Bakery Style Chocolate Chip Muffin Recipe

The only chocolate chip muffin recipe you’ll ever need! Whip up a perfect batch of soft, moist, bakery-style muffins, loaded with gooey chocolate chips.

Course Dessert

Cuisine American

Keyword chocolate chip muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Ingredients

2 cups all-purpose flour sifted
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
4 Tbsp unsalted butter melted and cooled
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1/4 cup sour cream
1 cup milk
1 tsp vanilla
2 cups chocolate chips milk, semi- sweet, or dark

Instructions

Preheat the oven to 425°F and line the muffin tin with muffin liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Mix in the chocolate chips and mix again to combine. Set aside.
In a separate bowl, whisk together the melted cooled butter, oil, sugar, eggs, sour cream, milk, and vanilla.
Add the dry ingredients to the wet ingredients and mix just enough to combine. Do NOT overmix.
Using a measuring cup or cooking scoop, divide the batter into the muffin liners, filling it up to about 3/4 of the way.
Top the muffin batter with coarse sugar. Optional
Bake the muffins at 425°F for 5 minutes, then reduce the heat to 350°F and bake for an additional 12-15 minutes, or until the muffin tops turn golden.
Remove the muffins from the oven and allow them to cool for 5 minutes. Then remove from the muffin tin and allow you to finish cooling on a cooling rack.
Serve warm or cool.

Notes

Jumbo Muffins-

Divide the batter amongst the 6 muffin liners. Top with additional chocolate chips and coarse sugar.
Bake at 400°F for 8 minutes, reduce the heat to 350°F, and continue baking for another 15-16 minutes, or until the muffin tops are golden. Stick a toothpick in the center of the muffin, and if it comes out clean and without wet batter, they are ready!
Cool the muffins for 5 minutes in the muffin pan, then remove and finish cooling on a cooling rack.
Serve.

Mini Muffins-

Divide the batter among the 30 muffin liners. Top with additional chocolate chips and coarse sugar. (If you are not using muffin liners, be sure to spray the muffin tin with baking spray, to avoid the muffins from sticking to the tin!)
Bake at 350°F for 10-12 minutes or until the muffin tops are golden and baked through. Stick a toothpick in the center of the muffin, and if it comes out clean and without wet batter, they are ready!
Cool the muffins for 2-3 minutes in the muffin pan, then remove and finish cooling on a cooling rack.
Serve.