bakery style muffins

Now you can bake up Bakery-Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge any day of the week!

Bakery-Style Double Chocolate Chip Muffins

(270 grams) all-purpose flour

(14 grams) baking powder

(6 grams) kosher salt

½ cup (40 grams) cocoa powder

½ cup (118 ml) hot freshly brewed coffee

½ cup (118 ml) vegetable oil

(190 grams) packed brown sugar

(237 ml) whole milk

(113 grams) sour cream

eggs, lightly beaten

(15 ml) vanilla

½ cups (262 grams) semi-sweet chocolate chunks

Prepare: Preheat oven to 425ºF (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside

Mix Muffin Batter: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. To the bowl of a stand mixer, add the vegetable oil and brown sugar and beat on medium speed until blended, about 1 to 2 minutes (the mixture will resemble wet sand). Add the cocoa paste and mix to combine. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. Stir in 1 cup of the chocolate chunks or chips. Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips

Bake: Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely

Hi Kim 
Just found your recipe on pintrest ..  my son has a life-threatening allergy so I subbed out the two eggs for 1/4 c pumpkin puree and 3TBSP of brewed coffee. 
 And added a half cup of white chocolate chips other than that I kept the  recipe true to itself .
 Can I just tell you absolutely the best chocolate muffin I have ever had, moist rich and Oh so chocolatey !
 Thank you for sharing your recipe with us this is a definite keeper !

Do you think this recipe can be used with jumbo muffin tins?

This recipe is amazing, however, I did do some reworking. I used 1% milk instead of whole because that is all I had. I also used vanilla greek yogurt and and put 2 teaspoons of vanilla extract instead of 1 tablespoon.

Another thing I noticed is that my muffins cooked really fast. Im not sure if it based on the altitude or humidity (I'm no everyday baker lol) but watch your muffins so they don't dry out. I think I only baked them for 17 minutes 350.

Thank you for such a yummy recipe:)

This is truly one of the best recipes I have ever tried¡ my kids loved them. I filled the cups about 3/4 and ended up with 21 muffins! they grew a lot! Thank you for the recipe, we will definitely keep it on our favorites!
One question: have you tried them with oatmeal?

Hi, I baked these this morning for tea time for the grandkids. They were a hit (I may have sneaked one too).
I did some subbing, because I use what I have on hand. I mixed all the dry ingredients together, then whisked all the wet ingredients and mixed just till combined, then added choc chips.
I substituted olive oil (use extra light and their is no problem with flavor) I used buttermilk instead of whole milk and changed the leavening to 2 tsp baking powder and 1/2 tsp baking soda. We baked them mini-muffin size at 350° for fifteen minutes. 
These are delicious and the texture is light enough to call them a cupcake instead of a muffin.

I've spent a long time looking for a chocolate muffin recipe I like.  I finally found a keeper that I would be willing to make again!  Most of the chocolate muffin recipes I've tried come out too dry, too dense, and lacking flavor for my tastes.  Yes, I know they are muffins and not cupcakes.  Yes, I know muffins by definition are drier and denser than cupcakes.  That being said, they should still be enjoyable to eat.  This recipe is the recipe I've been looking for.  I made one small tweak to  the recipe.  Instead of vegetable oi, I used melted butter for extra flavor and richness.  Yummmm!!!!  This is a muffin I can enjoy eating and I would be proud to take to events and share with other people.

Thanks for the great recipe! It is really like a lovely greeting from the US to Finland while we are not able to travel. I have tried many recipes but this was simply the best.

These muffins were so fluffy and soft I felt like I was eating a chocolate cloud.

https://www.youtube.com/watch?v=hsuOF0kB6Uw

For full recipe, visit: https://kickassbaker.com/bakery-style-double-chocolate-chip-muffins/

Bakery Style Double Chocolate Chip Muffins

These bakery style gluten free chocolate chip muffins tick all the boxes: they’re easy to make, have a fluffy and moist crumb, and a beautifully caramelised, proudly domed muffin top. Plus, I&#x27;ve included some useful tips about how to keep your muffins moist and fluffy, and how to prevent the chocolate chips from sinking!

Gluten Free Bakery Style Chocolate Chip Muffins

+ 1 tbsp (80 g) almond flour

(150 g) light brown sugar

tsp baking powder

tsp baking soda

tsp salt

+ 1 tbsp (130 g) softened unsalted butter

+ 1 1/2 tbsp (140 mL) milk, can be cold or room temperature

US large/UK medium eggs, can be cold or room temperature

vanilla

lemon juice

5 1/3 oz (150 g) chocolate chips

Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).

In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and salt.

Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

In a separate bowl, whisk together the milk, yogurt, eggs, vanilla bean paste and lemon juice, and add them to the butter-flour mixture. Whisk them together until you get a thick, smooth batter with no flour clumps.

Mix in the chocolate chips, reserving some for sprinkling on top, until evenly distributed.

Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases). Sprinkle with the reserved chocolate chips.

Bake at 375 ºF (190 ºC) for 18 - 20 minutes (standard muffins) or 20 - 22 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely.

Storage: The gluten free chocolate chip muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they&#x27;re best if first microwaved for 5 - 10 seconds.

These soft, moist and fluffy lemon poppy seed muffins are bursting with fresh lemon flavor, sprinkled throughout with poppy seeds and topped with coarse sugar for a sweet crunch. You can't go wrong with these bakery-style treats made at home!

Lemon Poppy Seed Muffins

all-purpose flour

sugar

poppy seeds*

baking powder

baking soda

salt

plain whole milk yogurt (NOT Greek yogurt)

lemon

eggs

unsalted butter,

sugar,

Heat oven to 375°F. Line 12 standard muffin cups with paper baking liners.

In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined. In a separate medium bowl, whisk yogurt, lemon juice, lemon zest and eggs until well combined. Whisk in butter until combined.

Gently stir wet ingredients into dry ingredients with a spatula until just combined (do not overmix, or the muffins will end up tough).

Divide batter evenly among prepared muffin cups (the batter will be thick, and the cups will be quite full). Top batter evenly with coarse sugar.

Bake 20 to 25 minutes or until tops of muffins are golden brown and a toothpick inserted in the center of one muffin comes out clean. Cool muffins in muffin tin 5 minutes, then transfer to cooling rack to cool completely.

Store muffins covered in an airtight container at room temperature for up to 4 days.

We love anything lemon but we're not a fan of poppy seeds. What would be a good substitute for the poppy seeds in this muffin recipe?

These blueberry muffins taste like they&#39;re fresh from a bakery, and they blow store-bought muffins out of the water. These muffins are soft with a crunchy crumble topping!

Bakery Style Blueberry Muffins

tsp baking powder ((8 grams))

tsp salt ((6 grams))

sugar ((250 grams))

unsalted butter ((114 grams) melted and cooled)

tsp vanilla extract ((10 milliliters))

milk ((118 milliliters))

blueberries (fresh

all-purpose flour ((60 grams))

sugar ((70 grams))

tbsp brown sugar ((40 grams))

unsalted butter ((60 grams) melted and cooled)

blueberries ((148 grams) fresh or frozen)

tbsp granualted sugar ((12 grams))

lemon juice ((7 milliliters))

In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature.

Blueberry Syrup

In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside.

Crumble Topping

Preheat oven to 425F and prepare a muffin tin with liners.

In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside.

In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined.

Gently fold the wet ingredients into the dry ingredients. It&#39;s important not to over mix as this can lead to a chewy muffin. It&#39;s okay to have a few clumps of flour remaining.

In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter.

Use a large ice cream scoop to equally spoon the batter into each muffin tin*

Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around.

Generously top each muffin with the crumble mixture.

Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes**

Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.

Muffins

These Gluten-Free Vegan Sunflower Seed Muffins are the perfect easy, healthy, and filling breakfast. They are made with simple and clean ingredients and they are absolutely delicious! This recipe is vegan, gluten-free, oil-free, and refined sugar-free!

Gluten-Free Vegan Sunflower Seed Muffins

coconut sugar

oat flour

gluten-free flour

tbsp ground flaxseed

Sunbutter No Sugar Added Sunflower Seed Butter

soy milk

apple cider vinegar

applesauce

water

tbsp Sunbutter No Sugar Added Sunflower Seed Butter

maple syrup

tsp vanilla extract

making the flax egg

 Begin by making the flax egg. Combine the ground flax seed with the water and mix. Set the egg mixture aside for 10 minutes or until it&#39;s thick and eggy. 

adding the dry ingredients

Preheat the oven to 350. Combine the dry ingredients together in a large bowl and mix until combined. 

adding wet ingredients

Add the wet ingredients to the bowl of dry ingredients and mix until the muffin batter is smooth.

preparing muffin tin

Prepare a muffin tin with muffin cups. Then spoon batter equally into each cup.

baking

Place the muffin tin into the oven and bake for 25 minutes or until the tops of the muffins are golden brown. 

cooling

Once the muffins are done, transfer them to a wire rack to cool completely.

topping

Once completely cooled top with the maple glaze. Serve immediately and enjoy!

Soft and fluffy vegan blueberry muffins...with muffin tops! If you&#39;re craving a classic, bakery-style vegan blueberry muffin, this is the recipe for you. Makes 6 jumbo muffins or 14 standard size. Only 11 ingredients and 35 minutes to make a batch.

Vegan Blueberry Muffin Recipe (Gluten-Free Option)

flour

oat flour (or

fine sea salt

vegan butter (stick

¼ cups unsweetened non-dairy milk (such

vanilla extract

organic cane sugar,

blueberries,

Preheat

Locate one jumbo non-stick muffin pan (for 6 large muffins) or two standard-size non-stick pans (for 14 regular muffins). Arrange oven rack so that the muffins will be in the center of the oven. Preheat to 425 degrees F (218 C).

