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
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Recommended Kitchen Tools:
PIN IT:
You Might Also Like:
Cranberry White Chocolate Muffins
Blueberry Cream Cheese Muffins
Tara says
Perfect, used exactly the same recipe with no alterations. I left the batter for an hour before baking. I used an extra deep muffin tray (not the jumbo size muffin tray) and got nine muffins out of the mix. I couldn’t set my oven to the exact same temperature so did 8 minutes at 220 and then 10-12 minutes at 180 (fan assisted). OMGoodnesss, they are yummy, my son was in heaven! Thank you for a wonderful recipe!
Sam says
I am so glad they turned out for you, Tara! Thanks for commenting. ☺️
Heidi says
Thank you so much for this recipe! I used the vinegar and milk substitute and they turned out DELICIOUS! My kids said they were BETTER than our local bakery!
Sam says
Yay! I am so glad everyone enjoyed them! ☺️
tami says
I’m curious to know how the recipe would change if I added bananas.
Sam says
It needs a few adjustments, I would recommend using my banana muffin recipe and adding the chocolate chips.
Hye Kyung Lee says
I used your banana muffin recipe and absolutely loved it. I want to make mini chocolate chip muffins and I want to try this recipe. But how would the baking time change?
Sam says
I have not tried making these as mini muffins. I am not sure exactly how long they would need to bake, so just keep a really close eye on them.
Katey says
Can I substitute chocolate chips with blueberries?
Sam says
That would definitely work. This Blueberry Muffin recipe is essentially the same recipe so I would check it out. ☺️
Aaron says
How would I turn these into chocolate muffins?
P.S. Already made them according to the recipe and they were amazing.
Sam says
I am not sure how to turn this one chocolate without drying out the muffin. You can check out my Double Chocolate muffins for a good chocolate muffin. ☺️
Leisu says
I’m trying to make chocolate chip bread…..no banana….. There are No recipes anywhere for this! Lol
Anyways if you create one or have an idea I’d love to hear it!!!
Sam says
I will let you know if I make one. ☺️
iSkynet says
These are delicious! I made mini muffins with them and my family loves them. Thank you for a very yummy recipe.
Sam says
I am so glad everyone enjoyed them! ☺️
Tammy L Blush says
Well I thought it was to good to be true but I was so mistaken. My husband and 4 kids were begging for more of these before they even fnished the first one. I too used the buttermilk substitute and they came out divine. Congrats on this receipe because I believe all your hard work and research has officially won you best ever recipe. Thank you so very much for sharing.
Sam says
I am so glad everyone enjoyed them, Tammy! 🙂