Bakery-Style Chocolate Chip Muffins: Tall Tops and Moist Crumb
Make the best chocolate chip muffins with tall, domed tops and a wonderfully moist, fluffy texture. This recipe is easy to follow and perfect for a quick breakfast or sweet snack.
- Prep Time: 15 min
- Cook Time: 23 min
- Total Time: 38 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping
- 1 tablespoon coarse sugar, for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
- In a large bowl, whisk the granulated sugar and the melted butter until combined.
- Whisk in the egg and vanilla extract until the mixture is smooth.
- Pour the milk into the wet ingredients and mix until just combined. Do not overmix.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing develops gluten and results in tough muffins.
- Fold in the 1 cup of chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the reserved 2 tablespoons of chocolate chips and the coarse sugar over the top of each muffin for that bakery-style crunch.
- Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
- Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist chocolate chip muffins, you can substitute the milk with buttermilk.
- To freeze these homemade muffins, cool them completely, then wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag. They keep well for up to three months.
- If you want to make chocolate chip banana muffins, replace the milk with 1/2 cup mashed ripe banana mixed with 1/4 cup milk.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg