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These Bakery Style Chocolate Chip Muffins sure do live up to their name. They’re not only big in size but also huge on flavor. They’re made from scratch and perfect for on-the-go breakfast, or just a snack!
I learned to make muffins long ago, and I mean, at the risk of revealing my age, decades ago. Between chocolate chip muffins and blueberry muffins, I really can’t decide which is my favorite.
However, as far as breakfast goes, muffins are one of my most common breakfasts because they’re easy to make and they’re the ideal on-the-go breakfast.
The Secret To The Perfect Muffin Dome
The secret to those perfect little muffin domes, believe it or not, is for the batter to be lumpy and for the batter to fill the cups all the way to the top. There’s one more secret. Preheat your oven to a higher temperature, bake the muffins at this high temperature for 5 minutes, reduce the heat to 350 and finish baking. This will help them rise nicely.
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Dry ingredients – Baking powder, all purpose flour, cinnamon and salt are the usual dry ingredients that we need today.
- Wet ingredients – Eggs, vanilla extract, vegetable oil, sugar, melted butter, and evaporated milk. Regular milk can be used instead of evaporated milk.
- Chocolate Chips – I’m using semi-sweet chocolate chips, but if you prefer, you can use milk chocolate chips.
How To Make Chocolate Chip Muffins
- Preheat your oven: To 425 F degrees. Grease a baking pan or muffin tray with butter or cooking spray.
- Mix the dry ingredients: Whisk together the flour, baking powder, cinnamon and salt together in a medium sized bowl.
- Combine the wet ingredients: In the bowl of your mixer combine your eggs and sugar. Mix this on high speed till everything is well combined. Add the melted butter, vegetable oil, evaporated milk and vanilla extract. Mix on medium until well combined. Do not over mix.
- Combine the batter: Add the flour mixture to the wet mixture and mix until all the ingredients are incorporated. Be careful not to over mix! Fold the chocolate chips into the muffin batter.
- Finish the muffins: Sprinkle the muffins with turbinado sugar if you’d like. Bake at 425 F degrees for 5 minutes, then reduce the heat to 350 F degrees and bake for 20 minutes or until a tooth pick inserted in the middle comes out clean.
What Is Evaporated Milk
Evaporated milk is an unsweetened condensed milk where about 60% of the water has been removed from fresh milk. The difference between condensed milk and evaporated milk is that condensed milk contains added sugar.
Do Not Over-mix The Batter
Did you know that the way you mix your muffin batter has a great impact on how your muffins turn out, especially the texture? When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture.
Basically if you want your muffins light and fluffy, mix the dry ingredients with the wet ingredients, just until you no longer see any specs of dry flour.
Tips For Making The Best Muffins
- To test doneness without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
- Over mixing your batter will lead to muffins that are dense and chewy, we don’t want that! A lumpy batter means light and airy muffins.
- Use your favorite chocolate chips in these muffins, but don’t stop there. Add pecans, walnuts or your favorite nuts.
- Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.
More Drool Worthy Muffins:
- The Perfect Banana Muffins
- Apple Coffee Cake Muffins
- Peanut Butter and Chocolate Chip Muffins
- Jumbo Blueberry Buttermilk Muffins
- Carrot Cake Muffins
- Bakery Style Blueberry Muffins
- Breakfast Egg Muffins
- Banana Nut Muffins
Looking for more recipes? Follow on…
Chocolate Chip Muffins
- Preheat oven to 425 F degrees. Butter the muffin tray, or use muffin liners.
- In a large bowl combine the flour, baking powder, salt, cinnamon; set aside.
- Whisk the eggs and sugar together until combined. Add the evaporated milk, vegetable oil and vanilla and continue whisking until well combined.
- Fold in the wet ingredients into the dry ingredients and mix together gently. Do not over mix. The batter should be thick and a bit lumpy. Fold in the chocolate chips.
- Spoon a large spoonful of the batter into each muffin cup, filling all the way to the top. Sprinkle with coarse sugar such as turbinado sugar, if desired.
- Bake for 5 minutes at 425 F degrees, then turn down the oven to 350 F degrees. and bake for another 25 minutes or until the tops are lightly golden brown and the center is set. You can test it by sticking a toothpick into a muffin and it should come out clean.
- Allow muffins to cool for 10 minutes in the muffin pan before transferring to a cooling rack and serving.
- Store at room temperature for 5 days or in the fridge for up to 1 week.
- Freeze for up to 3 months.