Description
Bakery-style chocolate chip muffins with tall, domed tops and incredibly moist texture. Loaded with chocolate chips and featuring that perfect tender crumb, these easy homemade muffins are ready in just 35 minutes and taste even better than coffee shop versions!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, room temperature
Mix-ins:
- 1 ½ cups semi-sweet chocolate chips, divided (1 ¼ cups for batter, ¼ cup for topping)
Instructions
- Preheat and prepare: Preheat your oven to 425°F (this high temperature is intentional and creates those tall tops!). Line a 12-cup muffin tin with paper liners or grease each cup generously with butter or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening agents.
- Combine wet ingredients: In another large bowl, whisk together the melted butter, eggs, sour cream, and vanilla extract until smooth and well combined. Add the milk and whisk again until fully incorporated. The mixture should be smooth and slightly thick.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together just until no dry flour streaks remain. The batter will be thick and slightly lumpy – this is exactly what you want. Do NOT overmix or your muffins will be tough.
- Add chocolate chips: Reserve ¼ cup of chocolate chips for topping. Fold the remaining 1 ¼ cups of chocolate chips into the batter gently, being careful not to overmix. Fold just until the chips are evenly distributed.
- Fill muffin cups: Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups. Fill each cup almost to the top (about ¾ to nearly full) for those impressive bakery-style muffins. Sprinkle the reserved chocolate chips on top of each muffin, pressing them lightly into the batter.
- Bake: Place the muffin tin in the preheated 425°F oven and bake for 5 minutes at this high temperature. Without opening the oven door, reduce the temperature to 350°F and continue baking for 13-15 minutes more, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. This allows them to set properly. Then transfer the muffins to a wire cooling rack. They’re delicious served warm or at room temperature!
Notes
- The initial high heat (425°F) is crucial for creating tall, domed tops. Don’t skip this step!
- Don’t overmix the batter – lumps are okay. Overmixing develops gluten and creates tough, dense muffins.
- Fill muffin cups generously (almost to the top) for bakery-style size and appearance.
- Room temperature ingredients mix together more easily and create better texture.
- Muffins are done when a toothpick comes out clean or with a few moist crumbs (not wet batter).
- For extra tall muffins, chill the batter for 30 minutes before baking.
- Store in an airtight container to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg