Bakery style chocolate chip muffin recipe is here. They have it all, plenty of chocolate flavor, extra chocolate chips moist and fluffy at the same time. You can’t go wrong with these bakery style chocolate muffins.

chocolate muffins with extra chocolate chps cut in half

Bakery style chocolate chip muffins

Today, we will be baking the best chocolate chip muffins. These are bakery style chocolate muffins. They have everything you are looking or in chocolate muffins. They are moist, fluffy, they are full of extra chocolate chips and the flavor is so Chocolatey. Here is the secret to the best moist chocolate chip muffins.

muffin with chocolate chips teared apart

Ingredients needed for moist chocolate muffin recipe

All-purpose Flour & Cocoa powder, should be sifted. When you sift dry ingredients like flour, the batter will be lighter, and it makes the muffins so fluffy.

Baking powder & baking soda, are the magic in leavening the batter. This is why the muffins will pop slightly from the muffin tin. But not too much, usually from the wet batter it will add 1/4 of the volume.

Unsalted butter, is recommended in every sweet batter. But if you do have only salted butter on hand, you may use it. The muffins won’t be salty, but they will have a lightly enhanced almost pinch of chocolate flavor. Such as sea salted sweets, for example, like sea salt caramel. In this case, definitely omit the extra salt addition in this recipe.

Regular sugar, always use fine white or regular white sugar.

Eggs, use large eggs and at room temperature. Usually, leaving the eggs on the kitchen counter 1 hour prior to baking, should be sufficient.

Vanilla Extract, use a usual liquid vanilla extract.

Sour cream & heavy cream, are the main ingredients which will help to make the muffins moist. For sour cream, use 10% fat and more. For heavy cream, use 30 % and more.

Chocolate chips, use semi-sweet, but dark chocolate chips or milk chocolate chips works well in this recipe as well.

muffin liners — Prepare muffin paper tins

wet batter for chocolate muffins — Prepare muffin paper tins

How to make bakery style muffins with chocolate chips

Preheat oven to 392 F / 200 C, rack in the middle position. Line the 12 piece muffin tin with muffin liners.
In a large mixing bowl of a stand mixer, with flat attachment, mix together the butter and sugar until creamy and smooth, on high speed. It will take about 5 min.
Reduce the speed to medium and add eggs, one by one, and mix them well, until well incorporated. Add also sour cream and vanilla extract and mix until well combined.
In another large bowl, sift in all-purpose flour, baking powder, baking soda, cocoa powder and salt. Whisk with a whisker.
Reduce the speed of the stand mixer to low. And add the dry ingredients into the wet mixture, spoon by spoon. Mix until well incorporate. At the end, the texture will be thick. We will think it with heavy cream. Add 3 tablespoons of heavy cream. Mix until well incorporated.
Add semi-sweet chocolate chips and, with a rubber spatula, incorporate the chocolate chips into the batter. Take the muffin tin with liners and scoop the batter with an ice cream scoop in each muffin liner. There should fit in about 2- 3 scoops, inside one muffin liner.
Bake in preheated oven, middle rack, 395F /200C for 20-25 minutes. Stick a wooden stick at the end of 20 minutes baking to find out if they are ready. If the wooden stick comes out with runny texture, put the muffin tin back in the oven for another 5 min. Once the wooden stick comes out clean, muffins are ready. Take them out of the oven and let cool on a wire rack.

Alternatives for chocolate muffins

Nuts or different size of chocolate chips

You can add nuts, such as walnuts or pecans, to the muffin batter to make the muffins more crunchy.

As a chocolate, semi-sweet chocolate chips are recommended, but you can use milk or dark chocolate chips. Also, Chocolate chunks will make these muffins more delectable with melted big chunks of chocolate inside.

Sprinkle muffins with powdered sugar

Sprinkle the muffins with powdered sugar for a nicer look.

Add berries in chocolate muffins

Add some fruit inside the batter, like blueberries or raspberries are great moisture locker and taste great with chocolate flavored muffins.

How to store chocolate muffins

For the best and fresh muffins, store in an airtight container, inside the refrigerator for up to 3 days. You can freeze chocolate muffins in freezer safe container or Ziploc for up to 3 months. To defrost, leave it overnight in the refrigerator and reheat in toaster oven on 350 F / 177 C for 5-10 minutes. Keep an eye on the top of the muffins, not to burn them. Place an aluminum foil to prevent burning the top of the muffins.

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More chocolate recipes

MOIST CHOCOLATE MUFFINS

Julia

Bakery style chocolate muffins. They have it all, plenty of chocolate flavor, extra chocolate chips moist and fluffy at the same time. You can't go wrong with these bakery style chocolate muffins.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Ingredients

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unslated butter room temperature
1 cup regular sugar
2 large eggs room temperature
2 teaspoon vanilla extract
1 cup sour cream
3 tablespoon heavy cream min. 35%
1/3 cup cocoa powder good quality
1 1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 392 F / 200 C, rack in the middle position. Line the 12 piece muffin tin with muffin liners.
In a large mixing bowl of a stand mixer, with flat attachment, mix together the butter and sugar until creamy and smooth, on high speed. It will take about 5 min.
Reduce the speed to medium and add eggs, one by one, and mix them well, until well incorporated. Add also sour cream and vanilla extract and mix until well combined.
In another large bowl, sift in all-purpose flour, baking powder, baking soda, cocoa powder and salt. Whisk with a whisker.
Reduce the speed of the stand mixer to low. And add the dry ingredients into the wet mixture, spoon by spoon. Mix until well incorporate. At the end, the texture will be thick. We will think it with heavy cream. Add 3 tablespoons of heavy cream. Mix until well incorporated.
Add semi-sweet chocolate chips and, with a rubber spatula, incorporate the chocolate chips into the batter. Take the muffin tin with liners and scoop the batter with an ice cream scoop in each muffin liner. There should fit in about 2- 3 scoops, inside one muffin liner.
Bake in preheated oven, middle rack, 395F /200C for 20-25 minutes. Stick a wooden stick at the end of 20 minutes baking to find out if they are ready. If the wooden stick comes out with runny texture, put the muffin tin back to the oven for another 5 min. Once the wooden stick comes out clean, muffins are ready. Take them out of the oven and cool on the wire rack.

Keyword bakery muffins, chocolate chip muffins, chocolate muffins, muffins

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