Requiring readily available ingredients, these incredibly moist bakery style chocolate chip muffins are so scrumptious and easy to make! For an extra touch of chocolate and a slight crunch, the muffin batter is topped with a hearty helping of chocolate chips and raw coarse sugar before it is baked to golden brown perfection. So much deliciousness in each bite!!
What Makes this Muffin Recipe so Good?
- Seriously moist and soft muffin texture
- Each scrumptious bite is packed with chocolate chips
- Easy to make recipe that requires readily available ingredients and is great for meal prepping
How to Make the Best Chocolate Chip Muffins
Muffins are one of my favorite bakes to make mainly because I love how adaptable it is. The flavor combinations are endless! However, today we are focusing our attention on the classic chocolate chip muffins. After several tests, I landed upon the perfect recipe for chocolate chip muffins that is super moist and packed with chocolate chips in each bite!
To make this muffin recipe, you will need:
Key ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Granulated Sugar
- Dark or Light Brown Sugar
- Buttermilk
- Sour Cream
- Unsalted Butter
- Neutral-Flavored Oil
- Vanilla Extract
- Mini Chocolate Chips
- Raw or Coarse Sugar, Optional
Tips for Making Homemade Muffins From Scratch
- Do Not Overmix the Batter – over mixing a muffin batter will result in dense, crumbly muffins. The wet and dry ingredients should be mixed together just until the dry ingredients are no longer visible. Add-ins like chocolate chips or blueberries should be gently folded into the batter.
- Fill the Muffin Liners Up to the Rim – filling the muffin liner with enough batter to reach the tip of the liner will help result in a taller bakery-style muffin.
- Refrigerate the Batter Before Baking – refrigerating the muffin batter for at least 1 hour before baking results in a higher rise once baked compared to muffins that are baked straight away. The refrigeration period helps to thicken the batter without making it dry which in turn facilitates a higher rise in the muffin as it bakes.
- Start High Then Lower Oven Temperature – for nicely domed muffins, the batter should be baked at a high temperature of 425F for a short period of time and then lower to 350F for the remainder of the bake time. The initial high oven temperature will allow the batter to puff and extend upwards resulting in a taller, more domed muffin top. The lower oven temperature helps to ensure that the muffins are thoroughly baked without the outer exterior becoming overbaked.
How to Store
To store cooled leftover muffins, line an airtight container with a sheet of paper towel, arrange the muffins on top and place another sheet of paper towel on top before sealing the container shut. Muffins stored in this manner will last about 3-4 days at room temperature and 4-5 days in the refrigerator.
For longer storage, place leftover muffins in an airtight container and store them in the freezer for up to 1-2 months. When ready to serve, thaw the frozen muffin in the refrigerator or at room temperature to restore soft texture.
Frequently Asked Questions
What type of Chocolate Chips Should I use?
When it comes to chocolate chip muffins, I prefer to use mini semi-sweet chocolate chips so that each bite is packed with chocolate chips. However, if you are unable to find mini chocolate chips then use regular-sized semi-sweet or bittersweet chocolate chips.
Why did my muffins not rise, get a domed top?
There could be several reasons as to why this happened. First, I would check the date of your leavening agents to make sure that it has not expired. Secondly, the temperature of your oven could be off. To ensure that your oven is running at the temperature you set it to, I recommend using an oven thermometer.
What is the best way to reheat the muffins?
Chilled or cold muffins may be reheated in the microwave in 30-second intervals on high or in a toaster oven or air fryer set to warm for 10-15 minutes.
Looking for More Scrumptious Eats, Checkout out the Links Below:
I hope you love this recipe as much as I do! If you make this lemon pistachio cake, please make sure to let me know by tagging me @nourishedendeavors on Instagram. I love looking at the photos of recipes you all have made, or you can leave a comment and rate the recipe in the comment section down below. Happy baking, friends!
PrintBakery Style Chocolate Chip Muffins
Requiring readily available ingredients, these incredibly moist bakery style chocolate chip muffins are so scrumptious and easy to make! For an extra touch of chocolate and a slight crunch, the muffin batter is topped with a hearty helping of chocolate chips and raw coarse sugar before it is baked to golden brown perfection. So much deliciousness in each bite!!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Ingredients
- 2 1/2 Cups (325g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 3/4 Cup (177ml) Buttermilk, Room Temperature
- 1/4 Cup (57g) Whole Milk Sour Cream or Yogurt, Room Temperature
- 3/4 Cup (150g) Granulated or Cane Sugar
- 1/4 Cup (52g) Dark or Light Brown Sugar
- 6 Tablespoons (85g) Unsalted Butter, Melted, Slightly Cooled
- 3 Tablespoons (45ml) Neutral-Flavored Oil
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups (406g) Mini Chocolate Chips, Divided
- 2 Tablespoons Coarse or Raw Sugar
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate medium large mixing bowl, whisk together the buttermilk, sour cream, eggs, melted butter, oil, vanilla extract, brown and granulated sugars.
- Pour the wet batter into the bowl with the dry ingredients and mix until all of the dry ingredients are moisten and there is no presence of unmixed flour. Take cake to not overmix the batter.
- Gently fold 1 cup of the chocolate chips into the muffin batter. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 425F(220C). Line a muffin or cupcake pan with muffin liners.
- Using a 1 ounce cookie scoop, divine the batter into the muffin liners. Each liner should be filled up to the tip of the muffin liner about 6 tablespoons of batter.
- Use the back of a spoon to smooth out the tops of the divided batter. Sprinkle the tops of the divided batter with the remaining chocolate chips and coarse sugar (optional).
- Bake the muffin batter for 8 minutes and then lower the oven temperature to 350F (175C) without opening the oven. Continue baking the muffins for 10-12 minutes or a toothpick inserted into the center of one of the muffins comes out clean with a few moist crumbs.
- Cool the muffins in the pan for 8-10 minutes before serving warm or transferring to a cooling rack to cool to room temperature.
Notes
- Mini chocolate chips may be replaced with regular chocolate chips.
- To store cooled, room temperature leftover muffins, line an airtight container with a sheet of paper towel, arrange the muffins on top and place another sheet of paper towel on top before sealing the container shut. Muffins stored in this manner will last about 3-4 days at room temperature and 4-5 days in the refrigerator.
- For longer storage, place leftover muffins in an airtight container and store in the freezer for upto 1-2 months. When ready to serve, thaw the frozen muffin in the refrigerator or at room temperature to restore soft texture.
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