Bakery Style Chocolate Chip Muffins are simply the perfect way to start your day. These massive-domed, golden, buttery, and light muffins are moist, simple to make, and reliable. These come out perfectly every time, are rather fool-proof, and are SO yummy!
If there is any recipe I recommend you to try, it’s this one. If there is any recipe I’ll point a friend to, it’s this one. One recipe I use to represent my baking? It’s this one. I can not stress it enough… this recipe is magical.
The BEST Chocolate Chip Muffins
Chocolate Chip Muffins may seem basic. They may seem ordinary. They may seem underwhelming. You may have purchased a much-too-expensive one from a bakery or a dry one from the grocery store. Maybe you gravitate towards a box mix that leaves you wanting more. What I can promise, though, is that this recipe will save all of your chocolate chip muffin problems. It’s everything you need. I promise, if you follow this recipe as it’s written, you’ll never eat a disappointing muffin again!
Overview: Ingredients and Method Perks
I’m very particular about my muffins- they need to moist, flavorful, and have that nice dome on top. A few key ingredients help us get there:
- Sour Cream: helps add extra moisture and softens the muffins
- Buttermilk: makes the muffins light and tender
- Melted Butter: seeps flavor into every. single. bite. of these muffins
This recipe is EASY to whip up. You need two bowls- a medium for your dry and a large for your wet. You will use a whisk and a spatula. Let me make that even clearer for you:
- Whisk for dry ingredients and wet ingredients separately
- Spatula for folding dry ingredients into wet and folding chocolate chips into batter
As mentioned above, a few special ingredients make these muffins airy, pillowy, and soft as a cloud! The sour cream and buttermilk, specifically, interact with rest of the ingredients to yield the most tender muffins!
If your muffins sink in the middle, you most likely underbaked your muffins. The muffins should spring back up when poked in the center, and a toothpick inserted into the center will come out clean or with moist crumbs!
The beautiful domes that these muffins sport are from the baking powder and flash-baking technique. We use 2 teaspoons of baking powder for extra rise, and we flash-bake these muffins. This means that we will bake these muffins at a higher temperature for the first few minutes of baking before lowering the temperature for the remaining bake time. This helps kick-start the rise!
Not only does flash-baking help create a gorgeous dome, it helps create a golden, crispy top! Though this crispy top will slightly soften over a few days, you CAN pop the muffins bake in the oven at 425 for a few minutes to heat and add a bit more crunch to the muffins!
Important Tips for Perfect Muffins
- Room Temperature Ingredients: I’ll never stop telling you how important it is to use room temperature ingredients. Leave the eggs, milk/ buttermilk, and sour cream/greek yogurt out an hour before baking. If you forget, place your eggs in a bowl of hot water for ten minutes, place your 3/4 cup of milk/buttermilk in the microwave for 15 seconds, and place your sour cream CONTAINER in the microwave for about 20-25 seconds.
- Substitutions: I will always say that the recipe is intended to be made the way that it is written. HOWEVER, everyone has different needs, different preferences, and different ingredients on hand. Two of the easiest substitutions in this recipe?
- Sour Cream: can be substituted with Greek yogurt
- Buttermilk: can be homemade by adding 1 1/2 tsps of white distilled vinegar to 3/4 cup of milk ( I recommend 2%)
- Overmixing: This recipe will be completely ruined by overmixing. PLEASE, please, please follow the recipe. Do not use a stand mixer, do not whisk the wet and dry ingredients together, do not even use a spoon to combine the wet and dry ingredients. It will take a bit for the dry ingredients to properly fold into the wet ingredients, but stop when you are starting to see flour chunks disappear into the batter. You’ll get to fold a bit more when adding the chocolate chips. Batter will not be super clumpy, but it will not be completely smooth. The batter will look like you need to mix a bit longer, but don’t do it. Don’t. If your muffins do not come out moist and fluffy, it’s because you overmixed. I can’t say I didn’t warn you.
- Filling: This recipe will require you to fill each muffin liner with between 1/4 and 1/3 cup of batter- the batter will ALMOST reach the top of the liners. I normally put a “hefty 1/4” rather than an “under-filled 1/3” in each because I think it’s easier to scoop more than less.
Did You Give This Recipe a Try?
If you give this recipe a try, PLEASE let me know by leaving a comment and review below! You can also tag me or message me on Instagram (@sweetsbyeliseblog). Seeing and hearing about your bakes makes me SO happy! Happy Baking!
These massive-domed, golden, buttery, and light muffins are moist, simple to make, and reliable. These come out perfectly every time, are rather fool-proof, and are SO yummy!
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream, room temperature (can use Greek yogurt)
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk, room temperature
- 2 cups mini chocolate chips (I use semisweet)
- Line about 16 muffin pans and preheat oven to 425 degrees Fahrenheit.
- In a medium-sized bowl, whisk flour, baking powder, baking soda, and salt together until combined.
- In a large bowl, whisk cooled, melted butter, granulated sugar, eggs, sour cream, vanilla extract, and buttermilk until smooth.
- Using a spatula, FOLD dry ingredients into wet ingredients. Do this slowly, as you do not want to overmix. As soon as there are only small lumps of flour in the mixture, fold in 1 1/2 cups mini chocolate chips.
- Fill each muffin liner with a little over 1/4 cup of batter. Batter will almost reach the top of each liner. Sprinkle remaining 1/2 cup of mini chocolate chips on top.
- Bake muffins at 425 for 6 minutes before turning your oven down to 325 for remaining 5-7 minutes. This way of baking helps to create the dome. Do not take the muffins out of the oven after lowering the temperature… doing so will ruin them. Just continue to let them bake after switching to 325. Muffins will be golden brown on top and will have a few moist crumbs when a toothpick is inserted into the center of one.
- Allow muffins to cool for a few minutes in the pan before letting them fully cool on a wire rack. Store at room temperature in an airtight container for up to four days. Muffins are best served fresh.
Keywords: Chocolate Chip Muffins, Bakery-Style Muffins, Light and Fluffy Muffins