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Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins Perfectly Fluffy and Moist

Delightful bakery style chocolate chip muffins that are fluffy, moist, and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 8 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Bakery
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 2 teaspoons Baking Powder Ensure it is fresh.
  • 1 teaspoon Cinnamon Optional but enhances flavor.
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt Essential for flavor balance.
  • 1/2 cup Unsalted Butter Can swap for margarine or coconut oil.
  • 1/4 cup Vegetable Oil Melted coconut oil is a good substitute.
  • 1 cup Granulated Sugar Brown sugar can add moisture.
  • 2 large Eggs Substitute with flax eggs for vegan version.
  • 1 cup Greek Vanilla Yogurt Sour cream can be used as substitute.
  • 1/2 cup Milk Any type of milk can be used.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended.
  • 1 cup Chocolate Chips Dark or semi-sweet work well.
Optional Topping
  • 1 tablespoon Coarse Sugar Sprinkle on top before baking.
  • 1/2 cup Extra Chocolate Chips Add more on top before baking.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, baking soda, and salt.
  3. In a separate bowl, melt butter and mix with vegetable oil and sugar, then add eggs, yogurt, milk, and vanilla, whisking until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined, then gently mix in chocolate chips.
  5. Spoon the batter into muffin cups, filling to the top. Sprinkle with coarse sugar and extra chocolate chips if desired.
  6. Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 20-25 minutes until golden.
  7. Cool in the pan for 5-8 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For the best results, use fresh ingredients and avoid overmixing the batter to maintain fluffiness.

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