Bakery Style Chocolate Chip Muffins (Print Version)
Fluffy muffins with tall golden tops, loaded with chocolate chips and rich vanilla flavor. Perfect for breakfast or sweet snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 2/3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon pure vanilla extract
→ Add-Ins
12 - 1 3/4 cups semi-sweet chocolate chips
# How to Cook:
01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk melted butter, vegetable oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until mixture is smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently using a spatula until just combined; avoid overmixing as small lumps are acceptable and ensure tender texture.
05 - Fold in chocolate chips, reserving a small handful to sprinkle on tops before baking.
06 - Divide batter evenly among muffin cups, filling each to the very top. This ensures tall bakery-style domes. Top with reserved chocolate chips.
07 - Bake at 425°F for 5 minutes to create initial rise. Reduce temperature to 350°F and continue baking for 13-15 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Allow to cool completely before serving.
# Expert Advice:
01 -
- The high temperature start creates those gorgeous towering tops that everyone picks first
- Buttermilk keeps them incredibly moist for days unlike regular muffins that turn into hockey pucks
02 -
- Filling cups to the absolute top feels wrong but this is exactly how bakeries achieve those towering muffin tops
- Starting at high temperature then lowering it creates the initial rise while preventing burned tops
03 -
- Plain yogurt or sour cream make excellent buttermilk substitutes in a pinch
- Store them in an airtight container with a paper towel to maintain that just baked texture