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Bakery-Style Chocolate Chip Muffins: Moist and Tall Tops

Close-up of a halved chocolate chip muffin showing the moist interior, next to two whole chocolate chip muffins topped with coarse sugar.
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Bake classic, moist chocolate chip muffins at home that feature tall, domed tops and a slightly crunchy crust, perfect for breakfast or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 cup semi-sweet chocolate chips, plus 1/4 cup for topping
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and the melted butter until combined.
  4. Whisk in the egg and vanilla extract until the mixture is smooth.
  5. Pour in the milk and mix until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Stop mixing immediately.
  7. Fold in 1 cup of the chocolate chips. Overmixing develops gluten, which results in tough muffins.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter. Sprinkle the coarse sugar over the tops for a crunchy crust.
  10. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
  11. Reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest muffin tops, ensure your oven temperature is correct and avoid opening the oven door during the initial 5 minutes of baking.
  • Using room temperature milk and eggs helps the batter emulsify better, leading to a more tender crumb.
  • You can substitute half the milk with plain yogurt for extra moisture.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-chip-muffins-recipe-moist-tall-tops/