Chocolate Chip Muffins
Learn how to make bakery style chocolate chip muffins with simple everyday ingredients! This easy chocolate chip muffin recipe will impress everyone with those big domed muffin tops loaded with chocolate chips!
I am pumped to be adding a recipe for chocolate chip muffins to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.
After making 5 batches of muffins, that’s 60 muffins GUYS, I nailed the most perfect moist chocolate chip muffin with nice, domed tops.
Chocolate Chip Muffin Ingredients
- all purpose flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the batter
- salt: just a pinch to balance the sweetness and enhances the other flavors
- nutmeg: I like the spice and flavor it adds, 1/4 tsp is not overpowering
- chocolate chips: critical for chocolate chip muffins. I used semi-sweet regular and mini chips
- eggs: binds the batter together by providing structure
- milk: adds moisture
- vegetable oil: adds fat and moisture
- melted butter: adds flavor and tender texture
- vanilla extract: adds flavor
How to Make Chocolate Chip Muffins
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips.
- Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk.
- Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined.
- Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
- Line a muffin pan with 12 paper liners. Use a large cookie scoop to fill the muffin cups completely full. Add the additional chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar.
- Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper.) Our 15 minute rest is just a quick rest.
2. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) for 7 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
How Long Does it Take to Make Muffins
- 10 minutes to make the batter
- 15 minutes for the batter to rest
- 7 minutes at 425ºF
- 14-16 minutes at 350ºF
- 10 minutes to cool
Gluten Free Chocolate Chip Muffins
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Freeze Chocolate Chip Muffins
Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.
To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.
Tips for Making Bakery Style Chocolate Chip Muffins
- Allow the eggs and milk to sit at room temperature for 15 minutes before making the batter
- Do not swap baking soda for the baking powder
- Allow the batter to rest for 15 minutes
- Top the muffins with lots of chocolate chips and sanding sugar for a true bakery style muffin
- Bake at a higher temperature initially to cause the muffins to rise quickly
More Desserts to Try
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- 4 cups all purpose flour
- 1 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/4 tsp nutmeg
- 1 & 1/2 cups semi-sweet chocolate chips, divided (I used regular and minis)
- 4 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 4 tbsp melted unsalted butter, cooled for 5 minutes
- 2 tsp vanilla extract
- For topping the muffins: sanding sugar
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins.
- Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
- Line a muffin pan with 12 paper liners. After the 15 minute rest, use a large cookie scoop to fill the muffin cups completely full. Fill them with as much batter as each cup can possibly hold. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar.
- Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.
How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry, dense muffins.
Beth’s tip: Enjoy them while the chocolate chips are melty or heat a single muffin in the microwave for 20 seconds for melty chips.
If you would like a sweeter muffin, increase the sugar in the batter to 1 & 1/2 cups. I feel like they are sweet with all the chocolate chips, but others feel like they could be sweeter.