There’s nothing more comforting than a hot cup of coffee and a freshly baked muffin that’s light, fluffy and chocolatey. The best part about these muffins are the tops! They are just like a bakery style muffin where you break off the large muffin top and enjoy a crunchy top with a soft interior.
Enjoy these muffins first thing in the morning as a little treat or whip up a batch for an afternoon snack. Either way, you are going to love these muffins!
These bakery stlye muffins are moist and light and the yogurt is what gives extra moisture and flavour. I used Liberte Greek Vanilla Yogurt in this recipe and am super happy with the results. You can also sub the yogurt for sour cream, just make sure to use full fat.
- Unsalted butter
- Vegetable oil or canola oil
- Granulated sugar
- Plain or vanilla greek yogurt
- Milk, full fat
- Pure vanilla extract
- Mini semi-sweet chocolate chips
- Coarse sugar for topping
- All-purpose flour
- Baking powder & baking soda
- Ground cinnamon
Tips For Bakery Style Muffins
- Make sure to overfill each muffin cup with the batter. At home, we normally fill the muffin cups 3/4 full and make smaller muffins. For big muffin tops we need extra batter in those cups!
- Follow the baking instructions exactly: with a blast of high heat and then turn down the heat after 5 minutes. This will ensure the perfect bakery style muffin tops.
- Use mini chocolate chips! Using mini chocolate chips will evenly distribute a chocolatey bite. They make a big difference, trust me!
- Don’t forget to add coarse sugar to the tops before baking. This is what gives your muffins that extra crunch and is a popular practice in bakeries.
- Make sure all your ingredients are at room temperature.
Why Heat the Muffins at a high temperature and then turn down the heat?
In order to get that ‘bakery style’ muffin you first want to accomplish a sky high muffin top. Just adding more batter to the muffin cups or adding more leveling agent won’t necessarily help to accomplish this. It will help but it will not hold its shape. When you bake something at a high temperature for a short period you create an ‘oven spring’. The baked good will spring up but in order to not burn or dry out the muffins you want to turn the heat down after a few minutes and continue to bake. This will give you the initial ‘pop‘ in the muffins without burning them.
How To Make Bakery Style Muffins
Step One: Mix dry ingredients together and set aside. Next, mix wet ingredients with sugar and whisk until smooth and pale.
Step Two: Add wet ingredients to dry ingredients and using a spatula mix together adding the chocolate chips halfway through. Mix batter just until incorporated.
Step Three: Fill 8 muffin cups right to the top and add a little more batter so they are extra full. Top with coarse sugar and a few extra chocolate chips.
Step Four: Bake at 425˚F for 5 minutes, then turn down the heat to 350˚F and continue to bake for 20-25 minutes. Let muffins cool in the muffin tin for approx. 8 minutes before removing to a cooling rack. Enjoy!Print
Bakery Style Chocolate Chip Muffins
These bakery style chocolate chip muffins are a simple treat to whip up. They are big in flavour, chocolatey and light. The muffin tops are crunchy and crisp while the middle has a soft and moist crumb.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 8 Jumbo Muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil or canola oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup plain or vanilla greek yogurt, at room temperature
- 1/2 cup milk, full fat at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
- coarse sugar for topping
- Preheat the oven to 425˚F. Line a muffin tin with 8 paper cups and set aside.
- In a large bowl add flour, baking powder, cinnamon, baking soda and salt. Mix to combine all ingredients, set aside.
- In a separate large bowl add melted butter, oil and sugar together. Whisk until incorporated and smooth. Next add eggs, yogurt, milk and vanilla extract, whisk until smooth and pale in colour.
- Add wet ingredients to dry ingredients. Using a spatula mix the ingredients together, add the chocolate chips halfway through. Continue to mix until just combined (do not overmix).
- Spoon the batter into the prepared muffin cups, making sure to fill each cup right to the top and plus a little more!
- Top each muffin with coarse sugar and a few extra chocolate chips.
- Place in the middle of the oven and bake for 5 minutes at 425˚F. Then without opening the oven turn the temperature down to 350˚F and continue to bake for another 20-25 minutes or until the edges are slightly browned and a toothpick inserted in the middle comes out clean.
- Let the muffins sit in the pan for 5-8 minutes before transferring them to a cooling rack.
- Best enjoyed the same day.
Muffins will last 3 days stored in a tin but are best enjoyed the same day as the tops will lose their crunch. Muffins freeze well but will also lose the freshly baked crunchy muffin tops. Freeze in an airtight container for up to 2 months. Reheat in the oven to retain the crunchy top.
I’ve tried making this recipe with less sugar but have been unsuccessful. Less sugar results in a denser muffin so it’s best to just enjoy them as a treat!
- Serving Size: 1
- Calories: 521
- Sugar: 44g
- Sodium: 291mg
- Fat: 21.6g
- Saturated Fat: 10.4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 78.8g
- Fiber: 3.3g
- Protein: 6.9g
- Cholesterol: 17mg
Keywords: Breakfast, Muffins, Muffin Top, Chocolate Chip Muffin
When you bake something at a high temperature (like 425˚F) for a short period you create an ‘oven spring’. The baked good will spring up but in order to not burn or dry out the baked good you want to turn the heat down (350˚F) after a few minutes and continue to bake. This will give you the initial ‘pop‘ in your baking without burning or drying it out.
If a recipe calls for yogurt and you don’t have any you can also use sour cream. Sour cream and yogurt share similar flavours and textures resulting in a similar baking quality.
The trick to bakery style muffins is in the baking. Bakery style muffins are baked at a high heat for 5 minutes and then the temperature is turned down to 350˚F to continue to bake. This creates a spring in the muffin top like you see in bakery muffins, leaving you with a sky high, crispy muffin top and a soft, light interior.
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Made a batch today and they remind me of a muffin I’d get in a cafe! Big crunchy top but super soft and light inside…yum!
So happy to hear Christine! Enjoy 🙂