Chocolate Chip Muffins: the ultimate recipe for bakery-style muffins

Total time: 40 Min
Difficulty: Low
Serves: 8 people
By Cookist
All-purpose flour
3 cups
Whole Milk
1 cup
unsalted butter, melted
1/3 cup
Vegetable Oil
1/3 cup
White sugar
1 cup
1/3 cup
Large eggs
Baking powder
3 tsp
Baking soda
1/4 tsp
1/2 tsp
Ground cinnamon
1 tsp
Ground nutmeg
1/8 tsp
pure vanilla extract
1 tsp
semisweet chocolate chips
1 ½ cups

Meltingly soft, ultra-fluffy, and moist this chocolate chip muffin recipe is one of the best muffin recipes out there. Perfectly spiced with a hint of cinnamon and nutmeg and bursting with plenty of chocolate chips, these muffins are sure to impress friends and family. They're great for breakfast or as a quick snack. While you can use regular-sized or even mini muffin tins, jumbo-sized is the hands-down top choice if you're looking to make the ultimate bakery-style chocolate chip muffins. They're easy to prepare and bake, so don't be surprised if you find yourself tempted to bake them a few times a month!


Expert Tips for Making Chocolate Chip Muffins

– Leave your ingredients out to come up to room temperature before you get started. They'll mix together more easily.

Don't overmix the ingredients. If you do, you'll wind up with dense, chewy muffins instead of gorgeously soft and fluffy ones.

– When pouring the batter into the tins, fill each well up to the brim. This will give you taller muffin tops – perfect for that fresh-from-the-bakery look!


How to Store Bakery-Style Chocolate Chip Muffins

Keep your chocolate chip muffins fresh by stashing them in airtight containers. They'll last for 5 days at room temperature, or up to 1 week in the fridge. Chocolate chip muffins last 3 months when frozen.


How to Make Bakery-Style Chocolate Chip Muffins

1. Preheat your oven to 425°F. Lightly grease a muffin tin with cooking spray.

2. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

3. Beat butter, oil, sugar, and eggs in a medium-sized bowl. Whisk in sour cream, milk, and vanilla. Fold the wet ingredients into the dry until combined. Fold in the chocolate chips.

4. Pour the batter into the muffin tin. Bake the muffins for 5 minutes, then lower the temperature to 350°F and bake for another 25 minutes.

5. Remove the muffins from the oven and let them cool for 10 minutes. Serve warm or at room temperature.



– For a little extra crunch, sprinkle a little coarse sugar over the top of the batter before baking.

– Canola oil tends to work best, but coconut oil is great too.

– If you love the taste of warming baking spices, add a little extra cinnamon and nutmeg. You can also a dash or two of ground cloves or allspice to this recipe.

– To check if your muffins are ready to take out of the oven, insert a toothpick into the center of one of the muffins. It should come out clean.

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