These bakery-style Chocolate Chip Muffins are the ultimate treat. They boast a soft, tender crumb, a beautifully domed top, and are generously loaded with chocolate chips in every single bite. Incredibly easy to make, they are perfect for a quick breakfast, a satisfying snack, or a simple dessert.
Why You’ll Love This Recipe:
- Soft & Fluffy: The perfect balance of ingredients creates a wonderfully light and moist texture.
- Bakery-Style Domes: Follow the simple tips for beautifully risen muffins every time.
- Quick & Easy: Ready in just over 30 minutes with simple mixing methods.
- Crowd-Pleasing: A classic flavor that everyone, from kids to adults, adores.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Course: Breakfast, Snack, Dessert
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ½ cup (120ml) milk, at room temperature
- ⅓ cup (80ml) vegetable oil (or canola/corn oil)
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, plus extra for topping
Instructions
Step 1: Prepare for Baking
- Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners. The initial high heat is the secret to a tall, domed muffin top.
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 3: Mix Wet Ingredients
- In a separate medium bowl, whisk the egg until beaten. Then, add the milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4: Combine Wet and Dry
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together. Mix only until the flour is just incorporated; a few lumps are perfectly fine. Overmixing is the most common cause of tough, dense muffins.
Step 5: Add Chocolate Chips
- Gently fold in the 1 cup of chocolate chips until they are evenly distributed throughout the batter.
Step 6: Fill Muffin Tin and Bake
- Divide the batter evenly between the 12 muffin cups, filling each liner about ⅔ to ¾ full.
- Sprinkle the tops with the extra chocolate chips for a professional, appealing look.
- Bake at 425°F (220°C) for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F (175°C) and continue baking for another 13-15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool and Serve
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from getting soggy.
- Enjoy warm or at room temperature.
Expert Tips for Success
- Don’t Overmix: The number one rule for tender muffins is to mix the batter until the ingredients are just combined. A slightly lumpy batter is a good thing!
- Room Temperature Ingredients: Using a room-temperature egg and milk helps them incorporate more easily into the batter, preventing overmixing.
- The High-Heat Trick: Starting the muffins at a high temperature gives them an initial burst of steam, which helps create that perfect, tall dome.
- Tossing Chips in Flour: For professional bakers’ trick, toss the chocolate chips in a tablespoon of the measured flour before folding them in. This helps prevent them from sinking to the bottom of the muffins during baking.
Variations & Substitutions
- Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
- Milk: Any milk, including dairy-free alternatives like almond or oat milk, will work perfectly.
- Chocolate: Feel free to use milk chocolate, dark chocolate, or even mini chocolate chips.
- Add-Ins: Add ½ cup of chopped nuts (like walnuts or pecans) or ½ cup of dried cranberries for a different flavor profile.
Storage & Reheating
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze beautifully. Place cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm individually.
- Reheating: To enjoy them warm, microwave a muffin for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Why did my muffins turn out dense?
This is almost always due to overmixing the batter. Once the wet and dry ingredients are combined, you should stop mixing.
Can I make these muffins without the initial high temperature?
Yes, you can bake them at 350°F (175°C) for the entire 18-20 minutes. However, they will not dome as dramatically and will have a flatter top.
My chocolate chips sank to the bottom. How can I prevent this?
Tossing the chocolate chips in a light coating of flour from your measured amount before folding them into the batter will help them stay suspended.
Can I use melted butter instead of oil?
Yes, but the texture will be slightly different. Oil creates a more moist and tender crumb, while butter provides a richer flavor. Use an equal amount of melted, cooled butter.
