Bakery Style Chocolate Chip Muffins
These bakery style chocolate chip muffins are moist and fluffy, have a perfect domed top, and are filled with plenty of melty chocolate chips.
Ingredients
- 60 g Butter melted and cooled
- 1 cup Granulated sugar
- 2 Eggs
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ¼ cup Vegetable oil
- ½ cup Milk
- ¼ cup Greek yogurt
- 2 ⅓ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Chocolate chips
- ½ cup Mini chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a large mixing bowl, add the cooled and melted butter, eggs, greek yogurt, kosher salt, vanilla extract, milk, granulated sugar, and vegetable oil, and mix until combined.
- Add the flour, baking powder, baking soda, and chocolate chips. Mix until just combined and there are no visible lumps of flour. Do not overmix the batter to keep them moist.
- Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
- Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely.
- Top the muffins with more chocolate chips (optional). Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients.
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be firmer and won’t crumble up. These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait for the wait.
Nutrition
Calories: 325kcalCarbohydrates: 46gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 267mgPotassium: 81mgFiber: 1gSugar: 26gVitamin A: 198IUVitamin C: 0.05mgCalcium: 80mgIron: 1mg
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