Chocolate Chip Muffins: Jumbo Bakery Style

This is the absolute best muffin for all my chocolate lovers out there, just like at the bakery, these are jumbo bakery-style chocolate chip muffins. This is the easiest treat to make at home, with just 10 ingredients and only 30 minutes.

Muffins are one of my favorite desserts, from blueberry to banana, to chocolate chip. It is a staple in the grocery store run for my household.

However, muffins are usually filled with a lot of unnecessary ingredients, along with most store-bought breads, which led me to experiment with how to make them at home and have the same delicious flavor.

Ingredients

Flour – I use King Arthur bread Flour, but any all-purpose flour will do just as well

Baking powder – to make the muffins fluffy

Baking soda – to help the muffins rise

Salt – I love pink Himalayan but you can use Celtic Sea Salt too for extra unrefined minerals.

Unsalted Butter – for flavor and structure

Cane sugar – for the muffins to taste sweet

Eggs – I am blessed to know someone with chickens! Eggs are a binding and thickening agent in baking

Milk – adds moisture to muffins, and oat milk is a 1:1 substitution for my lactose-intolerant family!

Vanilla extract – for a wonderful flavor

Lilys Milk Chocolate Baking Chips – are the key ingredient for these chocolate chip muffins!

Supplies

Danish Dough Whisk

Measuring Cups and Measuring Spoons

Jumbo Bakery Style Muffin Tin

Mixing Bowls

How to Make Chocolate Chip Muffins

Preheat the oven to 375° F, and prepare a 6-cup jumbo muffin tin with some olive oil.

In a small bowl add your flour, baking soda, baking powder, salt, and chocolate chips.

In a separate large bowl, mix the melted butter, sugar, eggs, milk, and vanilla until smooth.

Add your dry ingredients to the butter mixture and stir together but make sure not to overmix.

Scoop into your greased jumbo muffin tins, which should use all of the batter.

Bake in the oven at 375° F for 18-22 minutes. They should be golden brown as you take them out of the oven then you may use a toothpick to see if the middle is cooked enough.

Let sit for 5-10 minutes for an easier removal, don’t worry they will still be warm enough to eat right away! Enjoy your chocolate chip muffins!

More recipes like this:

Blueberry muffins

Jumbo Bakery Style Chocolate Chip Muffins

Recipe by themeadowhomesteadCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 2 1/2 cups of King Arthur Bread Flour

• 1 tbsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted melted butter

• 1 cup cane sugar

• 2 large eggs

• 1 cup milk

• 1 tbsp vanilla extract

• 1 1/2 cups Lilys Chocolate Baking Chips

Directions

• Preheat the oven to 375° F, and prepare a 6-cup jumbo muffin tin with some olive oil.
• In a small bowl add your flour, baking soda, baking powder, salt, and chocolate chips.
• In a separate bowl, mix the melted butter, sugar, eggs, milk, and vanilla until smooth.
• Add your dry ingredients to the butter mixture and stir together but make sure not to overmix.
• Scoop into your greased jumbo muffin tins, which should use all of the batter.
• Bake in the oven at 375° F for 18-22 minutes. They should be golden brown as you take them out of the oven then you may use a toothpick to see if the middle is cooked enough.
• Let sit for 5-10 minutes for an easier removal, don’t worry they will still be warm enough to eat right away! Enjoy your chocolate chip muffins!

Notes

• Oat milk is a 1:1 substitution for milk in this recipe
• I use the brand King Arthurs for flour