Bakery Style Mini Chocolate Chip Muffins
Soft, bakery style mini chocolate chip muffins with a tall dome and chocolate in every bite. One simple trick gets you that bakery look at home, no piping bag or fancy pan required.
Servings: 48 mini muffins
Ingredients
- 4 cups (480g) all-purpose flour *properly measured
- 1 ½ cup (300g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg can also use cinnamon
- 4 large eggs
- 1 cup (227g) whole milk or 2% milk can also use buttermilk
- ½ cup (100g) vegetable oil can also use olive oil, avocado oil, canola oil
- 4 Tbsp (57g) unsalted butter melted & cooled
- 2 tsp vanilla extract
- 2 cups (340g) mini semi-sweet chocolate chips divided
- Sanding sugar optional
Instructions
- The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.You'll need to repeat the aerating process after filling each cup.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.4 cups (480g) all-purpose flour, 1 ½ cup (300g) granulated sugar, 4 tsp baking powder, 1 tsp salt, ¼ tsp nutmeg
- In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.4 large eggs, 1 cup (227g) whole milk or 2% milk, ½ cup (100g) vegetable oil, 4 Tbsp (57g) unsalted butter, 2 tsp vanilla extract
- Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!2 cups (340g) mini semi-sweet chocolate chips
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style mini muffins, line a 24 count muffin pan with 12 mini muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 2-3 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.Sanding sugar
- Place one pan in the center of the oven and bake for 5 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 400ºF and bake for 5-10 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
- Note: If you don't overfill the wells, no need to do the every other method. The recommended bake times are based on filling the muffins with at least 3 tablespoons of batter, so if you put less, the bake time would need to be decreased. I have a gas conventional oven (not a convection oven) and bake on the standard setting, not convection bake. I position my oven rack so that my muffin pan sits in the middle of the oven.
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container. But I have a trick to help that – paper towels. For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
To Make Ahead: Prep the batter ahead of time, cover it and place in the fridge overnight.
To Freeze: Freeze the cooled muffins in a single layer on a tray until solid, then transfer to a freezer bag. They'll keep for up to 2 months. Thaw at room temperature for about 20 minutes, or microwave in short bursts if you need one right away.
Nutrition
Serving: 1mini muffin | Calories: 157kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Calcium: 36mg | Iron: 1mg