This easy recipe for Bakery Style Chocolate Chunk Muffins makes muffins that are moist, fluffy & have great muffin tops (the most important part of a muffin). This muffin recipe sets the perfect stage for delicious chocolate chunks or chocolate chips. I love that these muffins are not overly sweet or greasy.
I have been wanting to add a new muffin recipe to my blog for a while now. You guys are loving my Bakery Style Mixed Berry Muffins recipe so I’m so excited to share a new one that I can’t stop making!
This is the best muffin recipe
The great thing about this recipe is that it is REALLY fast to make. Since this recipe calls for melted butter, you can whip these muffins up in no time! That’s right, you don’t have to wait for butter to soften. If you’re a ‘top’ person, then this one is made for you. You can literally rip off the entire top off of the stump and since they’re homemade, you can always whip up another batch at any time & no one can complain. 😉
These bakery style muffins are so easy to make and great for a quick, on the go breakfast or snack. I like to make them ahead and store them in my freezer; 30 seconds in the microwave will warm them through and you’re on your way!
If you’re thinking “muffins are usually overly greasy and sweet and too rich for breakfast”, then let me be the first to tell you that this classic bakery treat is way better homemade. In fact, most muffins contain vegetable oil but this one uses only butter.
The crumb is soft and tender and there’s a delicate hint of vanilla. I added just enough chocolate chunks so each bite had one or two bursts of chocolate. It created a lovely balance. I prefer using chocolate chunks for muffins, but absolutely feel free to use regular chocolate chips!
This recipe is especially wonderful, because the muffins are SUPER light and fluffy and the tops bake up with just a little bit of that crisp edge.
How to make bakery style muffins at home
I think the REAL question is, how to make muffins with big muffin tops? The key to making the perfect muffin top is to fill the muffin tin at juuust the right level. If you fill it too much, your muffin will overflow all over the place. If you under-fill it, you won’t have a big enough muffin top.
I recommend using a larger cookie scoop to get the exact amount into each tin. I use a 3 Tbsp cookie scoop and put two scoops into each cavity (that’s 6 tbsp of batter per muffin). This is a very handy size scoop to have around, especially for things like cupcakes and muffins.
You want to fill the cavities to just a little below the edge of the muffin liner (a 1/4 inch or so). This allows the batter to bake over onto the top of the pan but it will not overflow.
If you’re not using a nonstick cupcake pan, be sure to spray the top of the pan with nonstick spray before adding the batter.
I’m happy to be officially adding Bakery Style Chocolate Chunk Muffins to my recipe collection! This recipe is a great basic, go-to recipe to have on hand and I know you’re going to love it!
Bakery Style Chocolate Chunk Muffins
- 2 ½ c all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ c butter melted & cooled (I've used unsalted and salted for this recipe, both work well. If you're salt sensitive and using salted butter, simply omit ¼ tsp of the added salt that this recipe calls for)
- 1 c granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 c buttermilk or whole milk
- 1 ½ c chocolate chunks (regular chocolate chips can be used as well!)
- ½ tbsp all purpose flour (set aside)
- Preheat the oven to 425°F. Put paper liners in a cupcake tin.
- In small bowl, whisk together the dry ingredients (flour, baking powder, baking soda & salt)
- In a large bowl, combine the melted butter, sugar and vanilla.
- Add the eggs and mix until well combined. Pour in the milk and mix. Batter will be very liquidy and thin at this point.
- Slowly add half of the flour and fold it into the mixture. Once mostly combined, add the remaining flour. Continue folding into the mixture until the flour has just absorbed. Do not mix any further!
- Pour the chocolate chunks In the same bowl that you mixed the dry ingredients in. Sprinkle the ½ tbsp of flour over the chocolate and mix/shake around. You want to lightly coat the chocolate chunks with the flour; this helps them not to sink to the bottom of the muffins.
- Once coated, add the chocolate to the batter. Fold them in gently.
- Using a cookie scoop (or normal tablespoon), put 6 tablespoons of batter into each cup (I used a 3 tablespoon cookie scoop, so that's two scoops).
- Bake for 5 minutes. Then, reduce the temp to 375°F. Bake for 5-6 minutes and rotate pan for even baking. Bake for another 5-10 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven when finished baking and remove from the pan to cool on a rack. These muffins are freezer friendly!