Sweet, soft, and fluffy bakery style chocolate chip muffins.
At the time of this writing, if you google “chocolate chip muffins”, you will get 1,260,000 results. That’s over a million results, friends.
A million chocolate chip muffin recipes and I have the nerve to suggest that I have something new for you, something that’s better than a million other recipes.
But that’s exactly what I’ve got for you today, and considering that you’re here and maybe (hopefully?) you’ve been following along with my recipes, I’m going to assume that you and I have similar taste, and you are going to love this recipe as much as I do.
As usual, this recipe went through many different versions before settling in its final form.
I wanted these chocolate chip muffins to be soft (thank you, cornstarch, for finally solving that for me!), fluffy (an extra, well-stirred egg white), and definitely not dry (do not underestimate the moistening power of buttermilk, it helps give these muffins the best texture you could ever ask for).
I wanted them to be big and proud, like something you’d see in a New York City bakery display.
I spend a lot of my time reading about the science behind baking, but for the life of me I couldn’t get these muffins to have nice, full, rounded muffin tops, no matter what I did (well, I should say I couldn’t get them to have the muffin tops I was looking for and the perfect texture/flavor.)
I finally found this article from The Kitchen Whisperer, which solved all of my problems. Evidently, if you start with your oven on a high temperature and then drop the temperature about a third of the way through baking, your muffin tops will spring to life and your muffin bottoms won’t burn or dry out (this was another thing I’d been struggling with).
Sweet muffin top perfection.
Mondays call for muffins. Big, soft, fluffy muffins with extra chocolate and well-sugared tops.
I hope you’ll try these out and let me know in the comments how you like them, and how they stack up against the one million-plus other chocolate chip muffin recipes out there.
Enjoy!
Bakery Style Chocolate Chip Muffins
Ingredients
- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes (57g)
- ¼ cup canola oil may substitute vegetable oil (60ml)
- 1 cup sugar (200g) (granulated sugar)
- 1 large egg + 1 egg white room temperature preferred
- 1 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk* room temperature preferred -- please see note for buttermilk substitute
- 1 3/4 cup all-purpose flour 220g
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ tsp salt
- 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination (175g)
- 1/3 cup additional granulated sugar, coarse sugar preferred for topping (67g)
Instructions
- Combine butter and canola oil in a large bowl. Stir well.
- Stir in sugar.
- Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
- Add buttermilk and stir well.
- 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 15 minutes**
- Preheat oven to 425F (218C) and line muffin tin with paper liners.
- Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F (177C).
- Allow to cool, and enjoy!
Notes
Nutrition
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Amanda Farris says
No one else’s chocolate chips sank to the bottom? Mine did. Fantastic tasting muffin, but one should really toss the chocolate chips in flour before putting them in the batter.
Sugar Spun Run says
Hi, Amanda! I am glad that you enjoyed the chocolate chip muffins but sad to hear your chocolate chips sank. I haven’t experienced it with this recipe. Yes, next time you can gently coat your chips with flour prior to mixing them into the batter and this should resolve the issue. Thanks for commenting. 🙂
Kimbelee says
Best muffins I have ever made! Could you tell me if they can be frozen?
Sugar Spun Run says
I am so glad that you enjoyed them, Kimbelee! Yes, you should be fine freezing them. I recommend storing them in an airtight container. 🙂
Molly says
I wish I could include a picture of the difference between the muffins I baked without resting the batter and the one that had a chance to rest for about 16 minutes because there was no room in the muffin pan for her. She definitely rose in a much lovelier way than my impatient ones. All are extremely delicious, love this easy recipe. Oh and I made them in my basic sized muffin tin and got a bakers dozen.
Sam says
Isn’t it crazy what a difference it makes!? Unfortunately I rarely have the patience myself, haha. So glad you enjoyed the chocolate chip muffins, Molly 🙂
Sam says
I have made these 3 times in a row! My husband said they tasted better than the Costco bakery muffins his boss brought in. The better the quality of the chocolate you use, the better they will be. Turbinado sugar on top is a must, makes the tops extra tasty!
Sugar Spun Run says
Thank you so much for your comment, Sam! I am so glad that you enjoyed the Chocolate Chip Muffins! 🙂
Maura says
Delicious!
Sugar Spun Run says
Thank you so much, Maura! I am so glad that you enjoyed it! 🙂
Allison says
These were great! Made 12 smaller muffins instead of 6 jumbo and brought them to work on a Friday morning. Instead of topping with coarse sugar, I used brown sugar and a bit of cinnamon. I highly recommend this. One of my coworkers commented that the muffins looked like they had come from a bakery. Everyone enjoyed.
Sugar Spun Run says
I am so happy that everyone enjoyed the Chocolate Chip Muffins, Allison. I love the substitution of brown sugar and cinnamon on top as well. Enjoy! 🙂
Rebecca says
Good! My husband wanted muffins that tasted like cookies and these fit the bill!
Sugar Spun Run says
I am so glad that you and your husband enjoyed the Chocolate Chip Muffins, Rebecca! Thanks for commenting. 🙂