Bakery-Style Chocolate Chip Muffins

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These bakery-style chocolate chip muffins offer that cozy bakery experience right in your home. With their moist, tender crumb and bursts of chocolate in every bite, these muffins are a perfect companion to your morning coffee or an afternoon pick-me-up.

Bakery-Style Chocolate Chip Muffins Ingredients:

• All-Purpose Flour: Provides the structure and base for the muffins.
• Baking Powder and Baking Soda: Act as leavening agents to help the muffins rise and become airy.
• Salt: Balances the sweetness and enhances the overall flavor profile.
• Unsalted Butter: Adds moisture and a rich taste to the muffins.
• Granulated Sugar: Sweetens the muffins and helps with moisture retention.
• Eggs: Offer structure and stability to the batter.
• Buttermilk or whole milk: Adds tenderness and richness to the muffins.
• Vanilla Extract: Enhances the overall flavor with its aromatic essence.
• Chocolate Chips: Infuse each bite with decadent chocolate goodness.

FAQs:

Can I use melted coconut oil instead of butter?
Yes, melted coconut oil can be a suitable substitute for butter. However, it might slightly alter the texture and flavor of the muffins.

How do I store these muffins?
Keep them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Can I use frozen instead of fresh chocolate chips?
Absolutely! Frozen chocolate chips can be used directly in the batter without thawing, ensuring they hold their shape during baking.

Expert Tips:

• Avoid overmixing the batter to prevent dense muffins. Stir until the ingredients are just combined.
• Use room temperature ingredients, especially eggs and buttermilk, for even mixing and better incorporation into the batter.
• For an extra touch, sprinkle a few extra chocolate chips on top of each muffin just before baking for a more appealing appearance.

With a simple recipe and basic pantry ingredients, these bakery-style chocolate chip muffins offer a delightful homemade treat that’s sure to bring smiles to everyone around the table.

More Muffin Recipes on the Blog:

• Snickerdoodle Muffins
• Pumpkin Crumb Cake Muffins
• Dairy-Free Banana Crumb Muffins
• Gluten-Free Apple Crumb Muffins

If you make these Bakery-Style Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.

Print Recipe

4.14 from 30 votes

Bakery-Style Chocolate Chip Muffins

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups semi sweet chocolate

Instructions

• Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease the cups.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, mix the melted butter and granulated sugar until well combined.
• Add the eggs, one at a time, beating well after each addition. Stir in the whole milk and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.
• Gently fold in the chocolate chips, reserving a handful to sprinkle on top of the muffins.
• Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle the remaining chocolate chips on the muffin tops.
• Place the muffin tin in the preheated oven and immediately reduce the temperature to 375°F (190°C). Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.