Bakery-Style Chocolate Chip Muffins
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4.9
729 reviews
Excellent
Bakery-Style Chocolate Chip Muffins
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These chocolate chip muffins achieve a bakery-style texture by combining melted butter and avocado oil with sugar, eggs, and buttermilk. The dry ingredients include flour, baking powder, corn starch, and salt, which are gently folded into the wet mixture along with chocolate chips. Allowing the batter to rest before baking helps create taller muffin tops. Topping the muffins with coarse sugar before baking adds a slight crunch. The result is a moist, tender muffin with pockets of melted chocolate throughout.
Description
The recipe for Bakery-Style Chocolate Chip Muffins balances melted butter and avocado oil for richness and moisture, complemented by buttermilk for tenderness. Dry ingredients such as flour, baking powder, corn starch, and salt provide structure and delicacy. The batter incorporates chocolate chips folded in carefully to maintain a light texture without overmixing. After sitting to thicken, the batter is portioned into jumbo muffin tins lined with paper for an even rise. Coarse sugar sprinkled on top creates a subtle crunch after baking at 425°F. These muffins result in a soft crumb with a slightly crisp top and rich chocolate notes. They make an inviting breakfast or snack option with familiar bakery characteristics.
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Ingredients
- 4 Tablespoons butter melted and cooled at least 5 minutes, unsalted
- ¼ cup avocado oil may substitute vegetable oil, or vegetable oil or canola oil
- 1 cup granulated sugar
- 1 large egg room temperature preferred, + 1 egg white
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon table salt
- 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
- ⅓ cup granulated sugar for topping, coarse sugar preferred, additional
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
- Allow the batter to rest before baking to help muffins rise taller and develop better texture.
- Store leftovers in an airtight container at room temperature for up to two days to maintain freshness.
- For longer storage, cooled muffins can be frozen in an airtight container for several months.
Nutrition Information
Show Details
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%)
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
729 reviews
Excellent
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