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The Ultimate Bakery-Style Chocolate Chip Muffins

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These jumbo, fluffy muffins have a golden domed top, a rich vanilla flavor, and plenty of melty chocolate chips in every bite!

 


Ingredients

Units Scale

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk (or whole milk + 1 tbsp lemon juice)

Add-Ins:

 

  • 1 1/4 cups semi-sweet chocolate chips (plus extra for topping

Instructions

  1. Preheat Oven – Set oven to 425°F (220°C). Line a muffin tin with paper liners.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients – In a separate large bowl, whisk melted butter, oil, sugar, eggs, and vanilla until smooth. Stir in buttermilk.
  4. Combine – Gently fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix! Fold in chocolate chips.
  5. Fill Muffin Cups – Fill each muffin cup to the top with batter. Sprinkle extra chocolate chips on top.
  6. Bake – Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15-18 minutes, until golden and a toothpick comes out with a few moist crumbs.
  7. Cool & Serve – Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or store for later!

Notes

For taller muffins: The high initial baking temperature helps create a domed top!

Storage: Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.

Make it extra chocolatey: Add a mix of milk and dark chocolate chips.