These are fluffy, soft, bakery style chocolate chip muffins. They bake super tall and large in a jumbo muffin tin and taste just like a muffin you would get at a bakery. Before baking, the muffins are sprinkled with a buttery sugar streusel.
Whether it’s for breakfast or dessert, these bakery style chocolate chip muffins are such a treat. They are soft, buttery, and come together in no time.
The muffins have pockets of mini chocolate chips in every bite. They are topped with a sugar streusel that crisps up while baking and makes the most delicious muffin top.
My favourite part about this recipe is how large and fluffy these muffins are. The jumbo size really makes them extra soft inside!
For more muffin recipes, try Lemon Blueberry Muffins, Jumbo Strawberry Muffins, and Double Chocolate Banana Muffins.
Jump to:
Why this recipe works
- Breakfast – Easy breakfast or snack idea on the go.
- Jumbo - These are massive muffins just like the ones you would get at a bakery!
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Mini chocolate chips- The mini chips provide the perfect muffin to chocolate ratio.
- Fluffy & moist – These Chocolate Chip Muffins are very moist and soft!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This is going to be melted.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Chocolate chips – Mini chocolate chips are used. I find this gives the muffins the perfect pockets of chocolate in every bite.
Cornstarch – Helps to create that tender crumb.
Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Bakery Style Chocolate Chip Muffins. You will need a jumbo muffin liner, jumbo liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the jumbo muffin tin with your liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 4 – Add in dry ingredients. Toss in flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 5 – Add in chocolate chips. Toss in the mini chocolate chips, and mix in until no dry streaks remain.
Step 6 – Scoop. Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Using a cookie scooper helps big time to minimize the mess. Sprinkle the streusel on top.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use room temperature ingredients – This is key for your muffins to turn out good!
FAQ
Do I have to add mini chocolate chips?
No! Feel free to leave them out or add something else in (like some walnuts!)
Do I have to add the streusel?
No! Feel free to not make it and top the muffins off with extra mini chocolate chips and a sprinkle of white sugar for that crisp muffin top.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Can I use normal milk instead of buttermilk?
No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 1 tbsp of lemon juice or vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk.
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Jumbo Chocolate Chip Muffins
Ingredients
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 6 tbsp butter cold
For the muffins
- 1/2 cup butter melted and cooled
- 2 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 cup mini chocolate chips
Instructions
- Line your jumbo muffin tin with liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter, 2 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cornstarch
- Toss in the mini chocolate chips and fold a few more times.1 cup mini chocolate chips
- Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Comments