... Print

Bakery-Style Chocolate Chip Muffins: Tall Tops and Moist Crumb

Two golden brown chocolate chip muffins topped with chocolate chips and flaky sea salt on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best chocolate chip muffins with tall, domed tops and a wonderfully moist, fluffy texture. This recipe is easy to follow and perfect for a quick breakfast or sweet snack.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and the melted butter until combined.
  4. Whisk in the egg and vanilla extract until the mixture is smooth.
  5. Pour the milk into the wet ingredients and mix until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Fold in the 1 cup of chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the reserved 2 tablespoons of chocolate chips and the coarse sugar over the top of each muffin for that bakery-style crunch.
  10. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
  11. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist chocolate chip muffins, you can substitute the milk with buttermilk.
  • To freeze these homemade muffins, cool them completely, then wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag. They keep well for up to three months.
  • If you want to make chocolate chip banana muffins, replace the milk with 1/2 cup mashed ripe banana mixed with 1/4 cup milk.

Nutrition

Find it online: https://purecookingjoy.com/chocolate-chip-muffins-recipe-moist/

1 Shares
Tweet
Pin1
Share