Bakery-Style Chocolate Chip Muffins Recipe
Introduction
These bakery-style chocolate chip muffins are soft, moist, and filled with melty chocolate chips in every bite. Perfect for breakfast or a sweet snack, they bring a touch of homemade comfort to your kitchen.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour and sugar.
- Step 2: In another bowl, beat the eggs and melted butter until combined. Add this wet mixture to the dry ingredients and gently fold until just combined. Avoid overmixing to keep muffins tender.
- Step 3: Fold in the chocolate chips evenly throughout the batter.
- Step 4: Divide the batter into a muffin tin lined with paper liners or greased, filling each about 3/4 full.
- Step 5: Bake for 18-22 minutes or until muffins are golden and domed on top. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Step 6: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Tips & Variations
- For extra moist muffins, substitute half the butter with plain yogurt or sour cream.
- You can swap chocolate chips for chopped nuts or dried fruit to vary the flavor.
- Use semi-sweet or dark chocolate chips depending on your preference for sweetness.
- Don’t overmix the batter to avoid dense muffins. Stir just until ingredients are combined.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 1 month. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe to achieve the right texture, but you can try a mix of whole wheat and all-purpose flour for a nuttier flavor. Note that whole wheat may make muffins denser.
How do I know when the muffins are done?
Muffins are ready when they are golden on top and domed. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Avoid overbaking to keep them tender.
PrintBakery-Style Chocolate Chip Muffins Recipe
These Bakery-Style Chocolate Chip Muffins are moist, fluffy, and loaded with gooey chocolate chips in every bite. Perfectly tender with a golden domed top, these muffins make a delightful breakfast or snack treat that mimics the classic flavors and textures of your favorite bakery muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, then add the melted butter, buttermilk, and vanilla extract. Mix until smooth and well incorporated.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter; lumps are okay for tender muffins.
- Use room temperature ingredients for best results.
- You can substitute chocolate chips with chunks or nuts if desired.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with coconut oil and buttermilk with almond milk and lemon juice.
Keywords: chocolate chip muffins, bakery style muffins, homemade muffins, chocolate chip recipe, breakfast muffins
