How do I make muffins light and fluffy?

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!

Why are my muffins sinking in the middle?

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!

How do I make a domed muffin?

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!

How to keep muffin tops crispy?

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!

Bakery-Style Chocolate Chip Muffins

Description

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!

Ingredients

Scale

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)

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Instructions

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