The Best Bakery-Style Chocolate Chip Muffins (I Can’t Stop Eating Them!)

For the Chocolate Chip Muffin Base

• 1 cup (200 g) granulated sugar
• 8 tablespoons (113 g) unsalted butter room temperature
• 1 tablespoon (14 g) cooking oil such as olive oil, sunflower or grapeseed oil
• 1 tablespoon (13 g) real vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 large eggs room temperature
• 1/3 cup (82 g) full-fat sour cream room temperature
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 2 cups + 2 tablespoons (281 g) all-purpose flour how to measure flour
• 1 cup (240 g) buttermilk shaken and at room temperature
• 1 ½ cups (255 g) mini dark chocolate chips reserve about 1/3 cup (57 g) to sprinkle over the tops of the muffins; see chocolate chip notes below the recipe

Brown Sugar-Cinnamon Topping

• 1 tablespoon (14 g) light or dark brown sugar packed
• 1 tablespoon (12 g) Demerara sugar see Notes below for substitutions
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon cinnamon

To Make The Chocolate Chip Muffin Batter

• In the bowl of an electric stand mixer fitted with the paddle attachment, add the sugar, butter, oil, vanilla, cinnamon and nutmeg, and mix on medium for 4 to 5 minutes or until the texture is light and fluffy. Take a big whiff; it smells delicious.

  *This muffin recipe can also be made with a handheld mixer or with a bowl and a spatula.
• Add the eggs, one at a time, making sure the first is well blended before adding in the second. With a spatula, scrape the sides and bottom of the bowl to make sure everything is well combined.
• Add the sour cream, baking powder, baking soda and salt, and mix on low for 1 minute or until well blended. It should look light, fluffy and whipped.

  *It may curdle a bit at this stage, that's ok!
• Take the bowl out of the stand mixer, and alternate adding the flour and buttermilk in two batches, stirring each addition until barely combined. Set aside 1/3 cup (57 g) of chocolate chips to sprinkle over the tops of the muffins just before they go into the oven. Fold the remaining chocolate chips into the muffin batter until just combined and evenly distributed throughout.

Rest The Muffin Batter

• At this point, you can cover the muffin batter bowl and let it rest at room temperature for 20 to 60 minutes for a higher muffin top and/or stash it in the fridge (in an airtight container) until the following day (see Notes below the recipe for more information).
• Preheat the oven to 425°F (220°C) and line every other muffin well of your muffin pan with paper liners. Alternatively, you can grease and flour the muffin tin or use a nonstick baking spray.

Prep Your Muffins for The Oven

• In a small bowl, whisk together the brown sugar, Demerara sugar, granulated sugar and cinnamon. Set aside.
• Scoop the muffin batter into the prepared muffin tins, filling every other muffin liner until almost full. Sprinkle the brown sugar-cinnamon topping evenly over the tops (about 1/2 teaspoon per muffin), and then sprinkle with the reserved chocolate chips.

Time to Bake!

• Bake for 5 minutes in the center of the oven and then reduce the oven temperature to 350℉ (177℃) and bake for 15 minutes more. When done, the tops will be light golden brown and puffed up. Your kitchen will smell amazing!
• For best results, bake one muffin pan at a time. Let cool in the muffin pan for about 5ish minutes. Use a butter knife to get the warm muffins out of the hot pan and transfer them to a wire rack to finish cooling. These chocolate chip muffins are delicious warm or at room temperature—you can't go wrong!

• Ingredient Substitutions: Since some iteration of this muffin base is used for my Raspberry, Blackberry and Coffee Cake Muffins (and more!), I have tested this recipe with different ingredient variations. Below, find the substitutions that I use the most:
  • Sour Cream: Feel free to use a full-fat yogurt (Greek yogurt would be ideal) in place of the sour cream.
  • Buttermilk: Measure out 1 cup (240 g) of milk and then omit 1 tablespoon (15 g). Then add in 1 tablespoon (15 g) of white vinegar. Let the mixture sit for 10 minutes before using. You can also just use water or milk (without the vinegar), but I love the acidity that the buttermilk (or faux buttermilk) provides.
  • Demerara: Replace the Demerara with sparkling sugar, turbinado sugar or additional brown sugar.
  • Chocolate Chips: Use dark or semi-sweet chocolate chips, regular size or mini…it’s up to you!
• Resting Your Muffin Batter: This extra step lets the gluten relax and the flour absorb some of the moisture in the batter, which results in a tender, puffier muffin that bakes beautifully! I recipe tested three different Rest Times:
  • 20 Minutes: This is my go-to rest time. It doesn’t take much time, and you can preheat the oven and clean up the kitchen while it takes place. Love. 
  • 60 Minutes: I didn’t see much difference between 20 minutes vs 60 minutes, so use the timing that works best for you. 
  • Overnight: This is my second favorite option! I love making the batter the night before and then baking them fresh in the morning. Take the muffin batter out of the fridge, then preheat the oven and prep your muffin pan. The batter will have thickened overnight, so make sure to gently spread it evenly in the muffin tin so they rise evenly (I use the back of a spoon). If the batter is still cold, the chocolate chip muffins will need a few extra minutes of bake time.
• Muffin Size & Quantity: The size of your muffin tin will influence how many muffins the recipe yields. Homemade muffin liners tend to result in fewer muffins because they need more muffin batter.
• Storing Chocolate Chip Muffins: Store your baked muffins in an airtight container at room temperature for several days. The sugar topping will soften after 24 hours…but trust me, they’re still so delicious!!