Bakery Style Chocolate Chip Muffins

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I made a few adjustments to my go-to chocolate chip muffin recipe, and the result is the most wonderful, fluffy, flavor-packed treat! Have you ever craved the sky high muffin tops that you can only seem to find at bakeries? I’m so excited to share the trick to these gorgeous muffins with you, and hope you make these for yourself soon!

Important notes:

  1. Space the muffin liners out in the pan. A standard 12 muffin tin should only have 6 muffin liners, with one well between each liner. This is what guarantees the rounded tops on your muffins (along with another key factor).
  2. Your starting bake temperature should be set to 425°F. While this may seem high, it is vital for getting beautifully domed muffin tops! Be sure not to go over 5 minutes before dropping the temperature or the edges of your muffins will turn a little too brown.
  3. Sprinkle on some additional mix ins over the top of the muffins, followed by sanding sugar for a more professional finish.
chocolate chip muffins
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Bakery-Style Chocolate Chip Muffins

Prep Time10 minutes
Cook Time17 minutes
Total Time40 minutes
Servings: 6 muffins
Author: Anaga

Ingredients

  • 2 cups cake flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ½ tsp salt
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup avocado oil
  • ¼ cup butter melted & cooled
  • 1 tsp vanilla
  • 1 cup chocolate chips plus more for topping
  • Sanding sugar

Instructions

  • In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  • In a large bowl, whisk together the eggs, buttermilk, oil, butter, and vanilla until well combined.
  • Add the dry ingredients into the wet ingredient mixture and use a spatula to fold together until just combined.
  • Fold in the chocolate chips and cover with a plate or towel.
  • Let the muffin batter rest for 15 minutes while the oven preheats to 425°F.
  • Line every other well of a muffin tin (6 total) and use an ice cream scoop to add generous portions of batter to each well. The batter should come to the top of each well!
  • Sprinkle on a few more chocolate chips over the top of each muffin, followed by the sanding sugar.
  • Bake for 5 minutes at 425°F before dropping the temperature to 350°F and baking for an additional 12-15 minutes.
  • Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready!
  • Cool in the pan before serving.