Why do the chocolate chips fall to the bottom?

The muffin batter should be thick and lumpy, so it holds the sprinkles and keeps them from falling out during baking.

Why my muffins don't puff up?

Use a mixture of baking soda and baking powder combined at a high temperature of the oven at the beginning of cooking to help the lump to develop well and do not open the oven door to avoid a thermal shock.

Why are my muffins dry?

It is important to have a good balance between dry and liquid ingredients and to avoid overcooking them in the oven to prevent them from drying out during cooking.

What make a muffin light and fluffy?

Always use room temperature ingredients and avoid over-mixing the batter after adding the dry ingredients to avoid compacting the muffins and losing the fluffy texture.

How do I know if my muffins are done?

Muffins are done when they are a golden brown color on top. Check for baking by plunging a knife blade or toothpick into the center of the muffin, it should come out clean or with a few crumbs but no liquid batter.

Fluffy Bakery-Style Chocolate Chip Muffins

Description

Fluffy and moist Bakery Style muffin with chocolate chip recipe (For 14 muffins)

Ingredients

380 g (2 1/2 cups) Cake Flour - or all-purpose
1/2 teaspoon baking soda - about 3g
2 teaspoons baking powder - about 8 g
1 pinch of salt
80 g (1/3 cup) Butter - unsalted melted and cooled or softened
80 g (1/3 cup) Vegetable oil - grape seed or sunflower oil
200 g (3/4cup) Sugar - granulated
2 Eggs - at room temperature
2 teaspoons of Vanilla extract
320 ml (1 1/4 cups) Buttermilk - or milk, yogurt, sour cream
150 g (3/4cup) Chocolate chips - semi-sweet

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Instructions

Preheat the oven to 425°F / 220°C and prepare a cupcake or muffin tin with baking cups.
Start by mixing together the dry ingredients in a bowl, the flour, baking powder, baking soda and salt and set aside.
Then in a large bowl, place the melted and cooled butter, vegetable oil, granulated sugar, eggs and vanilla.
And mix with an electric mixer for about 3 minutes until you have a smooth and homogeneous mixture.
Then add the buttermilk and mix again with a mixer.
Finish by adding the dry ingredients and chocolate chips and mix with a spatula to incorporate them without over-mixing to keep the batter a little lumpy.
Pour the muffin batter into each cavity of the pan, making sure to fill each paper cup completely.
Sprinkle a few chocolate chips on top.
Bake for 5 minutes at 425°F / 220°C then lower the temperature to 350°F / 180°C and bake for about 20 minutes longer.
The muffins are ready when they have a nice bump of golden brown color, check the cooking by inserting a pick in the heart of a muffin, it should come out clean or with some crumbs, if not extend the cooking for 5 minutes.
Let the muffins cool slightly in the pan before cooling completely on a wire rack.

Equipment

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Notes

Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy.

Tips:

For extra tall muffin tops, don’t overmix the batter, and fill the muffin cups almost to the top.
Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack.
Add a pinch of cinnamon or vanilla extract to the batter for a hint of warm flavor.
For a dairy-free version, use almond milk and a dairy-free butter substitute.
Buttermilk Substitute: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: muffins, cake, breakfast
Cuisine: american

Nutrition

Serving Size:
Calories: 344
Sugar: 15
Sodium: 247
Fat: 18
Saturated Fat: 13
Trans Fat:
Carbohydrates: 39
Fiber: 2
Protein: 6
Cholesterol: 35