Bakery-Style Chocolate Chip Muffins
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(246)
Ingredients
6 jumbo muffins or 15 standard muffins
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- Optional: coarse sugar for sprinkling
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
Step 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Step 3
Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
Step 4
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Step 5
Allow to cool for 10 minutes in pan before serving.
Step 6
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Step 7
Save recipe for the next time?
Chef's notes
Oil:
Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
Sour Cream/Yogurt:
I recommend full-fat sour cream or full-fat or low-fat plain yogurt. I don’t recommend fat-free for either.
Milk:
I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
Chocolate Chips:
I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
Standard Size Muffins or Mini Muffins:
For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes
Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
