Bakery Style Chocolate Chip Muffins 

Super fluffy bakery style chocolate chip muffins are super bouncy, stay moist for days and have a gorgeous crispy muffin top. 

Truth: I’ve been testing chocolate chip muffins on and off for a long time. I just wasn’t getting the texture I was looking for so I would move on and then come back and finally…I did it.

I made these vanilla muffins one day that absolutely blew my mind so naturally, I inserted some chocolate chips into those bad boys and here we are. 

This is not the only flavor I made though so get ready for more muffin recipes!

Step-by-Step Instructions

TIP: I HIGHLY recommend using a digital scale, as dry ingredients are almost always over measured. 

1. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
2. Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc. 
3. Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
4. Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
5. Add the chocolate chips: gently fold in the chocolate chips just until they’re evenly distributed.
   1. Pro Tip: Reserve a handful of mini chocolate chips to place on top of each muffin before putting them in the oven.
6. Rest the batter: another important step – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).
7. Fill the muffin tins: all the way to the top rim and top with ½-1 tsp of granulated sugar to make a crunchy muffin top.
   1. You can also use a coarse sugar like demerara or turbinado on top of the muffins.
8. Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 8-10 minutes. 

I always recommend an oven thermometer just because oven’s can vary along with a light colored metal pan for baking so that you get a nice even bake on your muffins. 

How to store muffins

I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for 2-3 days.

You can also refrigerate them for up to a week or freeze them and bring them back to room temperature before serving but again, you’ll lose that crisp muffin top. 

Thanks so much for reading today’s post, if you have any questions just comment down below.

If you make liked these chocolate chip muffins I would appreciate a 5-star rating or a review below!

As always, have a blessed day and happy baking!

Love, B

Recipes

Muffins

Bakery Style Chocolate Chip Muffins Recipe

4.78 from 31 votes

prep 10 minutes mins

cook 15 minutes mins

Additional Time 1 hour hr 30 minutes mins

total 1 hour hr 55 minutes mins

Serves 12 large muffins

Super fluffy bakery style chocolate chip muffins are super bouncy, stay moist for days and have a gorgeous crispy muffin top. 

Author: Bernice Baran

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Servings 12 large muffins

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Equipment

• ▢
  Muffin Pan 
• ▢
  Whisk
• ▢
  Kitchen Scale

Metric(US) Imperial

Ingredients

• ▢ 300 grams all-purpose flour, spooned and leveled
• ▢ 1 Tbsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 113 grams salted butter, melted
• ▢ 250 grams granulated sugar
• ▢ 3 large eggs, room temperature
• ▢ 170 grams Greek Yogurt
• ▢ 2 tsp pure vanilla extract, or vanilla bean paste
• ▢ 180 mL heavy cream, room temperature
• ▢ 170 grams mini semi-sweet chocolate chips, or chopped chocolate.
• ▢ 2-3 Tbsp sugar, for topping *optional (granulated or raw sugar)

Method

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
   300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
2. In a large bowl whisk together the melted butter and sugar until they’re well combined.
   113 grams salted butter melted, 250 grams granulated sugar
3. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
   3 large eggs room temperature
4. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
   170 grams Greek Yogurt, 2 tsp pure vanilla extract or vanilla bean paste
5. Add in the heavy whipping cream and whisk until it’s completely smooth.
   180 mL heavy cream room temperature
6. Add in the dry ingredients and mix just until the last streak of flour is incorporated.
7. Fold in the chocolate chips just until they're evenly distributed.
   170 grams mini semi-sweet chocolate chips or chopped chocolate.
8. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
9. Preheat the oven to 425F (218C) and line 12 muffins tins.
10. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
11. Sprinkle each muffin a few extra chocolate chips and 1 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.
    2-3 Tbsp sugar for topping *optional (granulated or raw sugar)
12. Reduce the oven temperature to 375F (190C) and bake for 8-10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
13. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 360mgFiber: 1gSugar: 28g

Course: Muffins

Cuisine: American

Keyword: bakery style muffin, chocolate chip muffin, fluffy muffin, moist muffin