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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Carrie
My whole family loved these! My husband actually said it’s the best thing I’ve ever made and I consider myself a pretty decent cook. Thanks for sharing the special tips.
Sam
I’m so glad you enjoyed them so much, Carrie! 🙂
Lynette Cory
WOW delicious ! I love how you explain everything in your videos Sam. The muffins are simply amazing. The texture and the flavor are remarkable. What a true talent you are. Thank you for all your amazing recipes❤😋
Sam
Thank you so much, Lynette! I’m so glad you’ve enjoyed everything so much. 🙂
Melissa
Okay let me begin by saying I’ve never left a review for a recipe on a blog post/website but these muffins made me do it. I just finished eating my first one and had to stop reaching for my second and third to write this review. These ARE SO AMAZING. I followed everything exactly, even let the batter sit for 1 hour. I did 12 regular sized and oh my, I think I’m eating the whole pan!!! Thanks for the recipe!!
Sam
I am so glad you enjoyed them so much, Melissa! I appreciate you taking the time to leave a review. 🙂
Becky
I am in the process of making my first batch. I am also making 12 count – did you change the cooking times and if so by how much – aprox…?
Melissa
I only changed the cooking times at the end for the 350 15 minutes. Instead I did 11 minutes but still at 350. This is for the 12 count, They came out great!
Sam
Thank you for the feedback, Melissa! I’m glad you enjoyed them. 🙂
Irene Ramos
Hi Sam! I’m so excited to try these! If I use a 12-count muffin tin, should I still follow the temperature changes? And how long? Thank you! I love all your recipes so I decided to try this one next!
Sam
Hi Irene! I actually cover using a 12 count muffin tin in the instructions. They will just need less time on the lower temperature. 🙂
Marina
These were delicious 😋 grandkids loved , loved
saving this recipe forever!
I sprinkled some home made toffee on top and sugar on the rest.
Thank you 🙏🏽
Sam
I’m so glad everyone enjoyed them, Marina! 🙂
Kortney
These muffins are UNREAL. Recipe made 8 “standard” muffins for me. I baked for about 4 minutes less total. They’re so moist, so delicious. Will 100% make these again. WOW is all I can say!
Sam
I’m so glad you enjoyed them so much, Kortney! 🙂
Debbie
I just made choc chip muffins from another recipe and the muffins came out very heavy. I wonder if I used too much flour although I followed the recipe. I’m going to try your recipe for my next batch. Do you recommend that I sift the flour before measuring? Any idea why the muffins came out heavy. Thank you for any advice.
Sam
Hi Debbie! I actually have a post on how to measure flour that may be helpful to you. 🙂
Debbie
Thank you so much for the post on how to measure flour. It never occurred to me to measure it. Is there a place on your website to get other tips. I would love to get better at baking.
Sam
I do have a few other articles like this in my kitchen tips category. I also try to put helpful tips throughout the posts as I write them. 🙂
Debbie
Hi Sam, thank you for the great baking tips. These muffins were so delicious!! They were so good I couldn’t stop eating them :). I will definitely bake these again, and soon. Next on the baking list is your Peanut Butter Choc Chip muffins. Can’t wait to try those. Thanks for your GREAT muffin recipes and tips.
Sam
I’m so glad you enjoyed them so much, Debbie! 🙂
Angela
Hi Sam
I want make these muffins in regular 12- count muffins tin for how long should I bake them.For how long should preheat the oven for them
Sam
Hi Angela! I provide info for baking them in a regular muffin tin in step 11. 🙂
Sarah
I don’t know what happened! The tops are pretty brown and the insides are still goo 😭 I’m sure I made some type of mistake because everyone else loved them. Is there a chance they baked improperly because I made a double batch? I made them in the jumbo sized tins and baked them at 425 for 8 minutes and then reduced the temp to 350 and set a timer for 15 minutes right away. I put the tins side by side on the rack right in the middle of the oven. I’ve NEVER had any issues with your other recipes so this has me stumped. Any ideas?
Sam
O no! I’m so sorry this happened, Sarah! The two jumbo muffin tins side by side in the oven may have caused the issue. Sometimes when I need to bake that many muffins I will do them one tray at a time. 🙁
Michelle
This is an awesome muffin recipe! I made them, but used blueberries. My man said it is a keeper recipe! Thank you! You are my fav baker!!!
Sam
Thank you so much for trusting my recipes, Michelle, it means a lot to me!! I’m so glad this one was a hit for you, too 🙂