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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Chelsea says
If you do 12 muffins, do you still cook for 8 min at higher before decreasing the temp and cooking until done? Or should the amount of time at the higher temp be decreased as well?
Sam says
Hi Chelsea! You still do the higher temperature for 8 minutes and then after you lower the temperature start checking them around 8ish minutes. Hope that helps! 😃
Chelsea says
Thanks! Made them in the 12 muffin pan tonight and they are delicious! Followed the recipe exactly and probably let the batter sit for closer to 30 min. Excited to try the jumbo sometime!
Austen says
This chocolate chip muffin is the best I’ve found on the internet. I’ve tried many other recipes and this one turns out perfect each time. They are the first to go at parties and my roommates can’t get enough of them!
I love how easy it is to make it!
📝I’ve done it without the buttermilk and used the substitute. The substitute works just fine.
📝I’ve used mini and regular chocolate chips. Mini are my favorite.
📝Letting the batter rise has made a noticeable difference and I do it when I have time. Don’t sweat it if you don’t let it rise.
📝 I’ve used the “jumbo” 6 count tin and the 12 count tin. Read the notes she left if you are using the 12 count tin. Both types of tins turn out perfect each time.
📝 I add less sugar but that’s just me.
Thank you for the awesome recipe Sugar Spun Run! I love making these when I am stressed or when I need to bring a food item to a party!
Sam says
Hi Austen! I am so glad you enjoy these muffins! Baking them always helps with my stress levels as well. 😃 Thank you for the kind feedback. 😃
Pia Mae says
I tried this recipe I added banana . They turned out really good. Everyone loved it
Sam says
Ooo nice addition!
maggie says
just tried this recipe today they came out sooooooo yummy!!!!😋 thanks sm💗
Sam says
I am so glad you enjoyed it Maggie!
Renee says
Can you freeze the batter for future use?
Sam says
Honestly I haven’t tried freezing the batter, I’m not sure how that would hold up… the muffins freeze well after baking, though!
Deborah Rojek says
Thanks for all of the research you did to create a perfect banana muffin. I was so impressed that I immediately shared with my three daughters! I’m looking forward to baking the chocolate chip muffins!
Sam says
I’m so glad you enjoyed, Deborah!! I hope you love the chocolate chip ones just as much 🙂
Elizabeth Mueller says
I’m going to try this – excited – what about adding pecans? My family loves anything with nuts.
Sam says
You can add them, just stir them in with the chocolate chips 🙂
Sharon says
Have you’ve tried whole white flour?
Sam says
I have not but I bet that would be good!
Anisa says
They turned out great!
Thanks for the awesome recipe
Sam says
So glad to hear you enjoyed them, Anisa!
Shelley says
Thanks!
Shelley says
During the warm summer months, I’d like to make these in my mini muffin maker. Any idea if you could make a half a recipe?
Sam says
You could half it, that’s not a problem! 🙂
Renee says
These came out incredible!! I had dry boring muffins until now. Thank you for sharing the recipe.
Sam says
So glad you enjoyed them, Renee!
Ms. Burton says
I rarely comment on recipes. I bake often and THIS is the recipe to follow! No changes, no alterations …..just stick to this young woman’s recipe. These were the best mffins I have made. I will be deleting my other recipes. Thank you!
Sam says
Your comment just made my day, thank you, I’m so thrilled that you enjoyed them so much!
Katrina says
I didn’t let anything come to room temperature and I didn’t allow them to rise at all and they still came out perfect. Absolutely delicious 😋
Sam says
I’m so glad to hear they were such a hit, Katrina!! 🙂
carole says
Best recipe ever. I did them at least four times, can’t get enough of them. Thank you!
Sam says
So glad to hear you enjoyed them!! 🙂