Bakery-Style Chocolate Chip Muffins

Homemade chocolate chip muffins have tall, domed tops similar to those found in bakeries. Unlike muffins made with partially filled cups, my bakery-style muffin recipe fills the muffin cups to the top for a taller rise. It also combines bread flour and cake flour for a soft, tender crumb. For more muffin recipes, try my Jordan Marsh Blueberry Muffins, Pumpkin Chocolate Chip Muffins, or Cinnamon Muffins.

Ingredients

• Mini chocolate chips – 3 cups, divided. Give the muffins a rich chocolate flavor, with little pockets of melted chocolate in the soft, tender crumb. Their small size helps spread the chocolate evenly through the batter.
• Bread flour – 2 cups. Its higher protein content gives these chocolate chip muffins with bread flour a slightly firmer crumb than muffins made with all-purpose flour alone.
• Cake flour – ½ cup. Its fine texture and lower protein content help keep these muffins with bread flour soft and tender.
• Unsalted butter – ½ cup, at room temperature. Gives the muffins a rich, buttery flavor and helps create a soft, tender crumb when creamed with sugar. Use softened butter rather than melted butter or margarine.
• Granulated sugar – 1 cup. Sweetens the muffins and helps the softened butter become fluffy during creaming.
• Whole milk – ½ cup. Its fat content helps create a moist, tender crumb. Use whole milk rather than reduced-fat milk for a richer flavor and softer texture.
• Eggs – 2 large, at room temperature. Help the muffins hold their shape without losing their soft texture. Room-temperature eggs also mix more smoothly with the creamed butter.
• Coarse sugar – 4 tablespoons. Raw sugar gives the muffin tops a light caramel flavor, and sparkling sugar creates a crisp, sweet crunch.
• Baking powder – 4 teaspoons. Helps the muffins rise into tall, domed tops with a light, fluffy interior.
• Salt – ½ teaspoon. Enhances the buttery flavor and brings out the sweetness of the chocolate chips.
• Vanilla extract – 1 teaspoon. Pure vanilla complements the buttery crumb and chocolate. Choose pure vanilla extract instead of imitation vanilla flavoring.

How to Make Chocolate Chip Muffins

1. Cream the butter and sugar: Preheat the oven to 425°F (220°C). Using a stand mixer on low speed, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until fluffy. Add the 2 eggs, one at a time, and beat briefly after each addition. Mix in 1 teaspoon of vanilla extract. PICS. 1 – 3
2. Add the dry ingredients: In a separate bowl, combine 2 cups of bread flour, ½ cup of cake flour, 4 teaspoons of baking powder, and ½ teaspoon of salt. Add the dry ingredients to the butter mixture in 2–3 additions, alternating with ½ cup of whole milk. Beat briefly after each addition, just until combined. PIC. 4
3. Fold in the chocolate chips: Using a spatula, gently fold 2 cups of mini chocolate chips into the thick batter. Stop mixing once the chocolate chips look evenly distributed to avoid overworking the batter. PIC. 5
4. Fill the muffin pan: Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly with nonstick cooking spray. Divide the batter evenly among the cups, filling each to the top. Distribute the remaining 1 cup of chocolate chips over the muffins and sprinkle with 4 tablespoons of coarse sugar. PIC. 6
5. Bake at two temperatures: Place the muffin pan on the middle oven rack and bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 17–22 minutes.
   Note: The muffin tops should be golden brown and puffy when ready. Insert a toothpick into the center of a muffin to check for doneness. A few moist crumbs or melted chocolate are fine, but no wet batter should remain.
6. Cool the muffins: Leave the muffins in the pan for 5 minutes. Carefully remove them and transfer them to a wire rack to cool completely.

FAQ About Chocolate Chip Muffins

What to Serve with Chocolate Chip Muffins

• Coffee or Tea: Enjoy these fluffy chocolate muffins with freshly brewed coffee, black tea, or an Iced Vanilla Latte. Coffee pairs well with the sweet chocolate chips and crunchy sugar topping.
• Milk: Serve with a glass of cold milk or a mug of warm milk. Both pair well with the chocolate and buttery muffins.
• Fresh Fruit: Add strawberries, blueberries, raspberries, or sliced oranges for a fresh contrast to the sweet muffins.
• Yogurt: Pair with plain Greek yogurt and fresh berries for breakfast. The slight tang of the yogurt goes well with the chocolate.

