Bakery Style Chocolate Chip Muffins (Printable)
Moist, fluffy muffins with tall golden tops loaded with chocolate chips and rich vanilla flavor.
# What You’ll Need:
→ Dry Ingredients
01 - 2 2/3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon pure vanilla extract
→ Add-Ins
12 - 1 3/4 cups semi-sweet chocolate chips
# How to Prepare:
01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl.
03 - Whisk melted butter, oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract in a separate bowl until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined. Do not overmix; small lumps are acceptable.
05 - Fold in chocolate chips, reserving a small handful for topping.
06 - Divide batter evenly among muffin cups, filling each completely to the top. Sprinkle reserved chocolate chips on top.
07 - Bake at 425°F for 5 minutes. Reduce temperature to 350°F and continue baking for 13-15 minutes until a toothpick inserted in center comes out clean or with moist crumbs.
08 - Let cool in tin for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The muffin tops are ridiculously tall and golden, just like the ones from your favorite coffee shop but better because they're still warm from your oven
- That combination of butter and oil keeps them incredibly moist for days, though they rarely last that long in my house
02 -
- That initial blast of high heat is non-negotiable—I tried skipping it once and ended up with perfectly nice but sadly flat muffins
- Room temperature ingredients matter here, especially the eggs and buttermilk—cold ingredients can make the butter seize up and create weird pockets in your batter
03 -
- Scoop the batter with an ice cream scoop for perfectly uniform muffins that all bake at the same rate
- Rotate the pan halfway through baking if your oven has hot spots—nobody likes one burnt muffin and one raw one