Chocolate Chip Muffins (Bakery Style)

Name: Chocolate Chip Muffins (Bakery Style)
Total time: 45 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 2 ½ cups all-purpose flour (spooned and leveled); 2 tsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; 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 (1/2 cup=8 Tbsp)); 1 ½ tsp real vanilla extract; 1 cup 8 oz semi-sweet mini chocolate chips (regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops); ½ Tbsp coarse sugar (optional for sprinkling)

Enjoy my recipe for bakery-style Chocolate Chip Muffins. They’re tall with a perfect domed top, soft crumb, and filled with melted chocolate chips—baked to absolute perfection!

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.8 (16) 👁️ 14 dilihat

👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

12 porsi

2 ½ cups all-purpose flour (spooned and leveled)
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
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 (1/2 cup=8 Tbsp))
1 ½ tsp real vanilla extract
1 cup 8 oz semi-sweet mini chocolate chips (regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops)
½ Tbsp coarse sugar (optional for sprinkling)

Langkah-langkah

Prepare - Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
Whisk Dry Ingredients - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet Ingredients and Sugar - In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.
Mix Wet and Dry Ingredients - Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.
Fold in Chocolate Chips - Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.
Portion and Add Toppings - Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.
Bake the Muffins - Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes* or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!