Bakery Style Chocolate Chip Muffins (Eggless)
These Bakery Style Chocolate Chip Muffins are soft, moist, fluffy, and loaded with chocolate chips. They are tall, buttery, delicious, and beyond easy to bake at home!
Ingredients
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (85g) unsalted butter melted
- ¼ cup (60ml) oil
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ¾ cup (180g) sour cream or yogurt
- 2 teaspoon pure vanilla
- 1 cup (240ml) milk
- 1¼ cups (250g) semi-sweet chocolate chips (I have used mini chips)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Fold chocolate chips into the flour mixture and stir to mix well. Set aside.
- In a large mixing bowl, take melted butter, oil, sugar, and sour cream (or yogurt). Whisk everything well until the mixture is smooth.
- To this, add vanilla extract and milk, and mix well.
- Add dry ingredients into the wet mixture and mix gently until everything is well incorporated. Do not over-mix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. Top with coarse sugar if you desire.
- Bake for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Bakery-Style Chocolate Chip Muffins stay at room temperature, tightly covered for three days.
- Refrigerate the leftover muffins in an airtight container for up to a week. Then bring the muffins to room temperature before serving.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
- Oil: I have used sunflower oil in the recipe, but you can use any neutral-flavored oil, such as canola or vegetable oil.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Chocolate Chips: I like to use miniature chocolate chips for even distribution in the muffins. However, you can use regular chocolate chips.
- Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 362kcalCarbohydrates : 46gProtein : 5gFat : 22gSaturated Fat : 10gPolyunsaturated Fat : 2gMonounsaturated Fat : 8gTrans Fat : 0.3gCholesterol : 27mgSodium : 231mgPotassium : 194mgFiber : 2gSugar : 24gVitamin A : 301IUVitamin C : 0.2mgCalcium : 97mgIron : 3mg
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