Bakery-Style Chocolate Chip Muffins.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. 

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I’ve been having a blast baking enormous, XXL, bakery sized muffins in my new 6-cup jumbo muffin tin. I love those oversized, gorgeous, tempting muffins we see behind the counter at bakeries and local coffee shops. “Buy me!” they say as I pay for my XXL vanilla coffee.

A couple weeks ago, I made my own bakery-style muffins. Large and in charge. Full of plump juicy blueberries. You guys loved them! And so did we.  Today’s variety is the same basic batter recipe, but includes a plethora of chocolate chips, cinnamon, a dash of nutmeg, and of course… some sparkly sugar bling on top. Always need the bling.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

If you’re looking for a standard muffin recipe, a place for all of your favorite add-ins, then this is the one. Whether they are made in a jumbo, standard size or mini size tin, these muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods and these muffins are anything but.

It’s an easy recipe that can be mixed by hand in a matter of minutes before popping into the oven. The batter is quite thick – as most muffin batters should be – and can hold a bounty of little extras like fruit, nuts, or in today’s instance… chocolate. Lots and lots of melty chocolate engulfed in a puffy, fluffy muffin.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

Get out some of your baking tools.  Really, not much is needed to make this batter. One large bowl, one medium bowl, a whisk, a wooden spoon, measuring cups/spoons, and your muffin tin. Today’s muffins can be made into 6 large muffins, 14-16 standard size muffins, or 30 mini muffins.  Sometimes the mini versions are perfect for portion control, but that’s not what I’m going for today. I’m replicating your favorite bakery chocolate chip muffin.

Something key to note here that I’ve learned over the past few months – I use a wooden spoon to mix my muffin batters. Never an electric mixer. While it is certainly thick, muffin batter is quite delicate and testy.  It can “crush” easily. If you use a hand mixer, you need to be SO careful not to overmix the batter, which will give you a rock hard, dense, and crumbly product. I avoid the hand mixer at all costs with my muffin recipes.

A wooden spoon or even a rubber spatula does the trick for mixing muffin batter.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

3 cups of flour, 4 teaspoons of baking powder, salt, cinnamon, and nutmeg. Wow! 4 teaspoons of baking powder? Yes. As I mentioned in my Sparkling Jumbo Blueberry Muffin recipe, you’ll need this amount of baking powder to create a significant rise against the oil, milk, and eggs in the recipe.   Muffins can be made with any leavening agent and I’ve tested batters using baking soda, baking powder, or a mixture of both in my muffin recipes over the past year.  I prefer baking powder if I am looking for a significantly high domed top.

The fragrant mixture of cinnamon and nutmeg are the perfect bed for the chocolate chips. I love the combination of chocolate and nutmeg, especially in a muffin.  I do not suggest leaving it out!  Nutmeg gives the batter that little something extra. Not much is added, just a scant 1/4 teaspoon. I’m not so shy with the ground cinnamon though – there is 1 whole teaspoon of my favorite spice present today. I can never get enough cinnamon.

Oil is the fat used in today’s recipe. I’ve mentioned before that I’m familiar with using both butter and oil in my muffin and bread recipes. The fat is what will give your product a moist, tender consistency. If you are looking for a lower fat muffin recipe, you may use applesauce, bananas, or yogurt in lieu of oil/butter.  I do not suggest using a lower fat option. See all of my healthier muffin options instead.

Mix the wet ingredients by hand. Again, there is no mixer needed today. Less dishes to dirty, I like it! Make sure the eggs and milk are at room temperature, which allows them to be more easily incorporated with the rest of the wet ingredients. Try to set out your eggs and milk about 30 minutes before making the muffins if you can remember. Combine the dry and wet ingredients together with a wooden spoon. Don’t overmix. Are you tired of me saying that yet? But trust me, this is very important to assure a soft, fluffy muffin. Sometimes I get a little mixing-happy when I’m not paying attention. About 20 strokes to mix it all together is plenty.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

The batter is quite thick. Just know that ahead of time. :) Gently fold in the chocolate chips. I used semi-sweet chocolate chips this time, but I want to use a combination of chunks and chips in my next batch. Use whatever chocolate you like.

Now here’s my little secret.  Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim.  I’ve talked about the importance of high filling in my post about creating sky-high muffin tops. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. I discuss that in detail below the next photo.

I sprinkled the tops with coarse sugar before putting into the oven. This is completely optional, but I loved the extra sparkle/bling! I found these coarse sugar sprinkles in the baking aisle of my local grocery store. {please note this photo was taken with my blueberry muffin variety.}

Sparkling Jumbo Blueberry Muffins

Bake the muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin tins to the top with the batter prior to baking. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.  You’ll have tall, sugar-crusted, crackly tops with this trick.

I know I explained a lot of “muffin science” above, but truthfully – this is a very straightforward and easy muffin recipe. And you will fall in love with how soft these are, especially paired with the melty chocolate and the crunchy sugar-coated tops. The cinnamon spice and touch of nutmeg put these apart from any chocolate chip muffin I’ve ever had. And the smell of them baking – wow. Your kitchen has just turned into a muffin bakery.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I grabbed little pieces of the muffins here and there during the day and for dessert (after I already had one for breakfast!).  They are a perfect “anytime” chocolatey snack.

*make sure to read above for details and rationale for baking temperatures, quantities of ingredients, temperature of ingredients, and amount of ingredients.

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Bakery-Style Chocolate Chip Muffins

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.

Ingredients:

  • 3 cups (375) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk* 
  • 1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate)
  • coarse sugar for sprinkling (optional)

Directions:

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.

Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*Top with butter, jam, or even homemade peanut butter.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here is my other jumbo muffin variety using this same batter, linked a couple times above.

Sparkling Jumbo Blueberry Muffins

Jumbo Sparkling Blueberry Muffins

 

Here is another favorite muffin recipe – including chocolate of course.

Banana Muffins with Cinnamon Chocolate Chip Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel

 

 

 

 

   

291 Responses to “Bakery-Style Chocolate Chip Muffins.”

  1. #
    181
    Candeeposted January 17, 2015 at 10:54 am

    Although a very good muffin, they were very dense rather than soft. The outside of the muffin was hard and dry, but the inside was good (although it was dense) Could it be too much baking powder, maybe? I did follow the recipe to the T or maybe it was just me, idk? I’ve made the blueberry too and they turned out the same…….. Any idea on how I can make them softer and not so dense?

    Reply

  2. #
    182
    Kristinaposted January 19, 2015 at 10:30 pm

    I have made these many times with many different add-ins and they are always fantastic. Tonight, I somehow forgot to add the cup of sugar. Oops! They aren’t terrible but they are a bit biscuit-y. My son doesn’t have a sweet tooth and thinks they are great this way. Lol

    Reply

  3. #
    183
    Mariekeposted January 26, 2015 at 9:38 am

    Delicious! I made half of the recipe for a smaller bunch to try out and I just baked them, but 3 are already gone, they’re SO good! I also added in a dash of cardamom which compliments the other spices and the chocolate really well. I ate it with some sliced banana on the side and I’m definitely making these again very soon. Thanks so much for the recipe!

    Reply

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