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Bakery-Style Chocolate Chip Muffins: Fluffy and Moist

Close-up of a golden brown chocolate chip muffin topped with coarse sugar crystals and melted chocolate pieces.
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Make bakery-worthy chocolate chip muffins at home. This easy recipe gives you tall, domed tops, a fluffy texture, and is loaded with melty chocolate chips for a perfect homemade baked good.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined. This is your wet mix.
  4. Pour the wet mix into the dry mix. Use a spatula to gently fold the ingredients together until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and kills the fluffy texture you want.
  5. Gently fold in 1 cup of the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Place the remaining 1/2 cup of chocolate chips on top of the batter in each cup. Sprinkle the coarse sugar over the tops for that crunchy crust.
  8. Bake at 400 degrees F for 5 minutes. This initial high heat helps set the dome.
  9. Reduce the oven temperature to 375 degrees F and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best dome, make sure your egg and milk are at room temperature. Cold ingredients slow down the rise.
  • To make these freezer friendly muffins, cool them completely, then wrap each one tightly in plastic wrap before placing them in a freezer bag. Thaw overnight for a quick breakfast.
  • If you want double chocolate muffins, replace 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder.

Nutrition

Find it online: https://kitchenslang.com/bakery-style-chocolate-chip-muffins-fluffy/