Bakery-Style Chocolate Chip Muffins are the most perfect muffin and made in your own home. They are large in size, tender in texture, loaded with mini chocolate chips and sprinkled with sugar in the raw for a crunch.
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There is nothing better than a large muffin that is moist, tender and full of great flavor. Its seems easy to find these at your favorite local bakery but not always as easy to recreate in your own home. Just like our Bakery Style Chocolate Chip Cookies, these Bakery Style Chocolate Chip Muffins are going to be your go to for a delicious morning breakfast, brunch or snack item.
These Chocolate Chip Muffins are big and size and big in flavor and made with simple ingredients that are easy to find in your pantry. If you are a fan of creating the perfect muffins at home you will also love the most amazing and most popular Banana Nut Muffins.
Ingredient Notes
A simple list of pantry and refrigerator staples will create the most delicious Bakery Style Chocolate Chip Muffins.
Flour-The foundation for these chocolate chip muffins, all purpose flour is a pantry staple and perfect for this batter
Leavening Agent-Using both baking powder and baking soda will create a perfect amount of rise for the muffins
Sugar-Light brown sugar to sweeten the muffins. You can also use half granulated sugar and half light brown sugar.
Butter-Melted butter will produce a moist and tender muffin
Eggs- Eggs add moisture and will bring the batter together
Sour Cream- Sour cream adds a great amount of moisture and flavor to the muffins. If you don't have sour cream you can also use greek yogurt and have great results.
Chocolate Chips- The star ingredient to the chocolate chip muffins! I love using mini chocolate chips for this muffin because every bite gets a bit of chocolate.
Step-by-Step Directions
- In a medium bowl combine the flour, baking powder, baking soda and salt; set aside
- In another bowl, whisk together the melted butter, light brown sugar, vanilla extract, eggs and sour cream until smooth and creamy
- Add the dry ingredients to the wet ingredients and whisk until fully combined
- Fold the mini chocolate chips into the muffin batter
- Scoop the batter into the prepared muffin pans to fill completely (these will be large muffins, if you want smaller muffins only fill ¾ full and bake for less time)
- Sprinkle the top of the muffins with a few extra mini chocolate chips and sugar in the raw
- Bake the muffins for 18-20 minutes
- Remove the muffins from the oven and allow to cool for 5 minutes
- Enjoy the muffins warm!
Tips To Make The Best Chocolate Chip Muffins
Room Temperature Ingredients
It is very important to have room temperature ingredients to ensure that everything mixes together. Remove the ingredients about 30 minutes before you are getting ready to mix and bake.
Don't Over Mix
This batter is very tender and moist, but over mixing the batter will create a tougher texture and will not bake to be as light and fluffy as they are.
Muffin Size
Filling the muffin pan full will create a beautiful large bakery style muffin with a big top. If you don't want a large muffin or want to stretch the batter a little further, you can fill the batter only ¾ full for 12 muffins and bake for less time.
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Bakery-Style Chocolate Chip Muffins
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Unsalted Butter Melted
- ¾ Cup Light Brown Sugar
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1 Cup Sour Cream
- 1 Cup Mini Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F and prepare a muffin pan with non stick pan spray or coat with melted butter
- In a medium bowl combine the flour, baking powder, baking soda and salt; set aside
- In another bowl, whisk together the melted butter, light brown sugar, vanilla extract, eggs and sour cream until smooth and creamy
- Add the dry ingredients to the wet ingredients and whisk until fully combined
- Fold the mini chocolate chips into the muffin batter
- Scoop the batter into the prepared muffin pans to fill completely (these will be large muffins, if you want smaller muffins only fill ¾ full and bake for less time)
- Sprinkle the top of the muffins with a few extra mini chocolate chips and sugar in the raw
- Bake the muffins for 18-20 minutes
- Remove the muffins from the oven and allow to cool for 5 minutes
- Enjoy the muffins warm!
Notes
It is very important to have room temperature ingredients to ensure that everything mixes together. Remove the ingredients about 30 minutes before you are getting ready to mix and bake Don't Over Mix
This batter is very tender and moist, but over mixing the batter will create a tougher texture and will not bake to be as light and fluffy as they are. Muffin Size
Filling the muffin pan full will create a beautiful large bakery style muffin with a big top. If you don't want a large muffin or want to stretch the batter a little further, you can fill the batter only ¾ full for 12 muffins and bake for less time.
Nutrition
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