Bakery Style Jumbo Chocolate Chip Muffins

5 from 1 vote

Bakery Style Jumbo Chocolate Chip Muffins

These Jumbo Chocolate Chip Muffins are soft, tender, and loaded with chocolate chips in every bite. Best of all, they're made with simple pantry ingredients and come together quickly.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: bakery recipe, brunch recipe, copycat recipe, dessert recipe, easy recipe, muffin recipe

Servings: Servings

Calories: 553kcal

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Equipment

Muffin Liner

Muffin Tin

Ingredients

4 Cups All-Purpose Flour (480g)
1 ½ Cups Granulated Sugar (300g)
4 Teaspoons Baking Powder
1 Teaspoon Salt
¼ Teaspoon Nutmeg or cinnamon
4 Large Eggs room temperature
1 Cup Whole Milk (240ml)
½ Cup Avocado Oil (118ml)
4 Tablespoons Unsalted Butter melted and cooled, (57g)
2 Teaspoons Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips (340g)
6 Teaspoons Coarse Sugar sanding sugar (optional, for a crackly top)

Instructions

Preheat oven to 425°F. Line jumbo muffin tins with paper liners or grease well. Tulip liners work especially well for this recipe.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
4 Cups All-Purpose Flour, 1 ½ Cups Granulated Sugar, 4 Teaspoons Baking Powder, 1 Teaspoon Salt, ¼ Teaspoon Nutmeg
In a separate bowl, beat the eggs. Whisk in the milk, avocado oil, melted butter, and vanilla extract until well combined.
4 Large Eggs, 1 Cup Whole Milk, ½ Cup Avocado Oil, 4 Tablespoons Unsalted Butter, 2 Teaspoons Vanilla Extract
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold together until just combined. A few streaks of flour are okay.
Fold in the chocolate chips.
2 Cups Semi-Sweet Chocolate Chips
Divide the batter evenly among the prepared muffin cups, filling them nearly to the top.
If desired, press a few extra chocolate chips onto the tops and sprinkle with coarse sugar.
6 Teaspoons Coarse Sugar
Bake at 425°F for 7 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Pro Tips for Bakery-Style Muffins

Professional bakers don't have secret ingredients. They simply pay attention to the small details that turn good muffins into bakery-worthy muffins.

Use an Ice Cream Scoop for Even Portions

A large ice cream scoop makes filling muffin cups fast, neat, and consistent. Even portions help the muffins bake evenly and rise at the same rate, creating those beautiful domed tops.

Don't Skip the Coarse Sugar

For that bakery-style finish, sprinkle the tops with coarse sugar before baking. Unlike regular granulated sugar, coarse sugar holds its shape in the oven and creates a lightly crisp, crackly crust. Turbinado sugar works wonderfully too and adds a subtle caramel-like flavor.

Rotate the Pan if Your Oven Has Hot Spots

Many home ovens bake unevenly. If you know certain areas of your oven run hotter than others, rotate the muffin pan halfway through the 350°F baking portion. This helps all the muffins brown evenly.

Cool the Butter Before Mixing

Allow the melted butter to cool for a few minutes before whisking it into the wet ingredients. Butter that is too hot can partially cook the eggs, creating small bits of cooked egg in the batter. Warm butter blends smoothly without causing problems.

Fill Empty Muffin Cups with Water

If you're baking a partial pan, fill any empty muffin cups about halfway with water. This helps distribute heat more evenly throughout the pan and can improve the overall bake.

Stop Mixing as Soon as the Batter Comes Together

One of the most important muffin secrets is to avoid overmixing. A few streaks of flour are perfectly fine. Overmixed batter develops too much gluten, which can lead to dense, tough muffins instead of light and tender ones.

Fill the Muffin Cups Generously

Don't be shy when portioning the batter. Filling the cups nearly to the top helps create those impressive bakery-style muffin crowns. Combined with the initial high baking temperature, this technique produces tall, beautifully domed muffins.

Why Use Both Oil and Butter?
Oil keeps the muffins moist for days, while butter adds rich flavor. Using both gives you the best of both worlds—tender muffins with a delicious homemade taste.

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