Soft and fluffy bakery-style muffins. Your search for perfect chocolate chip muffins ends here! These chocolate studded muffins are divine!
Chocolate Chip Muffins are hard to deny, and you’ll agree after you try these! If you’re a fan of chocolate and muffins, be sure to also check out our Chocolate Banana Muffins and our Double Chocolate Muffins!
Simple + Delicious
I’ll be the first to admit that chocolate for breakfast hasn’t always been my thing.
Of course there are exceptions like our salted almond caramel brownie granola or our banana chocolate muffins, but generally I prefer fruit-filled breakfast goods.
Every once in a while my sweet tooth gets the best of me (especially when I’m pregnant) and we end up making chocolate chip muffins for breakfast. No regrets. These are moist, buttery and crunchy on top. Simple and oh so delicious! We could not stop eating them!
They also make great after-school treats! My kids actually love to help make them too because they’re so easy.
How to Make + Bake Chocolate Chip Muffins
Sure, these muffins are more like cupcakes… but who’s judging? Please tell me you aren’t. We’re all friends here, right
You’ll start by beating the butter, then adding the sugar and mixing it until it’s pale and fluffy. To do this I highly suggest using a stand mixer.
Next you’ll add a heaping tablespoon of vanilla extract (yes, you read that right) along with two eggs. Once those are incorporated, alternate adding the dry ingredients along with the sour cream** on the lowest speed possible. **Buttermilk works well for this recipe too.
NOTE: You don’t want overmix the batter or you’ll end up with dense muffins. Let’s avoid that!
Fold in the mini chocolate chips (you can also do half mini and half regular) and then let the batter sit for a good 10 minutes.
Now you’ve gotta make a decision: big bakery style muffins or cute little mini muffins. The choice is yours! Spray or line your muffin tins and then portion out the batter accordingly. Sprinkle them with extra chocolate chips or coarse sugar for a professional touch.
Baking for Different Sizes:
- For standard size muffins bake at 425 for 5 minutes, then reduce the oven temperature to 400 and continue baking for an additional 15 minutes or so. The tops should be golden brown and set in the center.
- For mini muffins, scoop batter using a standard cookie scoop. Bake for 4 minutes at 425 degrees, then reduce temperature to 400 degrees and continue baking for 6-8 minutes.
Muffin Tips + Tricks
These bakery-style muffins really are to die for. To make sure these muffins turn out FLUFFY, use fresh baking soda and baking powder. They’re the key to making sure muffins turn out nice and fluffy.
TO STORE muffins, let them cool completely and place in an airtight container or bag and store at room temp. To make sure they stay moist, you can also add a piece of bread to the container or bag to help get rid of any air that may cause the muffins to dry out more easily. They should last up to a few days at room temp or for a week if stored in the fridge.
These muffins can also be FROZEN for up to 2 months.
Enjoy these perfect chocolate chip muffins while they’re still warm. They are amazing, trust me!
For more muffin recipes, check out:
- Double Chocolate Muffins
- Blueberry Crumble Muffins
- Whole Wheat Bran Muffins
- Gingerbread Muffins
- Jumbo Banana Chocolate Chunk Muffins
Bakery Style Chocolate Chip Muffins Recipe
Ingredients
- 3/4 cup unsalted butter - (1 ½ sticks), room temperature
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 cups +2 tbsp all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
- 1 cup full-fat sour cream - OR real buttermilk
- 1 cup mini semisweet chocolate chips
Optional Toppings
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup coarse sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a standard-size muffin tin with paper liners OR spray the wells generously with non-stick baking spray.
- In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar and beat on medium-high for 4 minutes, scraping down the sides as needed. Add the vanilla extract, then mix to combine. Add the eggs one at a time, mixing well after each addition.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixing speed on low, alternate adding ⅓ of the dry ingredients and the sour cream at a time until everything has been added. Mix just until combined—do not overmix!
- Using a rubber spatula, gently fold in the chocolate chips. Let the batter sit for 10 minutes.
- Using a large cookie scoop, divide the batter among the 12 liners. Sprinkle the tops with additional mini chocolate chips or coarse sugar, if desired. Place the muffin tin in the oven and bake for 5 minutes at 425 degrees Fahrenheit (218 degrees Celsius), then reduce the temperature to 400 degrees Fahrenheit (204 degrees Celsius) and continue baking for 14–16 minutes or until fully set in the centers.
- Remove from the oven and allow the muffins to cool in the pans for 6 minutes before transferring them to a wire cooling rack to cool completely.
I made these muffins and loved how they turned out!!