Loaded with miniature chocolate chips, these Jumbo Chocolate Chip Muffins are crispy on the edges and soft, fluffy and moist on the inside. 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. Sweet chocolate chips add delicious flavour to this plain muffin.
- 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.
If you liked this recipe, you'll want to check these out!
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Banana and Chocolate Chip MuffinsPrint
Jumbo Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 6
Loaded with miniature chocolate chips, these Bakery Style Chocolate Chip Muffins are JUMBO. This is an easy recipe with pretty basic ingredients that is our new favourite muffin recipe!
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tbsp. vanilla
- 1 and ½ cups chocolate chips
- No fancy equipment needed! Everything can be mixed by hand.
- In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt and chocolate chips. Stir to combine.
- In a small mixing bowl, beat sugar eggs and vanilla, then add the buttermilk.
- Add dry ingredients to the wet ingredients and mix just until combined. (do not over mix)
- Divide evenly among six jumbo muffin tins.
- Bake in 425 F oven fro 5 minutes, then drop temperature to 375F and bake for an additional 12 to 15 minutes. Check with cake tester.
- Cool on wire rack for 5 minutes and enjoy warm or at room temperature.
Muffins may be stored in a covered plastic container at room temperature for up to three days.
Freezing Instructions: Muffins may be stored in a plastic freezer container for up to two months.
For a less crispy muffin, reduce temperature to 350F for the second part of the baking time and extend baking time as needed until cake tester comes out clean when inserted in the centre of the muffins when testing for doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 694
- Sugar: 67.8 g
- Sodium: 369.1 mg
- Fat: 19.6 g
- Saturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 120.5 g
- Fiber: 5.7 g
- Protein: 13.9 g
- Cholesterol: 66.5 mg
Keywords: Muffins, Chocolate Chip, Breakfast
Soft and fluffy on the inside and the little crunchy bits on the outside are SO good! I sometimes substitute sour cream for the buttermilk.
OMG these muffins are so good they often are requested by our chocolate chip monsters in the house. Remind of muffins I used enjoy from a bakery in the city!