Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

These bakery style chocolate chip muffins are perfect. They’re fluffy, flavourful, have just the right amount of chocolate, and boast a tall crunchy muffin top.

I love everything about muffins from how easy they are to make and how delicious they all taste,to how they work perfectly as an easy snack. With two toddlers I tend to make a lot of fruit filled muffins but every once in a while I get the craving for a classic chocolate chip muffin.

The secret to perfect muffins is to not over mix. Over mixing will cause the muffins to have a dense texture. So once you no longer see flour streaks stop mixing. This can sometimes be difficult for me because I always bake muffins with my toddlers and mixing is their favourite part of baking. Luckily their mixing is still mostly little jabs into the batter.

What is Bakery Style Muffin?

A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.

How to Make These Muffins

To start pull the milk, sour cream, and eggs out of the fridge about 30 minutes before baking to let them warm to room temperature. If you do not have time to do this or forgot you can warm them up yourself. Heat the milk in the microwave for 20 seconds and the sour cream for 15 seconds. For the eggs, run them under warm water for a few minutes. Having the ingredients at room temperature will allow them to mix easier in the batter.

Preheat your oven to 425F and line you muffin pan with paper liners.

In a large bowl whisk flour, baking soda, baking powder, and salt together.

In a separate bowl whisk together sugar, butter, and oil until well combined. Add the eggs and vanilla and mix well. Stir in the milk and sour cream.

Add wet ingredients into the dry. Use a rubber spatula to mix the ingredients together. Mix just until combined and you no longer see flour streaks. You don’t want to over mix muffins.Fold in 1 & 1/4 cups of the chocolate chips. The batter will be thick.

Divide the batter evenly amongst the 12 muffins tins. Batter should almost reach the top of the muffin liners.

Divide the remaining 1/4 cup of chocolate chips amongst the muffins, adding them on top and gently pressing them into the batter. Sprinkle coarse sugar overtop of the batter as well.

Bake for 5 minutes at 425 F. Then lower oven temperature to 350 F and continue baking for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Let muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Store muffins in an airtight container at room temperature up to 4 days.

More Recipes to Love

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Chocolate Chip Muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Bakery Style Chocolate Chip Muffins

Jessie M
These bakery style chocolate chip muffins are the best! Delicious, fluffy, and have a crunchy high muffin top. Easy to bake and make a fantastic breakfast or snack.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

  • 3 C all purpose flour spooned and levelled
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 C white sugar
  • 1/3 C vegetable oil
  • 1/3 C butter melted and cooled to room temperature
  • 2 large eggs at room temperature
  • 1/3 C sour cream at room temperature
  • 1 C milk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 C semi sweet chocolate chips
  • coarse sugar for sprinkling on top

Instructions
 

  • Preheat oven to 425 F and add liners to muffin pans.
  • In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl whisk together sugar, butter, and oil until well combined.
  • Add in eggs and vanilla and mix well.
  • Whisk in the sour cream and milk. Mix until well combined.
  • Add wet ingredients into the dry. Use a rubber spatula to mix the ingredients together. Mix just until combined and you no longer see flour streaks. You don't want to over mix muffins.
  • Fold in 1 & 1/4 cups of the chocolate chips. Keep the remaining 1/4 cup to put on top of the muffins.
  • Divide the batter evenly amongst the 12 muffins tins. Batter should almost reach the top of the muffin liners.
  • Divide the remaining 1/4 cup of chocolate chips amongst the muffins, adding them on top and gently pressing them into the batter. Sprinkle coarse sugar overtop of the batter as well.
  • Bake for 5 minutes at 425 F. Then lower oven temperature to 350 F and continue baking for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
  • Let muffins cool the pan for 5 minutes before moving them to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 4 days.
If you forgot to pull your ingredients out of the fridge to get them to room temperature you can do the following:
For the eggs, run them under warm water for a few minutes.
For the milk, microwave for 25 seconds. 
For the sour cream, microwave for 15 seconds. 
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