Bakery Style Chocolate Chip Muffins (Printer-Friendly)
Moist, fluffy muffins loaded with chocolate chips with tall golden tops and rich vanilla flavor—ideal for breakfast or sweet treats.
# What You'll 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 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until well blended.
03 - Whisk melted butter, oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract in a separate bowl until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined, leaving some lumps. Avoid overmixing to ensure tender muffins.
05 - Fold in chocolate chips, reserving a small handful for topping.
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. Reduce oven temperature to 350°F and continue baking for 13-15 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination of butter and oil creates the most incredibly moist crumb that stays tender for days
- Starting with high heat gives you those dramatic bakery style muffin tops that look professionally made
02 -
- That initial blast of high heat is non negotiable for getting those tall muffin tops, so do not be tempted to skip it
- Room temperature ingredients blend better and create a more tender crumb, so take everything out at least 30 minutes before baking
03 -
- Coarse sugar sprinkled on top before baking adds a delightful crunch that contrasts perfectly with the soft crumb
- If your buttermilk has been sitting in the fridge too long, add a tablespoon of vinegar to regular milk and let it sit for 5 minutes