Step 1

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins.

Step 2

Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.

Step 3

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. After the 15 minute rest, use a large cookie scoop to fill the muffin cups super full. Fill them with as much batter as each cup can possibly hold, creating a little dome with the batter. I typically fill each muffin liner with 8 heaping tablespoons of batter. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar.

Step 4

Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.