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Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

Deliciously big, bakery-style chocolate chip muffins that are soft, moist, and topped with sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 muffins
Calories 400 kcal

Equipment

  • jumbo muffin pan
  • Mixing Bowls
  • Whisk
  • silicone spatula
  • measuring cups
  • measuring spoons

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour spooned & leveled
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg optional

Wet Ingredients

  • ⅓ cup unsalted butter melted and slightly cooled
  • ⅓ cup vegetable oil or canola or melted coconut oil
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • ⅓ cup sour cream or yogurt, at room temperature
  • 1 cup milk at room temperature
  • 1 teaspoon pure vanilla extract

Chocolate Chips

  • 1 and ½ cups semi-sweet chocolate chips

Optional Topping

  • coarse sugar for sprinkling

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Generously grease a jumbo muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together until completely combined. Fold in the chocolate chips.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

For standard size muffins, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F.

Nutrition

Serving: 1muffinCalories: 400kcalCarbohydrates: 60gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 2mg
Keyword Bakery-Style Chocolate Chip Muffins, baking, Breakfast, chocolate chip, Dessert, Muffins
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