The best, bakery-style chocolate chunk muffins! Featuring a moist and fluffy muffin loaded with chocolate chips and a hint of cinnamon. Perfect for make-ahead breakfasts and mornings on the go!
HOW TO MAKE BAKERY-STYLE MUFFINS FROM SCRATCH
There are two general common denominators when it comes to a really good bakery-style muffin: (1) They balloon over the top, and (2) they are exceptionally tasty. In the case of this particular muffin recipe, we can go ahead and check those two items right off the list.
To make perfect, bakery-style chocolate chunk muffins, you'll first need to melt the butter. This recipe was designed using unsalted butter, so it is important that you do not substitute salted butter. After the butter is melted, set it aside and allow it to cool to room temperature.
While the butter is cooling, the dry ingredients are mixed together. Flour, baking soda and powder, salt and a dash of cinnamon are whisked until evenly combined. The cinnamon is completely optional, but if I could just put in my two cents here -- that teensy bit of added cinnamon makes for one heck of a chocolate chunk muffin. Adding cinnamon to chocolate-y things is an old trick I picked up from my grandmother. Plus, who doesn't love the smell of cinnamon wafting from their kitchen?
Moving on. Ok, so here's an important fact to keep in mind: Once sugar and eggs come together, chemical reactions begin to take place. And, we don't need any chemical reactions taking place until we're good and ready for them. So! That being said, don't combine the wet ingredients until your butter has cooled to room temperature. Cool? Cool.
Buttermilk, eggs, brown sugar, granulated sugar, and a good dose of pure vanilla extract are whisked together. Then goes in the dry ingredients, followed by the very best part -- the chocolate chunks.
The muffin batter is loaded into a standard-sized muffin tin and baked until absolute, golden-brown perfection.
Bakery-Style Chocolate Chunk Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ teaspoon cinnamon (optional)
- ½ cup unsalted butter, room temperature
- 1 ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup low-fat buttermilk
- 1 ¼ cup semi-sweet chocolate chunks
Instructions
- Melt the butter and set aside to cool to room temperature. Preheat the oven to 425°F and have ready a greased muffin tin lined with cupcake liners. See notes for jumbo muffins.
- Add flour, baking powder, baking soda, sea salt, and cinnamon (if using) to a medium-sized mixing bowl. Whisk to combine and set aside until ready to use.
- Add the butter and the sugar to large mixing bowl and mix on medium-high speed for about 3-4 minutes, until light and fluffy. Add the eggs one at a tim,mixing well after each addition. Next, add the vanilla and mix once more.
- Add the dry ingredients in three additions, alternating with the buttermilk in two additions, mixing on low all the while.
- Fill the muffin liners to the top, and bake for 5 minutes at 425°F.
- After the 5 minutes is up, reduce the heat to 350°F and bake for 16-20 minutes more, just until the tops of the muffins are golden brown. Do not take the muffins out of the oven as the temperature is decreasing. Allow to cool on a wire rack for 10 minutes. Serve and enjoy.
Notes
Nutrition
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