Bakery-Style Chocolate Chip Muffins
Notes
- Some chill time in the fridge may help with rise.
Yield
- Six jumbo muffins: 7 minutes at 425 °F, 14-16 minutes at 350 °F.
- 14-16 standard muffins: 7 minutes at 425 °F, 6-8 minutes at 350 °F.
- ~30 mini muffins: 8-12 minutes at 375 °F.
Ingredients
- 140 g all-purpose flour
- 80 g rye flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 200 g brown sugar
- 2 eggs, at room temperature
- 120 mL vegetable oil
- 2 tsp vanilla
- 120 mL buttermilk, at room temperature
- 180 g semi-sweet or dark chocolate, coarsely chopped
- coarse sugar for sprinkling (optional)
Steps
- Preheat oven to 425 °F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, whisk together dry ingredients. Set aside.
- In a medium bowl, whisk together eggs and sugar until lightened in color. Mix in oil and vanilla. Mix in buttermilk.
- Fold dry ingredients into wet ingredients and mix by hand with a spatula or wooden spoon until half-combined. Add chocolate, and mix until just combined.
- Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle of coarse sugar, if desired.
- Bake at 425 °F degrees for 7 minutes. Reduce oven temperature to 350 °F and continue to bake for 14-16 minutes until tops are lightly golden and centers appear set.
- Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
Source