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Bakery-Style Chocolate Chip Muffins

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  • Author: Ana
  • Total Time: 33 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Bakery Style Chocolate Chip Muffins are big, buttery, fluffy, and loaded with chocolate chips. Made with sour cream and buttermilk for a tender texture, they bake up with beautifully domed tops and a sweet, bakery-style finish. Perfect for breakfast, brunch, or an easy homemade treat.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream, at room temperature
  • 3/4 cup buttermilk, at room temperature
  • 1 1/2 cups mini chocolate chips or your favorite variety
  • Coarse or decorating sugar, for sprinkling (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Grease or line a standard 12-cup muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the room-temperature butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the eggs and vanilla extract. Continue mixing until fully combined, scraping down the sides of the bowl as needed.
  5. Turn off the mixer and gently fold in the sour cream and buttermilk until combined.
  6. Carefully fold the dry ingredients into the wet mixture until almost combined. Avoid overmixing to keep the muffins tender.
  7. Stir in the chocolate chips, reserving a few for the tops if desired.
  8. Divide the batter evenly among the 12 muffin cups, filling each one to the top with approximately a generous 1/3 cup of batter.
  9. Sprinkle the tops with extra chocolate chips and coarse decorating sugar, if desired.
  10. Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further.
  12. Serve warm or at room temperature.

Notes

  • Buttermilk substitute: Add 2 teaspoons of distilled white vinegar to a liquid measuring cup, then add milk (1%, 2%, or whole) until it reaches the 3/4-cup line. Let it sit for 5 minutes before using.
  • Room-temperature ingredients: Room-temperature butter, eggs, sour cream, and buttermilk help the batter mix evenly.
  • Do not overmix: Fold the flour mixture in gently. Overmixing can make the muffins dense instead of fluffy.
  • Bakery-style tops: Starting at a higher oven temperature helps the muffins rise quickly and develop tall tops. Lower the temperature after the first 5 minutes as directed.
  • Chocolate chips: Mini chocolate chips distribute evenly throughout the muffins, but regular chocolate chips or chocolate chunks also work well.
  • Storage: Muffins are best enjoyed the day they are baked. Store leftovers in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Dessert, Muffins
  • Method: Baking
  • Cuisine: American

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Find it online: https://anarecipes.com/bakery-style-chocolate-chip-muffins/