Chocolate Chip Muffins

Unwrapped bakery style chocolate chip muffin on flattened muffin liner and black dessert plate.

5 from 2 votes

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!

Prep Time20

Cook Time23

Total Time43

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: muffins

Author: Jennifer

Equipment

Ingredients

2 1/2 cups All-Purpose Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Large Eggs room temperature
1/4 cup Unsalted Butter melted and cooled slightly
1/4 cup Vegetable Oil
1 cup Granulated Sugar
2/3 cup Buttermilk room temperature
2 tsp Vanilla Extract
1 1/2 cup Semi-Sweet Chocolate Chips plus extra for tops of muffins
Sparkling Sugar for sprinkling over top of the muffins (optional)

US Customary - Metric

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 tulip style or standard size liners.
In a medium-size bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
2 1/2 cups All-Purpose Flour, 3 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
In a separate large-size mixing bowl, whisk together the eggs, cooled melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla extract, mixing until fully incorporated.
2 Large Eggs, 1/4 cup Unsalted Butter, 1/4 cup Vegetable Oil, 1 cup Granulated Sugar, 2/3 cup Buttermilk , 2 tsp Vanilla Extract
Add in the dry ingredients along with the semi-sweet chocolate chips to the wet mixture and mix until just combined.
1 1/2 cup Semi-Sweet Chocolate Chips
Using a 3-4 tablespoon-size cookie scoop or 2 spoons, divide the batter evenly into the 12 muffin liners. Top with a sprinkling of sparkling sugar and a few more semi-sweet chocolate chips (optional).
Sparkling Sugar
Bake for 8 minutes at 425ºF, then reduce the temperature to 350ºF (keep the oven door closed) and bake for an additional 12-15 minutes or until an inserted toothpick comes out clean. The tops should also be light golden brown in color.
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!

Notes

If you're using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.

I used a 3.4-tablespoon cookie scoop to fill each liner. I did one full scoop, then went back and added about one tablespoon more which used up all of the batter.

As a substitute for buttermilk, you can use either a substitute buttermilk powder, like The Saco Pantry's Cultured Buttermilk Blend, or you can use the homemade buttermilk mix I mentioned above.

Nutrition