Bakery-Style Chocolate Chip Muffins
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4.9
1,287 reviews
Excellent
Bakery-Style Chocolate Chip Muffins
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These are truly bakery-style chocolate chip muffins! Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Be sure to check out the how-to video!
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Ingredients
- 4 4 Tablespoons unsalted butter melted and cooled at least 5 minutes
- ¼ ¼ cup avocado oil or vegetable oil or canola oil may substitute vegetable oil
- 1 1 cup granulated sugar
- 1 1 large egg + 1 egg white room temperature preferred
- 1 ½ 1 ½ teaspoons vanilla extract
- ½ ½ cup buttermilk room temperature preferred
- 1 ¾ 1 ¾ cup all-purpose flour
- 2 2 teaspoons baking powder
- 2 2 teaspoons corn starch
- ½ ½ teaspoon table salt
- 1 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
- ⅓ ⅓ cup additional granulated sugar, coarse sugar preferred for topping
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Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note).
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
- Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown Note: if you are using a standard 12-count muffin tin rather than jumbo-sized, they will not need to bake as long, check your muffins after 7-8 minutes on 350F (177C)).
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!
Equipments used:
Notes
- This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops.
- Store leftover muffins in an airtight container at room temperature for up to 2 days. Baked muffins may also be cooled and then frozen in an airtight container for several months.
Nutrition Information
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Serving
1muffin
Calories
637kcal
(32%)
Carbohydrates
95g
(32%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
252mg
(11%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
64g
(128%)
Vitamin A
384IU
(8%)
Vitamin C
1mg
(1%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Jumbo muffins
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 637kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 252mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,287 reviews
Excellent
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