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Bakery-Style Chocolate Chip Muffins

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Bakery-Style Chocolate Chip Muffins are moist, buttery, and loaded with chocolate chips. You’ll love these muffins!

Bakery Style Chocolate Chip MuffinsThese Bakery-Style Chocolate Chip Muffins are soft, fluffy and moist.  You can either make them jumbo or regular size.  This is also a great standard muffin recipe for replacing the chocolate chips with your favorite muffin additions. The chocolate chips were perfect in these muffins.

I’m a big chocolate lover and chocolate chip muffins are the perfect excuse for having chocolate for breakfast!

This batter is thick and you’ll want to fill your muffins to the top. This recipe has you start with a high oven temperature and then lower it after 5 minutes. By doing this you get tall beautiful muffins! When I made these muffins I was going to take one bite to make sure it was good enough to share with you all before I took pictures but it was so good before I knew it I ate the entire muffin! ha You guys will love it!

Enjoy!

One Year Ago: Five-Cup Fruit Salad

Two Years Ago: Thick & Chewy Oatmeal Raisin Cookies

Three Years Ago: Buffalo Wild Wings Spicy Garlic Sauce

Four Years Ago: “Skinny Jeans” Potatoes

Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

These Bakery-Style Chocolate Chip Muffins are soft, fluffy and moist.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • *1 cup milk
  • 1/3 butter, melted and cooled
  • 1/3 cup canola oil (or vegetable oil/melted coconut oil)
  • 1/3 cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (or chocolate chunks)
  • coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. In a large bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a medium bowl, whisk together eggs and sugar until combined. Mix in melted butter, oil, milk, and vanilla until combined. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
  4. Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle of coarse sugar, if desired. If making jumbo muffins: Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. If making standard-size muffins (makes about 15-16) Bake at 425F degrees for 5 minutes, reduce oven temperature to 375 and continue to bake for 12-13 minutes. Allow to cool for 10 minutes in the pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Notes

*Buttermilk is preferred or a milk 1% or higher in fat.

© Becky very slightly adapted from Sally's Baking Addiction
Slightly adapted from Sally’s Baking Addiction

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