Bakery Style Chocolate Chunk Muffins
Muffins are a simple sweet that you can enjoy as a dessert or a snack. These chocolate chunk muffins are tender and fluffy with tall bakery style tops!
Muffins are a delicious treat, and I love how they can be enjoyed on the go. Better yet, they don’t make too much of a mess when you eat them. Muffins are also super simple to make; so they’re an all around convenient dessert!
Why I love these chocolate chunk muffins: they have fluffy insides, the muffins are super tender, you get lots of muffin top, and this is a customizable batter!
I had a potluck at work a few weeks ago and I decided to bring these muffins as my dish since they’re such an easy potluck food. They were a huge hit and definitely a crowd pleasing dessert, and I got a lot of questions about how I made them. Muffins are a great potluck idea because of how quickly and easily they come together.
Note: for this recipe, I decided to go with chocolate chunks but you can go with chocolate chips instead. If you prefer chocolate chunks, you can use store-bought or make your own. To make them at home, just cut baker’s chocolate up into pieces (sized based on your preference).
How to get a bakery style muffin top:
When I was younger, I don’t think I ever had a full muffin. I used to always split them with my brother. He took the muffin bottom, and I took the top. I always remember wishing I had more muffin top, and I finally know how to get it!
If you’re on team muffin top, this’ll be great for you. The secret to a larger muffin top involves 3 steps.
First, forget 3/4 of the way full! If you want more muffin top, fill your muffin cups to the very top with batter. Muffins are supposed to have a tall dome top, so it’s fine if they expand and overflow a bit on top.
The second step to getting tall muffin tops is to start with a higher temperature oven. This means that your muffins will expand more quickly when you first put them in to bake (thanks to the shock of the high heat). Lowering the heat later on is important to ensure the muffins bake on the inside without burning on the outside.
The final step involves putting a healthy amount of baking powder and baking soda. Baking soda and powder help your muffin rise, and when combined with the acidity found in buttermilk, the muffins get extra fluffy and tender on the inside. You don’t want to add too much or your muffins may taste metallic. But you do need a good amount of each to get taller muffins.
How to store muffins:
Muffins are best served fresh. The longer they sit, the harder they get. These muffins do keep at room temperature for up to 3 days when kept in an airtight container. If you don’t plan on having your muffins within 3 days, I recommend freezing your muffins to keep them fresher, longer.
How to freeze muffins:
To freeze chocolate chip muffins, place baked and cooled muffins in a freezer bag. Push as much air out of the bag as possible and seal. Keep muffins frozen for up to 2 months.
To defrost frozen muffins, leave out at room temperature for a few hours to defrost. I also recommend warming your muffins a bit in the oven just to make them taste even fresher.
Muffin Additions and Substitutions:
Want something other than chocolate chips? This muffin batter recipe can be customized for whatever addition you want
For my muffins, I decided to add some semisweet chocolate chunks to make chocolate chunk muffins, but the base batter for this recipe is actually really good to keep on hand for all kinds of muffin making. You can make chocolate chip muffins by using regular or mini chocolate chips. You can also use this batter to make blueberry muffins, raisin muffins, etc.
Chocolate Chunk Muffins Recipe
Description: Muffins are a simple sweet that you can enjoy as a dessert or a snack. These chocolate chunk muffins are tender and fluffy with tall bakery style tops!
Prep Time: 10 minutes
Bake Time: 20 minutes
Yield: 12 regular sized muffins
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 cup dark brown sugar, packed
– 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
– 1 cup buttermilk
– 2 teaspoons vanilla extract
– 1 cup (8 oz) semisweet chocolate chips or chocolate chunks
Preheat your oven to 395°F. Line a 12 count muffin pan with paper liners.
1. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt to combine. Set aside while you work on the wet ingredients.
2. In a separate large bowl, combine eggs, granulated sugar, and brown sugar. Whisk together until the eggs are broken up and incorporated with the sugar. Add in the melted butter, buttermilk, and vanilla extract. Whisk to combine.
3. Add your dry ingredients into your wet mix. Gently mix everything together until you no longer see any dry clumps of flour. Take care not to over mix. Fold your chocolate chips (or chocolate chunks) into the batter.
4. Evenly divide your batter into 12 muffin cups, filling each cup to the top. Bake your muffins for 10 minutes at 395°F. Reduce oven temperature to 375°F and bake the muffins for another 10 minutes, or until a skewer inserted into the center of a muffin comes out clean and the tops are a light golden brown.
Chocolate chip muffins are best enjoyed fresh and warm.
I would love to hear any tips you’d like to add to this post and how your muffins turned out in the comments below!
Have any questions? Any ideas to improve this recipe? Feel free to comment for that as well.
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