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Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

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5 from 2 reviews

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.

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat the oven to 425˚F. Line a muffin tin with 8 paper liners and set aside.
  2. In a large bowl add flour, baking powder, cinnamon, baking soda and salt. Mix to combine all ingredients, set aside.
  3. 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.
  4. 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).
  5. Spoon the batter into the prepared muffin cups, making sure to fill each cup right to the top, plus a little more!
  6. Top each muffin with coarse sugar and a few extra chocolate chips.
  7. 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 center of a muffin comes out clean.
  8. Let the muffins sit in the pan for 5-8 minutes before transferring them to a cooling rack.
  9. Best enjoyed the same day.

Notes

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!

Nutrition

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