Chocolate Chip Muffins (Bakery Style)

Bakery Style Jumbo Chocolate Chip Muffins

Bake bakery style Chocolate Chip Muffins with tall tops and soft centers. Each jumbo muffin is rich, moist, and full of chocolate flavor. Mix the batter in minutes and bake café-style muffins right in your kitchen. Perfect for breakfast, snacks, or freezing for later.

Prep Time 30

Cook Time 30

Total Time 1

Servings Jumbo Mufins

Calories 487kcal

Author Fay

EQUIPMENT

INGREDIENTS

3 eggs room temperature
1½ cups brown sugar lightly packed
½ cup whole milk room temperature
1½ cups sour cream
½ cup vegetable oil
2 teaspoon vanilla extract
2¾ cups all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
3 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon espresso power
1¼ cups semi-sweet chocolate chips

INSTRUCTIONS

Preparation: Preheat your oven to 180°C (350°F). Line a jumbo muffin tin with paper liners.
Wet Ingredients: In a large mixing bowl, whisk together the eggs, brown sugar, milk, sour cream, vegetable oil, and vanilla extract until well combined.
Dry Ingredients: Sift together the flour, cocoa powder, salt, baking powder, baking soda, and optional espresso powder.
Combine: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender; a few lumps are okay.
Chocolate Chips: Gently fold in 1 ¼ cups of chocolate chips into the batter.
Fill Muffin Cups: Using an ice cream scoop or a large spoon, fill each muffin cup about ⅔ full with batter.
Top with Chocolate Chips: Sprinkle extra chocolate chips on top of each muffin for added chocolate flavor.
Bake: Bake in the preheated oven for approximately 30-35 minutes. Jumbo muffins may take a bit longer; check for doneness with a toothpick or cake tester.
Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Serve and Enjoy: Serve your delicious, moist, and chocolatey jumbo muffins as a breakfast treat or a delightful snack.

NOTES

Room Temperature Ingredients: Bring eggs, milk, and sour cream to room temperature so the batter mixes smoothly and rises evenly.

Don’t Overmix: Mix only until the dry ingredients disappear. Overmixing makes muffins dense and heavy.

Baking Time: Jumbo muffins may need a few extra minutes. Check for doneness with a toothpick at 30 minutes.

Storage: Store in an airtight container at room temperature for up to three days or freeze for up to three months.

Freezing Tip: Wrap each muffin individually before freezing to keep them soft and fresh.

Quick Tip: Sprinkle extra chocolate chips on top before baking for that bakery-style finish.

NUTRITION