These soft, airy, and indulgent bakery-style Chocolate Chip Muffins are perfect for wowing your guests or simply treating yourself to something special. With their towering, sugar-crusted tops, a generous amount of chocolate chips, and a melt-in-your-mouth texture, these muffins offer the ultimate balance of flavor and fluffiness!
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When I first posted my chocolate chip muffin recipe, a quick search for “chocolate chip muffins” yielded about 1.5 million results. Fast forward to today, and that number has exploded to over 70 million! Yet, I’m still convinced that my recipe stands out as the absolute best among the millions.
So, what makes these muffins unbeatable? First off, they’re massive—think bakery-sized, jumbo chocolate chip muffins! They’re soft, light, and fluffy, a wonderful contrast to the denser muffins you might find elsewhere. And of course, they’re loaded with gooey, melty chocolate chips. To top it off, a sprinkle of coarse sugar gives the muffin tops a delightful, slightly crisp texture with a hint of sparkle. These muffins could easily be showcased in a top-tier bakery, but the great news is, you don’t have to travel far to enjoy them!
Just like my Coffee Cake Muffins, I use a trick from The Kitchen Whisperer to get those perfect, tall muffin tops. I’ve used this method in my Strawberry Muffins too, and I’ve received so much positive feedback on how well it works.
Let’s get into the recipe and all the details!
What You Need
Let’s dive into the ingredients that make these chocolate chip muffins a cut above the rest. It’s not just about the technique—these carefully chosen ingredients are what take these muffins to the next level.
Butter + Oil – This combination is the secret to getting a rich flavor and an ultra-moist crumb. Don’t try to swap one for the other—both are essential for that perfect texture!
Extra Egg White – The secret to that light and fluffy muffin texture? Adding an additional egg white. Be sure both your egg and egg white are at room temperature before you start; this makes all the difference in texture.
Buttermilk – Buttermilk isn’t just a nice-to-have ingredient—it’s a must for keeping these muffins soft and tender. The higher baking temperature calls for something that adds moisture, and buttermilk does just that. If you’re out of buttermilk, you can use a substitute, but nothing compares to the thickness and moisture of the real deal. (No need for baking soda here!). If you’re out of buttermilk, try my Buttermilk Bread Recipe for another way to use up buttermilk in baking!
Cornstarch – This is my little trick for muffins that are incredibly soft and tender. It might seem like an odd addition, but trust me, it works wonders!
Chocolate Chips – I go with a mix of mini and regular-sized chips to get the perfect chocolate-to-batter ratio. And of course, I save a few to sprinkle on top right before baking for that extra touch of chocolatey goodness.
Coarse Sugar – While regular sugar is in the batter, a little sprinkle of coarse sugar on top takes these muffins from great to spectacular. It adds a touch of crunch and a bit of sparkle, making them look even more irresistible.
Rosie’s Tip: No jumbo muffin liners? You can easily make your own using parchment paper. Here’s a quick tutorial from King Arthur Baking to guide you!
This is just a snapshot of why these ingredients work so well together. Keep reading for the full recipe down below!
How to Make Bakery-Style Chocolate Chip Muffins
Mix Wet Ingredients
Start by whisking together butter, oil, and sugar until smooth. Add in the egg, egg white, and vanilla extract. Stir well until everything is combined, then pour in the buttermilk and mix until smooth.
Combine Dry Ingredients
In a separate bowl, whisk together the dry ingredients. Gradually fold them into the wet mixture, being careful not to over-mix. When the batter is about halfway combined, gently fold in the chocolate chips until just incorporated.
Rest the Batter
Cover the bowl with a towel and let the batter rest for 15 minutes up to an hour while the oven heats up. This resting time helps to create fluffier muffins with taller tops.
Portion and Bake
Once your oven is preheated, line your muffin tin and fill each liner with batter, making sure to fill them nearly to the top (leave about ⅛ inch). Add a sprinkle of coarse sugar on top for that bakery-style crunch.
Bake at 425°F for 8 minutes, then reduce the heat to 350°F (do not open the oven!) and continue baking until the muffins are golden brown. This can take anywhere from 7 to 15 minutes, so keep an eye on them.
Cool and Serve
Once baked, remove the muffins from the pan within 5-10 minutes to prevent soggy bottoms. Let them cool before digging in!
Rosie’s Tip: Make sure to carefully take the muffins out of the hot pan to keep the bottoms from getting soggy.
Rosie’s Tip: Want more baking ideas? Try my Pistachio Bread or Easy Chocolate Buns for more sweet treats!
Frequently Asked Questions
How do you make muffins rise higher?
Start by baking at a high temperature (425°F) for the first few minutes, then reduce to 350°F. This gives them that perfect rise!
What’s the best way to store muffins?
Keep them in an airtight container at room temperature for 3 days. For longer storage, freeze them and thaw when you’re ready to enjoy.
Why don’t chocolate chips melt in muffins
Chocolate chips are made to hold their shape, giving you those perfect, bite-sized pockets of chocolate instead of melting into the batter.
Chocolate Chip Muffins Recipe
Equipment
- 1 Mixing Bowl
- 1 6-count Jumbo Muffin Tin
Ingredients
- 57 gr unsalted butter melted and cooled at least 5 minutes
- 60 ml avocado oil or vegetable oil or canola oil
- 200 gr granulated sugar
- 1 egg white room temperature preferred
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 220 gr all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 175 gr chocolate chips
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit while your oven preheats.
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
- Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!
