Description

These bakery-style Chocolate Chip Muffins are tall with a perfect domed top, a soft crumb, and filled with melted semi-sweet chocolate chips. They have a wonderfully moist texture, a balanced sweetness from both granulated and brown sugars, and are finished with optional coarse sugar for a delightful crunch. Perfect for breakfast, snacks, or dessert, these muffins combine classic flavors with a professional bakery appearance.

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, 8 Tbsp)
1 ½ tsp real vanilla extract

Additional Ingredients

1 cup (8 oz) semi-sweet mini chocolate chips (regular chocolate chips or chunks, reserve 2 Tbsp for topping)
½ Tbsp coarse sugar (optional for sprinkling)

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Instructions

Prepare: Preheat the oven to 425°F (220°C). Line a standard 12-count muffin tin with paper liners and set aside.
Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.
Combine Wet Ingredients and Sugar: In a separate large bowl, whisk together the buttermilk, eggs, granulated sugar, light brown sugar, melted and slightly cooled unsalted butter, and vanilla extract until the mixture is smooth and homogeneous.
Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and whisk gently until no dry streaks of flour remain. The batter should be lumpy, so do not over-mix to keep the muffins tender.
Fold in Chocolate Chips: Fold in 1 cup of the semi-sweet mini chocolate chips, reserving 2 tablespoons to sprinkle on top of the muffins later. Fold just until combined to avoid deflating the batter.
Portion and Add Toppings: Divide the batter evenly among the 12 muffin liners, filling them up to the top. For easy and uniform portions, use a trigger-release ice cream scoop. Sprinkle the reserved chocolate chips and, if desired, a generous amount of coarse sugar on top for extra crunch and bakery style appearance.
Bake the Muffins: Bake at 425°F (220°C) for 5 minutes to achieve a good rise and domed top. Then reduce the temperature to 350°F (175°C) and bake for an additional 15-17 minutes or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 10 minutes to set before transferring them to a wire rack to cool completely. Enjoy them fresh or store properly.

Notes

Use room temperature ingredients for better batter consistency and muffin rise.
Do not overmix the batter to ensure tender, soft muffins with a delicate crumb.
Reserving some chocolate chips for the tops creates an attractive and inviting appearance.
Adding coarse sugar on top not only adds crunch but also replicates bakery-style muffins.
Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar to achieve acidity if unavailable.
Allow muffins to cool slightly before removing from the pan to avoid breakage.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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