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Lawrence D. Smith

Bakery-Style Chocolate Chip Muffins

Big, tender bakery-style muffins loaded with semi-sweet chocolate chips, gently spiced with cinnamon, and finished with an optional crunchy sugar topping.
The batter combines melted butter, oil, sour cream or yogurt, and milk for a moist, soft crumb, while the two-stage baking method creates generously domed jumbo muffins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 jumbo muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups 375 g all-purpose flour, spooned and leveled
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg optional
Wet Ingredients
  • ⅓ cup 5 tablespoons; 71 g unsalted butter, melted and slightly cooled
  • ⅓ cup 80 ml oil, such as vegetable oil, canola oil, melted coconut oil, or avocado oil
  • 1 cup 200 g granulated sugar
  • 2 large eggs at room temperature
  • ⅓ cup 80 g sour cream or plain yogurt, at room temperature
  • 1 cup 240 ml milk, at room temperature
  • 1 teaspoon pure vanilla extract
Add-Ins & Topping
  • 1½ cups 270 g semi-sweet chocolate chips
  • Coarse sugar optional, for sprinkling

Equipment

  • Jumbo 6-count muffin pan
  • Muffin liners, optional
  • Large mixing bowl
  • Whisk
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Toothpick for testing doneness
  • Wire cooling rack, optional

Method
 

  1. Preheat and Prepare the Pan: Preheat the oven to 425°F (218°C). Generously grease a 6-count jumbo muffin pan with butter or nonstick spray, with nonstick spray recommended, or line the pan with jumbo muffin liners. Set the prepared pan aside.
  2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg until evenly combined.
  3. Mix the Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled butter, oil, granulated sugar, and eggs until combined.
    Add the room-temperature sour cream or yogurt, milk, and vanilla extract, then whisk again until incorporated and the mixture is pale yellow.
  4. Make the Batter: Pour the wet mixture into the bowl of dry ingredients. Fold everything together with a silicone spatula or wooden spoon until the ingredients are completely combined.
    If large flour lumps remain, use a whisk to break them up, taking care not to overmix. The finished batter should be thick.
  5. Add the Chocolate Chips: Gently fold the semi-sweet chocolate chips into the thick batter until they are distributed throughout.
  6. Fill the Muffin Cups: Divide the batter evenly among the six jumbo muffin cups, filling each one all the way to the top. If desired, sprinkle the tops with coarse sugar for an added crunchy finish.
  7. Begin Baking at High Heat: Place the muffins in the 425°F (218°C) oven and bake for 5 minutes.
  8. Reduce the Oven Temperature: Without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for 25–26 minutes.
  9. Check for Doneness: Continue baking until the muffin tops are lightly golden brown and the centers are set. Insert a toothpick into the center of a muffin; the muffins are done when the toothpick comes out clean.
  10. Cool Before Serving: Let the muffins cool in the pan for 10 minutes before serving.
  11. Store Leftovers: Cover leftover muffins and keep them at room temperature for up to 5 days or refrigerate them for up to 1 week.
    For longer storage, freeze the muffins for up to 3 months and thaw them in the refrigerator or on the counter.

Notes

  • For the best texture, bring the eggs, sour cream or yogurt, and milk to room temperature before mixing.
  • Spoon and level the flour when measuring to maintain the intended flour quantity.
  • Avoid overmixing once the wet and dry ingredients are combined; the batter should remain thick.
  • Vegetable oil, canola oil, melted coconut oil, or avocado oil can be used as specified.
  • Full-fat sour cream or full-fat or low-fat plain yogurt is recommended; fat-free versions are not recommended.
  • Buttermilk or whole milk adds especially good moisture and flavor, although dairy or nondairy milk can be used.
  • A combination of regular and mini chocolate chips creates varying chocolate texture throughout the muffins.
  • Chocolate chunks or milk chocolate chips can be substituted for the semi-sweet chips.
  • For standard muffins, use a 12-count muffin pan and bake for about 20 minutes total: 5 minutes at 425°F (218°C), followed by 15 minutes at 350°F (177°C).
  • For about 40 mini muffins, bake at 350°F (177°C) for 11–13 minutes.