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–+ servings
Single bakery style chocolate chip muffin with a golden domed top.
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5 from 1 vote

Bakery-Style Chocolate Chip Muffins Recipe

These Bakery Style Chocolate Chip Muffins are buttery, tender, and loaded with mini chocolate chips. Resting the batter and starting with a hot oven creates the tall domed tops you'd expect from your favorite bakery.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: bakery muffins, bakery style chocolate chip muffins, buttermilk muffins, chococlate chip muffins, easy muffin recipe, homemade muffins, mini chocolate chip muffins
Servings: 12
Calories: 348kcal
Author: Leigh Harris

Ingredients

  • 2 1/2 cups All-purpose flour (measured properly)
  • 1 tbsp Baking powder
  • 1 tsp Kosher salt
  • 1/2 cup Unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 large Eggs room temperature
  • 1 cup Buttermilk room temperature
  • 1 1/2 tsp Vanilla extract
  • 1 1/4 cups Mini chocolate chips

Instructions

  • Preheat oven to 425°F. Prepare a 12 cup muffin tin with non-stick baking spray or line with paper liners.
  • In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, whisk together the eggs and sugar until they’re thick and pale, about 1 minute. Slowly whisk in the melted and cooled butter until combined. Whisk in the buttermilk and vanilla until smooth and combined.
    2 1/2 cups All-purpose flour, 1 tbsp Baking powder, 1 tsp Kosher salt, 1/2 cup Unsalted butter, 1 cup granulated sugar, 2 large Eggs, 1 cup Buttermilk, 1 1/2 tsp Vanilla extract
  • Add the dry ingredients and then the chocolate chips to the wet ingredients and fold just until combined. A few small streaks of flour are fine. Let the batter rest in the bowl for 10-15 minutes.
    1 1/4 cups Mini chocolate chips
  • Divide the batter equally into the muffin cups. Sprinkle the top of each muffin with additional chocolate chips. Bake for 5 minutes at 425ºF, then reduce the oven temperature to 375ºF and bake for an additional 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Do not overbake. Let the muffins cool in the pan for about 5 minutes, and transfer to a wire rack to cool completely.

Notes

  • Use room temperature eggs and buttermilk so the batter mixes together smoothly.
  • Don't overmix the batter. Stir just until the flour disappears.
  • Fill the muffin liners almost to the top for that classic bakery look.

Nutrition

Calories: 348kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 242mg | Potassium: 171mg | Fiber: 1g | Sugar: 30g | Vitamin A: 356IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 2mg