Jumbo Bakery-Style Chocolate Chip Muffins

5 from 3 votes

Jumbo Bakery-Style Chocolate Chip Muffins

These bakery style chocolate chip muffins have tall domed tops and soft, fluffy centres. An easy chocolate chip muffin recipe that delivers perfect results every time.

Prep Time5

Cook Time20

Resting time15

Total Time40

Course: Afternoon Tea, Breakfast, brunch, Dessert

Cuisine: American, Australian, English

Servings:

Calories: 701kcal

Equipment

Ingredients

125 grams unsalted butter, melted and cooled
60 ml neutral oil canola or vegetable
260 grams white granulated sugar
250 ml buttermilk
2 teaspoon vanilla extract
2 XL eggs
375 grams plain (all purpose) flour
3 teaspoons baking powder
¼ teaspoon baking (bi-carb) soda
½ teaspoon nutmeg
¼ tsp salt
250 grams semi-sweet (dark) chocolate chips plus a few extra for sprinkling
2 tablespoon demarara sugar for sprinkling

Instructions

Pre heat oven to 220°C / 430°F / 200°C fan-forced and line a 12 hole muffin pan with 6 cupcake papers, using every second hole. See notes
In a large mixing bowl, whisk together the cooled melted butter, oil, sugar, eggs, buttermilk and vanilla.
In another bowl, combine the flour, baking powder and soda, salt and nutmeg.
Add the dry ingredients to the wet mixture, along with the chocolate chips.
Lightly fold through the mixture (be careful not to overmix)
Rest the mixture on the bench for 15 minutes, to allow the batter to thicken.
Using a large ice cream scoop, place heaped scoops of mixture into the lined muffin pan. Be sure to fill the paper so the mixture is heaped on top.
Sprinkle the muffins with raw or demarara sugar and extra chocolate chips
Bake at 220°C for 7 minutes, then reduce the temperature to 180°C /350°F or 160°C fan-forced and bake for another 12-13 minutes.
Remove from the oven, rest muffins in the pan for 5 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

I bake one tray at a time, filling only every second hole with batter -this will help the muffins get that tall, bakery-style muffin top. Repeat with a second tray once the first tray has baked, being sure to increase the oven temperature again.

Nutrition