Bakery-Style Chocolate Chip Muffins
Equipment
- 1 Stand mixer
- 1 spatula
- 1 Ice cream scoop
- 1 12-cup muffin tin standard size
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar Measure and level the cup with a knife
- 2 large eggs at room temperature
- 2 cups bread flour Measure, and level the cup with a knife
- ½ cup cake flour Measure and level the cup with a knife. TO REPLACE IT: Measure out ½ level cup all-purpose flour and then remove 1 tablespoon of the flour from that measurement and return it to the bag of flour. Next, add 1 tablespoon of cornstarch to the ½ cup of all-purpose flour minus 1 tbsp. and stir to combine.
- 4 teaspoon baking powder Measure and level the spoon with a knife
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3 cups mini chocolate chips divided
- 4 tablespoon coarse sugar for the tops (it can be raw or sparkling sugar)
Instructions
- Preheat the oven to 425° F (220° C). In a stand mixer, cream butter and sugar together at low speed until fluffy. Then add the eggs, one at a time, beating after each one but just enough to combine. Please, do NOT overmix! Mix in the vanilla extract.
- Add the dry ingredients (bread flour, cake flour, baking powder, and salt if you want) in 2-3 additions, alternating with the milk. Beat after each addition just until combined.
- Fold 2 cups of chocolate chips into the thick batter using a spatula. Line a 12-cup standard muffin tin with paper muffin liners (or grease the tin cups very well with nonstick cooking spray). Using a cookie or ice cream scoop, fill the liners with the batter until reaches the very top of each muffin cup. Top the muffins with the remaining cup of chocolate chips and then sprinkle 4 tablespoon (or more) of coarse sugar over the tops of the muffins. NOTE: Do not wait too long to bake the muffins after the batter is ready!
- Transfer the muffin pan to the middle rack of the oven and bake for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 375° F (190° C) and bake for an additional 17-22 minutes. The muffin tops will be golden brown and puffy! Test for doneness by inserting a toothpick in the middle. It must be crumb-free!
- Let the muffins cool in the muffin tin for 5 minutes. Then gently remove the muffins from the tin while hot and transfer them to a wire rack to fully cool.
Recipe Notes
- Store them in a Ziploc bag or airtight container at room temperature for up to 3 days.
- They keep well in the fridge for up to 5 days or in the freezer for up to 2 months.
- To defrost these bakery-style chocolate chip muffins, place them on the counter until thawed.
- You can reheat them for about 15-30 seconds in the microwave in order to eat them warm.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.