Bakery-Style Chocolate Chip Muffins

Moist centers with sky-high, domed muffin tops. These chocolate chip muffins are the kind of recipe that has me coming back for more every time I bake them.

Bakery-Style Chocolate Chip Muffins

I think I’ve always had the goal of creating the perfect muffin recipe. I like to keep muffins on hand all week long, making a fresh batch whenever the previous runs out. Noah and I like to eat them for a quick snack or a last-minute breakfast if we’re crunched for time. Also sometimes I don’t feel like going through the extra effort of popping my bagel in the toaster and spreading whatever topping I’m feeling that day. I digress… lol.

Needless to say I’ve baked a lot of muffins in my few years of baking. I’ve always had a slight issue with muffins, though: they’re never big enough. Lol that sounds simple, but I’m so serious. I want my muffins to have sky-high muffin tops, be super fluffy and moist on the inside, and have a crunchy topping that I can hear in my head when I bite into it.

What are Chocolate Chip Muffins?

They are just what they seem 🙂 a rich muffin base recipe filled with sweet chocolate chips. They make my kitchen smell like I’ve just been transported to a bakery full of fresh breads and muffins, and they look like something I’d buy there, too.

This is one of my favorite muffin recipes, and if you try baking these I think you’ll discover why. They’re really similar to my Bakery-Style Blueberry Muffins, because they essentially follow the same base recipe. Why? Because I’ve spent years testing a muffin recipe and I finally NAILED it! I’m so excited to share it with you all!

Equipment you may need

• Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
• Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
• Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
• Muffin tin: I always recommend using light-colored bakeware as darker colors have more of a tendency to cause browning on the edges. I love this brand for all of their cookware!
• Cupcake liners: I love buying baking supplies in bulk, that way I feel like I’m never running out!
• 2 oz scoop: this scoops the perfect amount of batter into each muffin cup. I love my muffins to be perfectly uniform, and for that to happen you need to have the same amount of batter in each one!

Ingredients for Chocolate Chip Muffins

• All-purpose flour – all of my recipes are tested using King Arthur flours, so I recommend you use the same!
• Baking powder – we use a whopping 1 Tbsp here for added rise.
• Baking soda – reacts with the yogurt to create extra sky-high tops.
• Kosher salt – I use Diamond crystal kosher salt always.
• Unsalted butter – use salted if that’s all you have, just reduce the salt by 1/2 tsp.
• Vegetable oil – for added mositure
• Granulated sugar 
• Large eggs – make sure they’re room temp!
• Greek yogurt – adds a certain tang to these muffins that I just adore.
• Pure vanilla extract – you’re welcome to substitute the extract with vanilla bean paste, it’s a 1:1 ratio!
• Heavy cream – kind of an odd ingredient to add to muffins, but the texture and moisture it brings to the table is why we’re throwing it in there!
• Chocolate chips – of course. I used plain old Nestle chocolate chips for this recipe, but feel free to use whichever brand you prefer. 
• Turbinado sugar – one of my favorite ingredient to sprinkle over just about anything. I love the crunchy top it adds to these muffins!

Tips for these muffins

1. Do not overmix the batter. Like I said above, muffin batters are meant to be stirred, not beaten. We want the texture of our muffins to be absolute perfection, which happens when we mix the batter just right. Overmixing will cause our muffins to be tough and chewy.
2. Let the muffin batter sit at room temperature before baking. This seems like kind of a weird tip, but trust me: if you want your muffin tops to be perfectly domed, the batter needs to sit for a little while. Basically, the batter goes through somewhat of a “proofing” process when it sits at room temperature. The flour has time to moisten, causing more gluten to form, resulting in more structure – which all ends in perfectly domed muffin tops 🙂
3. Sprinkle more chocolate chips on top before baking. If you want that bakery look, I like to sprinkle some additional chocolate chips on the tops of the batter before I bake them. These chocolate chips will remain at the top so you can see them when the muffin tops puff up.

That’s all for now, friends. If you bake these muffins, be sure to tag me @sarahsdayoff on socials so I can see them! And let me know in the comments if you have any questions, always 🙂

“We can make our plans, but the Lord determines our steps.” -Proverbs 16:9-

Print Recipe

5 from 7 votes

Bakery-Style Chocolate Chip Muffins

Moist centers with sky-high, domed muffin tops. These chocolate chip muffins are the kind of recipe that has me coming back for more every time I bake them.

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: bakery muffin, chocolate chip muffin, muffins

Servings: 12 muffins

Calories: 354kcal

Author: Sarah Crawford

Ingredients

• 2 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/4 cup unsalted butter melted and slightly cooled
• 1/4 cup vegetable oil
• 1 1/4 cups granulated sugar
• 3 large eggs at room temperature
• 3/4 cup plain Greek yogurt at room temperature
• 1 Tbsp pure vanilla extract
• 3/4 cup heavy cream at room temperature
• 1 cup semisweet chocolate chips plus a few more for sprinkling on tops
• Turbinado sugar

Instructions

• Whisk 2 1/2 cups flour, baking powder, baking soda, and salt in a large bowl; set aside.
• Beat butter, oil, and sugar in a medium bowl using a whisk or hand mixer (I use a whisk) until smooth.
• Beat in eggs, one at a time, beating well after each addition. Beat in yogurt, vanilla, and heavy cream until smooth.
• Create a well in the center of the dry ingredients and pour the wet ingredients into the dry. Gently fold with a wooden spoon or rubber spatula until only a few streaks of flour remain. Do not over mix here!
• Fold in chocolate chips until fully incorporated. Cover batter with plastic wrap and allow to sit at room temperature for at least 1 hour (but up to 4 hours).*
• Meanwhile, preheat oven to 425°F and line a 12-cup muffin tin with cupcake liners.
• Evenly distribute batter among prepared muffin cups, filling each about 2/3-full. Top each cup with a few more chocolate chips, if desired. Evenly sprinkle each muffin with turbinado sugar.
• Bake muffins 5 minutes at 425°F, reduce the temperature to 375°F, and bake an additional 8 to 10 minutes or until edges are browned and the muffin tops spring back slightly when you press your finger on the tops.
• Allow the muffins to cool 10 minutes in the pan before removing to a wire rack or serving warm. These muffins can be stored in an airtight container in the refrigerator 2 to 3 days or frozen for up to 3 months.

Notes

*If you want your muffins to have a really domed top, allow the batter to sit at room temperature for about an hour. If you don't really care for the dome or you're in a pinch, you can bake them immediately.