chocolate chip muffins

Bakery-style muffins are BIG muffins with BIG &amp; BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!

Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe

(2 ½oz/71 grams) all-purpose flour

(1 ⅓oz/37 grams) cocoa powder (, unsweetened)

baking soda

salt

(4 ounces 115 grams) bittersweet chocolate chips

(4floz/115 milliliters) oil ((canola, veg, sunflower, coconut))

(4 ounces 115 grams) dark brown sugar

eggs (, room temperature)

vanilla extract

(2 ½oz/71 grams) plain yogurt, room temperature

(3 ounces 85 grams) semi-sweet chocolate chips

Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.

In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.

In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.

Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.

Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.

Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.

Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.

Once cooled store at room temperature in an airtight container for up to 2 days.

These chocolate chip muffins are tender, moist, and packed with chocolate! They&#x27;re super easy to make and will be gone in a flash!

Small Batch Chocolate Chip Muffins

all-purpose flour (130 grams)

sugar (66 grams)

tsp baking powder (6 grams)

salt (1 gram)

milk

sour cream or full fat yogurt (32 grams)

Tbsp vegetable oil (84 grams)

tsp vanilla (4 grams)

egg, room temperature (56 grams)

chocolate

Tbsp coarse sugar, optional

Preheat the oven to 425°F and line a...

Preheat the oven to 425°F and line a muffin pan with 6 paper liners. Set aside.

In a medium-sized bowl whisk together the all-purpose...

In a medium-sized bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate bowl whisk together the buttermilk,...

In a separate bowl whisk together the buttermilk, sour cream, oil, egg and vanilla extract until combined.

Fold the dry ingredients into the wet ingredients...

Fold the dry ingredients into the wet ingredients with a rubber spatula, and mix until just until combined (DO NOT OVERMIX YOUR BATTER!). Your batter should not be all the way smooth, and it's ok if there are still some small chunks in it.

Gently mix the flour-tossed bits of chocolate into...

Gently mix the flour-tossed bits of chocolate into the batter until they're evenly distributed.

Divide the muffin batter evenly between the 6...

Divide the muffin batter evenly between the 6 muffin cups, filling them to the top of the liner.

If desired, add a sprinkle of coarse sugar...

If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.

Bake the muffins for 6 minutes at 425...

Bake the muffins for 6 minutes at 425 degree F to give the muffins a nice rise and a domed, golden brown top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F. Continue to bake for an additional 22-25 minutes.

Let the muffins sit in the pan for...

Let the muffins sit in the pan for 10 minutes to cool, then move them to a wire rack to finish cooling.

https://mediavine-res.cloudinary.com/video/upload/dpbay0yfogawgksjgmzb.mp4

These chocolate chip muffins are tender, moist, and packed with chocolate! They're super easy to make and will be gone in a flash!

Chocolate Chip Muffins

These classically flavored red velvet chocolate chip muffins are made with lots of chocolate flavor!  A simple addition to your holiday breakfast! 

Red Velvet Chocolate Chip Muffins

cocoa powder

flour

brown sugar

baking powder

buttermilk

eggs

vanilla

red food coloring

butter

chocolate chips

Preheat oven to 350 degrees. Line a baking...

Preheat oven to 350 degrees.  Line a baking sheet with muffin liners and set side.

In a bowl, whisk together the cocoa powder,...

In a bowl, whisk together the cocoa powder, flour, brown sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk,...

In a separate bowl, whisk together the buttermilk, eggs, vanilla, and food coloring.  Add the wet ingredients to the dry ingredients and stir in melted butter.  Stir the batter just until combined. Fold in chocolate chips.

Divide the batter between the muffin tins and...

Divide the batter between the muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.

It’s such a simple recipe with just the right balance of banana and chocolate.  Mix ’em up and bake for 20 minutes. They’re super fluffy, moist and Perfect-O!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

(medium

sugar (or sugar of choice)

all purpose flour (or Bob's Red Mill gluten-free flour

Ghirardelli semisweet chocolate chips

Preheat oven to 350.

