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A Bakery Style Chocolate Chip Muffin cut in half with melted butter smeared over each half.
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Bakery Style Chocolate Chip Muffins

These jumbo Bakery Style Chocolate Chip Muffins use sour cream and buttermilk to make the muffins extra moist. They are studded with semi-sweet chocolate chips and topped with coarse sugar for added crunch.
Course muffins
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 muffins
Calories 951kcal

Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 6 tablespoon unsalted butter melted and still warm
  • 1/3 cup vegetable oil
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cup semi-sweet chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips
  • coarse sugar for topping (sugar in the raw, turbinado surgar)

Instructions

  • Preheat oven to 425°F. Spray a jumbo 6 compartment muffin pan with nonstick cooking spray (preferably one that contains flour) or use muffin liners. Set aside. 
  • In a large bowl whisk the flour, baking powder, baking soda, salt, and ground cinnamon. 
  • In a medium bowl whisk the melted butter, vegetable oil, sugar, and eggs. Once combined, whisk in the sour cream, buttermilk, and vanilla extract. Whisk until smooth. 
  • Pour the wet ingredients over the dry ingredients. Use a rubber spatula to stir to combine. When halfway combined, add the chocolate chips and mix until no flour streaks remain. Batter will be thick! Don’t overmix. 
  • Portion the batter into each muffin cup, filling all the way to the top. Sprinkle coarse sugar over the batter then bake at 425°F. for 5 minutes, then reduce the oven temperature to 350° and bake for an additional 25 minutes until the centers are set and the tops are golden in color. 
  • Remove from the oven and let cool in the pan for 10 minutes. Remove and enjoy warm or at room temperature. 
  • Store leftovers at room temp for 4-5 days. Fridge for 1 week or freeze for up to 3 months. 

Notes

Don't open the oven door when changing the temperature. Just leave the muffins in and adjust the temperature. Continue baking. 

Nutrition

Calories: 951kcal | Carbohydrates: 118g | Protein: 13g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 365mg | Potassium: 639mg | Fiber: 6g | Sugar: 62g | Vitamin A: 611IU | Vitamin C: 0.1mg | Calcium: 203mg | Iron: 6mg