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.
A moist and fluffy chocolate chunk muffin loaded with chocolate chips and a hint of cinnamon.
- 1/2 cup unsalted butter
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon (optional)
- 1 1/2 cup low-fat buttermilk
- 2 large eggs, slightly beaten
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 1/4 cup semi-sweet chocolate chunks
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Melt the butter and set aside to cool to room temperature. Preheat the oven to 375° and have ready a greased muffin tin lined with cupcake liners.
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Add flour, baking soda, baking powder, sea salt, and cinnamon (if using) to a medium-sized mixing bowl. Whisk to combine and set aside until ready to use.
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Add buttermilk, eggs, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl. Whisk until well-combined. Slowly, drizzle in the cooled butter and whisk to combine. Add the dry ingredients, and gently stir with a wooden spoon until fully mixed. Stir in the chocolate chunks. Do not overmix.
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Fill the muffin liners almost all the way to the top, and bake for 22-25 minutes, or until the tops of the muffins are golden brown. Allow to cool on a wire rack for 10 minutes. Serve and enjoy.
Do not combine wet ingredients until the butter has cooled to room temperature.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
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