Bakery-Style Chocolate Chip Muffins
Bakery-Style Chocolate Chip Muffins
Ingredients
For the Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
For the Topping
- 1 tablespoon coarse sugar, such as turbinado or demerara
Instructions
- 1
Preheat your oven to 425°F. Line a 6-cup muffin tin with paper liners or grease thoroughly with butter or non-stick spray.
⏱️ 5 min•🌡️ 425
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the large egg, whole milk, melted and cooled unsalted butter, and vanilla extract until the wet ingredients are fully incorporated.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will result in tender muffins.
⏱️ 2 min
- 5
Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min
- 6
Let the muffin batter rest at room temperature for 15 minutes. This crucial step allows the flour to fully hydrate, contributing to a better texture and those desirable domed tops.
⏱️ 15 min
- 7
Divide the rested batter evenly among the 6 prepared muffin cups, filling them generously, almost to the top. This generous filling helps create tall, bakery-style muffin tops.
⏱️ 2 min
- 8
Sprinkle the coarse sugar evenly over the top of each muffin for a beautiful, sparkling finish and a slight crunch.
⏱️ 1 min
- 9
Bake for 5 minutes at 425°F. Without opening the oven door, reduce the oven temperature to 375°F and continue baking for another 13 to 15 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 20 min•🌡️ 425
- 10
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Chocolate Chip Muffins
Ingredients
For the Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
For the Topping
- 1 tablespoon coarse sugar, such as turbinado or demerara
Instructions
- 1
Preheat your oven to 425°F. Line a 6-cup muffin tin with paper liners or grease thoroughly with butter or non-stick spray.
⏱️ 5 min•🌡️ 425 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the large egg, whole milk, melted and cooled unsalted butter, and vanilla extract until the wet ingredients are fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will result in tender muffins.
⏱️ 2 min - 5
Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min - 6
Let the muffin batter rest at room temperature for 15 minutes. This crucial step allows the flour to fully hydrate, contributing to a better texture and those desirable domed tops.
⏱️ 15 min - 7
Divide the rested batter evenly among the 6 prepared muffin cups, filling them generously, almost to the top. This generous filling helps create tall, bakery-style muffin tops.
⏱️ 2 min - 8
Sprinkle the coarse sugar evenly over the top of each muffin for a beautiful, sparkling finish and a slight crunch.
⏱️ 1 min - 9
Bake for 5 minutes at 425°F. Without opening the oven door, reduce the oven temperature to 375°F and continue baking for another 13 to 15 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
⏱️ 20 min•🌡️ 425 - 10
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
⏱️ 5 min