![chocolate chip muffins](https://www.how-tasty.com/wp-content/uploads/2023/03/INSTA-min-300x300.jpg)
CHOCOLATE CHIP MUFFINS - BAKERY STYLE
Ingredients
- 210 g (3/4 cups+2tbsp) milk room temperature; you can use buttermilk and skip vinegar/lemon juice
- 8 g (3/4 tbsp) vinegar or lemon juice skip it if you use buttermilk instead of milk
- 360 g (2+3/4 cups) all purpose flour
- 160 g (3/4 cups) caster sugar
- 1/2 tsp baking soda
- 12 g (2+1/2 tsp) baking powder
- pinch of salt
- 120 g (3/4 cups) chocolate chips + more for topping
- 3 medium-large eggs room temperature
- 80 g (1/3 cup) vegetable oil
- 40 g (3 tbsp) unsalted butter melted then cooled down
- 1+1/2 tsp vanilla extract
Instructions
- In a pitcher, mix together milk, vinegar and set a side for about 5-10 minutes. You can use buttermilk instead of milk and skip vinegar.
- Meanwhile in a large bowl sift together: flour, baking powder, baking soda, sugar and salt.
- Add chocolate chips to the flour mix and mix until combined.
- Into the milk mix add eggs, oil, melted butter, vanilla and mix until well combined.
- Gradually pour the milk mix into the flour mix and mix with a spatula or a whisk just until combined: be careful do not overmix the batter!
- Cover the batter with plastic wrap and let it rest for about 15 minutes in refrigerator, until preheat the oven.
- Meanwhile preheat the oven (upper + lower heat, no fan) at 210°C-410°F.
- Divide the batter into 11 or 12 lined muffin molds: the cupcake molds should be full filled, so you'll get perfect high domed bakery style muffins.
- Add some extra chocolate chips on top of muffins.
- Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.
- Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.
- Cool down on a wire rack and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
![chocolate chip muffins](https://www.how-tasty.com/wp-content/uploads/2023/03/IMG_7030-ok-pp-min-1024x576.jpg)
When I see muffins in the US bakeries or even in classic movies and sit-com, I’m always surprised how huge they are! So I decided to get my own Bakery-Style muffins and find out all the tips to always get high-dome top.
You can try these tips to all your muffin recipes, I’ve tried with all my favourite ones and I was never disappointed. So, let’s get started!
![chocolate chip muffins](https://www.how-tasty.com/wp-content/uploads/2023/03/TEGLIA-min-1024x576.png)
The first hint is incredibly simple, but contradicts all I’ve always read in my cookbook. You have to full fill your muffin molds, not fill only to 3/4…you have to be generous! The more you fill it, the more your dome will be huge!
The recipe must feature a rising ingredient if you want to get the best result. I used baking powder and also the combo baking soda+acidic ingredient like vinegar (or lemon juice) in the milk (you can substitute this mix with buttermilk).
If you are making eggless muffins, remember to add a hint more of baking powder because eggs are natural leavening.
![chocolate chip muffins](https://www.how-tasty.com/wp-content/uploads/2023/03/FORNO-min-1024x576.jpg)
Another crucial point is how you bake your muffins. I use my preheated electric oven, always upper and lower heat and never turn the grill on. If you have fan option you can use it, but I don’t turn it on when I bake cakes and muffins since it dry a bit the crust.
The temperature is important too: you have to bake your muffins at higher heat for the first 5 minutes: the termic shock will help them to rise a lot! For this reason I bake them at 210°C-410°F for the first 5 minutes, then I decrease the heat at 185°C-365°F for 13 minutes.
Remember that every oven is different, so it is possible that you should change a bit temperature or time. They are done when a tootchpick comes out clean. If they become too brown on top, you have to decrease the heat of your oven.
![chocolate chip muffins](https://www.how-tasty.com/wp-content/uploads/2023/03/IMPASTO-min-1024x576.jpg)
I always suggest to store your muffins in the fridge only if you live in a very hot and humid climate: refrigerator dries your butter muffins, so I suggest you to store at room temperature covered with plastic wrap for 1 or 2 days.