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    Home · Recipes · Muffins · Chocolate Chip Muffins

    April 1, 2018

    Chocolate Chip Muffins

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    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!

    The photo featuring one chocolate chunk muffin.

    One chocolate chunk muffin cut in half so you can see the fluffy center. In the background there are several more whole muffins sitting on a wire cooling rack.

    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.

    Several bakery style chocolate chunk muffins sitting on a decorative stand. Cinnamon sticks are lying flat in between the muffins.

    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.

    An overhead shot of bakery style chocolate chunk muffins sitting on a metal wire cooling rack.

    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.

    One bakery style chocolate chunk muffin with the muffin liner pulled off around the edges. Lying flat next to the muffin is a cinnamon stick.

    4.75 from 4 votes
    Bakery Style Chocolate Chunk Muffins
    Print
    Bakery-Style Chocolate Chunk Muffins
    Prep Time
    15 mins
    Cook Time
    22 mins
    Cooling Time
    10 mins
    Total Time
    37 mins
     

    A moist and fluffy chocolate chunk muffin loaded with chocolate chips and a hint of cinnamon.

    Course: Breakfast
    Cuisine: American
    Keyword: Chocolate Chunk Muffins
    Servings: 18 Muffins
    Calories: 243 kcal
    Author: Kelly Anthony
    Ingredients
    • ½ cup unsalted butter
    • 2 ¼ cup all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ¼ teaspoon fine sea salt
    • ¼ teaspoon cinnamon (optional)
    • 1 ½ cup low-fat buttermilk
    • 2 large eggs, slightly beaten
    • ⅔ cup granulated sugar
    • ½ cup light brown sugar, packed
    • 2 teaspoons pure vanilla extract
    • 1 ¼ cup semi-sweet chocolate chunks
    Instructions
    1. 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. 

    2. 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.

    3. 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.

    4. 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.

    Recipe Notes

    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.

    Nutrition Facts
    Bakery-Style Chocolate Chunk Muffins
    Amount Per Serving
    Calories 243 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Cholesterol 35mg12%
    Sodium 255mg11%
    Potassium 156mg4%
    Carbohydrates 33g11%
    Fiber 1g4%
    Sugar 18g20%
    Protein 3g6%
    Vitamin A 205IU4%
    Vitamin C 0.2mg0%
    Calcium 53mg5%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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