Go Back
–+ servings
chocolate studded muffins
Print Recipe
5 from 2 votes

Jumbo Bakery-Style Chocolate Chip Muffins

These Jumbo Bakery-Style Chocolate Chip Muffins are perfectly fluffy, studded with loads of chocolate chips and have the most deliciously crispy muffin top!
Prep Time5 minutes
Cook Time27 minutes
Course: Afternoon Tea, Breakfast, brunch, Dessert
Cuisine: American, Australian, English
Servings: 12

Ingredients

  • 2¾ cups plain (all purpose) flour (360g or 12½oz)
  • ⅔ cup unsalted butter, melted and cooled (170g or 6oz)
  • 1 tbsp baking powder see notes
  • ½ tsp baking (bi-carb) soda
  • ½ tsp 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 tsp vanilla extract
  • 1½ cups mini dark chocolate chips (250g or 8½oz) regular dark choc chips are also fine
  • 2 tbsp 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.