Bakery-Style Chocolate Chip Muffins Recipe
If you’re searching for the ultimate comfort treat, look no further than these Bakery-Style Chocolate Chip Muffins. Tall, golden-domed, and bursting with gooey chocolate chips, these muffins strike the perfect balance between fluffy and rich. Whether you’re planning a cozy weekend brunch or just need a sweet pick-me-up, these muffins bring the magic of your favorite bakery right into your own kitchen. With an irresistible aroma and a tender crumb, they’re sure to become a beloved staple for breakfast or dessert.
Ingredients You’ll Need
The beauty of Bakery-Style Chocolate Chip Muffins lies in their simple yet purposeful ingredients. Each component is there for a reason, adding flavor, lift, or that signature bakery texture. Here’s what you’ll need (and why each one matters):
- All-purpose flour: The sturdy backbone for structure, giving these muffins their classic crumb.
- Baking powder: Essential for that high, bakery-style rise everyone craves.
- Baking soda: Teams up with buttermilk for extra lightness and a soft texture.
- Salt: Just a touch sharpens the sweetness and deepens all the flavors.
- Unsalted butter (melted and cooled): Adds richness and keeps the crumb tender without weighing it down.
- Vegetable oil: Contributes to a moist, soft interior that stays fresh longer.
- Granulated sugar: Sweetens things up and helps create those perfectly golden muffin tops.
- Large eggs: Bind everything together and add a little lift.
- Buttermilk: The secret to tender, melt-in-your-mouth muffins with a subtle tang.
- Vanilla extract: Rounds out the flavors with warmth and depth.
- Semi-sweet chocolate chips: Star of the show—plenty inside and a few more on top for good measure!
- Coarse sugar (optional): A sprinkle before baking gives that sparkling, bakery-style finish.
How to Make Bakery-Style Chocolate Chip Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 425°F. This high initial temperature is key for sky-high muffin tops. Line a standard 12-cup muffin tin with paper liners—this makes for easy cleanup and helps keep your muffins perfectly shaped.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Give everything a good stir so the leaveners are evenly distributed; this ensures every muffin rises beautifully and bakes evenly.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the melted (and cooled) butter with the vegetable oil and granulated sugar until smooth and slightly creamy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract. This combination of butter and oil delivers rich flavor and a moist, tender crumb.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together just until no dry streaks remain. Be careful not to overmix—this is the secret to soft, fluffy muffins instead of dense ones.
Step 5: Add the Chocolate Chips
Now for the fun part! Gently fold in the chocolate chips, reserving a small handful to scatter on top. This ensures there’s chocolate in every bite, plus a few melty pools right on the surface for that true bakery-style look.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling them all the way to the top for that signature tall muffin shape. Sprinkle the reserved chocolate chips and a little coarse sugar over each for sparkle and crunch.
Step 7: Bake for Tall, Golden Muffins
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes. This temperature trick helps the muffins rise quickly, creating those gorgeous domes. They’re done when the tops are golden and a toothpick inserted into the center comes out clean (a few melty chocolate streaks are perfectly fine!).
Step 8: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps keep the bottoms from getting soggy and ensures they hold their shape when unwrapped.
How to Serve Bakery-Style Chocolate Chip Muffins
Garnishes
For an extra-special touch, dust the tops with a little powdered sugar or drizzle with a light vanilla glaze. A few extra chocolate chips sprinkled right before serving make these muffins even more tempting. If you’re feeling fancy, add a dollop of whipped cream or a fresh strawberry on the side.
Side Dishes
Bakery-Style Chocolate Chip Muffins are incredibly versatile. Serve them alongside a hearty omelet and fresh fruit for a balanced brunch, or pair with a creamy latte or hot chocolate for a cozy afternoon treat. They also make delightful companions to a simple yogurt parfait or a smoothie bowl.
Creative Ways to Present
To really wow your family or guests, arrange the muffins on a rustic wooden board with fresh berries and a selection of spreads like jam or nut butter. Try baking them in decorative muffin liners for a party-ready look, or stack them on a tiered cake stand at your next brunch spread. They also make thoughtful gifts—just wrap a few in parchment and tie with baker’s twine.
Make Ahead and Storage
Storing Leftovers
These muffins stay moist and delicious for several days. Store them in an airtight container at room temperature for up to three days. If you live in a humid climate, a paper towel placed in the container can help absorb excess moisture and keep the muffins from getting soggy.
Freezing
Bakery-Style Chocolate Chip Muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to two months, making them perfect for grab-and-go breakfasts or snacks.
Reheating
To enjoy a muffin warm from the oven (even days later), simply microwave an unwrapped muffin for about 15–20 seconds or reheat in a 300°F oven for 5–8 minutes. This brings back that just-baked softness and revives the melty chocolate chips.
FAQs
Can I use milk instead of buttermilk?
For best results, stick with buttermilk—it adds a lovely tang and helps make the muffins extra tender. If you’re out, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
What’s the secret to tall, bakery-style muffin tops?
The initial high oven temperature (425°F) gives the batter a burst of heat, helping the muffins rise quickly and form those classic domes. Filling the muffin cups to the top and letting the batter rest in the fridge for 30 minutes also helps create that impressive bakery look.
Can I use a different type Breakfast, Dessert
Absolutely! Semi-sweet chips are traditional, but feel free to swap in dark, milk, or even white chocolate chips—or a mix. Chopped chocolate bars or mini chips also work wonderfully for a different texture and look.
How can I make these muffins gluten-free?
Use a high-quality gluten-free all-purpose flour blend in place of regular flour, making sure it contains xanthan gum or another binder. The texture may be slightly different, but they’ll still be delicious.
Why do my muffins sometimes turn out dense?
Overmixing the batter is often the culprit! Stir just until the wet and dry ingredients are combined to keep your Bakery-Style Chocolate Chip Muffins light and fluffy. Also, make sure your baking powder and baking soda are fresh.
Final Thoughts
If you’re ready to experience the joy of fresh-from-the-oven Bakery-Style Chocolate Chip Muffins in your own kitchen, this is the recipe to try. Whether you’re baking for a crowd or just treating yourself, these muffins are guaranteed to bring smiles all around. Grab your ingredients and get ready for a batch of pure muffin magic—you won’t be disappointed!
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Bakery-Style Chocolate Chip Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These bakery-style chocolate chip muffins are soft, moist, and loaded with semi-sweet chocolate chips. Made with a combination of melted butter and vegetable oil, they offer a tender crumb and a rich, buttery flavor. Perfect for breakfast or dessert, these muffins boast a golden top sprinkled with extra chocolate chips and coarse sugar, just like your favorite bakery treats.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Add-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled unsalted butter, vegetable oil, and granulated sugar until smooth. Then add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in Chocolate Chips: Carefully fold in the 1 1/2 cups of semi-sweet chocolate chips, distributing them evenly through the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each one to the top. Sprinkle extra chocolate chips and coarse sugar on top for that classic bakery finish.
- Bake: Place the muffin tin in the oven and bake at 425°F for 5 minutes to give the muffins a strong initial rise. Then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them hold their shape.
Notes
- For extra tall and fluffy muffins, let the batter rest in the refrigerator for 30 minutes before baking.
- You can swap semi-sweet chocolate chips with chocolate chunks or mini chips for a different texture and appearance.
- Ensure your melted butter is cooled to avoid cooking the eggs when mixed.
- Do not overmix the batter to keep muffins tender and light.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 24g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
