Bakery Style Chocolate Chip Muffins
Soft, fluffy, and loaded with melty chocolate chips, these bakery-style chocolate chip muffins have beautifully domed tops and a tender crumb. They're easy to make and perfect for breakfast, brunch, or an afternoon treat.
Servings: 10 muffins
Ingredients
- 145 g Unsalted melted butter
- 240 g Sugar
- 2 eggs (about 100 g)
- 180 ml Homemade buttermilk
- 35 g Greek yogurt
- 12 g Vanilla extract
- 315 g All-purpose flour
- 8 g Baking powder
- 4 g Baking soda
- 1 g Salt
- 100–120 g Chocolate chips (ideally 70% cocoa)
- Extra chocolate chips (for topping)
Instructions
- First, make the homemade buttermilk by stirring 1 teaspoon of vinegar into 180 ml of warm milk. Let it stand for 5–10 minutes until it thickens and slightly curdles. Meanwhile, preheat your oven to 220°C (425°F) and line a 10- or 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is evenly combined. This helps distribute the leavening agents evenly for tall, fluffy muffins.
- In a separate bowl, whisk together the melted butter and sugar until smooth. Then add the eggs one at a time, followed by the prepared buttermilk, Greek yogurt, and vanilla extract. Continue whisking until the mixture is smooth and fully combined.
- Gradually pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together just until no dry streaks remain. Avoid overmixing, as this can make the muffins dense instead of light and tender.
- Next, gently fold the chocolate chips into the batter, making sure they are evenly distributed without overworking the mixture.
- Divide the batter evenly between the prepared muffin liners, filling each about ¾ full. Finally, sprinkle a generous handful of extra chocolate chips over the tops for a bakery-style finish.
- Bake at 220°C (425°F) for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (350°F) and continue baking for 15–18 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm while the chocolate is still melty or store them for later.