Bakery Style Chocolate Chip Muffins not only look legit, they taste it! These muffins are perfectly rounded on top and have tons of chocolate chips throughout the fluffy muffin. You’re going to want to make these again and again!

I often get asked how I decide what to make for the blog. It really comes from anything – a restaurant I went to, something I saw in a magazine, or a simply craving. Maybe it’s the weather but I am loving all breakfast goodies at the moment – things like scones and in this case, muffins!

I didn’t realize how many people like chocolate chip muffins. I prefer a fruit muffin, like blueberry or peach, but after some research, I noticed that chocolate chip were definitely a top muffin choice. 

I can tell you that kiddos loved these as well – my girls and their little friend gobbled them up in no time. 

Muffins can be tough – literally they can be tough, texturally. The keys to making a good fluffy and soft muffin are:

1.) To not over-mix the batter

2.) to use butter milk 

3.) bake at a high temperature then reduce – also do not over bake. 

4.) make a crunchy topping (this is key for me)

I just can’t get over how well these bake up – I am so excited for you all to try them! Vin thought I was crazy when they came out of the oven because I wouldn’t shut up about how round they were – food geek much?

I baked these with mini-chocolate chips but you can use regular ones. You can also chop up your favorite semi-sweet chocolate and add it into the batter – that would actually be really pretty! Whatever you decide, don’t be afraid to add chocolate since that’s the star of the show in this muffin. 

To make them even prettier, sprinkle some course sugar on top to give them a nice crunch – you can use regular sugar but the course sugar gives them a really nice crunch and visually looks amazing. 

One last picture just to show how pretty these are! These were great with my afternoon coffee, as well. Duh. 😉

Don’t forget to pin this recipe by clicking the image below!

Yield: 12 large muffins

Bakery Style Chocolate Chip Muffins

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Bakery Style Chocolate Chip Muffin that's perfectly fluffy and rounded

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 ½ cups all purpose flour
• 1 tablespoon baking powder
• 1 Teaspoon baking soda
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips (see blog post for additional notes)
• 1 cup granulated sugar
• ¼ cup unsalted butter, melted (need an additional 2 tablespoons for greasing pan)
• ¼ cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• ½ Cup Mini Chocolate Chips, For Topping
• Turbinado sugar for topping

Instructions

1. Preheat oven to 425 degree and grease a muffin pan with melted butter, set aside.
2. In a large bowl, stir together flour, salt, baking powder and baking soda. Add chocolate chips and gently toss (tossing chocolate chips with flour helps prevent them from baking at the bottom of the muffin)
3. In another large bowl, melt the butter then mix in the oil, sugar, eggs, buttermilk and vanilla. Whisk until combined.
4. Add dry ingredients to wet ingredients and gently stir until just combined - DO NOT OVER MIX). Cover and chill in refrigerator for 30 minutes.
5. Fill each muffin cup to the brim. Sprinkle more chocolate chips on top and turbinado sugar and bake at 425 degrees for 5 minutes then reduce to 375 and bake an additional 10-15 minutes. Mine baked for 12 minutes. Check for doneness by using a toothpick.
6. Let cool for a few minutes then remove from pan and let cool completely on your counter.

Recipe from What’s for Din?