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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Carey says
October 9, 2019 at 5:23 pmThank you for an awesome recipe. They are a huge success.
Sugar Spun Run says
October 9, 2019 at 9:58 pmThank you for giving the chocolate chip recipe a try. I am so glad that you enjoyed it, Carey! 🙂
Darlene says
October 5, 2019 at 3:35 pmI have made these muffins 3 times now. Absolutely incredible. I have kept a couple out and froze the rest. They freeze wonderfully and are a great dessert to take one out of the freezer when ever I crave a sweet.
Sam says
October 5, 2019 at 6:41 pmI’m so happy to hear the chocolate chip muffins were such a hit! Thank you so much for commenting, Darlene, I appreciate it! 🙂
Darnelle says
October 4, 2019 at 2:15 pmI am looking forward to trying this recipe. Can you give me baking times for MINI muffins?
Sugar Spun Run says
October 4, 2019 at 3:21 pmHello, Darnelle! I personally have never made them into mini muffins, however, someone has tried it. Based on their feedback, this is what they said: “I made them into mini muffins instead (a 24 count sheet). I kept them at 425 for the full 8 minutes and then dropped them down to 350 for only about 4-5 minutes and they turned out perfect.” I hope that helps and that you enjoy your chocolate chip muffins! 🙂
Heather M. Whipple says
September 29, 2019 at 10:31 amThese do look good, however, can I use sour cream instead of buttermilk in this recipe? Sour cream makes it moist as well. I do not want an over powering tanginess to these chocolate chip muffins.
Please let me know by e-mailing me at midnight0675@frontier.com
Sugar Spun Run says
September 30, 2019 at 10:38 amHello, Heather! I have not tried it for this recipe. If you do, let me know how it turns out. 🙂
Melody Pogue says
September 25, 2019 at 10:52 pmTried these muffins tonight & Let me just say, It more than satisfied my cravings for a chocolate chip muffin. I Added About 3/4 Cup of Unsweetened Cocoa power (For a double batch) For A single batch I’d 1/4 and a Half of one for good taste, To give it an extra chocolate taste & Make it Double Chocolate Chip muffins.
I Also used Mini chocolate chips and made Mini muffins. It made 80 mini muffins! Yum! yum! yum!
Melody Pogue says
September 25, 2019 at 10:57 pmI also Cooked the mini muffins at 350 °F For About 5 Minutes, Let them cool For 5 minutes then put them in ziplocks. Cooked to perfection!
Sugar Spun Run says
September 26, 2019 at 7:13 amThank you so much, Melody! I am so happy that you enjoyed your mini chocolate chip muffins. I appreciate your feedback. 🙂
Shannon says
August 31, 2019 at 12:16 amI have made these several times and they are wonderful. Thank you so much for such a great recipe with easy-to-follow instructions.
Sam says
August 31, 2019 at 9:40 amThank you so much, Shannon! I am so glad you enjoyed the muffins so much. 🙂
Mary Alice says
August 30, 2019 at 8:50 pmThese were fantastic! Everyone raved over them.
Sam says
August 30, 2019 at 8:52 pmI am so glad everyone enjoyed the chocolate chip muffins, Mary! 🙂
Hollie Lassiter says
August 27, 2019 at 9:39 amAmazing! Loved these! How would you suggest switching it up to add pumpkin purée and white chocolate chips?
Sugar Spun Run says
August 27, 2019 at 9:49 amHello, Hollie! I am so happy that you enjoyed the Chocolate Chip Muffins. I have a few pumpkin muffin recipes you may want to try, The BEST Pumpkin Muffins or Pumpkin Cream Cheese Muffins. I haven’t added white chocolate chips but that should work well with the pumpkin muffins. Let me know what you end up trying and how it turns out! I love the taste of fall… enjoy! 🙂
Jen says
August 26, 2019 at 12:37 pmLove this recipe! These muffins are always a hit in our house! How would you recommend adjusting the baking time/temperature the recipe for mini muffins?
Sugar Spun Run says
August 26, 2019 at 1:10 pmHi, Jen! I am so happy to hear that the Chocolate Chip Muffins are such a hit! I personally haven’t made them as minis, but here is a baking guide that will help. I recommend just keeping an eye on them. Enjoy!
Melody Pogue says
September 26, 2019 at 10:02 amI made Mini Muffins Cooked them At 350 °F for about 5 or 6 minutes turned out perfectly!
Kate says
August 22, 2019 at 12:52 pmReally really good
Sugar Spun Run says
August 22, 2019 at 2:02 pmThank you, Kate! I am so happy that you enjoyed the chocolate chip muffins! 🙂
Kate says
July 8, 2019 at 7:55 amThese are amazing! My kiddos and I have made them several times in the past few weeks and devour them so fast!
Sam says
July 8, 2019 at 9:01 amI am so glad everyone enjoys the muffins so much, Kate! 🙂
Donna aka Gabba says
July 7, 2019 at 1:00 pmI had been making chocolate chip muffin tops when my grandsons visit. This time when our oldest came to spend a week I decided he needed something a little more special. So I found your recipe and they were a huge hit! Guess I didn’t realize how big of a hit until last night I got a text from his mom saying he was still raving about them and could she pretty please ask for the recipe!!
Sam says
July 7, 2019 at 4:49 pmI am so glad everyone he enjoyed the muffins so much! Maybe he can learn to make them, so he can make some for you. 😉
Kristin Russell says
June 24, 2019 at 1:41 pmFantastic! I didn’t put the extra sugar on top, and it was still a delightful crisp texture on the outer edges and lusciously soft inside.
Sam says
June 24, 2019 at 9:53 pmI am so glad you enjoyed the muffins, Kristin! 🙂
Andrea says
June 12, 2019 at 1:10 pmI have made several bakery style chocolate chip muffins and this is by far my kids favorite!
Sam says
June 12, 2019 at 2:51 pmHi, Andrea! I am so glad everyone enjoys the muffins! 🙂
Dora says
August 2, 2019 at 12:09 pmI tried this recipe, the muffins are sooo good! I put brown sugar and replaced buttermilk with yogurt. The best muffins I’ve made ever! Thank you for the recipe.
Sam says
August 2, 2019 at 9:46 pmThank you so much, Dora! I am so glad you enjoyed the muffins! 🙂