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.

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!

What makes these chocolate chip muffins bakery style?

Ok quick rant. WHY do so many recipes out there say “bakery style muffins” and then you look at the photo and they’re like petite little flimsy looking muffins. I’m sorry, but I’ve never seen such sad looking muffins at a bakery…lol. 

These muffins are worthy of the “bakery-style muffin” title because:

• They’re large and shareable (if you want lol)
• HUGE crispy muffin top, because that’s the best part.
• Super fluffy and feels like the kind of texture you can’t just make on whim but now you can!!! 
• Packed full of chocolate chips.
• & if you’re feeling fancy, use a chopped chocolate bar instead and top them with a pinch of sea salt flakes.  

Make sure to check out my white chocolate blueberry muffins, lemon poppy seed muffins, banana chocolate chip muffins and chocolate chip pumpkin muffins.

Ingredients

• Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured. 
• Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
• Sugar: please don’t cut the sugar… 🙂
• Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt. 
• Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
• Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
  • If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker. 
• Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Chocolate usually overpowers it anyway so they’re not a huge difference. 
• Chocolate: I used mini semi-sweet chocolate chips here (because I was lazy) but I would LOVE these with a chopped up dark chocolate bar. Any kind of chocolate works here. 

Step-by-Step Instructions

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. 

How to store bakery style chocolate chip 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. 

How to freeze muffins

Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag. Freeze for up to a couple of months. Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this chocolate chip muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!

As always, have a blessed day and happy baking!

Love, B