Bakery-Style Chocolate Chip Muffins

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 Prep Time: 15 minutes
 
 Cook Time: 30 minutes
 
 Total Time: 45 minutes
 
 Yield: 6 jumbo muffins or 15 standard muffins

Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This
recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the
bottom of the recipe. Baking times differ.
Ingredients
 3 cups (375g) all-purpose flour (spoon & leveled)
 3 teaspoons baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon salt
 1/2 teaspoon ground cinnamon
 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
 1/3 cup (80ml) vegetable oil*
 1 cup (200g) granulated sugar
 2 large eggs, at room temperature
 1/3 cup (80g) sour cream or yogurt, at room temperature*
 1 cup (240ml) milk, at room temperature*
 1 teaspoon pure vanilla extract
 1 and 1/2 cups (270g) semi-sweet chocolate chips*
  coarse sugar for sprinkling (take some packets of “Sugar in the raw” from Starbucks or
Dunkins)

Instructions
 1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with
butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon together in a large bowl. Set
aside.

3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the
sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into
dry ingredients and fold together with a rubber spatula or wooden spoon until completely
combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The
batter will be thick. Fold in the chocolate chips.

4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse
sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to
bake for 15 additional minutes until the tops are lightly golden brown and centers are
set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the
muffins are done.
5. Allow to cool for 10 minutes in pan before serving.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for
1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

1. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
2. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt.
I don’t recommend fat-free for either.
3. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful
moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use,
the less flavorful and moist your muffins will taste.
4. Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for
varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
5. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count
muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15
minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-
13 minutes at 350°F the entire time.
6. Why is everything at room temperature? All refrigerated items should be at room
temperature so the batter mixes together easily and evenly. Read here for more information.