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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Wendy says
Hey can i replace the cornstarch with more flour
Sam says
Sure thing. 🙂
Deborah says
I made this recipe exactly as you said. I have hard critics at home…4 kids and a hubby 😉. Everyone loved them and says best chocolate chip muffin ever!!! Thanks for this! Yummy!
Sam says
I am so glad everyone enjoyed them so much, Deborah! 🙂
Mignon D Dunsinger says
I am so glad to have found this recipe! The best chocolate chip muffins ever! I followed your recipe to a T, made regular size muffins with the brown parchment wrap and they came out so great looking and delicious!! Want to try with blueberries next! I will be looking at your other recipes! Thank you!
Sam says
I am so glad you enjoyed them so much! 🙂
Amy says
These are fantastic! I don’t normally suggest recipe modifications because I think once you do enough of those you might as well not be making the same recipe anymore, but adding one tsp of espresso powder to these gives them that little something extra. However, I’ve made them with and without the espresso powder and they’re excellent either way!
Sam says
I am so glad you enjoyed them so much, Amy! The espresso powder sounds tasty. 🙂
Yamit says
These turned out just amazing!!!
Coley says
The comments from my family included “These are absolutely amazing” and “These are the best muffins”. But my favorite was my daughter when I told her the name of the recipe and she replied “I don’t care what style you call them just please make these more often.”
I have to say, they remind me of something I can’t quite put my finger on. But something I love!
Sam says
I’m so glad everyone enjoyed them so much, Coley! 🙂
Kaitlyn says
Can you make the batter the night before like some of your other recipes?
Sam says
Hi Kaitlyn! Yes that would be fine! Enjoy!
Mel says
Fourth time making this recipe in the last three weeks. So good!
Emily says
These muffins were very good, however, I greased the muffin pan with a lot of Crisco shortning before scooping the batter in and found that the muffins would not come out of the muffin pan at all. I ended up having to throw out 1/2 the entire batch. I’ve never had this happen before with any other muffin recipe I have ever tried. Next time, I will try to use muffin liners to see if this helps.
Sam says
Hi Emily, this problem is not due to the muffin recipe. Greasing the tin works just fine, though I do prefer (and recommend) liners.
Emily says
Hello,
I baked these same muffins again with liners this time and they turned out great. Everyone loves them and they taste fabulous. Thank you!
Sam says
That’s awesome! I’m glad everyone enjoyed them. 🙂