In a large mixing bowl whisk together the dry ingredients.

Whisk

Place the butter in a mug or small bowl and melt it in the microwave. Next, if the milk is cold, microwave it in 15 second intervals, just enough to remove the chill (does not need to be warm). In a medium bowl, combine the milk, lemon juice, vinegar, vanilla, and sugar. Whisk well. Pour the melted butter into the milk mixture, whisking again. Immediately pour wet ingredients into dry, and stir until just combined. Do not overmix. The batter should be thick and fluffy. Fold in the blueberries.

Transfer

Use a measuring cup to fill the muffin cups almost all the way to the top. Again, if using standard-size muffin pans, you&#039;ll have enough batter for about 14 muffins. If desired, press 2 or 3 blueberries into the top of each muffin. Sprinkle the tops with sugar.

Bake

Place pan(s) in oven and immediately reduce temperature to 375 degrees F (190 C). Bake jumbo muffins for 24 to 26 minutes and standard muffins for 21 to 23 minutes. Insert a toothpick into the center of one muffin to test for doneness.

Cool

Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack. TIP: Since the jumbo muffins are heavy and somewhat delicate while still hot, I like to place them top-side-down on the cooling rack.

Turned out great. I had not made jumbo muffins before and they were a big hit with my family! Will be making again and again. Thank you-

Skip the bakery lines and make bakery style blueberry muffins at home! You&#39;ll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

buttermilk (room temperature)

unsalted butter (melted)

eggs (room temperature)

sour cream (room temperature)

vegetable oil

vanilla bean paste (or vanilla extract)

wild Maine blueberries (*See notes below*)

lemon zested (for the topping)

Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners. In order for the muffins to get pretty bakery-style domes, note they should be baked in 2 batches!

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.

Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.

Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. See the post above for a visual example.

Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.

Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!

Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.

Wash the pan, reline it with liners, and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!

Made them gluten free. GF flour, 3/4 tsp xanthan gum, 1 extra tsp of baking powder. Used about 2T less flour than recipe called for. Because the recipe has a decent amount if fat, GF works well

i am not a fan of blueberry muffins - mostly because it tastes like a cup cake - meh!  but these are crazy amazing - crispy tops, moist inside, tasty and not too sweet. . . .  they are  share worthy (my highest praise ).

Fantastic recipe. I was delighted with their flavor and moist tender muffins. Thank you for sharing this

I sometimes use plain yogurt in place of sour cream. As for the butter milk, just add lemon juice to milk. the best exact directions are ad bigger bolder baking.

Best muffins ever. Seriously. I love bakery style muffins and these were so fun to make with my boyfriend!

https://content.jwplatform.com/videos/8fBnbHiY.mp4

Skip the bakery lines and make bakery style blueberry muffins at home! You'll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

Better than bakery muffins, these Blueberry Muffins are filled with blueberries, then topped with more blueberries and a crumb topping. They are moist and bursting with blueberries!

Blueberry Muffins

butter (,melted)

plain Greek yogurt

almond extract

blueberries

cinnamon

butter

Prep

Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard cupcake liners.

Mix dry

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix wet

In another bowl, whisk together the melted butter and the sugar. Once combined, whisk in the eggs, then the yogurt, vanilla, and almond extract.

combine

Add the dry ingredients to the wet ingredients and stir together until mostly combined, then add the 1 1/2 cups of blueberries. Continue to stir just until combined.

Fill cups

Divide the batter evenly between the prepared muffin cups.

Make topping

To make the topping, combine the flour, sugar, melted butter, and cinnamon. Use a fork to break it up into clumps, making sure it is completely mixed.

Take the remaining cup of blueberries and divide the evenly among the muffin cups, topping the batter with the blueberries. Add an equal amount of the crumb topping on each muffins, on top of the blueberries.

Bake the muffins until a tester inserted in the middle comes out mostly clean, 20-25 minutes for standard muffins and 30-35 minutes for muffins in tulip liners.

The kids loved these. I love how many blueberries are in them.

Top 8 bakery style muffins recipes from across the web

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Gluten-Free Vegan Sunflower Seed Mu...

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Bakery Style Blueberry Muffins

Blueberry Muffins

Top 8 bakery style muffins recipes from across the web

The most viewed bakery style muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakery-Style Double Chocolate Chip ...

Gluten Free Bakery Style Chocolate ...

Lemon Poppy Seed Muffins

Bakery Style Blueberry Muffins

Gluten-Free Vegan Sunflower Seed Mu...

Vegan Blueberry Muffin Recipe (Glut...

Bakery Style Blueberry Muffins

Blueberry Muffins

The most viewed bakery style muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine