Print

Bakery Style Chocolate Chip Muffins

Big, buttery, fluffy & filled with chocolate chips - these bakery style chocolate chip muffins will be your new favorite. 
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 367 kcal

Ingredients

  • 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
  • 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

Instructions

  1. Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. 

  3. Beat the butter and sugar together until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined. 

  4. Turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk.
  5. Carefully fold in the flour mixture until almost combined. Then stir in the chocolate chips.

  6. 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. 
  7. Then bake at 425F degrees for 5 minutes. Turn down the oven to 375F degrees and continue baking for 13-15 minutes.
  8. Allow muffins to cool in the pan for 5 minutes, then continue cooling on a wire rack.

Recipe Notes

*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.