Big, buttery, moist, fluffy & filled with chocolate chips – these bakery style chocolate chip muffins will be your new favorite. They’re made with sour cream and buttermilk for the softest texture. Then they’re stuffed with so many chocolate chips.
You know those kinds of muffins that are basically just an excuse to eat cake? Well, this weekend I decided to make those muffins for breakfast. Big, buttery muffins filled with chocolate chips to be exact. Because hey, it was my birthday. And you really don’t need an excuse to eat chocolate chip muffins.
To preface this – I love chocolate chip muffins. They’re probably my favorite thing to eat for breakfast. Or whenever the craving hits. As a kid, I’d plead with my parents to let me get a chocolate chip muffin and chocolate milk. When I cut class in high school, my sister and I would go for chocolate chip muffins. 8:30 statistics in college? One extra-large coffee & chocolate chip muffin please! Apparently, some things never change.
While I’ve always loved eating chocolate chip muffins, I’d never actually made them myself. So after my blueberry muffins with streusel topping last week, I decided it was time. Bakery style chocolate chip muffins a la Fiona – challenge complete.
These moist chocolate chip muffins start with creaming the butter and sugar for extra fluffiness and buttery goodness. Then, a healthy dose of vanilla (1 whole tablespoon to be exact) – and mix in some eggs, sour cream and buttermilk for extra moisture. Buttermilk will give your muffins the softest crumb. I use it often – like in my blueberry muffins and doughnuts. But if you don’t have buttermilk on hand, you can make your own with distilled white vinegar and milk (I’d recommend using 2% or whole – see Notes in the recipe).
After your wet ingredients are combined, you’ll carefully fold in the dry ingredients and chocolate chips. Not over mixing here is key – you want your batter to be just combined – and if there’s a few lumps, that’s totally OK. I use mini chocolate chips because you get a higher chocolate chip to muffin ratio – but feel free to use whatever you prefer.
Now the tricks for getting the perfect bakery style chocolate chip muffin shape. First, the batter is very thick – this helps your muffins grow without overflowing in the pan. Then make sure to fill your muffin tins to the very top (about 1/3 cup), and sprinkle with a few extra chocolate chips and decorating sugar (totally optional – but it’s fun to feel like you’re a professional chocolate chip muffin maker).
The muffins bake for bake for 5 minutes at 425F, then turn down your oven to 375F degrees and bake for an additional 13-15 minutes. This cooking method makes the baking soda & baking powder really work – releasing lots of air and helping your muffins rise. You don’t need to remove your muffins from the oven when you turn down the heat. Just leave them to happily bake and fill your kitchen with delicious smells. Then remove them from the oven, try to let them cool (if you can contain your excitement), and devour.
I absolutely love the buttery, fluffiness, chocolatey deliciousness of these muffins (I love adjectives too apparently). They’re even better than the massive chocolate chip muffins you see in bakery counters. And coming from a chocolate chip muffin connoisseur like myself, that means a lot.
After making these bakery style chocolate chip muffins, make sure to try these double chocolate chip muffins too!
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 2 large eggs , room temperature
- 1/4 cup sour cream , room temperature
- 3/4 cup buttermilk* , room temperature
- 1 1/2 cup mini chocolate chips , or your favorite variety
- coarse/decorating sugar for sprinkling
- Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
- Using a handheld or stand mixer cream the butter and sugar together on medium until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined.
- Turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk.
Carefully fold in the flour mixture until almost combined. Then continue to fold in the chocolate chips.
- Fill your muffin tins to the very top (about a generous 1/3 cup). Optionally sprinkle with a few extra chocolate chips and coarse sugar. Then bake at 425F degrees for 5 minutes. Turn down the oven to 375F degrees and continue baking for 13-15 minutes.
- Allow muffins to cool in the pan for 5 minutes, then continue cooling on a wire rack.
*If you don't have buttermilk, add 2 teaspoons of distilled white vinegar to a liquid measuring cup and fill to the 3/4 cup line with milk (1%, 2% or whole). Allow to sit for 5 minutes to sour before using.
**Muffins are best if eaten the day of. Store in an airtight container at room temperature for up to 3 days.