The Best Chocolate Chip Muffin Recipe
Want to make absolutely perfect chocolate chip muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
Servings: 12 muffins
Ingredients
- 4 cups all-purpose flour 480 grams, properly measured*
- 1 ½ cup granulated sugar 300 grams
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg or use cinnamon
- 4 large eggs
- 1 cup whole milk or 2% milk can also use buttermilk, 240 ml
- ½ cup vegetable oil 118 ml
- 4 tbsp unsalted butter melted, then cooled for 5 minutes, 57 grams
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips divided (I used regular and minis), 340 grams
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.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
- In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
- 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!
- 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 muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 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.
Video
Notes
Beth’s Tips
- I have increased the amount of granulated sugar to 1 & 1/2 cups due to feedback asking to make them sweeter! The original amount of sugar was 1 cup.
- *Some readers have reported dry muffins. 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, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- 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.
- The muffins are best served warm.
Nutrition
Calories: 574kcal | Carbohydrates: 74g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 371mg | Potassium: 271mg | Fiber: 4g | Sugar: 37g | Vitamin A: 255IU | Vitamin C: 0.001mg | Calcium: 139mg | Iron: 4mg