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Small Batch Bakery Style Chocolate Chip Muffins

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★★★★★

5 from 2 reviews

This small batch bakery style chocolate chip muffin recipe yields just 6 super-domed, extra moist muffins loaded with gooey chocolate!

Ingredients

Scale
  • 125 grams all-purpose flour
  • 75 grams light brown sugar
  • 50 grams granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 125 grams sour cream or buttermilk, at room temperature
  • 35 grams vegetable or canola oil
  • 35 grams unsalted butter, melted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 125 grams semi-sweet chocolate chips, divided
  • Coarse sugar for topping, optional

Instructions

  1. Preheat oven to 425°F (218°C). Line a muffin pan with 6 paper liners, only lining every other muffin tin. Spacing them out helps the muffins rise higher. Set aside.
  2. In a medium bowl, whisk the flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the sour cream or buttermilk, oil, melted butter, egg, and vanilla. 
  4. Add the dry ingredients to the wet ingredients. Once there are only a few more streaks of flour remaining, fold in 90g of the chocolate chips. Set aside the remaining chocolate chips for topping. Do not over mix the muffin batter- stop mixing when it just comes together. It should be very thick and lumpy.
  5. Allow the batter to rest for at least 10-15 minutes while the oven preheats, or cover it and refrigerate for up to a day or so for even taller muffins.
  6. Use a large cookie scoop to divide the batter between the 6 muffin tins, filling all the way to the top. Press on the reserved chocolate chips and sprinkle the tops with coarse sugar as desired.
  7. Bake at 425°F (218°C) for 5 minutes, then lower the oven temperature to 350°F (177°C) and continue baking for another 14-17 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
  8. Allow the muffins to cool in the pan for 5-10 minutes before serving.

Notes

  • Quickly bring ingredients to room temp: Microwave the sour cream or buttermilk for 5-10 seconds. Place the egg in a bowl with warm water for 10 minutes.
  • You can use full-fat plain Greek yogurt instead of sour cream or buttermilk if needed.

Nutrition

Keywords: small batch chocolate chip muffins, bakery style chocolate chip muffins, quick, easy, moist

Find it online: https://treatsbytalija.com/small-batch-chocolate-chip-muffins/