Bakery Style Chocolate Chip Muffins are sweet and fluffy jumbo-sized muffins loaded and topped with mini chocolate chips. There is no reason to leave the comfort of your home to enjoy a bakery-style treat!
1cup(173 g) mini semisweet chocolate chips,plus more for topping
Instructions
Preheat oven to 425°F. Spray a jumbo muffin tin* with baking spray. Set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Set aside.
In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
Whisk in the buttermilk, sour cream, butter, oil, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in mini chocolate chips. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Evenly sprinkle the extra mini chocolate chips on top of each muffin.
Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 14-16 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Since jumbo muffin cups are about twice the size of regular ones, this recipe will make 16-18 regular-sized muffins. Just be sure to reduce the final baking time to 12-15 minutes for the smaller muffins.