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 ½ teaspoon vanilla extract
- ½ cup buttermilk* room temperature preferred -- please see note for buttermilk substitute
- 1 ¾ 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)
- ⅓ 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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Alison
Hi! Thank you for this. I read the article that you included as well. Can we make the batter and let it sit overnight, rather than just for an hour?
Emily @ Sugar Spun Run
Hi Alison! We wouldn’t recommend it. They most likely wouldn’t rise properly and may turn out dry.
Moni
Hello,I have never ever in my life posted a comment but I had to for these muffins…. they were sooo good! Amazing! So moist! The higher temperature in the beginig really did
make them rise a lot better:)
I was wondering,could I make these into a cake? Without the chocolete chips,just the basic batter?
Thank you so much!
Emily @ Sugar Spun Run
We’re so happy you loved them so much, Moni! Since this recipe was designed for muffins, we suggest you try our vanilla cake, white cake, or chocolate chip sheet cake instead.
Louise
Unfortunately these didn’t work out so great for me. I followed the recipe and baking instructions to the- letter but muffins came out dark on top and undercooked in the middle. I even use an oven thermometer! I did eventually manage to cook the middles by turning the oven down and adding foil to stop tops getting even darker. The texture inside was nice and fluffy but we found them far too sweet for our taste. It was a but of a faff getting them cooked through and I wondered if they would have worked at 175c/350f but for the full cooking time.
Sam
Hi Louise! If the oven temperature was accurate I’m actually wondering if the sugar could’ve accidentally been mis-measured, or even accidentally added twice? This could alter the consistency, making it difficult for them to cook through in the center while making them dark on top and too sweet. I haven’t had this issue otherwise baking on the time and temp indicated so I don’t think that would be the issue.
Louise
Unfortunately these didn’t work out so great for me. I followed the recipe and baking instructions to the letter but muffins came out dark on top and undercooked in the middle. I even use an oven thermometer! I did eventually manage to cook the middles by turning the oven down and adding foil to stop tops getting even darker. The texture inside was nice and fluffy but we found them far too sweet for our taste. It was a but of a faff getting them cooked through and I wondered if they would have worked at 175c/350f but for the full cooking time.
Sam
That’s very frustrating, Louise, and I’m sorry to hear it 🙁 I haven’t ever experienced this before nor has anyone else reported it so I am honestly not sure what the issue may have been.
Ashley
I just had to tell you that this is one of my all time favorite recipes. I get so many people raving about these. I am grateful you took time to make this blog and share your recipe because your helping out a hope fully some day soon to be bakery owner. these muffins are on my top list of items!
Emily @ Sugar Spun Run
Hi Ashley! Thanks so much for commenting. We’re so glad you love this recipe–it’s one of our favorites too! Happy baking! ❤️
Doris
Hi Sam, it’s a rainy windy evening here in Nova Scotia Canada as remnants of tropical storm Ida passes through. My daughter and I decided to bake these muffins…so so yummy as three of us sample one muffin still warm with melty chocolate! It’s a keeper for sure! Love when your videos pop up on Facebook. :))
Sam
I’m so glad everyone enjoyed them so much, Doris! Stay safe! 🙂