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Ultimate Bakery-Style Chocolate Chip Muffins with Crunchy Topping

A close-up, sunlit photo of a rich, dark chocolate chip muffin topped with coarse sea salt.
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Bake tall, fluffy, and moist chocolate chip muffins at home that rival your favorite bakery. This easy recipe creates a perfect golden dome and a satisfyingly crunchy sugar topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups semi-sweet chocolate chips, divided
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/4 cup packed light brown sugar (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and 3/4 cup of the granulated sugar until light and fluffy, about 3 minutes. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in 1 cup of the chocolate chips.
  7. Prepare the crunchy topping: In a small bowl, combine the remaining 1/4 cup granulated sugar, the melted butter, and the brown sugar. Mix until crumbly.
  8. Fill the muffin cups nearly to the top with batter. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter. Then, evenly distribute the crunchy sugar topping over each muffin.
  9. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. The initial high heat helps create the tall dome.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For freezer friendly muffins, cool completely, then wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag. Thaw overnight on the counter.
  • To achieve a gooey chocolate chip center, press a few extra chips into the top of the batter just before baking.
  • If you want double chocolate muffins, add 1/4 cup of unsweetened cocoa powder to the dry ingredients and use dark chocolate chips.

Nutrition

Find it online: https://delishcraze.com/chocolate-chip-muffins-bakery-style-recipe/