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You are here: Home / Breakfast / Muffins / Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

November 14, 2016 Updated April 30, 2018 BySam 660 Comments

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Sweet, soft, and fluffy bakery style chocolate chip muffins.

Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

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.

Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

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.

Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

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.

Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

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.

Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

Enjoy!

Bakery style chocolate chip muffins

Bakery Style Chocolate Chip Muffins

Soft, fluffy, chocolate chip studded muffins with sugar shellacked tops.
4.97 from 189 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: bakery muffins, chocolate chip muffins, muffins
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 6 Jumbo muffins
Calories: 637kcal
Author: Sam Merritt

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

*If you don't happen to have buttermilk, you can use this substitute:  pour 1 1/2 teaspoons lemon juice or vinegar into a measuring cup and then fill up to the 1/2 cup line with regular milk.  Stir well and allow mixture to sit for at least 5 minutes (it will thicken) before using.
**This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they'll still taste delicious.  Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.  
Special thanks to The Kitchen Whisperer for the great tips that helped make these muffins truly "bakery style"!

Nutrition

Serving: 1muffin | Calories: 637kcal | Carbohydrates: 95g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 252mg | Potassium: 214mg | Fiber: 2g | Sugar: 64g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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.

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Bakery style chocolate chip muffins with big fluffy muffin tops || Sugar Spun Run

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Comments

  1. Wendy says

    January 21, 2021 at 12:46 pm

    Hey can i replace the cornstarch with more flour

    Reply
    • Sam says

      January 21, 2021 at 5:02 pm

      Sure thing. 🙂

      Reply
  2. Deborah says

    January 16, 2021 at 6:20 pm

    5 stars
    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!

    Reply
    • Sam says

      January 17, 2021 at 9:58 pm

      I am so glad everyone enjoyed them so much, Deborah! 🙂

      Reply
  3. Mignon D Dunsinger says

    January 14, 2021 at 12:05 pm

    5 stars
    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!

    Reply
    • Sam says

      January 14, 2021 at 9:14 pm

      I am so glad you enjoyed them so much! 🙂

      Reply
  4. Amy says

    January 12, 2021 at 11:16 pm

    5 stars
    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!

    Reply
    • Sam says

      January 13, 2021 at 8:34 am

      I am so glad you enjoyed them so much, Amy! The espresso powder sounds tasty. 🙂

      Reply
  5. Yamit says

    December 30, 2020 at 7:05 am

    5 stars
    These turned out just amazing!!!

    Reply
  6. Coley says

    December 30, 2020 at 1:31 am

    5 stars
    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!

    Reply
    • Sam says

      December 30, 2020 at 10:43 am

      I’m so glad everyone enjoyed them so much, Coley! 🙂

      Reply
  7. Kaitlyn says

    December 23, 2020 at 11:38 am

    Can you make the batter the night before like some of your other recipes?

    Reply
    • Sam says

      December 23, 2020 at 4:15 pm

      Hi Kaitlyn! Yes that would be fine! Enjoy!

      Reply
  8. Mel says

    December 20, 2020 at 6:59 pm

    5 stars
    Fourth time making this recipe in the last three weeks. So good!

    Reply
  9. Emily says

    December 9, 2020 at 10:33 pm

    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.

    Reply
    • Sam says

      December 9, 2020 at 11:19 pm

      Hi Emily, this problem is not due to the muffin recipe. Greasing the tin works just fine, though I do prefer (and recommend) liners.

      Reply
      • Emily says

        December 17, 2020 at 11:41 pm

        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

        December 18, 2020 at 9:42 am

        That’s awesome! I’m glad everyone enjoyed them. 🙂

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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