Chocolate Chip Muffins
These bakery-style chocolate chip muffins are wonderfully fluffy, packed with sweet chocolate chips, and feature a delightful domed top.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 tablespoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, melted and cooled (115g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •3/4 cup milk (180ml)
- •1 teaspoon pure vanilla extract
- •1 cup semi-sweet chocolate chips (175g)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a separate medium bowl, whisk the melted butter and granulated sugar until well combined.
- 4
Add the eggs one at a time to the butter mixture, whisking well after each addition, then stir in the milk and vanilla extract.
- 5
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined and no large flour pockets remain, being careful not to overmix.
- 6
Fold in three-quarters of the chocolate chips, reserving the rest for topping.
- 7
Divide the batter evenly among the muffin cups, filling them almost to the top for nice domed muffins.
- 8
Sprinkle the remaining chocolate chips over the tops of the unbaked muffins.
- 9
Bake at 400°F (200°C) for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- To make these muffins pareve, substitute the melted butter with an equal amount of coconut oil or margarine and use plant-based milk.
- Baking the muffins initially at a higher temperature (400°F) creates a rapid rise that yields those signature high bakery domes.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
✅ How it should turn out
The finished muffins should be golden brown with tall, domed tops, featuring a tender, moist crumb studded with melted chocolate and a rich, sweet aroma.