Bakery Style Chocolate Chip Muffins Recipe

Method

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
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
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
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
Add in the heavy whipping cream and whisk until it’s completely smooth.
180 mL heavy cream room temperature
Add in the dry ingredients and mix just until the last streak of flour is incorporated.
Fold in the chocolate chips just until they're evenly distributed.
170 grams mini semi-sweet chocolate chips or chopped chocolate.
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C) and line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
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)
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.
Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Bakery Style Chocolate Chip Muffins Recipe

Equipment

Ingredients

Method

Nutrition