Description
Deliciously thick and fluffy bakery style chocolate chip muffins perfect for breakfast or a sweet snack.
Ingredients
Scale
- 4 cups all-purpose flour (*properly measured)
- 1 ½ cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/4 tsp nutmeg (can also use cinnamon)
- 4 large eggs
- 1 cup whole milk or 2% milk (can also use buttermilk)
- 1/2 cup vegetable oil (can also use olive oil, avocado oil, canola oil)
- 4 Tbsp unsalted butter (melted & cooled)
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (divided (I used regular and minis))
Instructions
- The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
- In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
- Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.
- Repeat with the remaining batter, bumping the temperature back up to 425ºF.
- Note: the recommended bake times are based on filling the muffins with at least 1/2 cup of batter, so if you put less, the bake time would need to be decreased. I have a gas conventional oven (not a convection oven) and bake on the standard setting, not convection bake. I position my oven rack so that my muffin pan sits in the middle of the oven.
Notes
- Use a kitchen scale for the most accurate measurement of flour.
- Aerate flour to fluff it before measuring.
- Recommended bake times adjust based on batter volume in muffin cups.
- This recipe works best with a conventional oven setup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg