Description
These bakery-style Chocolate Chip Muffins are tall and beautifully domed with a soft crumb and loaded with melty semi-sweet chocolate chips. Baked to golden perfection, they offer a delightful balance of sweetness and buttery richness, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter (melted and slightly cooled, 8 Tbsp)
- 1 ½ tsp real vanilla extract
Other Ingredients
- 1 cup (8 oz) semi-sweet mini chocolate chips (reserve 2 Tbsp for topping)
- ½ Tbsp coarse sugar (optional for sprinkling)
Instructions
- Prepare: Preheat your oven to 425°F. Line a standard 12-count muffin tin with paper liners and set it aside for later use.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and sea salt by whisking them together evenly.
- Combine Wet Ingredients and Sugar: In a larger bowl, whisk together the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until smoothly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking until no dry streaks remain. The batter should be lumpy; avoid over-mixing to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving 2 tablespoons to sprinkle on top of the muffins.
- Portion and Add Toppings: Divide the batter evenly into the prepared muffin cups, filling each as high as possible. Sprinkle the reserved chocolate chips and coarse sugar over the tops if desired for added texture and visual appeal.
- Bake the Muffins: Place the muffin tin in the oven and bake at 425°F for 5 minutes to set the tops. Then reduce the oven temperature to 350°F and continue baking for 15-17 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store appropriately.
Notes
- For best results, use ingredients at room temperature, especially eggs and buttermilk.
- Do not overmix the batter to ensure muffins remain tender and rise properly.
- The coarse sugar topping is optional but adds a lovely crunch and bakery-style appearance.
- Use mini chocolate chips for even distribution; regular chunks may also be used.
- These muffins are best eaten fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 371 kcal
- Sugar: 26 g
- Sodium: 181 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 51 mg
