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Bakery Style Chocolate Chip Muffins

A delicious chocolate chip muffin cut in half, showing the moist interior packed with chocolate chips and topped with coarse sugar.
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Make moist, fluffy chocolate chip muffins with tall, domed tops using this straightforward recipe, perfect for a quick breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 cup semi-sweet chocolate chips, plus 1/4 cup for topping
  • 1 tablespoon coarse sugar for topping

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and melted butter until combined.
  4. Whisk in the egg and vanilla extract until smooth.
  5. Pour in the milk and mix until just combined. Do not overmix.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable. Overmixing develops gluten and results in tough muffins.
  7. Gently fold in the 1 cup of chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  9. Sprinkle the remaining 1/4 cup of chocolate chips and the coarse sugar over the top of the batter in each cup. This helps create the bakery-style crust and dome.
  10. Bake at 400 degrees F for 5 minutes. This initial high heat helps the muffins rise quickly for a tall top.
  11. Reduce the oven temperature to 375 degrees F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest tops, make sure your milk and egg are at room temperature before mixing.
  • You can freeze these muffins once cooled. Wrap them individually in plastic wrap and place them in a freezer bag for up to three months. Thaw on the counter or reheat briefly in the microwave.
  • If you want a double chocolate treat, add 1/4 cup of unsweetened cocoa powder to the dry ingredients.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-chip-muffins-recipe-bakery-style/