Bakery-Style Chocolate Chip Muffins Recipe
Chocolate Chip Muffins (Bakery Style)
Introduction
Chocolate Chip Muffins are a beloved classic that bring comfort and joy to any table. Their soft, fluffy textures and sweet chocolate goodness make these muffins a perfect treat for breakfast, snacks, or even dessert. You can enjoy them fresh out of the oven with a cup of coffee or tea, or pack them for a lunchbox treat.
Why Make This Recipe
Making bakery-style chocolate chip muffins at home is easier than you might think. Not only do they taste better than store-bought options, but they’re also made with simple ingredients you probably already have in your kitchen. The warm, melting chocolate chips in the soft muffin create a delightful treat that everyone will love. Plus, this recipe provides a fantastic way to impress friends and family with your baking skills!
How to Make Chocolate Chip Muffins
Follow these steps to create delicious Chocolate Chip Muffins:
Ingredients:
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 1 ½ tsp real vanilla extract
- 1 cup (8 oz) semi-sweet mini chocolate chips (reserve 2 Tbsp to sprinkle on tops)
- ½ Tbsp coarse sugar (optional for sprinkling)
Directions:
- Prepare: Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients and Sugar: In a large bowl, combine the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla. Whisk until everything is well mixed.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients. Whisk gently until you no longer see dry flour. The batter should be lumpy.
- Fold in Chocolate Chips: Add the chocolate chips to your batter, saving 2 tablespoons for the tops. Fold them in gently until just combined.
- Portion and Add Toppings: Divide the batter evenly into the muffin pan, filling each cup to the top. Sprinkle the reserved chocolate chips and the coarse sugar on top for added crunch.
- Bake the Muffins: Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-17 minutes, or until golden brown and a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
How to Serve Chocolate Chip Muffins
These muffins are delightful when served warm, straight from the oven. You may enjoy them plain or spread with a little butter. They’re also great with a glass of milk or a cup of coffee.
How to Store Chocolate Chip Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for about 2-3 days. If you want them to last longer, consider freezing them. They will stay good for up to 3 months in the freezer. Just reheat them in the microwave or oven when you’re ready to enjoy!
Tips to Make Chocolate Chip Muffins
- Use room temperature ingredients for better mixing.
- Do not over-mix the batter to ensure fluffy muffins.
- Try adding nuts or dried fruit for extra flavor and texture.
Variation
Feel free to experiment by swapping semi-sweet chocolate chips with milk chocolate or dark chocolate. You can also add some nuts, like walnuts or pecans, for a crunchy texture.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk. To mimic buttermilk, you can add 1 tablespoon of vinegar to regular milk and let it sit for 5-10 minutes before using.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, your muffins are done.
3. Can I make mini muffins using this recipe?
Absolutely! Just reduce the baking time. Mini muffins usually take about 12-15 minutes at the same temperature.
Now you’re ready to whip up these delicious Chocolate Chip Muffins and enjoy their fantastic taste! Happy baking!
Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 0.5 cup unsalted butter (melted and slightly cooled)
- 1.5 tsp real vanilla extract
Add-ins
- 1 cup semi-sweet mini chocolate chips (reserve 2 Tbsp to sprinkle on tops)
- 0.5 Tbsp coarse sugar (optional for sprinkling)
Instructions
Preparation
- Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla. Whisk until everything is well mixed.
- Add the dry ingredients to the wet ingredients. Whisk gently until you no longer see dry flour. The batter should be lumpy.
- Add the chocolate chips to your batter, saving 2 tablespoons for the tops. Fold them in gently until just combined.
- Divide the batter evenly into the muffin pan, filling each cup to the top. Sprinkle the reserved chocolate chips and the coarse sugar on top for added crunch.
Baking
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-17 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
