Bakery-Style Chocolate Chip Muffins

by Food Hound on June 14, 2013

in Breads and Muffins, Breakfast

Post image for Bakery-Style Chocolate Chip Muffins

Big, gloriously oversized muffins are the kind of thing I usually leave to the bakery.  Part of that is because I don’t own oversized muffin tins (yet), and the other part of that is because I know that if I knew how to make them, that would be a dangerous skill, indeed.

Good thing I like to be dangerous.

And since I believe in the motto ‘go big or go home,’ I made bakery-style chocolate chip muffins, the most dangerous ones of all.

I still don’t own an oversized muffin tin (yet), but I saw this technique on one of my favorite blogs, Crunchy Creamy Sweet, and now I can eat a gloriously rich, sky-high muffin all the while telling myself it’s a standard-sized muffin.  Because it is.  But it’s not.

The secret to creating that bakery-esque muffin dome?  Starting the baking process at a high temperature to create a burst of steam that sends those puppies sky-high.  Isn’t food chemistry way more fun than textbook chemistry?  Don’t you think we would rank a little higher than 23rd among developed nations for math and science if we learned chemistry in terms of bakery-style muffins and how chicken skin gets all nice and brown and crispy instead of in terms of boring old textbook redox reactions?

(But if you kind of like redox reactions, it’s ok.  I do, too.)

These muffins are the reason the Cook’s Illustrated ‘Best Recipe’ cookbook is now on my Amazon wish list (hint, hint, hint, hint Booze Hound).  Cook’s Illustrated just gets it right… oh-so-tender, rich muffin specimens (it’s gotta be all that butter and yogurt). Word on the street is that the cookbook has lots of variation ideas on the basic formula for muffin perfection (like this one with chocolate chips), so as soon as I get my hands on it (hint, hint, hint, hint Booze Hound), I will start a baking bonanza.

I’m pretty sure I scared away most of my male readership with my previous references to my adventures in lactation (and those who have been hanging on hoping I would never, ever, ever mention that again have now left me forever), but the few brave male Food Hound stalwarts need to know that the Booze Hound told me today that this chocolate chip muffin (lovingly packed in his lunch today) actually lessened the pain of the Bruins’ loss of the first Stanley Cup Playoff game against Chicago.  This coming from the man who tried to coax me into being induced so we could be home from the hospital to watch the Patriots in the Super Bowl.

They’re. That. Good.

There are the muffin tops no one wants, but these are the muffin tops everyone wants.  Made even better with the mother lode of chocolate chips.  Pure heaven.  Get baking.

5.0 from 1 reviews
Bakery-Style Chocolate Chip Muffins
Recipe from Cook's Illustrated 'Best Recipe' Cookbook, but I spotted it on one of my favorite blogs, Crunchy Creamy Sweet (thanks, Anna!!)
  • 3 c AP flour
  • 1 T baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 10 T unsalted butter, room temperature
  • 1¾ c sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1 and ½ c yogurt (I used whole milk Greek yogurt because anything worth doing is worth doing to the max... but low-fat Greek or non-Greek yogurt will work nicely)
  • 1½ c semi-sweet or milk chocolate chips, plus more for the tops
  1. Preheat oven to 400 degrees. Line standard (12-portion) muffin tin with paper liners (don't try to be a hero and go liner-less... they won't come out. Trust me.)
  2. In a medium mixing bowl, whisk together flour, baking powder, soda and salt.
  3. In a large mixing bowl of a stand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
  4. With mixer on low speed add dry ingredients ½ cup at a time, alternating with yogurt. Stir in chocolate chips.
  5. Scoop the batter out to lined muffin tin, filling all the way to the top. Place few chocolate chips on top of each muffin.
  6. Bake for 5 minutes in 400 degree oven, reduce the temperature to 375 degrees and bake 15 more minutes, or until browned on top and toothpick inserted in the center of each muffin comes out clean.
  7. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
There are many posts about this recipe in the wide world of the internet, and all of them give a different yield. If you are going to fill them to the top and mean it, you'll get somewhere between 12-18 muffins. You also DO NOT want to overbake, so start checking them about 12 minutes after you turn the oven temperature down. To avoid an actual muffin top, these freeze well so you can enjoy muffin moderation 🙂



{ 1 comment… read it below or add one }

Anna @ Crunchy Creamy Sweet June 14, 2013 at 4:07 pm

They look fabulous! So glad you enjoyed them!


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