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Bakery-Style Chocolate Chip Muffins Recipe

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These Bakery-Style Chocolate Chip Muffins offer a perfect balance of tender crumb and rich chocolate chips, just like your favorite bakery treats. With a subtle hint of cinnamon and nutmeg, these muffins are moist, fluffy, and easy to make with simple ingredients. The double baking temperature method creates a golden top and a perfectly cooked center for an irresistible homemade snack or breakfast treat.

Ingredients

Dry Ingredients

  • 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)

Wet Ingredients

  • 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) oil (vegetable oil, melted coconut oil or avocado 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

Add-ins and Topping

  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: coarse sugar for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line the cups with muffin liners. Set the pan aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg until evenly combined. Set this bowl aside.
  3. Combine Wet Ingredients: In another bowl, whisk the melted butter, oil, and granulated sugar until combined. Add in the eggs and whisk thoroughly. Then whisk in the sour cream, milk, and pure vanilla extract. The wet mixture should be pale yellow.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together with a silicone spatula or wooden spoon until fully combined. Avoid overmixing to keep the muffins tender. The batter will be thick and slightly lumpy—use a whisk if needed to break up large flour lumps.
  5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them through the batter.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them completely to the top. Sprinkle coarse sugar on top of each muffin if desired for an added crunchy texture.
  7. Bake Muffins: Place the muffins in the oven and bake at 425°F (218°C) for 5 minutes to help rise. Then reduce the oven temperature to 350°F (177°C) without opening the door and continue baking for an additional 25-26 minutes. The muffins are done when the tops are lightly golden and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before serving for easier removal and best texture.
  9. Storage: Store any leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week. These muffins also freeze well for up to 3 months—thaw in the refrigerator or at room temperature before serving.

Notes

  • Filling the muffin cups completely helps create tall bakery-style muffins.
  • Using room temperature eggs, sour cream, and milk ensures smooth batter and better rise.
  • The initial high-temperature bake boosts oven spring for a tall, domed muffin top.
  • Do not overmix the batter to avoid dense muffins.
  • Coarse sugar topping is optional, but it adds a lovely crunch and sparkle.
  • Substitute sour cream with yogurt if preferred.
  • Use a toothpick test to determine doneness accurately.
  • Freeze muffins individually wrapped or in airtight containers to preserve freshness.

Find it online: https://marthatasty.com/bakery-style-chocolate-chip-muffins-recipe/