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Vintage metal pan with chocolate chip muffins, whole and halved. Light wooden board, white surface.

Chocolate Chip Muffins (bakery style)

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Bakery style chocolate chip muffins with a tender crumb that will rise beautifully and make a great afternoon snack and breakfast. You can make jumbo muffins and use chocolate chunks. For chocolate lovers, sprinkle the tops of the muffins with extra chocolate chips. They keep well and can be frozen. A fantastic addition to your muffin recipes. 

  • Total Time: 35 minutes
  • Yield: 12 regular muffins

Ingredients

Units
  • 2 cups (280g) all-purpose or cake flour
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 1/4 cup vegetable oil (I use sunflower)
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line 12 regular muffin tins with paper liners or butter/spray the pans. 
  3. In a large bowl, mix the dry ingredients: sifted flour, baking powder, salt and sugars. Stir to combine.
  4. Whisk eggs, milk, oil, melted butter and vanilla in a medium bowl. Do not beat, but mix well until no streaks of egg whites remain.
  5. Add the wet ingredients at once to the bowl with the dry ingredients.
  6. Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed, and that is fine.
  7. Add the chocolate chips and stir lightly with a rubber spatula.
  8. Divide evenly among the muffin cups or muffin liners.
  9. Bake for 20-25 minutes, until the top is cracked, golden brown and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
  10. Let cool on a wire rack, eat warm or cool down completely and eat at room temperature.
  11. They are best eaten the day they are made, but you can keep them for a day at room temperature, covered or wrapped.
  12. Store leftovers, covered in plastic wrap or an airtight container, in the refrigerator for a few days or frozen for a month.

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Filling the muffin pans: make sure you don't pass ¾ of their capacity. It's the easiest way to avoid overflow during baking.
  • Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
  • Overmixing the batter can cause the muffins to become tough and dense. Combine the ingredients; don't beat or overmix. 
  • Using the wrong type of flour can affect the texture of the muffins. For example, using bread flour instead of all-purpose flour can result in not-as-fluffy muffins. It is important to use the type of flour specified in the recipe.
  • Using cold ingredients: they can cause the batter to not mix well and be lumpy. Using ingredients at room temperature is important unless otherwise specified in the recipe.
  • Not greasing the muffin tin properly can cause the muffins to stick to the pan and be difficult to remove. If not using paper liners, use baking spray or soft butter.
  • Overbaking the muffins can cause them to become dry and hard. Check the muffins a few minutes before the end of the suggested baking time with a cake tester or toothpick, and remove them from the oven as soon as they are cooked through.
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American