Grease your muffin tins

Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.

Keep blending until the mixture is creamy and smooth, not chunky.

Add sugar, egg and vanilla and mix just until combined.

Stir in salt and baking soda.

Add flour and chocolate chips and mix until just combined.  Do not overmix!

Divide into muffin tins.

Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes

Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Bakery-Style Chocolate Chip Muffins

(375 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

teaspoon salt

cinnamon

nutmeg (optional)

cup (5 Tablespoons; 80 grams) unsalted butter, melted and slightly cooled

cup (80 milliliters) vegetable oil*

cup (200 grams) granulated sugar

2 large eggs,

cup (80 grams) sour cream or yogurt,

(240 milliliters) milk,

teaspoon pure vanilla extract

(270 grams) semi-sweet chocolate chips*

sugar

Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.

Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Allow to cool for 10 minutes in pan before serving.

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

This is an awesome recipe. Have made it 3 times now within the past two months. I add a mashed banana and bake for a few extra mins to compensate for the moisture. LOVE the sugar in the raw on top, have started doing that with my cookies also, adds a great caramelization on top. All Sally’s recipes are great - your croissants are also a staple in my kitchen! You’re the reason people think I can bake LOL! Thank you!

Soft, fluffy, chocolate chip studded muffins with sugar shellacked tops.

Bakery Style Chocolate Chip Muffins

Tablespoons unsalted butter

canola oil (may substitute vegetable oil (60 milliliters))

sugar ((200 grams) (granulated sugar))

egg egg

all-purpose flour ((220 grams))

corn starch

chocolate or

Combine butter and canola oil in a large bowl. &nbsp;Stir well.

Stir in sugar.

Add egg, egg white, and vanilla extract. &nbsp;Stir very well, until all ingredients are thoroughly combined.

Add buttermilk and stir well.

In a separate bowl, whisk together flour, baking powder, corn starch, and salt.

Fold dry ingredients into wet gently, taking care not to overmix. &nbsp;Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.

Cover bowl with a dry towel and allow batter to sit 15 minutes**

Preheat oven to 425F (218C) and line muffin tin with paper liners. &nbsp;

Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).

Sprinkle tops generously with sugar and place muffin tin in preheated oven.

Bake on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (177C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. &nbsp;Start checking your muffins after 7-8 minutes on 350F (177C).

Allow to cool, and enjoy!

These Healthy Chocolate Muffins are so moist, rich and fudgy, you&#x27;ll never believe they are good for you! Made with whole grains, yogurt and no added sugar.

Healthy Chocolate Muffins

white whole wheat flour (plus 2 tablespoons)

espresso powder (optional; will result

semi-sweet chocolate chips (plus optional additional

eggs (at room temperature)

Greek yogurt (at room temperature)

honey

almond milk (or milk of choice)

canola oil

Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.

In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.

In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.

With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

fine sea salt

chocolate chips/chunks

eggs, room temperature

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

avocado oil

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

These Bakery Style Double Chocolate Chip Muffins are full of deep chocolate flavor and are filled and topped with extra mini chocolate chips for the ultimate chocolate for breakfast experience.

Gluten Free Bakery Style Double Chocolate Chip Muffins

(46 g) Dutch processed cocoa powder

xanthan gum (omit if your blend contains it)

(150 g) granulated sugar

(4 g) baking powder

(95 g) mini chocolate chips

buttermilk, room temperature (see notes)

Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk or sift together...

In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

Add the eggs, buttermilk, oil, and vanilla extract...

Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.

Scoop the batter into the prepared muffins tins,...

Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.

Bake at 400 degrees for 15-18 minutes or...

Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.

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!

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Top 28 chocolate chip muffins recipes from across the web

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

Top Tags

Best-Ever Bakery-Style Double Choco...

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Perfect Banana Chocolate Chip Muffi...

Bakery-Style Chocolate Chip Muffins

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