Bakery-Style Chocolate Chip Muffins

interior of a fluffy chocolate chip muffin

Bakery-Style Chocolate Chip Muffins

These are truly bakery-style chocolate chip muffins! Huge, soft, and fluffy with mile-high sugared muffin tops, and so easy to prepare! Be sure to check out the how-to video!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 23

Total Time 38

Servings Jumbo muffins

Calories 637kcal

Author Sam Merritt

Equipment

Mixing bowls
6-count Jumbo Muffin Tin (see note for making 12 muffins)

Ingredients

4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
¼ cup (60 ml) avocado oil or vegetable oil or canola oil may substitute vegetable oil
1 cup (200 g) granulated sugar
1 large egg + 1 egg white room temperature preferred
1 ½ teaspoons vanilla extract
½ cup buttermilk room temperature preferred
1 ¾ cup (220 g) all-purpose flour
2 teaspoons baking powder
2 teaspoons corn starch
½ teaspoon table salt
1 cup (175 g) chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
⅓ cup (67 g) additional granulated sugar, coarse sugar preferred for topping

Instructions

Combine butter, oil, and sugar in a large bowl and whisk together.
4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 cup (200 g) granulated sugar
Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract, ½ cup buttermilk
In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
1 ¾ cup (220 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon table 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.
1 cup (175 g) chocolate chips
Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note).
Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
⅓ cup (67 g) additional granulated sugar, coarse sugar preferred
Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown
Note: if you are using a standard 12-count muffin tin rather than jumbo-sized, they will not need to bake as long, check your muffins after 7-8 minutes on 350F (177C)).
Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!

Video

Notes

Allowing the muffin batter to sit

This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops.

Storing

Store leftover muffins in an airtight container at room temperature for up to 2 days. Baked muffins may also be cooled and then frozen in an airtight container for several months.

Nutrition