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4.67 from 3 votes

Bakery-Style Chocolate Chip Muffins

Freshly baked bakery-style Chocolate Chip Muffins combine tall golden tops, soft buttery centers, and mini chocolate chips, finished with a crisp sugar crust for a homemade breakfast treat.

Course:Snack

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Calories485.5 kcal

Author Valentina Dimitrova

Cost $ 1.00 per person

Equipment

• 1 Stand mixer
• 1 spatula
• 1 Ice cream scoop
• 1 12-cup muffin tin – standard size

Ingredients

• ½ cup unsalted butter – at room temperature
• 1 cup sugar – measured and leveled
• 2 large eggs – at room temperature
• 2 cups bread flour – measured and leveled
• ½ cup cake flour – measured and leveled
• 4 teaspoons baking powder – measured and leveled
• ½ teaspoon salt
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 3 cups mini chocolate chips – divided
• 4 tablespoons coarse sugar or sparkling sugar – for topping

US Customary - Metric

Instructions

• Cream the butter and sugar: Preheat the oven to 425°F (220°C). Using a stand mixer on low speed, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until fluffy. Add the 2 eggs, one at a time, and beat briefly after each addition. Mix in 1 teaspoon of vanilla extract.
• Add the dry ingredients: In a separate bowl, combine 2 cups of bread flour, ½ cup of cake flour, 4 teaspoons of baking powder, and ½ teaspoon of salt. Add the dry ingredients to the butter mixture in 2–3 additions, alternating with ½ cup of whole milk. Beat briefly after each addition, just until combined.
• Fold in the chocolate chips: Using a spatula, gently fold 2 cups of mini chocolate chips into the thick batter. Stop mixing once the chocolate chips look evenly distributed to avoid overworking the batter.
• Fill the muffin pan: Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly with nonstick cooking spray. Divide the batter evenly among the cups, filling each to the top. Distribute the remaining 1 cup of chocolate chips over the muffins and sprinkle with 4 tablespoons of coarse sugar.
• Bake at two temperatures: Place the muffin pan on the middle oven rack and bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 17–22 minutes.

  Note: The muffin tops should be golden brown and puffy when ready. Insert a toothpick into the center of a muffin to check for doneness. A few moist crumbs or melted chocolate are fine, but no wet batter should remain.
• Cool the muffins: Leave the muffins in the pan for 5 minutes. Carefully remove them and transfer them to a wire rack to cool completely.

Recipe Notes

Storage and Reheating

Room Temperature: Store completely cooled chocolate chip muffins in an airtight container at room temperature for up to 3 days. Place a paper towel underneath and another on top of the muffins to absorb excess moisture and prevent sticky tops.

Refrigerate: Keep the muffins in an airtight container in the refrigerator for up to 5 days. Warm them briefly before serving for a softer crumb.

Freeze: Wrap the cooled muffins individually in plastic wrap, then place them in a freezer-safe container or resealable freezer bag. Freeze for up to 2 months to preserve their flavor and texture.

Thaw: Leave frozen muffins wrapped at room temperature for about 1–2 hours, or until completely thawed. Remove the wrapping once thawed to prevent moisture from collecting on the muffin tops.

Reheat: Microwave an individual muffin for 10–20 seconds, or until warm. For a crispier sugar topping, place the muffins in a preheated 300°F (150°C) oven for 6–10 minutes. Avoid overheating to keep the crumb soft and moist.

Nutrition

Calories: 485.5kcal | Carbohydrates: 71.2g | Protein: 6.6g | Fat: 19.7g | Saturated Fat: 11.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.4g | Trans Fat: 0.4g | Cholesterol: 55.6mg | Sodium: 284.9mg | Potassium: 54.9mg | Fiber: 1.8g | Sugar: 49.4g | Vitamin A: 393.8IU | Vitamin C: 0.3mg | Calcium: 153.6mg | Iron: 1.1mg

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