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Bakery Style Chocolate Chip Muffins Recipe

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★★★★★

5 from 65 reviews

These Bakery Style Chocolate Chip Muffins are soft, moist, and loaded with mini chocolate chips. Featuring a tender crumb and a slight crunch from coarse sugar on top, they replicate the classic bakery muffin experience right at home. Perfect for breakfast or snack time, these muffins combine buttermilk and sour cream for a rich, tender texture.

Ingredients

Scale

Dry Ingredients

  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream, room temperature
  • 3/4 cup buttermilk, room temperature

Additional Ingredients

  • 1 and 1/2 cups mini chocolate chips (or your favorite variety)
  • Coarse/decorating sugar for sprinkling

Instructions

  1. Prepare your oven and muffin tin: Preheat your oven to 425°F (220°C). Butter or line a 12-cavity muffin tin with paper liners to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream butter and sugar: In a separate large bowl, beat the room temperature unsalted butter and granulated sugar together using a mixer at medium speed until the mixture is light and fluffy, approximately 2 minutes.
  4. Add eggs and vanilla: Add the eggs one at a time and then the vanilla extract, continuing to beat until fully incorporated and smooth.
  5. Incorporate sour cream and buttermilk: Turn off the mixer and scrape down the sides of the bowl. Gently fold in the sour cream and buttermilk by hand until combined.
  6. Combine wet and dry ingredients: Carefully fold the flour mixture into the wet ingredients until just combined, taking care not to overmix. Then fold in the mini chocolate chips evenly throughout the batter.
  7. Fill muffin tins and add toppings: Using a scoop or spoon, fill each muffin cavity generously to the top (about 1/3 cup of batter per muffin). Optionally sprinkle a few extra mini chocolate chips and coarse sugar on top of each muffin for added texture and appearance.
  8. Bake the muffins: Place the muffin tin in the preheated oven and bake at 425°F for exactly 5 minutes to help the muffins rise quickly. Immediately reduce the oven temperature to 375°F (190°C) and continue baking for an additional 13 to 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes to firm up. Then transfer them to a wire rack to cool completely or enjoy warm.

Notes

  • Ensure all wet ingredients like butter, sour cream, and buttermilk are at room temperature for the best texture.
  • Filling the muffin tins to the top helps achieve tall, bakery-style muffins with domed tops.
  • Reducing the oven temperature after initial high-heat helps set the muffins without burning while maintaining a tender crumb.
  • Using mini chocolate chips disperses the chocolate flavor evenly throughout the muffin.
  • Coarse sugar on top adds a pleasant crunch and sparkle, but it is optional.

Keywords: Chocolate chip muffins, bakery style muffins, breakfast muffins, homemade muffins, chocolate chips, easy muffin recipe

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