Bakery-Style Chocolate Chip Muffins: Because My Sweet Tooth Said So
After a few days of making non-treats (yes, it happens), my sweet tooth kicked in and let’s just say—it was time. Time to get back to baking! And what better way to ease back into it than with warm, bakery-style chocolate chip muffins? They’re fluffy, chocolatey, and topped with just the right amount of crunch. Basically, a hug in muffin form.
Bake like the pros with this recipe, and prepare for your kitchen to smell absolutely divine!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups mini semi-sweet chocolate chips (plus more for topping the muffins)
- 2 large eggs (room temp)
- 1/4 cup Greek yogurt (room temp)
- 2 tsp vanilla extract
- 2 tbsp pure maple syrup
- 2 tbsp vegetable oil
- 1/2 cup butter, browned
- 1 cup buttermilk (room temp)
- Turbinado sugar for topping
Method:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix eggs and Greek yogurt until smooth. Add vanilla, maple syrup, oil, browned (cooled) butter, and buttermilk.
- Pour wet ingredients into dry ingredients and gently combine (don’t overmix!).
- Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
- Preheat oven to 425°F and line a muffin tin with 12 paper liners.
- Use an ice cream scoop to fill each muffin cup slightly above the liner.
- Top each muffin with extra mini chocolate chips and a sprinkle of turbinado sugar.
- Bake at 425°F for 8 minutes. Then, reduce oven temperature to 350°F and bake for another 8-9 minutes. (No need to wait for the temperature to adjust—just lower it and keep baking.)
- Insert a toothpick in the center of a muffin—if it comes out clean, they’re done!
- Remove muffins from the oven and allow to cool.
- Serve and enjoy!
The Magic of Browned Butter
Browning your butter adds a rich, nutty depth of flavor. To do this, melt the butter over medium heat, stirring continuously. The milk solids will sink to the bottom and turn golden brown in about 5 minutes. Trust me, it’s worth it!
Why Resting the Batter is Key
All good things take time, and letting the batter rest for an hour makes a big difference:
- Hydration & Absorption – The flour fully absorbs the liquid ingredients, making the muffins moist and tender.
- Better Rise – Baking powder and baking soda activate for those gorgeous domed muffin tops.
- Less Gluten Development – Resting the batter relaxes the gluten, leading to a softer texture.
- Enhanced Flavor – Like cookie dough, the flavors deepen as the batter sits.
The Science of Mixing
You may have noticed that we added wet ingredients to dry ingredients (instead of the usual reverse order). Here’s why:
Mixing this way helps prevent overmixing, which can make muffins dense and tough. Overmixing activates gluten, making the texture chewy instead of soft and fluffy. By gently folding wet into dry, you ensure light, bakery-style perfection.
Baked with Integrity
At Feed Your Soul, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
So go ahead—treat yourself. Your sweet tooth deserves it!