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Bakery-Style Chocolate Chip Muffins: Fluffy and Loaded

Two fluffy chocolate chip muffins on a white plate, one cut in half showing the moist interior.
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Make bakery-worthy chocolate chip muffins at home. These are soft, fluffy, and loaded with chocolate chips, perfect for a quick breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups semi-sweet chocolate chips, plus extra for topping
  • 2 tablespoons granulated sugar for topping

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed only until just combined. Do not overmix.
  6. Gently fold in the 1 1/2 cups of chocolate chips using a spatula.
  7. Fill each muffin cup nearly to the top, about 3/4 full. Sprinkle the tops of the batter with the remaining 2 tablespoons of granulated sugar and a few extra chocolate chips for that bakery look.
  8. Bake at 400 degrees F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350 degrees F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. This two-temperature method helps create tall muffin tops.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, domed tops, make sure your oven temperature is hot when you start baking.
  • You can make a double batch and freeze these homemade breakfast treats for up to 3 months. Thaw overnight on the counter.
  • Use room temperature milk and eggs for better batter incorporation.

Nutrition

Find it online: https://miameal.com/bakery-style-chocolate-chip-muffins-fluffy/