16 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for up to three months. Can easily customize by adding nuts or dried fruit.