Bakery-Style Chocolate Chip Muffins Recipe

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Dwight
Dwight March 12, 2021
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How To Make Bakery-Style Chocolate Chip Muffins

Flavorful and moist, these fluffy bakery-style chocolate chip muffins loaded with chocolate chips, spiced with cinnamon and nutmeg will be a crowd favorite.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 3cupsall-purpose flour,spoon and leveled
  • 3tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • 1tspcinnamon,ground
  • tspnutmeg,ground, optional
  • cupbutter,(5 tbsp) unsalted, melted, slightly cooled
  • cupvegetable oil
  • 1cupgranulated sugar
  • 2large eggs,at room temperure
  • cupsour cream,or yogurt, at room temperature
  • 1cupmilk,at room temperature
  • 1tsppure vanilla extract
  • cupschocolate chips,semi-sweet
  • sugar,coarse, for sprinkling, optional

Instructions

  1. Preheat oven to 425 degrees F.

  2. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners.

  3. Set aside.

  4. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.

  5. Set aside.

  6. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. The mixture will be pale yellow.

  7. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.

  8. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick.

  9. Fold in the chocolate chips.

  10. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.

  11. Bake at 425 degrees F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue baking for 25 to 26 minutes until the tops are lightly golden brown and centers are set.

  12. Stick a toothpick in the center of a muffin to test for doneness.

  13. If it comes out clean, the muffins are done.

  14. Allow to cool for 10 minutes in the pan before serving.

Recipe Notes

  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. The muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
  • Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  • Sour Cream or Yogurt: It is recommended to use full-fat sour cream or full fat or low-fat plain yogurt. Fat-free for either is not recommended.
  • Milk: Buttermilk or whole milk works the best in this recipe because either adds wonderful moisture and flavor. Use any milk, dairy or nondairy, but the lower the fat milk to be used, the less flavorful and moist your muffins will taste.
  • Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
  • Standard Size Muffins or Mini Muffins: For standard-sized muffins baked in a 12-count muffin pan, reduce the baking time to about 20 total minutes- 5 initial minutes at 425 degrees F and 15 minutes at 350 degrees F. This yields 14 to 15 standard size muffins. For about 40 mini muffins, bake for 11 to 13 minutes at 350 degrees F the entire time.
  • All refrigerated items should be at room temperature so the batter mixes together easily and evenly.

Nutrition

  • Calories: 371.01kcal
  • Fat: 16.73g
  • Saturated Fat: 7.30g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 5.30g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 50.32g
  • Fiber: 1.38g
  • Sugar: 29.62g
  • Protein: 5.16g
  • Cholesterol: 43.29mg
  • Sodium: 206.45mg
  • Calcium: 128.43mg
  • Potassium: 67.42mg
  • Iron: 1.69mg
  • Vitamin A: 61.68µg
  • Vitamin C: 0.19mg
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