Go Back
–+ servings
bakery style muffins
5 from 1 vote

Bakery Style Chocolate Chip Muffins

Master the art of Bakery Style Chocolate Chip Muffins with this easy recipe! These muffins feature a light and fluffy buttermilk crumb packed with mini chocolate chips. These moist choc chip muffins are the perfect tea-time snack or lunchbox treat. Simple, quick, and better than any shop-bought version!
Servings 12 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 315 g (2 ¼ cups) plain (all purpose) flour
  • 150 g (½ cup + 3 tbsp) caster sugar
  • 0.5 tsp salt
  • 1 tbsp baking powder
  • 120 ml (½ cup) milk (I used whole/full fat)
  • 120 g (½ cup) yogurt (I used Greek)
  • 2 large eggs
  • 1 tsp vanilla
  • 60 ml (¼ cup) oil (I used vegetable)
  • 60 g (¼ cup) unsalted butter, melted
  • 200 g (1 cup + 3 tbsp) mini chocolate chips
  • 4-5 tbsp demerara sugar

Instructions

  • Line the muffin tin alternately with liners then set it aside. Preheat the oven to 220C/425F whilst preparing the batter for the muffins.
  • In a large bowl, sift together the flour, sugar, salt and baking powder. Whisk together to combine, then set aside.
  • In a separate bowl or large jug, whisk together the milk and yogurt to make the buttermilk, then add in the eggs, oil and vanilla, mixing. Whisk in the melted butter.
  • Tip the wet ingredients into the bowl with the dry and whisk until a few streaks of flour remain. Tip in most of the chocolate chips, keeping a handful aside, and fold through evenly.
  • Scoop the mixture into the muffin tins, filling almost to the top. Sprinkle the tops with the remaining chocolate chips set aside from earlier, then sprinkle the tops with a generous amount of demerara sugar for delicious crunchy muffin tops.c
  • Place the muffin tin in the hot oven and bake at 220C/425F for 5 minutes. Without opening the oven door, turn the temperature down to 190C/375F and continue baking for a further 10-12 minutes. Once baked, allow the muffins to cool in the tin for a few minutes before removing from the tin and leaving to cool on a cooling rack. Enjoy!

Notes

  • I like to use cases to bake these muffins in because they are very moist! They will be easier to remove from the pan and easier to store once cool too if baked in cases
  • When making muffins, it is really important to remember not to over mix the batter. Over mixing muffin batter will lead to tough and chewy muffins, not light and fluffy ones. So, once you add the dry ingredients in with the wet, keep the mixing to a minimum to get the best results.
  • Fill the muffin cases to near the top with the mixture. This will give you beautiful tall muffins. Heavenly!
  • Sprinkling additional chocolate chips on top means the outside of the muffins look irresistibly chocolate chip filled. Who can say no to that?
  • Baking this easy chocolate chip muffins recipe at a higher temperature for the first five minutes gives them a large heat boost, resulting in a big rise and beautiful dome shaped muffins. It also sets the crust on the outside, allowing the muffins to grow in height only for the remaining baking time without spilling out the sides.
    • Author: Andrea
    Calories: 478kcal
    Course: Dessert, Snacks
    Cuisine: American, British
    Keyword: Bakery Style Chocolate Chip Muffins, Crunchy Demerara Sugar Topping, Don't Over-mix Muffin Batter, Easy Choc Chip Muffin Recipe, High-Heat Muffin Baking Method, Light and Fluffy Vanilla Muffins

    Nutrition

    Calories: 478kcal