How can I adapt this recipe to make mini muffins instead?

You can easily make smaller muffins by using a mini muffin pan. The baking time will be shorter, usually around 10 to 13 minutes, and you should bake them at 350° Fahrenheit. Just keep an eye on them. They are ready when a toothpick comes out clean. This recipe typically makes about 36 mini muffins.

Can I include other ingredients besides chocolate chips?

Absolutely. Feel free to experiment with other additions. You could try chopped nuts, shredded coconut, small pieces of dried fruit, or even a bit of orange zest to change the flavor profile.

Why did my chocolate chip muffins turn out heavy or dense?

Dense muffins are often caused by over-mixing the batter. Mixing too much develops the gluten in the flour, leading to a tough texture. Another reason can be using too much flour, which happens if you scoop directly from the flour bag instead of spooning it into your measuring cup and leveling it off.

Is it okay to replace the butter entirely with more oil?

While you technically could, I would not recommend it. The muffins would likely not have the same rich flavor. Butter adds a depth of taste that oil alone cannot replicate. Using both butter and oil gives you the best balance of moisture and flavor.

What is the secret to getting a muffin top that is a little crispier?

For a crispier top, try baking the muffins on the upper third rack in your oven. This position gives the tops more direct heat. You can also brush the tops with a little melted butter before you add the sugar topping for extra crunch and flavor.

Can I use regular milk instead of buttermilk in the recipe?

Yes, you can substitute regular milk, but the texture of the muffins might be slightly different. Buttermilk adds tenderness and a unique flavor that is hard to match. If you do not have buttermilk, a quick substitute is mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes before using it.

What is the benefit of starting the baking at 425° Fahrenheit?

Starting at a higher temperature creates a burst of steam during the first few minutes of baking. This steam forces the muffins to rise quickly and helps them form that desired tall, domed shape that is characteristic of bakery muffins. Lowering the temperature afterward ensures they bake through properly without the tops burning.

Easy Bakery-Style Chocolate Chip Muffin (Moist & Fluffy)

Description

These Chocolate Chip Muffins are incredibly moist and bakery-style perfection packed with rich chocolate flavor! You will love how soft they are and how they stay fresh for days, making them ideal for any time you crave a sweet treat!

Ingredients

2 ½ cups (320 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
½ teaspoon (2 grams) baking soda
½ teaspoon (3 grams) fine sea salt
1 cup (200 grams) granulated sugar
½ cup (120 grams) unsalted butter, melted and slightly cooled
¼ cup (60 ml) vegetable oil
2 large (about 100 grams) eggs, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1 tablespoon (15 ml) pure vanilla extract
1 ½ cups (270 grams) mini chocolate chips, divided
2 tablespoons (25 grams) coarse sugar, for topping (optional)

Instructions

Get the oven ready. Set the temperature to 425° Fahrenheit. Prepare a muffin tin. Line it with paper liners or lightly grease the cups with nonstick spray.
In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar. Whisk them until they are well combined.
In a separate bowl, mix the wet ingredients. Whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until they are fully blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything with a spatula. Stop mixing as soon as they are just combined. Do not mix too much. Add most of the mini chocolate chips and fold them in. Keep a small amount of chips to sprinkle on top later.
Fill each muffin cup all the way to the top. Use an ice cream scoop or a large spoon to do this. Filling them generously helps create tall, fluffy muffins.
Add the finishing touches. Sprinkle the tops of the batter in each cup with the extra mini chocolate chips you set aside. Add a generous pinch of coarse sugar on top of each for that classic bakery look.
Bake the muffins. Place the tin in the preheated 425° Fahrenheit oven for 5 minutes. After 5 minutes, lower the oven temperature to 350° Fahrenheit. Continue baking for another 15 to 17 minutes. The muffins are done when they are golden brown and a toothpick put into the center comes out clean.
Let them cool slightly in the pan. Leave the muffins in the hot pan for 5 minutes after taking them out of the oven. Then, carefully move them from the pan to a wire rack to cool completely.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3-4 days. They stay wonderfully moist.
Bakery Style: Filling the muffin cups full is key to getting tall, domed tops like those from a bakery. Don’t be shy with the batter
Topping: The coarse sugar sprinkled on top adds a beautiful sparkle and a slight crunch that enhances the bakery feel.

Nutrition

Serving Size: 1
Calories: 415
Sugar: 55g
Sodium: 20mg
Fat: 20g
Carbohydrates: 55g
Fiber: 6g
Protein: 6g