Bakery Style Chocolate Chip Muffins (Printable version)
Moist fluffy muffins with chocolate chips and golden vanilla tops
# What you need:
→ Dry Ingredients
01 - 2 2/3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon pure vanilla extract
→ Add-Ins
12 - 1 3/4 cups semi-sweet chocolate chips, plus extra for topping
# How to make it:
01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together melted butter, vegetable oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix—small lumps are acceptable and prevent tough muffins.
05 - Fold in chocolate chips, reserving a small handful for topping. Distribute chips evenly throughout batter.
06 - Divide batter evenly among prepared muffin cups, filling each to the top. For bakery-style domed tops, mound batter slightly in center. Sprinkle reserved chocolate chips on top.
07 - Bake at 425°F for 5 minutes to create rise, then reduce oven temperature to 350°F and continue baking for 13-15 minutes. Muffins are done when toothpick inserted in center comes out clean or with few moist crumbs.
08 - Let muffins cool in tin for 5 minutes, then carefully transfer to wire rack. Cool completely before storing or serving.
# Expert tips:
01 -
- The high temperature trick creates those gorgeous domed tops that look straight from a professional bakery case
- Using both butter and oil gives you incredible flavor while keeping the crumb moist for days
02 -
- Overmixing is the number one way to ruin muffins so stop as soon as the flour disappears
- The high heat start is essential for that bakery style domed appearance
03 -
- Room temperature ingredients mix more evenly creating a uniform texture
- Coarse sugar sprinkled on top adds a professional bakery style crunch