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, thatâs 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 425ÂșF. 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 425ÂșF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ÂșF 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 doesnât love them? I used a few techniques to help âliftâ these muffins so they would have domed tops.
1. THE REST PERIOD
Let the batter rest for 15 minutes after itâs 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 (425ÂșF) for 7 minutes then lower to 350ÂșF. 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 youâre heard but itâs 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 425ÂșF
- 14-16 minutes at 350ÂșF
- 10 minutes to cool
Gluten Free Chocolate Chip Muffins
Iâve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthurâs 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
Peanut Butter Bread
Oreo Angel Food Cake
Lemon Sugar Cookies
Easy White Cupcakes
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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!
Ingredients
- 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
Instructions
- 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.
Notes
Bethâs tip: Enjoy them while the chocolate chips are melty or heat a single muffin in the microwave for 20 seconds for melty chips.Â
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Yum, I made the chocolate chip muffins  and I didnât have chocolate chips so I cut up a giant Hershey bar into bits and used those. Delicious!!
That sounds like a great chocolate chip substitute!!
They look beautiful! Iâm so happy my post on how to get perfectly domed muffins helped!Â
Is the batter supposed to be crumbly? Â It almost does not seem that there is not nearly enough liquid. Help!
Hi Jodi! The batter is definitely not crumbly. The batter is thick and needs to be in order to create domed muffins. I use a large cookie scoop to plop it into the muffin liners.
Can you use cupcake pans or is it better to get the muffin pans?
Made these and they turned out so well. I substituted vegetable oil with coconut oil. I didnât realize I didnât have any vegetable oil and it still came out great but you can taste the coconut at least to me I had my friends try it and they didnât taste it. Thanks for the recipe!!Â
Can i use dark chocolate chips ?Â
Definitely!
For some reason my comment wasn’t added. I made these about a week ago. The muffins turned out fine but I wish the ingredients were measured out in grams as it’s more precise. When you measure out flour 4 cups should be about 512 grams but if you’re just scooping in a cup you could get 4x that amount. Because of that the muffins were very dense. I think I’m going to divert this recipe to grams and see if it’s lighter.
did this recipe work better with grams of flour vs cups?
Hi Jaclyn! I haven’t tried measuring the amounts in grams, I have only made this recipe by measuring in cups.
I switched chocolate chips for diced apples! Iâm about to put them in the oven I will give you the update when there done. P.s. I added cinnamonÂ
OH! I want to know how they turn out with the apples!
This recipe is amazing!!! I used rehydrated cranberries and drained them, and the recipe is still perfect. Thank you for sharing!Â
This is the best recipe. I made mini muffins, so used mini chocolate chips, and they are puffy and delicious. I’ve seriously tried like 5 different recipes and this is the best.
Thank you so much for this recipe, I was wondering if I half this recipe, how long should I keep the muffins in the oven?
You would cook it for the same amount of timeÂ
I just made these
Muffins …. AMAZING, ty for sharing! Â I have a questions. What is the best way to store these?
Hi Patricia! I would store in an airtight container on the counter. For extra protection and moistness, wrap each muffin in plastic wrap.
my batter felt like cookie dough but otherwise it was delicious
In order to produce muffins that dome properly the batter will be thick!
These are lovely muffins and I really enjoyed them.
For once a recipe gave the right amount of time to cook
But I would like to know the nutrition
Surprised. I figured with all the oil, butter, milk and eggs they would be moister. Rather dense (didn’t over-mix), and dry. Most prominent flavor was nutmeg, which is okay, but shouldn’t overpower the muffin. They looked beautiful! I love the technique of a hot oven to start. Just wasn’t my cup of tea. Maybe sub in real buttermilk for the milk and reduce the flour by half a cup.
Iâm not sure whatâs the problem with mine, I followed the recipe but they arenât as nice and fluffy as I expected. They turned out to be very dry… maybe next time I need to use less flour?Â
Hi Gaia! How did you measure the flour? Using the spoon and sweep method? It’s crucial to measure flour correctly. Do not stick the measuring cup into the flour bag, that will result in packing the flour which will cause you to fill the cup with too much flour. Also every oven is different, so baking time is important for not dry muffins.