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Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

These Bakery Style Chocolate Chip Muffins are huge, soft, and fluffy with mile-high sugared tops, making them an indulgent breakfast treat.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 637 kcal

Equipment

  • Mixing Bowls
  • 6-count Jumbo Muffin Tin

Ingredients
  

Wet Ingredients

  • 4 Tablespoons unsalted butter melted and cooled at least 5 minutes
  • ¼ cup avocado oil or vegetable oil or canola oil may substitute vegetable oil
  • 1 cup granulated sugar
  • 1 large egg room temperature preferred
  • 1 large egg white room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • ½ cup buttermilk room temperature preferred

Dry Ingredients

  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • ½ teaspoon table salt

Chocolate Chips

  • 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination

Topping

  • ⅓ cup additional granulated sugar coarse sugar preferred for topping

Instructions
 

Mixing Ingredients

  • Combine butter, oil, and sugar in a large bowl and whisk together.
  • Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
  • In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
  • Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.

Baking

  • Cover bowl with a dry towel and allow batter to sit while your oven preheats.
  • Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
  • Once your oven has preheated, portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
  • Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
  • Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown.
  • Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!

Notes

Allowing the muffin batter to sit is optional but helps the batter thicken, yielding taller muffin tops. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for several months.

Nutrition

Serving: 1muffinCalories: 637kcalCarbohydrates: 95gProtein: 7gFat: 26gSaturated Fat: 11gCholesterol: 62mgSodium: 252mgPotassium: 214mgFiber: 2gSugar: 64gVitamin A: 384IUVitamin C: 1mgCalcium: 129mgIron: 2mg
Keyword Bakery Style Chocolate Chip Muffins, Chocolate Chip Muffins, Jumbo Muffins
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