These Bakery Style Chocolate Chip Muffins are tall and with a big crispy top, filled with chocolate chips and with soft and tender inside. These muffins are quick and easy to make, making them sure to be a family hit!
These bakery style chocolate chip muffins are so delicious! They are super easy to make and takes no time to whisk together. These chocolate chip muffins are simple, buttery and full of chocolate flavor as well as a perfect crispy top.
For more Breakfast recipes, try Nutella Banana Muffins, Brioche Cinnamon Rolls and Small Batch Cinnamon Rolls.
WHY THIS RECIPE WORKS
- Easy to make: From start to finish these muffins only take under 30 minutes to make, that includes baking time.
- Chocolate Chips: These muffins are filled with chocolate chips!
- No mixer needed: The muffins are mixed by hand and therefore only needs a hand whisk and a spatula.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate Chips: I recommend semi-sweet mini chocolate chips
- Butter: For this recipe, melt the butter and then let it sit, while preparing the rest of the ingredients, to slightly cool down.
- Sour cream: Bring it out to let it come to room temperature 1 hour before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
- Whole-milk: Let the milk come to room temperature 1 hour before making the recipe.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Bakery Style Chocolate Chip Muffins. This recipe doesn't need an electric mixer. Just two bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
STEP 1: In a bowl, sift the all-purpose flour, baking powder and salt together.
STEP 2: In another mixing bowl add melted butter, sugar and egg and whisk together until combined. Then add the whole milk, sour cream and vanilla extract and whisk it together until combined.
STEP 3: Add the chocolate chips into the sifted flour mixture and mix it together so the chocolate chips are mixed well with the flour. Add the chocolate chips and flour mixture to the wet batter and gently fold it together with a spatula.
STEP 4: Divide the cake batter into the 6 cupcake liners. Bake them for 5 minutes and then reduce the heat to 175ºC/350ºF, without opening the oven, further bake them for 12-14 minutes.
STEP 5: Let the muffins cool in the hot pan. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 10 minutes before eating!
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they are done.
I recommend making the muffins on they day as they are best enjoyed fresh. Luckily they take no time to make.
Yes, you can easily double or triple the recipe. See the recipe card below.
Serve these Bakery Style Chocolate Chip Muffins on the day, but they can also last well for a 1-2 days on the kitchen counter, in an airtight container.
Other Breakfast Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Bakery Style Chocolate Chip Muffins
BAKERY STYLE CHOCOLATE CHIP MUFFINS
- 160 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g butter melted and slightly cooled
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream or full-fat plain greek yoghourt room temperature
- 50 g whole milk room temperature
- 1 teaspoon vanilla extract
- 125 g chocolate chips
- Preheat the oven at 220ºC/425ºF conventional oven and line a cupcake tray with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
- In a bowl, sift the all-purpose flour, baking powder and salt together.160 g all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In another mixing bowl add melted butter, sugar and egg and whisk together until combined.60 g butter, 100 g granulated sugar, 1 large egg
- Then add the whole milk, sour cream and vanilla extract and whisk it together until combined.50 g sour cream or full-fat plain greek yoghourt, 50 g whole milk, 1 teaspoon vanilla extract
- Add the chocolate chips into the sifted flour mixture and mix it together so the chocolate chips are mixed well with the flour. Add the chocolate chips and flour mixture to the wet batter and gently fold it together with a spatula.125 g chocolate chips
- Divide the cake batter into the 6 cupcake liners. Bake them for 5 minutes and then reduce the heat to 175ºC/350ºF, without opening the oven, and further bake for 12-14 minutes.
- Let the muffins cool in the hot pan. After 3-5 minutes, gently remove the muffins from the pan and let them cool down additionally for 10 minutes before eating!
Baked these as a 'thank you treat' for a sweet neighbour and they were a huge success. I like that it's a small batch and they're so easy to whip up. I added a little orange zest because we always add citrus to everything out here in California, haha. Thanks for sharing the recipe. Much ❤️