Loaded with miniature chocolate chips, these Bakery Style Chocolate Chip Muffins are JUMBO. This is an easy recipe with basic ingredients that requires no fancy equipment.
There are two ways that you can enjoy these muffins - just the way they are in the photos or you can cook them at a lower temperature and have a softer, smoother muffin.
Do you see those slightly crispy little brown bits on top of the muffin? Well, that is what makes these SO delicious. The texture that is created by cooking them at higher temperature, then dropping the temperature for the rest of the bake.
Do you love bakery-style muffins with those big delicious muffin tops? Awesome! You will want to check out Apple Oatmeal Streusel Muffins with Maple Icing. Truly a delicious muffin that is the perfect breakfast snack!
Tips for the best muffins ever
I've used this technique for most of my muffins. It's the trick to get those muffin tops to puff up like the ones in the bakery.
Usually, I drop the temperature from 425°F to 350°F, but I moved the temperature to 375°F for the second part of the bake with these muffins.
The test kitchen aka hubby and twin sons said it was their favourite muffins ever!
These muffins are moist and so tasty with heaps of chocolate chips in every bite. I hope you enjoy them as much as we did!
This recipe makes a batch of six large muffins, not the smaller regular tin - the jumbo one. 🙂
INGREDIENTS AND NOTES
- Buttermilk - I often give a substitution for buttermilk by adding vinegar or lemon juice to milk but in this recipe, I recommend using the real thing.
- Eggs - use large eggs and take them out of the refrigerator thirty to sixty minutes before baking.
- Chocolate chips - I love the mini chocolate chips or you can use the regular size or even the chocolate chunks.
- Sugar topping - these muffins are sweet enough without the coarse sugar sprinkled over the top, but if you want that authentic bakery-style muffin you can sprinkle some over before baking.
This recipe has seven simple steps
No fancy equipment needed! Everything can be mixed by hand. Start by mixing the dry ingredients and chocolate chips.
Mix the sugar eggs and vanilla.
Next, add in the buttermilk.
Add dry ingredients to wet ingredients. When you're making muffins, it's critical that you do not over mix the batter.
You also want to get the muffins into the oven as soon as you can once they're in the muffin tins.
Divide evenly among six jumbo muffin tins
Bake! That's it - so quick and easy. (see full instructions below on the recipe card)
STORAGE AND FREEZNG INSTRUCTIONS
- store muffins in a covered container on the counter for up to three days or in the refrigerator for up to five days for ultimate freshness.
- these muffins may be frozen by placing in a freezer storage container for up to two months.