Bakery Style Chocolate Chip Muffins
I’m not sure if these can really be called a breakfast muffin recipe, but to be honest, most muffins aren’t really breakfast territory (controversial opinion!). These Bakery Style Chocolate Chip Muffins are such a delicious treat, they are fluffy, a bit sweet, and completely delicious. Not to mention, these muffins are so easy to make, you only need a bowl and a wooden spoon to make these muffins, no mixer required, woohoo!
Topher and I are in the middle of renovations, well middle is probably an exaggeration, but we don’t have a proper kitchen so the easier the recipe the better and you can definitely expect recipes with barely any extra equipment. I am currently a dish minimalist, lol.
How to make the best, fluffiest muffins
I really pride myself on making fluffy muffins that have the perfect crispy muffin top, good rise, and a fluffy interior. Here’s how I do it:
Don’t overmix your batter, mix just until the dry and wet ingredients are incorporated, aim for just 3 stirs around the bowl. Also, using a wooden spoon or spatula instead of a mixer will help ensure you don’t overmix the batter.
Add acidity to your batter. Acid will help activate the baking powder to give you the best lift, rise, fluff. Ingredients like sour cream, buttermilk, and yogurt are all acidic and will help your muffins rise.
Space your muffins apart in your muffin tin, I like to bake 6 muffins at a time and leave a muffin tin empty between each muffin, this way your muffins will get even heat distribution around the whole muffin.
High heat. Start baking your muffins in a hot oven to get a crispy top and fluffy centre, I’m talking 425ºF. Then reduce the heat for the remainder of cooking time.
Ingredients for these Bakery Style Chocolate Chip Muffins:
Butter: makes these muffins moist and goes into the crumble topping
Sugar: sweetens these muffins (you can use white sugar instead!)
Eggs: binds these muffins
Sour cream: is in any good coffee cake
Buttermilk: helps activate the baking powder to give these muffins a good rise
All-purpose flour: makes these muffins gluten-free but you can use regular all-purpose flour instead
Baking powder: helps these muffins rise and prevents them from being too dense
Chocolate chips: I love using a mix of mini and regular chocolate chips for extra yumminess!
Coarse sugar: gives an extra crispy, bakery-style muffin top
The Details of these Bakery Style Chocolate Chip Muffins
These easy, decadent, delicious muffins come together so quickly and all you need is a bowl, whisk, and wooden spoon. Whisk together your melted butter, sugar, and eggs. Add in the sour cream and buttermilk and whisk to incorporate.
Once your wet ingredients are thoroughly mixed together, it’s time to mix in your dry ingredients. Add your flour and baking powder and stir with a wooden spoon or rubber spatula to combine. Fold in the chocolate chips.
It’s time to get these muffins into the oven! Line a muffin tin with muffin liners, I like staggering the muffins in the tin and only baking six muffins at a time, leaving space around them to rise lots and bake evenly. Scoop your muffin batter into the tin filling almost all the way up. Sprinkle each muffin with coarse sugar.
Bake your muffins for 25-30 minutes or until the tops are golden brown and they spring back when you gently press on them.
Transfer to a cooling rack and let cool before enjoying. They’re so so good!
Bakery Style Chocolate Chip Muffins
Author: ElizabethServings: 10 muffins
Ingredients
1/2 cup butter, melted
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup buttermilk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips
1/4 cup coarse sugar
Instructions:
1. Preheat the oven to 425ºF. Line a muffin tin with muffin liners or grease with butter or cooking spray.
2. In a large bowl, whisk together melted butter, sugar, eggs, sour cream, and buttermilk.
3. Stir in the flour and baking powder. Fold in chocolate chips.
4. Scoop muffin batter into the prepared muffin tin filling them almost all the way. Sprinkle with coarse sugar.
7. Bake at 425ºF for 5 minutes and then turn the oven down to 350ºF and continue baking for 15-20 minutes. The tops should be golden and the muffins will bounce back with you gently press on them.
8. Transfer to a cooling rack and let them cool then enjoy!
Still hungry? Try these:
Almond Butter Chocolate Chunk Cookies
Lastly, when you make these Bakery Style Chocolate Chip Muffins be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
