Description
These Bakery-Style Chocolate Chip Muffins are incredibly tall, moist, and packed with irresistible chocolate chips, just like the kind you find at your favorite bakery. A sprinkle of coarse sugar on top adds the perfect sweet crunch!
Ingredients
- 3 cups (380 grams) all-purpose flour, spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg, optional
- ⅓ cup (5 Tablespoons; 75 grams) unsalted butter, melted and slightly cooled
- ⅓ cup (80 ml) vegetable oil or other neutral oil
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup (80 grams) full-fat sour cream or full-fat plain yogurt, at room temperature
- 1 cup (240 ml) milk, dairy or nondairy, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and ½ cups (270 grams) semi-sweet chocolate chips, plus more for topping if desired
- Coarse sugar for sprinkling, optional
Instructions
- Preheat your oven to 425 degrees F (218 degrees C). Prepare a jumbo 6-count muffin pan. Grease it generously with butter or nonstick spray, or line it with paper liners. I like nonstick spray best for easy release. Set the pan aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and optional ground nutmeg. Set the dry mixture aside.
- In a separate bowl, whisk together the melted butter, vegetable oil, granulated sugar, and large eggs until everything is combined well. Then, whisk in the sour cream or yogurt, milk, and vanilla extract. The wet mixture will look pale yellow. Pour the wet ingredients into the bowl with the dry ingredients. Use a silicone spatula or a wooden spoon to gently fold them together until they are just combined. If you see large lumps of flour, you can briefly use a whisk to break them up, but be careful not to overmix the batter. The finished batter will be thick. Fold in the semi-sweet chocolate chips.
- Divide the batter evenly among the prepared muffin cups. Fill each cup all the way to the top for those signature tall muffin tops. If you like, sprinkle coarse sugar over the top of each muffin for a nice crunch. Place the filled muffin pan into the preheated oven. Bake at 425 degrees F for exactly 5 minutes. While the muffins are still in the oven, reduce the oven temperature to 350 degrees F (177 degrees C). Continue baking for another 25 to 26 minutes. The muffins are done when the tops look lightly golden brown and the centers are set. You can check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean, they are ready.
- Let the muffins cool in the muffin pan for about 10 minutes before you serve them.
Notes
- Special Tools: You might find these helpful a 6-count jumbo muffin pan, jumbo muffin liners, glass mixing bowls, a whisk, a silicone spatula or wooden spoon, and white sparkling sugar (coarse sugar).
- Oil Choice Vegetable oil works well in this recipe. Canola oil or melted coconut oil are also good options.
- Sour Cream or Yogurt: For the best results, use full-fat sour cream or full-fat or low-fat plain yogurt. I do not recommend using fat-free versions for either ingredient in this recipe.
- Milk Choice: I often use buttermilk or whole milk in this recipe. Both add lovely moisture and flavor to the muffins. You can use any type of milk you prefer, including dairy or nondairy options. Just remember that using lower fat milk might result in muffins that are slightly less flavorful and moist.
- Chocolate Chips: I like mixing regular size and mini size chocolate chips to get different textures of chocolate in every bite. You could also use chocolate chunks or milk chocolate chips if you prefer.
- Standard or Mini Muffins: If you want to make standard size muffins using a 12-count muffin pan, you will need to adjust the baking time. Bake them for a total of about 20 minutes. Start with 5 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake for another 15 minutes. This recipe makes about 14 to 15 standard size muffins. For about 40 mini muffins, bake them for 11 to 13 minutes at a constant temperature of 350 degrees F for the entire time.
- Room Temperature Ingredients: It is important that all refrigerated ingredients are brought to room temperature before you start mixing. This helps the batter come together smoothly and evenly, which leads to a better texture in the final muffin.
- Storage: Store any leftover muffins covered at room temperature. They stay fresh for about 5 days. Alternatively, you can store them in the refrigerator for up to 1 week. Muffins also freeze very well for up to 3 months. To thaw frozen muffins, you can leave them in the refrigerator or on the counter until they are ready to eat.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 550
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg