Can I use regular chocolate chips instead of mini?

Yes, you can. After testing the recipe both ways, I find that mini chocolate chips give the muffins the best texture. If you prefer to use regular chocolate chips, I suggest using a knife to give them a quick chop before adding them to the batter.

Can I make these gluten free?

Yes, absolutely. I recommend using Bob's Red Mill Cup-For-Cup Gluten Free Flour in place of the all-purpose flour. Keep in mind, the gluten free muffins will bake up slightly more dense and not quite as tall.

Of course! Feel free to reduce the amount of mini chocolate chips slightly and add in chopped nuts of your choice - walnuts or pecans would be delicious!

Can I still make these muffins if I don't have time to rest the batter?

Yes. Resting the batter will help create the jumbo muffin tops you see pictured here. If you opt not to rest the batter at room temperature before baking, the muffins will not rise quite so high and the tops will be smaller. But they'll still be delicious!

Can I make mini muffins with this recipe?

Yes. For mini muffins, bake for about 10 to 11 minutes at 375°F.

Bakery Style Chocolate Chip Muffins - Browned Butter Blondie

Description

Make these light and fluffy bakery style chocolate chip muffins in minutes with just a bowl and a whisk. The perfect breakfast treat!

Ingredients

Units Scale

2 1/4 cups (280 g) all-purpose flour, spooned and leveled
2 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons (224 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted and slightly cooled
2 tablespoons canola oil
2 large eggs, room temperature
1 tablespoon vanilla extract
2/3 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
1 cup mini semi-sweet chocolate chips, plus more for topping
3 tablespoons course or turbinado sugar, for sprinkling on top if desired

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Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, whisk together sugar, butter, oil, eggs, vanilla, buttermilk and sour cream until combined well.
Add the dry ingredients to the wet ingredients and stir until just combined, leaving a few streaks of flour.
Add the mini chocolate chips and fold to combine. Do not over mix.
Cover the bowl with a dry dish towel or cloth and let sit at room temperature for 45 to 60 minutes.
Once the batter is ready, preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
Using a cookie or ice cream scoop, divide the batter evenly between the muffin liners, filling each one all the way to the top. Sprinkle the tops with extra mini chocolate chips and sprinkle with the turbinado or demerara sugar if desired.
Bake the muffins on the center rack of the oven at 425°F for 8 minutes. Reduce the oven temperature to 375°F and bake for an additional 8 to 9 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining. Do not over bake.
Remove the pan from the oven cool the muffins in the pan for 5 to 10 minutes before carefully removing and transferring to a wire rack to cool.

Notes

Store muffins tightly covered at room temperature for up to 4 days.

May be frozen for up to 2 months. Defrost at room temperature before serving.