ingredients
  • Granulated sugar 2/3 cup
  • Large egg 1
  • Plain Yogurt 1/4 cup
  • neutral-flavored oil 1/2 cup
  • Whole Milk 1/3 cup
  • pure vanilla extract 1 tsp
  • All-purpose flour 1 ¼ cups
  • Baking powder 1 tsp • 156 kcal
  • Salt 1/4 tsp • 1 kcal
  • semi-sweet chocolate chips 1/2 cup
Calories refers to 100 gr of product

Meltingly soft, tender, and moist, chocolate chip muffins are a sweet treat loved by both young and adults. This bakery-style chocolate chip muffin recipe is a must-make for anyone who loves those tall, fluffy muffins that are found at most bakeries. Loaded with chocolate chips, these easy-to-make muffins make a perfect snack and can even be enjoyed with a cup of coffee or tea at breakfast. With just the right amount of sweetness, these homemade bakery-style chocolate chip muffins are sure to become a favorite with your kids – you can even enlist older kids to help you bake them! This recipe is very easy to make and leaves out butter, unlike these chocolate chip muffins.

What are the Best Chocolate Chips to Use for Chocolate Chip Muffins?

Most people opt for semi-sweet chocolate chips for their muffins. Semi-sweet chocolate chips have just the right amount of sweetness. However, if you prefer dark chocolate or white chocolate, feel free to use those instead. Whichever you choose, pick up regular-sized chocolate chips.

Tips for Making the Bakery-style Chocolate Chip Muffins

– Use room temperature ingredients to ensure your batter comes together evenly. Using room temperature ingredients will also help your muffin tops get nice and tall.

– Another trick for tall bakery-style muffins is to let the batter rest overnight in the fridge. You can also fill the muffin liners to the top to give them higher domes.

– Be wary of overmixing your batter. It will make your muffins dense instead of soft and tender.

– To prevent the bottoms of your muffins from burning, place the oven rack in the center of your oven.

How to Store Homemade Chocolate Chip Muffins

Keep your leftover bakery-style chocolate chip muffins fresh by storing them in an airtight container at room temperature for 2 to 3 days. For long-term storage, put them in freezer-safe bags and freezer for up to 2 months. To reheat your muffins, microwave them for 1 to 2 minutes on high.

How to Make Chocolate Chip Muffins

Preheat your oven to 375°F. Grease a muffin tray with cooking spray or line it with muffin liners.

In a large bowl, whisk sugar and egg.

Add the yogurt, oil, and vanilla.

Add in the milk.

Combine until smooth.

In a separate bowl, whisk flour, baking soda, and salt.

Fold the flour mixture into the egg mixture.

Mix well.

Fold the chocolate chips into the batter.

Pour the batter into the muffin liners.

Bake for 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Remove from oven and let cool for 10 minutes before taking the muffins out of the muffin tin.

Notes

Use vegetable, canola, or sunflower oil to make your chocolate chip muffins.