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.
Servings 12 muffins
Calories485.5 kcal
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
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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