Name: Bakery Style Chocolate Chip Muffins
Prep time: 15 min
Cook time: PT-485925H38M33S
Total time: PT-485925H38M33S
Cuisine: American
Ingredients: 2 and 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 1 tablespoon vanilla extract; 2 large eggs; 1/4 cup sour cream, room temperature; 3/4 cup buttermilk, room temperature; 1 and 1/2 cups mini chocolate chips; Coarse or decorating sugar for sprinkling (optional)

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These bakery-style chocolate chip muffins are big, buttery, and bursting with chocolate chips. With a tender crumb and golden domed tops, they rival any café version. I make them with sour cream and buttermilk for extra softness, and I always fill the muffin tins to the brim for that signature bakery look.

Why I Love This Recipe

I adore how these muffins turn out: moist, fluffy, and loaded with chocolate chips in every bite. The combination of sour cream and buttermilk gives them a rich, tender texture, while the high-temperature start in the oven ensures they rise beautifully. They're my go-to treat when I want something indulgent yet easy to make at home.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 and ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
¼ cup sour cream, room temperature
¾ cup buttermilk, room temperature
1 and ½ cups mini chocolate chips (or your favorite variety)
Coarse or decorating sugar for sprinkling (optional)

Directions

I preheat my oven to 425°F (220°C) and butter or line a 12-cavity muffin tin.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar together until light and fluffy, about 2 minutes. Then, I add the eggs and vanilla, mixing until combined.
I fold in the sour cream and buttermilk until just incorporated.
I gently fold the dry ingredients into the wet mixture until almost combined, then stir in the chocolate chips.
I fill each muffin cavity to the very top, about a generous ⅓ cup of batter. For a bakery-style touch, I sprinkle a few extra chocolate chips and coarse sugar on top.
I bake the muffins at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 13–15 minutes, until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields 12 muffins. The preparation time is approximately 15 minutes, and the total baking time is 18–20 minutes, making the total time around 33–35 minutes.

Variations

Double Chocolate: I add ¼ cup of cocoa powder to the dry ingredients and use chocolate chunks instead of chips for a richer flavor.
Fruit and Nut: I fold in ½ cup of chopped nuts and ½ cup of dried fruit, such as cranberries or raisins, along with the chocolate chips.
Citrus Zest: I add the zest of one orange or lemon to the batter for a fresh, zesty twist.

Storage and Reheating

I store the cooled muffins in an airtight container at room temperature for up to 3 days. To reheat, I warm them in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5–10 minutes. For longer storage, I freeze the muffins in a sealed bag for up to 2 months and thaw them at room temperature before reheating.

FAQs

How can I make my own buttermilk?

I mix 2 teaspoons of distilled white vinegar with enough milk to make ¾ cup. I let it sit for 5 minutes before using it in the recipe.

Can I use regular-sized chocolate chips instead of mini ones?

Yes, I can use regular-sized chocolate chips. However, mini chips distribute more evenly throughout the muffins, ensuring chocolate in every bite.

Why do I start baking at a higher temperature?

Starting at 425°F (220°C) helps the muffins rise quickly, creating a domed top. Lowering the temperature to 375°F (190°C) ensures they cook through without burning.

Can I substitute the sour cream?

Yes, I can use plain Greek yogurt as a substitute for sour cream in this recipe.

How do I prevent the muffins from sticking to the liners?

I ensure the muffins are completely cooled before removing them from the liners. Alternatively, I can lightly spray the liners with non-stick spray before filling them with batter.

Conclusion

These bakery-style chocolate chip muffins are a delightful treat that brings the café experience to my kitchen. With their moist texture, rich flavor, and generous chocolate chips, they're perfect for breakfast, brunch, or an anytime snack. I enjoy making them for family gatherings or simply to indulge in a homemade delight.

Bakery Style Chocolate Chip Muffins

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Author: Sue
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 33-35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These bakery-style chocolate chip muffins are big, buttery, and filled with chocolate chips. Made with sour cream and buttermilk for a moist and tender crumb, they feature golden domed tops and a rich, indulgent flavor.

Instructions

Preheat oven to 425°F (220°C) and butter or line a 12-cavity muffin tin.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until combined.
Fold in sour cream and buttermilk until just incorporated.
Gently fold the dry ingredients into the wet mixture until almost combined, then stir in chocolate chips.
Fill each muffin cavity to the top with about ⅓ cup of batter. Sprinkle with extra chocolate chips and coarse sugar if desired.
Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 13–15 minutes, until a toothpick inserted comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.