Bakery-Style Chocolate Chip Muffins
These Bakery-Style Chocolate Chip Muffins are full of chocolate chips inside and out. They are famous for having soft and moist crumbs and sugary crisp, sky-high muffin tops just like these Jordan Marsh Blueberry Muffins.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 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)
- 1/2 cup cake flour
- 4 tsp baking powder (Measure and level the spoon with a knife)
- 1/2 tsp salt
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 3 cups mini chocolate chips (divided)
- 4 TBSP coarse sugar (for the tops (it can be raw or sparkling sugar))
Instructions
- 1
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.
- 2
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.
- 3
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 TBSP (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!
- 4
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!
- 5
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.