Bakery Style Chocolate Chip Muffins

Say hello to your next must-make muffin recipe — Bakery Style Chocolate Chip Muffins! These soft and fluffy muffins are loaded with chocolate chips, with a crunchy, crackly top thanks to a little added sparkling sugar. They’re easy to whip up and the perfect treat to share with the family, a good friend, or neighbor!

recommended baking tools for making buttermilk chocolate chip muffins

check out these other easy-to-make chocolate chip recipes!

• One Bowl Chocolate Zucchini Bread
• Chocolate Chip Sour Cream Coffee Cake
• Oatmeal Chocolate Chip Salted Caramel Cookies
• Chocolate Zucchini Cake with Chocolate Chips
• Chocolate Chip and Pecan Pie

or visit My Recipe Box for more delicious chocolate chip recipes!

quick tips for making the best homemade chocolate chip muffins

• If not using cupcake/muffin liners, make sure to spray the muffin tin generously with a flour-based baking spray.
• This recipe has 2 baking temperatures and times. The first is 8 minutes at 425ºF and the 2nd is 15-20 minutes at 400ºF. Reducing the temp after the first 8 minutes will give them that nice crackly top. Please note thought that some ovens (like mine did) may take a smidge longer to bake. Always begin checking on your baked goods at the earlier suggested bake times.
• This recipe calls for either buttermilk or a substitute buttermilk powder., like The Saco Pantry’s Cultured Buttermilk Blend.
• The sprinkling of the sparkling sugar on top is an optional step. It is only added to give it a nice sparkle!
• Fold the semi-sweet chocolate chips into the batter using a spatula to avoid over mixing your muffin batter.
• To give your bakery style chocolate chip muffins some height (a.k.a. “muffin top”☺️), fill them all the way to the top of the muffin tin.
• For this muffin recipe, I used Katgely’s white tulip baking liners. They’re not flimsy, stay upright, and don’t get super greasy on the bottoms like some cupcake/muffins liners can.
• If you’re using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.

Bakery Style Chocolate Chip Muffins

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 50 minutes (includes 15 minutes of cooling time)
• Total Time: 1 hour, 10 minutes
• Yield: 12 muffins 1x
• Category: Cupcakes and Muffins
• Method: Baking
• Cuisine: Dessert

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Description

These Bakery Style Chocolate Chip Muffins are soft and fluffy, loaded with chocolate chips, with a little crunch on top thanks to a sprinkling of some sparkling sugar. They’re easy to whip up and the perfect treat to share with the family, a good friend, or neighbor!

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Scale 1x2x3x

Ingredients

• 2 1/2 cups (359 grams) All-Purpose Flour
• 1 tablespoon (14 grams) Baking Powder
• 1 teaspoon (7 grams) Baking Soda
• 1/4 teaspoon (3 grams) Salt
• 2 Large Eggs
• 1/2 cup (113 grams) Unsalted Butter, melted
• 1 cup (207 grams) Granulated Sugar
• 1 cup Buttermilk or Buttermilk substitute (like Sanco Pantry Buttermilk Powder)
• 1 tablespoon Vanilla Extract
• 1, 12 oz. bag of (340 grams) Semi-Sweet Chocolate Chips, divided (1 1/2 cups for the muffins and remaining 1/2 cup, for topping)
• Sparkling Sugar (for sprinkling over top of the muffins)

baking tools needed

• 12 cupcake/muffin liners
• 1 cupcake/muffin tin
• 2 tablespoon-size cookie scoop

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Instructions

1. Adjust the oven rack to the 2nd level mark and preheat the oven to 425ºF. Line a standard size muffin tin with cupcake/muffin liners. If you’re not using cupcake/muffin liners, make sure to generously spray each muffin cavity with a flour-based backing spray.
2. In a large size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Using another medium size mixing bowl, whisk together the eggs, melted butter, and granulated sugar. Then add in the buttermilk and vanilla extract, and mix until fully incorporated.
4. Using a spatula, gradually add in the dry ingredients to the wet mixture and mix until just combined. Gently fold in the 1 1/2 cups of semi-sweet chocolate chips into the muffin batter.
5. Using a 2 tablespoon cookie scoop, divide the batter into the 12 muffin liners, then top with the remaining 1/2 cup of chocolate chips, and sprinkle with a little sparkling sugar.
6. Bake for 8 minutes at 425ºF, then reduce them temperature to 400ºF and bake for an additional 15-20 minutes or until an inserted toothpick comes out clean (some ovens, like mine, took a smidge longer).
7. Remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.
8. Best served slightly warm, but cooling them completely is just as good!

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Keywords: bakery style chocolate chip muffins, chocolate chip muffins, muffins, chocolate chips, bakery style, muffin recipes, sanding sugar

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