Let's all take a moment to enjoy the godliness of the muffin top, the part of the muffin that makes it truly "bakery style." Crisp on the outside, but soft and sweet on the inside. Tearing it off not only offers the most satisfying first bites, but reveals the fluffy internal composition of the base of the muffin. Are you drooling yet?
Snuggling up to one of these bakery-caliber, yet easily attainable muffins alongside a warm cup of coffee is a morning ritual you wont want to miss. This bakery style chocolate chip muffin recipe may make 12 muffins, but they did not last long in my apartment. My roommates describe these muffins as crispy on the outside, yet airy and soft on the inside. The cloudy, melt-in-your-mouth consistency will make them hard to resist.
Bakery-Style Chocolate Chip Muffins
- Prep Time:15 mins
- Cook Time:15 mins
- Total Time:30 mins
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup + 2 tablespoons sugar divided
- 1/2 cup butter melted and cooled
- 2 eggs
- 1 cup milk
- 1 1/2 cups chocolate chips
Preheat the oven to 425°F and spray a 12-serving muffin pan with non-stick cooking spray.
Combine all dry ingredients in a large bowl, including the chocolate chips. Use only 1 cup of sugar here, as you'll be using the rest later.
Combine all wet ingredients in a medium bowl with a whisk.
Add the wet ingredients to the bowl of dry ingredients little by little, being sure not to over stir.
Stop mixing the batter as soon as the wet and dry ingredients are combined.
Evenly distribute the batter into the greased muffin pan. Sprinkle the additional 2 tablespoons sugar on top of the batter. Place in oven and bake for 5 minutes.
Lower the heat on the oven to 375ºF and bake for 12-14 more minutes.
Take the muffins out of the oven when a toothpick is clean after inserting into the middle of the muffins (besides some melted chocolate, of course!).
Allow to cool, remove from muffin pan, and enjoy!