Description
These bakery-style Chocolate Chip Muffins are tall with perfectly domed tops, a soft crumb, and bursting with melted semi-sweet chocolate chips. Baked to perfection with a crunchy sugar topping, they offer a delightful balance of sweetness and texture that makes them irresistible for breakfast or snacks.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter (melted and slightly cooled, equals 8 Tbsp)
- 1 ½ tsp real vanilla extract
Add-ins and Topping
- 1 cup (8 oz) semi-sweet mini chocolate chips (regular chocolate chips or chocolate chunks; reserve 2 Tbsp to sprinkle the tops)
- ½ Tbsp coarse sugar (optional for sprinkling)
Instructions
- Prepare: Preheat your oven to 425°F (220°C). Line a 12-count muffin tin with paper liners and set it aside to be ready for the batter.
- Whisk Dry Ingredients: In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt to ensure even distribution of leavening agents and salt.
- Combine Wet Ingredients and Sugar: In a separate large mixing bowl, whisk together the buttermilk, large eggs, granulated sugar, light brown sugar, melted and slightly cooled unsalted butter, and vanilla extract until the mixture is smooth and well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Whisk just until the flour disappears and the batter is uniformly combined but still lumpy—do not overmix to keep muffins tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, reserving 2 tablespoons to sprinkle on top before baking for extra chocolate goodness and visual appeal.
- Portion and Add Toppings: Using a trigger-release ice cream scoop or spoon, evenly divide the batter into the prepared muffin liners, filling each cup up to the top. Sprinkle the reserved chocolate chips and optionally some coarse sugar over each muffin to add a crunchy bakery-style finish.
- Bake the Muffins: Place the muffin tin in the oven and bake at 425°F for 5 minutes to give the muffins a strong rise and domed top. Then lower the oven temperature to 350°F (175°C) and continue baking for an additional 15–17 minutes, or until the muffin tops turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing. Enjoy fresh for the best flavor and texture!
Notes
- These muffins have a perfect dome and soft crumb similar to bakery-quality muffins.
- Do not overmix the batter to keep the texture tender and moist.
- Adding coarse sugar on top before baking adds a delightful crunchy texture and a bakery appearance.
- Room temperature ingredients help the batter combine smoothly and rise properly.
- Use mini chocolate chips or chunks for best chocolate distribution.
- Muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 371 kcal
- Sugar: 26 g
- Sodium: 181 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 51 mg
