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Recipe

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Prep 20 minCook 19 minTotal 55 min

Ingredients

• 315 g plain flour, approximately 2½ cups
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• 200 g granulated sugar, 1 cup
• 115 g unsalted butter, melted and slightly cooled
• 60 ml neutral oil, such as vegetable or rapeseed oil
• 2 large eggs, preferably at room temperature
• 240 ml buttermilk, preferably at room temperature
• 2 teaspoons vanilla extract
• 250 g chocolate chips, approximately 1½ cups
• Extra chocolate chips, for topping
• Coarse sugar, optional, for topping

Method

1. Prepare the oven and pan. Preheat the oven to 425°F (220°C) . Line a standard 12-cup muffin tin with paper cases. Lightly grease the top surface of the tin to prevent the domed muffin tops from sticking.
2. Combine the dry ingredients. Add the flour, baking powder, and salt to a large mixing bowl. Whisk until evenly combined.
3. Combine the wet ingredients. In a separate bowl, whisk together the sugar, melted butter, and oil. Add the eggs and vanilla extract, then whisk until smooth. Pour in the buttermilk and mix until combined.
4. Make the batter. Add the wet ingredients to the dry ingredients. Fold gently with a spatula until no large areas of dry flour remain. The batter should be thick and slightly lumpy. Do not beat or overmix it.
5. Add the chocolate chips. Fold in the chocolate chips, reserving a small handful for the tops.
6. Rest the batter. Leave the batter at room temperature for 15 minutes . This allows the flour to absorb the liquid and produces a thicker batter that holds its shape more effectively.
7. Fill the muffin cases. Divide the batter evenly between the 12 cases. Fill each one almost to the rim. Sprinkle the reserved chocolate chips over the tops, followed by coarse sugar if using.
8. Bake at high temperature. Place the tin in the centre of the oven and bake at 425°F (220°C) for 5 minutes .
9. Reduce the temperature. Without opening the oven door, reduce the temperature to 350°F (180°C) . Continue baking for 12–15 minutes , or until the tops are golden and a skewer inserted into the centre comes out clean apart from melted chocolate.
10. Cool the muffins. Leave the muffins in the tin for 5 minutes. Transfer them to a wire rack and cool for at least 10 minutes before serving.

Bakery-Style Chocolate Chip Muffins

These bakery-style chocolate chip muffins have high golden tops, a soft centre, and chocolate chips in every bite. The method uses a thick batter, a short resting period, and a two-temperature bake to encourage the tall domed shape associated with bakery muffins.

The recipe makes 12 standard muffins. For the best result, use room-temperature eggs and buttermilk, avoid overmixing, and fill each muffin cup nearly to the top.

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Why these muffins rise high

The batter needs enough structure to support a high top. A combination of flour, baking powder, eggs, and thick buttermilk-based batter provides that structure. Melted butter adds flavour, while a small amount of neutral oil helps keep the crumb soft after cooling.

The oven temperature is also important. Starting at 425°F (220°C) creates a quick burst of steam and lift during the first five minutes. The temperature is then reduced to 350°F (180°C) so the centres can finish baking without the tops becoming too dark.

This approach is commonly used in bakery-style muffin recipes, including methods described by Sally’s Baking Addiction and King Arthur Baking.

Tips for reliable results

• Measure flour accurately. Spoon flour into a measuring cup and level the top, or use a kitchen scale. Too much flour can make the muffins dense.
• Do not overmix. Stop folding as soon as the dry ingredients are incorporated. A few small lumps are acceptable.
• Use fresh baking powder. Older baking powder may not provide enough lift for tall tops.
• Fill the cases generously. Underfilled cases produce smaller, flatter muffins.
• Keep the oven door closed. Opening the door during the first stage can release heat and reduce the rise.
• Check doneness carefully. A skewer may pick up melted chocolate even when the muffin is fully baked. Look for wet batter rather than chocolate smears.
• Use a light-coloured metal tin. Dark tins absorb more heat and can brown the muffin edges too quickly.
• Cool on a rack. Leaving muffins in the hot tin for too long can make the bottoms damp.

Variations

Double chocolate muffins

Replace 30 g of the flour with unsweetened cocoa powder. Use dark or milk chocolate chips, depending on preference. The cocoa powder may make the batter slightly thicker; add 1–2 tablespoons of buttermilk if needed.

Blueberry and chocolate chip muffins

Replace half of the chocolate chips with 150 g fresh or frozen blueberries. If using frozen berries, add them directly to the batter without thawing to reduce bleeding.

Orange chocolate chip muffins

Add the finely grated zest of one orange to the sugar before mixing it with the butter and oil. Dark chocolate chips work particularly well with the citrus flavour.

Streusel-topped muffins

Before baking, add a simple topping made from 30 g flour, 25 g brown sugar, 20 g cold butter, and a pinch of salt. Rub the ingredients together until crumbly, then sprinkle over the batter.

Jumbo muffins

Divide the batter between 6 jumbo muffin cases. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (180°C) and bake for approximately 20–25 minutes. Check the centres before removing them from the oven.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. Place a sheet of paper towel underneath and above the muffins to absorb excess moisture.

For longer storage, freeze the muffins in a sealed freezer bag for up to 3 months. Defrost at room temperature or warm individual muffins in the microwave for 15–20 seconds.

FAQ

Why are my chocolate chip muffins flat?

Flat muffins are usually caused by an oven temperature that is too low, an underfilled muffin tin, expired baking powder, or batter that was overmixed. Use the high-temperature start and fill the cases nearly to the top.

Can I use milk instead of buttermilk?

Yes. Use the same quantity of whole milk. The muffins will still work, although buttermilk gives a slightly more tender crumb. You can also make a substitute by adding 2 teaspoons of lemon juice to 240 ml milk and leaving it for 5 minutes before using.

Should muffin batter rest before baking?

Resting is optional but useful. A 15-minute rest allows the flour to hydrate, thickens the batter, and can improve the height and texture of the finished muffins.

Can I use melted chocolate instead of chocolate chips?

Melted chocolate changes the liquid and fat balance of the batter, so it is not a direct substitute. For this recipe, use chocolate chips, chopped chocolate, or chocolate chunks.

Why did the chocolate chips sink?

Very thin batter can allow chocolate chips to sink. Keep the batter thick, avoid overmixing, and fold the chips in just before filling the cases. Tossing the chips with a teaspoon of flour can also help, although it is not usually necessary for this recipe.

How do I keep muffins soft?

The oil and buttermilk help retain moisture. Do not overbake the muffins, and transfer them to a wire rack after the initial 5-minute cooling period. Store them airtight once completely cool.

Can I prepare the batter in advance?

For the best rise, bake the batter shortly after its 15-minute rest. You can prepare the dry and wet mixtures separately several hours ahead, refrigerate them, and combine them just before baking.

Final result

These muffins are best served slightly warm, when the chocolate is soft and the crumb remains tender. Add extra chocolate chips before baking for a bakery-style appearance and use the two-temperature method whenever tall domed tops are the priority.