Description
These bakery-style Chocolate Chip Muffins are tall and perfectly domed with a soft crumb, packed full of semi-sweet chocolate chips. Baked to golden perfection, they offer a delightful balance of sweetness and buttery richness that’s perfect for breakfast or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Wet Ingredients
- 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, 8 Tbsp)
- 1 ½ tsp real vanilla extract
Additional Ingredients
- 1 cup (8 oz) semi-sweet mini chocolate chips (reserve 2 Tbsp for topping)
- ½ Tbsp coarse sugar (optional for sprinkling)
Instructions
- Prepare: Preheat your oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside for later use.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
- Combine Wet Ingredients and Sugar: In a separate large mixing bowl, whisk together buttermilk, eggs, granulated sugar, light brown sugar, melted butter, and vanilla extract until fully incorporated.
- Mix Wet and Dry Ingredients: Add the dry ingredients into the wet ingredients and whisk gently until no dry flour streaks remain. The batter should be lumpy; avoid overmixing to maintain tenderness.
- Fold in Chocolate Chips: Fold in the chocolate chips into the batter gently, reserving 2 tablespoons to sprinkle on top later for added texture and appearance.
- Portion and Add Toppings: Evenly portion the batter into the lined muffin tin, filling each cup to the top. Sprinkle the reserved chocolate chips and optionally a generous sprinkle of coarse sugar on each muffin for crunch and a bakery-style finish.
- Bake the Muffins: Place the muffin tin in the oven and bake at 425°F for 5 minutes to help the muffins rise. Then reduce the oven temperature to 350°F and continue baking for an additional 15 to 17 minutes, or until the tops turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store for later.
Notes
- These muffins have a soft crumb and tall domed top, perfect for a bakery-style texture and appearance.
- Be careful not to overmix the batter to keep the texture tender and light.
- The coarse sugar sprinkle on top adds a nice crunchy texture and enhances the look.
- Use room temperature ingredients to ensure proper mixing and rise.
- Reserve some chocolate chips to sprinkle on top for a beautiful finish and extra chocolate in each bite.
Nutrition
- Serving Size: 1 muffin
- Calories: 371 kcal
- Sugar: 26 g
- Sodium: 181 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 51 mg
