Bakery Style Chocolate Chip Muffins
Butter chocolate chip muffins made from scratch. These large bakery-style chocolate chip muffins have a chewy, chewy center and are filled to the brim with chocolate chips.
- ½ teaspoon of salt
- 1 1/2 teaspoon vanilla extract
- 2 teaspoons of yeast
- 2 teaspoons of cornstarch
- 1 cup of sugar (200g) (granulated sugar)
- 1 3/4 cup all-purpose flour 220g
- 1 large egg + 1 egg white at room temperature preferably
- ¼ cup canola oil can replace vegetable oil (60 ml)
- 1 cup chocolate chips I used a mix of mini and regular size, but you can use either or a combination (175g)
- 4 tablespoons unsalted butter, melted and cooled for at least 5 minutes (57g)
- 1/2 cup buttermilk at room temperature preferred - see note for buttermilk substitute
- 1/3 cup additional granulated sugar, preferred coarse sugar for topping (67g)
First, combine butter and canola oil in a large bowl. Mix well.
Then, stir in the sugar.
Add the egg, egg white and vanilla extract. Stir very well until all the ingredients are well combined.
Add the buttermilk and mix well.
In another bowl, whisk together the flour, baking powder, cornstarch and salt.
Gently fold the dry ingredients into wet, being careful not to over mix. Once about half of the dry ingredients have been incorporated into the dough, add the chocolate chips and continue to fold into the dough until all the ingredients are just combined.
Cover the bowl with a dry towel and let the dough rest for 15 minutes.
Preheat the oven to 425F (218C) and line the muffin pan with paper cups.
Once the oven has preheated, divide the dough into a large 6-cavity muffin pan (you can also use regular 12-unit muffin tins, you just need to bake them for less time), filling each tin until at the top with dough (without overflow).
Liberally dust the top with sugar and place the muffin pan in the preheated oven.
Bake at 425F (218C) for 8 minutes, then reduce the oven temperature to 350 (177C) (do not open the oven door or remove the muffins, just leave them and reduce the temperature) and bake for another 15 minutes, or until the top just starts to turn golden brown (if using a 12 muffin pan rather than the giant size, these won't need to bake that long. Start checking your muffins after 7 to 8 minutes at 350F (177C).
Let cool and enjoy!
Happy Cooking Time.