These bakery-style chocolate chip muffins are sweet, so soft, and fluffy. There are lots of chocolate chip
But that’s what I’ve got for you today, and considering that you’re here, and maybe you’ve been following along with my recipes, I’m going to assume that you and I have similar taste, and you are going to love this recipe as much as I do.
Cornstarch: I wanted these chocolate chip muffins soft, so thank you, cornstarch, for finally solving that for me! Fluffy and moist because of the moistening power of buttermilk, it helps give these muffins the best texture you could ever ask.
High temperature: I love my muffins big, like something you’d see in a New York City bakery display. If you start with your oven on a high temperature and then drop the temperature about a third of the way through baking, your muffin tops will spring to life, and your muffin bottoms won’t burn or dry out.
Ingredients
Instructions
- Combine butter and canola oil in a large bowl. Stir well. Stir in sugar.
- Add egg, egg white, and vanilla extract. Stir very well until all ingredients are thoroughly combined. Add buttermilk and stir well.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold dry ingredients into wet gently, making sure not to overmix. Add in chocolate chips and continue to fold into the mixture until all ingredients are just combined.
- Cover the bowl with a dry towel and allow the batter to rest for 15 minutes.
- Preheat oven to 425F and line muffin tin with paper liners.
- Once the oven has preheated, portion batter into six large muffin tin, you may also use regular, 12 muffin tin, filling each tin to the top with batter.
- Sprinkle tops generously with sugar and place muffin tin in the preheated oven.
- Bake on 425F for 8 minutes and then reduce the heat to 350 and bake another 15 minutes, or until tops are golden brown. Start checking your muffins after 7-8 minutes on 350F.
- Allow cooling before serving. Enjoy!