The Best Chocolate Chip Muffins

Picture this: Biting into a warm, perfectly domed chocolate chip muffins with a tender, buttery crumb and chunks of melted chocolate in every bite. Not just any muffin, but one that rivals your favorite bakery’s best offering. Today, I’m sharing my tried-and-true recipe for bakery-style chocolate chip muffins that will transform your home kitchen into your new favorite bakery.

These aren’t just ordinary muffins. They feature gloriously tall, sugar-crusted tops, an incredibly soft and fluffy interior, and the perfect distribution of chocolate chips throughout. Best of all? They’re surprisingly easy to make at home with some clever baking techniques I’ve perfected over the years.

Why This Recipe Stands Above the Rest

What makes these muffins truly special is the careful balance of ingredients and techniques. We’re using a combination of oil and butter – the butter provides that irreplaceable rich flavor, while the oil ensures the muffins stay moist for days. An extra egg white creates a lighter, fluffier texture, while buttermilk adds tanginess and ensures supreme moisture.

The addition of cornstarch might surprise you, but it’s my secret weapon for achieving that coveted tender crumb. But perhaps the most game-changing element is our temperature variation technique and resting period, which results in those impressive bakery-style domed tops that make these muffins absolutely Instagram-worthy.

Ingredients for Perfect Chocolate Chip Muffins

For the muffins:

• 1/4 cup (57g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 large egg plus 1 egg white, at room temperature
• 1/4 cup (60ml) vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 2 1/2 cups (315g) all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 1/2 cups (270g) semi-sweet chocolate chips
• Coarse sugar for topping

Pro tip: Room temperature ingredients are crucial for achieving the perfect texture. If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Step-by-Step Instructions

1. Begin by allowing your ingredients to come to room temperature. This ensures even mixing and optimal rise.
2. In a large bowl, whisk together the melted butter, oil, and sugar until well combined. Add the egg, egg white, and vanilla extract, whisking until the mixture becomes light and creamy.
3. Pour in the buttermilk and whisk until fully incorporated.
4. In a separate bowl, combine the flour, baking powder, cornstarch, and salt. Whisk thoroughly to ensure even distribution of the leavening agents.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stop when you still see a few streaks of flour.
6. Fold in the chocolate chips until just distributed.
7. Here’s the crucial step: Let your batter rest for 30 minutes at room temperature. This allows the flour to hydrate fully and results in a higher rise.
8. Preheat your oven to 425°F (220°C). Line your muffin tin with paper liners.
9. Fill each muffin cup nearly to the top – about 95% full. Sprinkle generously with coarse sugar.
10. Bake at 425°F for 8 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. Continue baking for 12-15 minutes, or until a toothpick comes out clean.

Tips for Muffin Perfection

• Don’t skip the coarse sugar topping – it creates that signature bakery-style crunch and sparkle.
• The initial high temperature helps create that dramatic dome, while the lower temperature ensures the inside bakes evenly.
• Remove muffins from the tin after 5 minutes to prevent condensation from making the bottoms soggy.

Variations to Try

Get creative with mix-ins! Try:

• Dark and white chocolate chip combination
• Adding 1/2 cup chopped walnuts or pecans
• Incorporating orange zest for a chocolate-orange version
• Using cinnamon chips alongside chocolate chips for a Mexican hot chocolate twist

Storage and Serving

Enjoy these muffins warm from the oven or at room temperature. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.

How to serve Chocolate Chip Muffins

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• Cappuccino

(FAQ)

Why didn’t my muffins rise as high as expected?

Several factors can affect muffin rise:

• Old baking powder (test by putting a small amount in warm water – it should fizz vigorously)
• Overmixing the batter (this develops too much gluten)
• Not following the temperature change technique
• Skipping the 30-minute rest period
• Opening the oven door during baking

Why do you use both oil and butter?

Butter provides flavor while oil keeps the muffins moist for days. Using both gives you the best of both worlds – great taste and perfect texture.

My chocolate chips sank to the bottom. How can I prevent this?

Toss your chocolate chips in 1 tablespoon of the flour mixture before adding them to the batter. Also, make sure your batter isn’t too thin – it should be fairly thick and scoopable.

Can I use milk instead of buttermilk?

While regular milk will work, buttermilk creates a more tender crumb and helps activate the baking powder. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.

Did you make these bakery-style chocolate chip muffins? I’d love to see your creations! Share your photos on Instagram using #BakeryMuffinMagic and don’t forget to leave a comment below sharing your experience. Your feedback helps other bakers succeed too!

Remember, the key to these incredible muffins lies in the details – room temperature ingredients, proper mixing technique, and that magical temperature shift during baking. Master these elements, and you’ll never need to visit a bakery for your muffin fix again