These bakery-style chocolate chip muffins are soft, tall, and crowned with a perfect domed top, offering a delightful homemade touch without extra fuss.
Packed with wholesome ingredients, they deliver good fats, protein from eggs, and fiber from all-purpose flour.
Quick to prepare and irresistibly satisfying, they make an ideal choice for breakfasts, snacks, or meal prep, combining convenience with bakery-quality flavor.
Chocolate Chip Muffins
Equipment
- 1 standard 12-cup muffin pan
- 12 paper muffin liners
- 1 Medium mixing bowl
- 1 large mixing bowl
- Whisk
- spatula or spoon
- Ice cream scoop or large spoon
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter melted and slightly cooled — 8 Tbsp
- 1 ½ teaspoons pure vanilla extract
- 1 cup semi-sweet mini chocolate chips or chocolate chunks
- 2 Tbsp reserved chocolate chips for topping
- ½ Tbsp coarse sugar optional, for topping
Instructions
- Preheat and Prepare Equipment: Begin by preheating your oven to 425°F (220°C). This initial high heat helps create a beautiful domed muffin top. Line a standard 12-cup muffin pan with paper liners for easy removal and cleanup. Place the muffin pan on a baking sheet to ensure stability when transferring to the oven. Gather all your tools and ingredients so you can work efficiently without interruption.
- Whisk Dry Ingredients: In a medium mixing bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Whisk these together thoroughly for about 30 seconds to ensure even distribution. This step is essential for consistent rising and texture in your muffins. Set aside the bowl while you prepare the wet ingredients.
- Combine Wet Ingredients and Sugars: In a large mixing bowl, crack 2 large eggs and whisk gently to break them. Add 1 cup room-temperature buttermilk, ½ cup granulated sugar, ½ cup packed light brown sugar, and 1 ½ teaspoons pure vanilla extract. Whisk together until the mixture is smooth and slightly frothy. Then, slowly add ½ cup melted unsalted butter (slightly cooled) while whisking steadily to combine. This ensures a silky batter with balanced flavor and moisture.
- Incorporate Dry Ingredients into Wet Mixture: Gradually add the whisked dry ingredients into the wet mixture. Use a large spatula or whisk and fold gently, mixing just until no streaks of flour remain. The batter should be slightly lumpy — this is the sign of a tender muffin. Avoid overmixing, as it can result in dense muffins instead of a light, airy crumb.
- Fold in Chocolate Chips: Take 1 cup of semi-sweet mini chocolate chips and fold them gently into the batter using a spatula. Reserve 2 tablespoons of chocolate chips for topping. Folding should be gentle to prevent overworking the batter, but ensure chips are evenly distributed. This step guarantees each bite is filled with melted chocolate goodness.
- Portion Batter into Muffin Pan: Using a trigger-release ice cream scoop (about ½ cup size) or a large spoon, evenly divide the batter into the prepared muffin pan. Fill each liner to the very top. This generous filling is key to achieving bakery-style muffin height and a perfect dome. Lightly tap the pan on the counter to release air bubbles and help the batter settle evenly.
- Add Toppings for Extra Crunch: Sprinkle the reserved 2 tablespoons chocolate chips evenly over each muffin. For added texture and a bakery finish, lightly sprinkle ½ tablespoon coarse sugar on top of each muffin. This creates a slightly crunchy, caramelized crust once baked, enhancing both flavor and presentation.
- Initial High-Heat Baking: Place the muffin pan into the preheated oven and bake at 425°F (220°C) for 5 minutes. This initial blast of heat helps create that bakery-style domed top and gives muffins a beautiful rise. Avoid opening the oven door during this time to prevent heat loss.
- Reduce Heat and Continue Baking: After the first 5 minutes, carefully reduce the oven temperature to 350°F (175°C). Continue baking for an additional 15–17 minutes, or until muffin tops turn lightly golden brown. To test for doneness, insert a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs. Avoid overbaking to keep muffins soft and moist.
- Cooling and Serving: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. This lets them firm up slightly for easier removal. Transfer muffins to a cooling rack to cool completely if serving later. These muffins are best enjoyed warm with coffee or milk, but they also store beautifully for quick breakfasts or snacks throughout the week.
- Storage and Enjoyment Tips: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap muffins individually in plastic wrap and freeze for up to 2 months. To enjoy later, thaw at room temperature or warm briefly in the microwave for that freshly baked taste.
Notes
- For best results, use room-temperature eggs and buttermilk to ensure smooth mixing and even baking.
- Do not overmix the batter; a few lumps help keep muffins tender and light.
- Reserve a small amount of chocolate chips for topping — it adds visual appeal and a chocolate burst on the surface.
- Using coarse sugar for the topping creates a subtle crunch and professional bakery finish.
- Bake muffins immediately after mixing; letting the batter sit may affect rise and texture.
Chef’s Secrets: Achieving Perfect Muffin Texture
The key to bakery-style muffins lies in technique as much as ingredients.
Start by whisking the dry ingredients separately to ensure even distribution of leavening agents.
Combine wet ingredients gently, folding dry ingredients in slowly to avoid overdeveloping gluten.
The result will be tall, tender muffins with a soft crumb.
Use a trigger-release ice cream scoop to portion batter evenly, ensuring uniform baking and that signature domed top.
A brief high-temperature bake at the start creates the bakery-style crown and locks in moisture.
Serving Suggestions: Delicious Ways To Enjoy Muffins
These muffins are a versatile treat that works perfectly for breakfast, brunch, or snack time.
Serve warm with a pat of butter or a drizzle of honey for a cozy morning experience.
Pair them with coffee, tea, or a glass of cold milk for the ultimate comfort.
For brunch gatherings, arrange muffins on a platter with fresh fruit, yogurt, and a side of scrambled eggs.
They also work beautifully as a grab-and-go snack or a sweet addition to lunch boxes.
Storage Tips: Keeping Muffins Fresh Longer
To preserve freshness, store cooled muffins in an airtight container at room temperature for up to three days.
If you want to extend storage, wrap muffins individually in plastic wrap and place them in a freezer-safe bag or container for up to two months.
When ready to enjoy, thaw at room temperature or warm briefly in the microwave for 15–20 seconds for a freshly baked feel.
Avoid refrigerating muffins, as this can dry them out faster.
Frequently Asked Questions
1. Can I substitute buttermilk in this recipe?
Yes! You can substitute buttermilk with plain yogurt or kefir in a 1:1 ratio.
Alternatively, make a homemade buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.
2. What can I use instead of semi-sweet chocolate chips?
You can use milk chocolate chips, dark chocolate chunks, or even white chocolate chips, depending on your taste preference. For a healthier twist, consider adding chopped nuts or dried fruit along with the chocolate.
3. How do I get muffins to rise high and domed?
The secret is starting the bake at a high temperature (425°F) for the first 5 minutes, then lowering it. This gives the muffins an instant lift. Additionally, filling muffin liners to the very top helps achieve height.
4. Can I make this recipe vegan?
To make this recipe vegan, replace butter with plant-based margarine or coconut oil, use a plant-based milk with 1 tablespoon vinegar for buttermilk, and substitute eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
5. How should I reheat leftover muffins?
Reheat muffins in a microwave for 15–20 seconds, or in a preheated oven at 325°F for 5–7 minutes. This will restore their soft texture and aroma, giving them that fresh-baked feel.
