How to make the best chocolate chip muffins from scratch with the most simple ingredients! These homemade bakery style muffins are moist, soft, and fluffy on the inside, crispy on top and perfectly sweet. You can make this easy recipe completely without a mixer!
Bakery Style Chocolate Chip Muffins
Having bakery style chocolate chip muffins for breakfast on the weekend with my family is one of my favorite things to do. However, making them from scratch always seemed like a hassle to me.
Years ago, I had no idea how to make big bakery style muffins or how to make muffins with big tops or how to make muffins crispy on top (love me some crispy top muffins).
Turns out, it’s actually quite easy.
No, really. It is! I know some of you will be skeptical but keep reading. I’m going to tell you why this is the best chocolate chip muffin recipe.
It calls for the most simple and convenient ingredients (no buttermilk and no sour cream) and is also surprisingly easy to make.
Usually I can eat up to three muffins (oink, oink) but these jumbo chocolate chip muffins are so big that I can only manage one and a half.
How to make Bakery Style Muffins
With bakery style muffins there needs to be an above-average amount of baking powder and or baking soda in order for the muffins to rise and create gorgeous muffin tops.
The key is to add enough to the batter so that it yields muffin tops that are sky-high but not so much to the point where you can taste it.
I’m happy to say that this choc chip muffin recipe has the perfect amount.
The Quantity of the Batter
Simply put, if there’s not enough batter to fill the muffin cups to the top you’re not going to end up with big cafe style muffins.
The Baking Temperature
In order to achieve such big domes the muffins are first baked at a high temperature (425 degrees Fahrenheit) for just five minutes then the temperature is reduced (to 375 degrees Fahrenheit) and the muffins continue to bake until done.
This method, although peculiar, causes air bubbles to quickly expand the batter, allowing the muffins to rise at a rapid rate, resulting in volcanic muffins.
In simpler terms, it allows them to get really big while still staying soft and moist on the inside.
In general, this is basically how to make jumbo muffins.
Chocolate Chip Muffins without Buttermilk
The purpose of buttermilk in baking is to yield baked goods with a softer texture and it also provides a pleasant tang. On top of that it’s an acidic ingredient which aids in neutralizing baking soda, perfect for baked goods with large amounts of leavening ingredients.
Most chocolate chip muffin recipes call for buttermilk but it’s not needed in this one. Whole milk works just fine. Other types of milk work too but just keep in mind that the lower in fat the milk is the less rich the muffins will be.
Chocolate Chip Muffins without Sour Cream
The purpose of sour cream in baking is to also yield baked goods with a softer texture, but not only that, it lends moisture and flavor too.
In the past I used to always bake with sour cream so it was a little hard trying to think of how to make choc chip muffins without it. And although I wouldn’t oppose to some in this recipe these muffins are perfectly soft, fluffy, and moist without it.
I do love me some sour cream muffins though!
These muffins are made with butter and not oil because butter is rich in flavor and these babies need all they can get!
Substituting unsalted butter for salted butter: If using unsalted butter for this recipe add 1/4 teaspoon more salt.
The salt in this recipe is very important because not only does it add flavor, it enhances flavor as well. Sweet baked goods always need salt so don’t shy away from it!
Don’t be alarmed by the amount of vanilla extract either. This helps to replicate that authentic bakery taste and smell.
You’ll notice that this recipe calls for both white and brown sugar because once again, flavor. Brown sugar contains molasses which is very flavorful and does wonders for this recipe. Of course you can simply just use white sugar but trust me, it’s not going to taste as good.
It’s little things like this that make these homemade choc chip muffins just as good, if not better than the ones at the cafe.
Easy Chocolate Chip Muffin Recipe
Although this is a two-bowl recipe it’s still very easy to make.
It takes just 10 minutes to mix everything together without a mixer and about 18 minutes for the muffins to bake. So that’s less than 30 minutes total!
I know that this recipe almost seems too good to be true but trust me, when you try it you will not be disappointed! It’s one of the best muffin recipes I’ve ever tried and it’s definitely a keeper.
I was a little worried about these muffins being too sweet since there’s a whole cup of sugar in this recipe but there’s also only 1 cup of chocolate chips so it’s the perfect balance.
It’s best to use mini chocolate chips because that’s authentic bakery style! Also, with chips that small they’re more evenly dispersed throughout and that way you get more chocolate in every bite.
Surprisingly, these chocolate chip muffins are only about 270 calories each. Considering the size of these babies I thought that number would be significantly higher. If you’re interested in the nutrition facts you can find them at the bottom of the recipe.
So now that you know how to make chocolate chip muffins from scratch you don’t have to bother spending an arm and a leg for just one of them at the cafe. Now, you can have twelve!
And before you go don’t forget to share this jumbo chocolate chip muffin recipe.
- 1/2 cup salted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup milk (preferably whole milk)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips (preferably mini-sized)
- Granulated sugar or coarse sugar for sprinkling
Preheat oven to 425°F. Line muffin pan with muffin liners or spray nonstick cooking spray and set aside.
In a large bowl combine butter, both sugars, and salt.
Beat in the eggs and vanilla extract then stir in the milk.
In another large bowl whisk together the flour, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and mix until incorporated. DO NOT overmix. Fold in the chocolate chips. *Batter will be very thick.
Scoop the batter into the muffin pan dividing it evenly between the muffin cups and filling them to the very top. Sprinkle a pinch of granulated sugar or coarse sugar over the top of each muffin.
Bake at 425°F for 5 minutes, reduce temperature to 375°F and continue to bake for 12 – 14 minutes more until toothpick inserted comes out clean.
*Do not remove muffins from the oven when lowering the temperature!
Cool in pan 5 minutes then remove to cool completely.
- Measure the flour correctly by spooning it into the measuring cup and leveling off the excess. This will ensure that the muffins don't turn out to be doughy or dry.
- Please make sure that your oven is fully preheated otherwise the muffins will come out flat and under baked!!
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