Print

Bakery-Style Chocolate Chip Muffins: Tall Tops and Moist Crumb

Close-up of a freshly baked, dark chocolate chip muffin topped with melted chips on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy recipe to make moist, fluffy chocolate chip muffins with the tall, domed tops you find at the best bakeries. These homemade muffins are perfect for a quick breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • 1 tablespoon coarse sugar, for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. This step helps create a tender crumb.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in 1 cup of the chocolate chips.
  7. Fill each muffin cup about 3/4 full. For the best bakery style muffin tops, fill them generously. Sprinkle the remaining 1/2 cup of chocolate chips and the coarse sugar (if using) over the tops of the batter.
  8. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
  9. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and fluffiest texture, ensure your eggs and milk are at room temperature before starting.
  • To achieve the tallest muffin tops, fill the liners high and use the two-temperature baking method described in the instructions.
  • You can make these chocolate chip muffins ahead of time and freeze them. Cool completely, then store in an airtight container for up to 3 months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

Find it online: https://cookincorner.com/chocolate-chip-muffins-bakery-style-recipe/