Are you on a never-ending search for the perfect bakery-style muffin recipe? These Jumbo Bakery-Style Chocolate Chip Muffins are perfectly fluffy, studded with loads of chocolate chips and have the most deliciously crisp muffin top. Let me tell you...your search for the perfect muffin recipe is over!
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BAKERY-STYLE MUFFINS
You know those delicious, high and mighty muffins you get from a bakery or your favourite cafe? You can totally make them at home! And they’re so so easy. You don’t even need a mixer -just a couple of bowls and a whisk is all you really need!
Need more Muffin Recipes? Try my decadent Small Batch Triple Choc Muffins, my deliciously addictive Biscoff White Chocolate Muffins or my favourite breakfast Small Batch Blueberry Muffins
INGREDIENTS FOR THE BEST BAKERY-STYLE MUFFINS
Here’s what you’ll need:
Melted Butter: will add to the delicious flavour of these muffins and keep them beautifully moist.
Granulated sugar and Raw sugar: Just regular sugar in the muffin mixture is all you need. Raw sugar will be sprinkled over the muffins before baking, to give them a lovely golden crunch.
Plain flour: just regular, all-purpose plain flour is needed.
Rising agents: I use both baking powder and baking soda (bicarb soda) to get these muffins lovely and high, with the best muffin top!
Greek yogurt and Buttermilk: both give a lovely, old-fashioned tangy flavour to these muffins, plus the acidity will activate the baking soda, making the muffins super light and fluffy.
Vanilla extract: I use vanilla in pretty much all of my baking, as it gives everything that bakery-style taste. Always use the best quality vanilla you can find -it makes a difference!
Eggs: XL free range eggs will give these muffins richness.
Nutmeg: just adding a touch of nutmeg is going to elevate these Chocolate Chip Muffins and give them that secret bakery-style flavour.
Chocolate Chips: I’m yet to find anything other than Woolworth’s mini chocolate chips in Australia. I love mini chocolate chips in muffins (more chocolate studs!) so I’m happy to use these Woolies chips in my muffins for now.
TIPS ON MAKING JUMBO BAKERY-STYLE CHOCOLATE CHIP MUFFINS
If you want the very best bakery-style muffins, there’s just a few things to be mindful of. Muffins can be the easiest thing to whip up in a hurry, and if you follow my tips, you’ll bake perfect muffins every single time!
NO MIXER REQUIRED
Always make your muffins by hand! If you use a machine, you can too easily overmix the batter, leaving you with heavy, unpleasant muffins. A whisk and spatula is all you need. And mix until the ingredients have only just combined.
HOW TO STOP YOUR CHOCOLATE CHIPS SINKING
Toss your chocolate chips in some flour. Coating them in a little flour first will help suspend the chips in the muffin batter. Were looking for even chocolate chip distribution here!
THE SECRET TO A CRUNCHY MUFFIN TOP
Sprinkling a little raw sugar over the muffins will give you lovely, crunchy golden muffin tops. Don’t have raw sugar? No problem -regular granulated sugar will work just fine.
HOW TO GET PERFECTLY HIGH MUFFIN TOPS
Use high heat for the first 5 minutes. I can’t tell you how much of a game-changer this was for me! By baking the muffins at 215 celsius for the first 5 minutes, you’ll get lovely high, bakery-style muffins. The high heat causes a burst of steam inside the muffin mixture and will help them rise faster.
FOR AN EVEN SPEEDIER BREAKFAST MUFFIN
Make the muffin mixture the night before, for speedy no-fuss breakfasts in the morning. The mixture will last well in the fridge for a few days.
I just know your going to love my Jumbo Bakery-Style Chocolate Chip Muffin recipe! If you're after more muffin inspo, please check out my
FAVOURITE MUFFIN RECIPES:
Small Batch Triple Chocolate Muffins
Banana Nut Muffins with Brown Butter Glaze
(and don't forget to rate my recipe -it helps Google find me!)
Jumbo Bakery-Style Chocolate Chip Muffins
Ingredients
- 2¾ cups plain (all purpose) flour (360g or 12½oz)
- ⅔ cup unsalted butter, melted and cooled (170g or 6oz)
- 1 tablespoon baking powder see notes
- ½ teaspoon baking (bi-carb) soda
- ½ teaspoon nutmeg
- ½ tsp salt
- 1½ cups white granulated sugar (300g or 10½oz)
- 1 cup Greek yogurt (240g or 8½oz)
- ½ cup buttermilk (120ml or 4oz)
- 2 XL eggs
- 2 teaspoon vanilla extract
- 1½ cups mini dark chocolate chips (250g or 8½oz) regular dark choc chips are also fine
- 2 tablespoon raw sugar
Instructions
- Pre heat oven to 215°C / 420°F / 195°C fan-forced see notes and line a 12 hole muffin pan with cupcake papers
- In a large mixing bowl, whisk together the cooled melted butter and sugar
- Whisk in the eggs, then the buttermilk, yogurt and vanilla
- Reserve a tablespoon of flour, then sift the rest, along with the baking powder, baking soda, nutmeg and salt
- Fold the sifted ingredients into the wet ingredients until almost combined
- Toss the chocolate chips in the reserved flour, then very lightly fold them through the mixture (be careful not to overmix)
- Using a large ice cream scoop, place heaped scoops of mixture into the lined muffin pan
- Sprinkle the muffins with raw sugar
- Bake at 215°C for 7 minutes, then reduce the temperature to 180°C /350°F or 160°C fan-forced and bake for another 20 minutes
- Remove from the oven, rest muffins in the pan for 10 minutes, then remove them from the pan, onto a cake rack (or just eat them now!)
- Muffins are best eaten on the day, but will keep for a couple of days in an airtight container
Notes
- In my recipes, I use an Australian tablespoon, which is equivalent to 4 teaspoons, or 20ml
- While I have included cup measurements, I always weigh my ingredients for accuracy, yielding the best results.
- Unless I'm baking more than one tray at a time, I always bake in a conventional oven. I use fan-forced when baking 2 or more trays of cookies etc.
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