Bakery Style Chocolate Chip Muffins (Printable)
Moist, fluffy muffins loaded with chocolate chips, featuring tall golden tops and rich vanilla flavor.
# 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
# How to Make It:
01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together melted butter, 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 until just combined, being careful not to overmix. Small lumps are acceptable.
05 - Gently fold in chocolate chips, reserving a small handful for topping the muffins.
06 - Divide batter evenly among muffin cups, filling each to the top. Sprinkle reserved chocolate chips over each muffin.
07 - Bake at 425°F for 5 minutes to create tall muffin tops.
08 - Reduce oven temperature to 350°F and continue baking for 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of butter and oil creates impossibly tender muffins that still hold their shape
- That bakery style dome is not just for professionals anymore
02 -
- Overmixing creates tough rubbery muffins so stop as soon as flour disappears
- That initial high heat burst creates the steam lift that makes tall bakery tops possible
03 -
- Let your melted butter cool slightly before mixing so it does not cook the eggs
- Room temperature ingredients blend more smoothly creating an even crumb texture