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The interior of a bakery-style chocolate chip muffin.

Bakery-Style Chocolate Chip Muffins

Author: Dana Ricciardi
Bakery-style chocolate chip muffins are my favorite kind of muffins. They're like eating a big, soft chocolate chip cookie for breakfast, which makes it totally OK, right?
5 from 1 vote
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Servings 6
Calories 470 kcal
Prep Time 45 minutes
Cook Time 26 minutes
Total Time 1 hour 11 minutes

Ingredients
  

  • 2 cups cake flour spooned and leveled (Note 1)
  • 2 teaspoons double-acting baking powder (Note 2)
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • 4 tablespoons unsalted butter melted and cooled
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup low-fat or fat-free buttermilk room temperature (Note 3)
  • 1 scant cup semi-sweet chocolate chips plus more for garnish

Instructions
 

  • Mix the cake flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Whisk together the melted butter, oil, and sugars in a large bowl with a mixer just until combined. Add eggs and vanilla and whisk again until combined. Stir in the buttermilk with a spatula just until incorporated.
  • Dump all the dry ingredients into the wet ingredients, along with the chocolate chips, careful not to overmix. Mix just until everything is incorporated and no streaks or clumps of flour are visible. Allow the batter to sit at room temperature for 45 minutes to 1 hour.
  • Preheat the oven to 425℉. Line a jumbo 6-count muffin tin with muffin liners, and divide the batter evenly into each muffin cup. Gently bang the pan on the counter to help level the batter and ensure even filling. Top the batter in each muffin cup with more chocolate chips (about ¼-½ cup worth).
  • Place the muffins on the oven's center rack and bake for 8 minutes. Reduce the oven temperature to 350℉ without opening the door, and bake the muffins for another 15-20 minutes.
  • Remove the pan from the oven. Allow the muffins to cool a bit before enjoying them!

Notes

Note 1: Use the spoon-and-level method to measure the flour. Scoop the flour into a measuring cup with a spoon and level it off with the edge of a butter knife.
Note 2: I recommend using aluminum-free baking powder.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 67g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 453mg | Potassium: 137mg | Fiber: 1g | Sugar: 36g | Vitamin A: 327IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 1mg
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