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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Angela Tiner says
May 19, 2019 at 2:46 pmThese are absolutely amazing. I will be adding them to my favorite go to recipes. Thank you for sharing them.
Sam says
May 19, 2019 at 7:43 pmThank you so much, Angela! I am so glad you enjoyed the muffins. 🙂
Anna says
May 16, 2019 at 8:15 pmThe muffins are very delicious! I made regular size and I baked 7 minutes at 425 and 10 minutes at 350 and they were perfect.Thank you so much! I am so excited I found your blog and I can’t wait to try more of your recipes.
Sam says
May 16, 2019 at 10:10 pmI am so glad you enjoyed the muffins, Anna! I hope you love everything else you try. I love hearing how things turned out for you. 🙂
Jessie says
May 14, 2019 at 1:46 amHi,
I just tried this today. They didn’t turn out to be as soft or fluffy as the ones in the picture. They are a little bit dry and they didn’t rise to the size shown in the picture either.
I followed the recipe 100%, (I think). Based on the result, what would you recommend me to try or change? I really like this recipe and want to be able to make the same as you do. 🙂
Thank you!
Sam says
May 16, 2019 at 10:08 pmHi Jessie! Try mixing the batter a little less, it sounds like it was over-mixed (the biggest reason muffins usually turn out too dense or dry). Another possibility could be that your baking powder could be bad. I hope that helps!
Noelis says
May 12, 2019 at 7:53 amBEST CHOCOLATE CHIP MUFFINS EVER!! I’ve never commented or reviewed anything in my entire life, BUT.. This has been my favorite recipe, and I make them all the time for my family and we just never get tired of them!! Super super delicious!! Thank you Sam!! 🙂
Sam says
May 12, 2019 at 8:32 pmI am so glad everyone enjoys the muffins, Noelis! 🙂
Rian says
May 11, 2019 at 11:06 amWow wow wow! I rarely post comments/reviews, but I just had to after making these muffins (this morning)! I followed the recipe exactly as written and even had to do the suggested substitute for buttermilk and they were absolutely delicious. These muffins boasted a yummy sugar crusted top with moist and fluffy insides. I used my 12 muffin tin and cooked them for the same time as suggested (just kept an eye on them) and they baked to perfection. I will have to hide the rest because my teenager daughter is already trying to work on her third muffin! These definitely rival any bakery muffin I have ever tried. Thank you for the amazing recipe and I will definitely try more desserts from this site in the near future.
Sam says
May 12, 2019 at 8:50 pmI am so glad everyone enjoyed the muffins so much, Rian! 🙂
Rhonda Garvin Conaway says
May 9, 2019 at 6:10 pmCan I use cupcake tins and cupcake liners?
Sam says
May 9, 2019 at 9:33 pmHi Rhonda! Refer to the second half of step 11 for baking in a 12 count muffin tin. 🙂
Myisha Conley says
May 5, 2019 at 11:07 amThese muffins are my families favorite! They don’t last a day! I was wondering how I could use this same recipe but use either fresh fruit or frozen fruit. Could you steer me in the right direction?! Thank you for your wonderful recipe.
Sam says
May 5, 2019 at 3:16 pmHi Myisha! Yes you certainly can, that won’t be a problem. About 1 1/2 cups of fruit will work nicely (though this could vary depending on the type of fruit). I also have a blueberry muffin recipe that is essentially the same (just not jumbo-sized) if you want to check that out!
Katherine says
April 27, 2019 at 12:46 pmWould I cut both phases down if I am using regular muffin tins?
Sam says
April 27, 2019 at 2:54 pmHi Katherine! I would cut down both baking times, but I am not quite sure what it would need to be. 🙂
Karen says
April 26, 2019 at 4:03 amWhat us the significance of the corn starch and can I leave it out?
Sam says
April 26, 2019 at 10:48 amHi Karen, it helps make them nice and soft, you can leave it out but results will not be the same.
Sydney says
April 25, 2019 at 5:43 pmThese are delicious!! I made these with the kids today and they were a huge hit. The only change I made was to use 1/2 cup brown sugar and 1/2 cup white sugar instead of using all white (to make it taste even more reminiscent of a chocolate chip cookie). I love the moist, soft texture that the interior of the muffin has, along with the contrasting crunchy, sugary top! We will be making these again for sure. Thanks for sharing!
Sam says
April 25, 2019 at 7:45 pmI am so glad everyone enjoyed the muffins, Sydney! 🙂
Melissa says
April 20, 2019 at 11:09 amI made these yesterday and LOVED them!!!
Sam says
April 20, 2019 at 12:44 pmI am so glad you enjoyed them, Melissa! 🙂