Print

Bakery Style Chocolate Chip Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!!

Ingredients

Scale
  • 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

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a separate medium large mixing bowl, whisk together the buttermilk, sour cream, eggs, melted butter, oil, vanilla extract, brown and granulated sugars.
  3. 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.
  4. 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.
  5. Preheat the oven to 425F(220C). Line a muffin or cupcake pan with muffin liners.
  6. 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.
  7. 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).
  8. 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.
  9. 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. 

 

Find it online: https://nourishedendeavors.com/bakery-style-chocolate-chip-muffins/