Bakery Style Chocolate Chip Muffins
May 15, 2015, Updated May 07, 2023
Bakery Style Chocolate Chip Muffins are perfect for breakfast with a glass of milk.
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Happy Chocolate Chip Day! Yes in case you guys were unaware, May 15th is Chocolate Chip Day. Honestly I am not very good with remembering these food days but this day I had to, after all there’s chocolate ♥ I was thinking about it the other day, I always get the 72 oz bag of chocolate chips from Costco and I have finished several of those in the last 2 years. Seriously that’s tons of chocolate chips and I have consumed everything! Okay maybe not consumed all but still that’s way too much! I think I need help. I feel like adding chocolate chips to everything I bake and so on this National Chocolate Chip Day I bring you these bakery style Chocolate Chip Muffins! 😀
There’s not really any secret to bakery style muffins. The same old things which you should always keep in mind while making muffins like –
✓ Never over-mix the batter. Mix the wet and dry ingredients till just combined. Over-mixing = more gluten = tough/hard muffins.
✓ Bake the muffins in the upper third of the oven where heat is more constant.
✓ To get the nice domes, fill the muffin pan all the way to the top and then bake for 5 minutes at a high temperature and then lower the temperature down. The initial burst of temperature causes the batter to rise resulting in those muffin domes.
To make them look prettier, I sprinkled the chocolate chip muffins with some turbinado sugar on top before putting them in the oven. The sugar not only makes the chocolate chip muffins look prettier, but also gives the top a nice crunch which I personally love. You can totally skip it if you are not a fan.
Few things which you can change/play around with in this recipe. First I have used a lot of chocolate chips, which is okay for chocoholics like me but might not be okay who for someone who isn’t obsessed with chocolate. You can easily reduce the quantity to 1 cup or even 3/4 cup if you like. Second, I used canola oil in this recipe, you can use butter which will result in more flavorful muffins. Melt and butter (unsalted), cool it down and then use in the recipe.
And now go and celebrate chocolate chip day! Here are some more recipes to help you get started!
Banana Chocolate Chip Mini Muffins
Method
*Spray a 12 count muffin pan with non-stick spray. Set aside. Preheat your oven to 425 F degrees.
In a bowl sift together all purpose flour, baking powder and salt.
From that flour mix, take 1 tablespoon out in another container and add chocolate chips to it. Toss till all chocolate chips are coated with the flour. Tossing the chocolate chips with little flour before adding them to the batter makes sure that they do not sink at the bottom while baking. Set aside.
In another bowl add canola oil, egg, granulated white sugar and brown sugar together.
Beat till everything is well combined, around 2 minutes.
Add vanilla extract and milk and mix till well combined.
Start adding the flour mix in parts, do not dump the entire thing at one go. Mix till the flour is just combined. Do not over-mix.
Add in the chocolate chips (along with the flour they were tossed in).
Stir to combine. The batter will be thick.
Fill the muffin pans with the batter all the way to the top. Sprinkle with turbinado sugar (optional).
Bake at 425 F degrees for 5 minutes and then with the muffins remaining inside the oven, lower the temperature to 350 F degrees and bake for another 13-15 minutes or till a toothpick inserted in the center comes out clean.
* Muffins taste best when they are fresh out of the oven. To store them, wrap in a cling sheet and leave at room temperature. Reheat in the microwave or oven before serving. Muffins also freeze well. Wrap each muffin using a cling sheet and then place them in freezer bags. They will remain good for 2-3 months. Thaw overnight on the counter and reheat before serving.
* You can reduce the amount of vanilla extract in the recipe if you don’t like a lot of vanilla flavor in your chocolate chip muffins.
* Adjust the amount of chocolate chips in the recipe to taste.
Bakery Style Chocolate Chip Muffins
Ingredients
- 1¾ cup all purpose flour
- 2.25 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup light brown sugar
- ¼ cup + 1 tablespoon granulated white sugar
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 1 egg large, at room temperature
- ½ cup + 3 tablespoons whole milk
- 1.25 cups semi-sweet chocolate chips
- turbinado sugar to sprinkle on top (optional)
Instructions
- Spray a 12 count muffin pan with non-stick spray. Set aside.
- Preheat your oven to 425 F degrees.
- In a bowl sift together all purpose flour, baking powder and salt.
- From that flour mix, take 1 tablespoon out in another container and add chocolate chips to it. Toss till all chocolate chips are coated with the flour. Tossing the chocolate chips with little flour before adding them to the batter makes sure that they do not sink at the bottom while baking. Set aside.
- In another bowl add canola oil, egg, granulated white sugar and brown sugar and beat till everything is well combined, around 2 minutes.
- Add vanilla extract and milk and mix till well combined.
- Start adding the flour mix in parts, do not dump the entire thing at one go. Mix till the flour is just combined. Do not over-mix.
- Add in the chocolate chips (along with the flour they were tossed in). Stir to combine. The batter will be thick.
- Fill the muffin pans with the batter all the way to the top. Sprinkle with turbinado sugar (optional).
- Bake at 425 F degrees for 5 minutes and then with the muffins remaining inside the oven, lower the temperature to 350 F degrees and bake for another 13-15 minutes or till a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bakery Style Chocolate Chip Muffins
