Bakery-Style Chocolate Chip Muffins

Name: Bakery-Style Chocolate Chip Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: Baking
Ingredients: 2½ cups (313 g) all-purpose flour; ¾ cup (150 g) granulated sugar; 1¼ cups (213 g) chocolate chips; 1 cup milk; ⅓ cup (73 g) vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 tbsp baking powder; ½ tsp fine salt

Tall, domed muffins loaded with chocolate chips.

Prep Time15 mins

Cook Time22 mins

Total Time37 mins

Yield12 muffins

Before You Start

Bakery muffins get their high domes from a thick batter and a hot start in the oven. This one is quick, needs only a bowl and a whisk, and is generously packed with chocolate. Do not overmix and you will be rewarded with a tender crumb.

Instructions

1
Heat the oven to 200°C / 400°F and line a 12-hole muffin tin. The hot oven gives the muffins their lift.
2
Whisk the flour, sugar, baking powder and salt. Stir in most of the chocolate chips.
3
In another bowl whisk the milk, oil, eggs and vanilla.
4
Pour the wet into the dry and fold with a few strokes, just until no dry flour remains. Lumps are fine.
5
Divide between the cases, filling them nearly full. Scatter the reserved chips on top.
6
Bake for 5 minutes at 200°C, then reduce to 180°C / 350°F for another 14 to 18 minutes until domed and set.

Ingredients

2½ cups (313 g) all-purpose flour
¾ cup (150 g) granulated sugar
1¼ cups (213 g) chocolate chips
1 cup milk
⅓ cup (73 g) vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp baking powder
½ tsp fine salt

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

The hot start then lower temperature is what gives tall, domed tops.
Stop mixing while the batter still looks lumpy. Overmixing makes muffins tough and full of tunnels.

🔀 Make it your own

Swap half the chips for chopped chocolate for melty pockets.
Add the zest of an orange for a chocolate-orange twist.

📦 Storing & freezing

Airtight at room temperature for 3 days. They freeze well for 2 months.

❓ Frequently asked

How do I get tall muffin tops?

Fill the cases nearly full and start baking in a hot oven, then lower the heat. The initial blast sets a high dome before the crumb finishes cooking.

Why are my muffins tough?

The batter was overmixed, which develops gluten. Fold just until the flour disappears and leave the lumps.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.