Bakery Style Chocolate Chip Muffins

Time to make the softest most irresistible Bakery Style Chocolate Chip Muffins with lots of chocolate flavor. These fluffy chocolate muffins are made with melted dark chocolate, brown sugar, and extra chocolate chips.

Bakery Style Muffin Tops

What's the secret to a perfect muffin top? Well, its the baking technique and the placement of the batter in the muffin tin. First, make sure to use a 12 well muffin tin, so you can get more muffins done at once. Then, fill every other well completely full of batter. By leaving some of the tin empty, it allows more warm air to travel between each muffin.

Bake at 425F (220C) for 5 minutes, then pull your tray slightly out of the oven, far enough that you can sprinkle with extra chocolate chips. The high temp creates an early rise in your batter for those domed muffin tops. Slide back into the oven, lower temperature to 350F (180C) for 23-25 minutes. Muffins are baked when they spring back softly when poked with your finger.

Tips for Amazing Chocolate Chip Muffins

• Butter the top and individual muffin tin wells. (you can also give a light coating of baking spray)
• Use All Purpose Enriched Flour for a super tender crumb!!! (trust me its worth it)
• Light brown sugar adds moisture and flavor, don't substitute.
• Use melted, but still warm coconut oil.
• Add the solid dark chocolate to the warm coconut oil, stir until melted and creamy. (Use baking quality dark chocolate.)
• Combine melted butter, coconut oil with dark chocolate, and the sugar mixing until smooth.
• Add eggs, milk, and vanilla then mix again.
• Spoon in your flour mixture while mixing on low until a perfect batter is formed.
• Fold in chocolate chips, saving some to top the muffins.
• Make sure to follow temperature settings for perfect rounded muffins!
• Store in an air tight container at room temperature for 2-3 days.

Bakery Style Chocolate Chip Muffins

author: Jenn Davis

Bakery Style Chocolate Chip Muffins made with melted dark chocolate, brown sugar, and extra chocolate chips.

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Baking Tips Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 25 minutes mins

Total Time 33 minutes mins

Servings 6 large muffins

Ingredients

 

• 3 Cups (384 g) Enriched All Purpose Flour
• 4 teaspoon Baking Powder
• ½ teaspoon Sea Salt
• ⅓ Cup (83 ml) Coconut Oil, melted and warm
• 4 Tbsp Unsalted Butter, melted
• ¼ Cup (45 g) Dark Chocolate Chunks, melted
• 1 Cup (200 g) Light Brown Sugar
• 1 Cup (250 ml) Milk
• 2 Eggs, stirred with a fork
• 2 teaspoon Vanilla Extract
• 1 ½ Cups (262.5 g) Semi Sweet Chocolate Chips, more for topping

Instructions

 

• Preheat Oven to 425 F (218 C)and prepare muffin tin by buttering the top and individual muffin tin wells. (You can also give a light coating of baking spray or muffin tin liners.)
• In a medium bowl hand whisk together flour, baking powder, and salt. Set aside.
• Melt coconut oil, butter, and dark chocolate together, then stir.
• Pour melted mixture into bowl of stand mixer onto light brown sugar.
• Using paddle attachment mix on medium low until smooth.
• Add milk, eggs, and vanilla. Mix again until creamy.
• Staying on medium low speed, spoon in flour mixture until a batter is formed.Scrape sides and bottom of bowl as needed.
• Fold in semi sweet chocolate chips with large spoon or spatula.
• Spoon batter into every other muffin well, filling to the very top.
• Bake for 5 minutes. Sprinkle with extra chocolate chips.
• Then lower oven temperature to 350 F (176 C).
• Bake an additional 23-25 minutes until muffin tops spring back when gently pressed with finger.
• Let cool for 4-5 minutes in muffin pan, then gently twist and lift.
• Place on cooling rack.
• Repeat with any remaining batter.

course Breakfast, Dessert, Snack

cuisine American

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