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A square image of jumbo homemade chocolate chip muffins on a wire cooling rack.
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4.80 from 10 votes

Bakery Style Chocolate Chip Muffins

Chocolate Chip Muffins are studded with rich, melty chocolate chips with crunchy sugar top and buttery crumb. Make them jumbo, regular, or mini to satisfy your muffin cravings. See notes for adjustments to baking time and temperature for different sizes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6 jumbo muffins
Author: Amy Nash

Equipment

Ingredients

  • 3 cups (375g) all-purpose flour spooned & leveled
  • 1 cup (200g) granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 large eggs room temperature
  • 1 cup (240ml) buttermilk or milk room temperature
  • 1/4 cup salted butter melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • Coarse sugar for sprinkling

Instructions

  • Preheat oven to 425°F. Spray a 6-cup jumbo-size muffin tray with baking spray or line with paper liners. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add chocolate chips and stir to evenly distribute.
    3 cups (375g) all-purpose flour, 1 cup (200g) granulated sugar, 1 Tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 cups semisweet chocolate chips
  • In a separate bowl, combine the eggs, buttermilk, melted butter, oil, and vanilla.  Whisk well, then add to the flour mixture, stirring by hand with a wooden spoon or rubber spatula just until combined. It's okay if the batter is lumpy and thick. Do not overmix.
    2 large eggs, 1 cup (240ml) buttermilk or milk, 1/4 cup salted butter, 1/4 cup vegetable oil, 2 teaspoons vanilla extract
  • Divide the batter between the muffin cups, filling them to the top. Sprinkle with coarse sugar. Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F without opening the oven door and continue to bake for 24-26 minutes until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.  
    Coarse sugar
  • Cool for 5-10 minutes in the pan, then turn out onto a wire cooling rack.

Video

Notes

  • Storage: Once the muffins have cooled completely, store in an airtight container on the counter for up to 5 days or in the fridge for 1 week.
  • Freezing: These muffins freeze well for up to 3 months. Thaw on the counter before serving.
  • Serving size: The nutrition is calculated using an online tool for one whole jumbo-sized muffin. Regular sized muffins will have half the calories.
  • Buttermilk: Whole milk may be used instead of buttermilk. Or for a buttermilk substitute, just add 1 Tablespoon of lemon juice or vinegar to a 1 cup measuring cup and fill it the rest of the way with milk. Let this sit for 5 minutes before using in the recipe in place of the buttermilk.
  • Regular and Mini Size Muffins: For regular muffins, bake for 5 minutes at 425°F, then reduce oven temperature to 350°F degrees and continue to bake for 12-14 minutes. Makes 14-16 muffins. For mini muffins, bake at 350°F for 11-13 minutes. Makes about 35-40 mini muffins.

Nutrition

Calories: 880kcal | Carbohydrates: 113g | Protein: 12g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 593mg | Potassium: 433mg | Fiber: 6g | Sugar: 56g | Vitamin A: 346IU | Calcium: 175mg | Iron: 7mg

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