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Bakery Style Chocolate Chip Muffins

These giant-sized muffins offer a perfect balance of soft, fluffy texture combined with pockets of gooey, melty chocolate, creating delightful memories with every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Any brand will do, but King Arthur Flour is recommended for consistent quality.
  • 0.25 cups cornstarch Creates a tender crumb.
  • 3 teaspoons baking powder Ensures a nice lift during baking.
  • 0.5 teaspoons baking soda Helps with browning.
  • 0.5 teaspoons kosher salt Enhances flavors without too much saltiness.
Wet Ingredients
  • 2 large eggs, room temperature Let them sit out for about 30 minutes before using.
  • 1.25 cups granulated sugar Provides sweetness without being overly sweet.
  • 1 cup buttermilk, room temperature Gives moisture and a slight tang.
  • 0.5 cups sour cream, room temperature Key for rich, decadent texture.
  • 0.33 cups unsalted butter, melted and cooled Use good quality butter like Kerrygold.
  • 0.25 cups vegetable oil Adds moisture without heaviness.
  • 2 teaspoons vanilla extract Use pure vanilla for best flavor.
Chocolate
  • 1 cup mini semisweet chocolate chips Feel free to add more on top.

Method
 

Preparation
  1. Preheat your oven to 425°F and spray a jumbo muffin tin with baking spray.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt.
  3. In a large bowl, whisk the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Whisk in the buttermilk, sour cream, melted butter, vegetable oil, and vanilla extract until smooth.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the mini chocolate chips.
  7. Divide the batter among muffin cups, filling each about ¾ full, and sprinkle extra chocolate chips on top.
Baking
  1. Bake at 425°F for 5 minutes, then lower the temperature to 375°F and continue baking for 14-16 minutes.
  2. Let them cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a warm oven.