Bakery-Style Chocolate Chip Muffins

This chocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never address another muffin recipe again.

Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and responsible , totally bursting with flavor, and are topped with a sweet sparkly sugar crunch.

Bakery-Style Chocolate Chip Muffins
Bakery-Style Chocolate Chip Muffins

If you’re trying to find a go-to muffin recipe, this is often the one. Whether you employ a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I even have no tolerance for dry food , so you won’t find any of that nonsense in my kitchen!

Besides flavor and texture, you’ll appreciate the straightforward ingredient list. you simply need a couple of basic ingredients to form absolutely awesome chocolate chip muffins. Each ingredient is vital and transforms boring muffins into bakery-style chocolate chip muffins!

Bakery-Style Chocolate Chip Muffins

INGREDIENTS :

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, at room temperatur
  • 1/4 cup (60g) sour cream or yogurt, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • coarse sugar for sprinkling

INSTRUCTIONS :

  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream, and sugar together until combined. Then whisk in the milk, oil, melted butter, and vanilla extract. Mixture will be pale yellow. Fold wet ingredients into dry ingredients and mix together gently. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
  4. Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Use a toothpick to test.
  5. Allow to cool for 10 minutes in pan before removing and serving.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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