Bakery Style Chocolate Chip Muffins

A chocolate chip muffin with a bite taken out of it on top of another muffin.

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5 from 1 vote

Bakery Style Chocolate Chip Muffins

Soft and fluffy muffins loaded up with mini chocolate chips and semisweet chocolate chips!

Prep Time10

Cook Time25

Resting Time1

Total Time1 35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 444kcal

Author: Ella Gilbert

Equipment

2 Muffin pans

Ingredients

3 cups all purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 tablespoon dried skimmed milk powder optional
1 cup buttermilk room temperature
1 cup granulated sugar
½ cup neutral oil
2 teaspoons vanilla extract
2 large eggs room temperature
¾ cup semisweet chocolate chips
¾ cup mini chocolate chips

Metric - US Customary

Instructions

In a large bowl, mix together the flour, baking soda, baking powder, milk powder and salt. Set aside.
3 cups all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon dried skimmed milk powder
In another bowl, whisk together the eggs, buttermilk, vanilla extract, oil and sugar. Whisk for 1 minute.
1 cup buttermilk, 1 cup granulated sugar, ½ cup neutral oil, 2 teaspoons vanilla extract, 2 large eggs
Pour the wet ingredients into the dry ingredients and fold until just combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and let rest at room temperature for about an hour.
¾ cup semisweet chocolate chips, ¾ cup mini chocolate chips
Preheat the oven to 425℉/220℃ (convention setting, not fan). Line a muffin pan with 6 muffin liners or grease 6 of the muffin cavities. This recipe makes 10-11 muffins but you're baking them 6 at a time. I recommend lightly greasing the top of the pan too so the muffin tops don't get stuck.
Remove the plastic wrap from the muffin batter bowl. Using a large cookie scoop or a spoon, gently scoop out the muffin batter, filling each muffin liner to the top. Sprinkle over some extra chocolate chips.
Bake 6 at a time for 5 minutes at 425℉. Then, without opening the oven door, lower the temperature to 350℉/175℃ and bake for another 18-20 minutes.
Remove from the oven once golden brown and let cool in the muffin pan for 5-10 minutes. Transfer the muffins to a wire cooling rack to cool completely.

Video

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients.

Oil: use a neutral oil like sunflower oil, vegetable oil or canola oil.

Jumbo Muffins: use the same recipe to make jumbo muffins. Bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes.

Buttermilk: you can swap out buttermilk for sour cream or full fat yogurt.

Chocolate Chips: you can use mini chocolate chips or regular chocolate chips.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.

Storage: keep the muffins in an airtight container in the fridge for up to 4 days.

Nutrition