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

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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Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 muffins

Equipment

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

Ingredients

 

1x2x3x

US Customary | Metric

• 2 ½ cup All-Purpose Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Baking Soda
• ¼ teaspoon Salt
• 2 Large Eggs
• ½ cup Unsalted Butter, melted
• 1 cup Granulated Sugar
• 1 cup Buttermilk
• 1 tablespoon Vanilla Extract
• 12 oz Semi-Sweet Chocolate Chips, divided (1 ½ cup for the muffins and remaining ½ cup for topping)
• Sparkling Sugar, for sprinkling over top of the muffins (optional)

Instructions

• Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF. Line a standard size cupcake or muffin tin with liners. If you're not using cupcake/muffin liners, make sure to generously spray each muffin cavity with a flour-based backing spray.
• In a large-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a separate 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.
• Using a spatula, gradually add in the dry ingredients to the wet mixture and mix until just combined. Gently fold in the 1 ½ cups of semi-sweet chocolate chips into the muffin batter.
• Using a 2 tablespoon cookie scoop, divide the batter into the 12 muffin liners, then top with the remaining ½ cup of chocolate chips, and sprinkle with a little sparkling sugar.
• 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).
• Remove from the oven and allow to cool for 5 minutes before removing muffins from the tin. Chocolate chip muffins are best served slightly warm, but enjoying them completely cooled is just as good!

Keyword bakery style, bakery style chocolate chip muffins, chocolate chip muffins, chocolate chips, muffin recipes, muffins, sanding sugar

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