dgbaking These bakery style jumbo chocolate chip muffins are fluffy, tender, moist and just the right amount of sweetness. They are jumbo because they are baked in a 6 cavity muffin pan. Enjoy them any time of day though I do love these in the morning with coffee or late at night, with coffee, or wine!
Bakery Style-Jumbo Chocolate Chip Muffins
Fluffy, Tender, moist and not too sweet. These jumbo chocolate chip muffins are perfection? Enjoy them with coffee or your favorite hot drink. Recipe contains affiliate links
Equipment
- 1 6 jumbo cavity muffin pan
Ingredients
- 3 cups all purpose flour 375g see notes
- 1 tbsp baking powder
- 1/2 tsp tsp baking soda
- 1 tsp salt
- 1/2 cup coconut oil see notes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/3 cup greek yogurt or sour cream
- 1 cup buttermilk see notes
- 1 tsp vanilla extract
- 1.5 cup semi sweet chocolate chips
Instructions
- preheat oven to 425 degrees
- butter pan, butter well. Or use jumbo muffin liners
- in a large bowl, weigh your flour using a scale. Weigh to 375g. If you do not have a scale, try to fluff up your flour and spoon it to a measuring cup. Pass a knife along top to get rid off excess flour along the top of your cup and measure out 3 cups.
- add baking powder, baking soda, and salt, whisk and set aside
- in another bowl, pour oil, sugar and eggs and beat until well combined
- add yogurt, buttermilk and vanilla extract and beat until well combined
- add wet ingredients to dry ingredients and either beat it slightly or mix it with a spatula where it is not fully combined and you still see flour. Fold in the chocolate chips until just combined and you don't see flour.
- this batter is very thick, you have to spoon out the batter into the muffin tin. Spoon out so that the batter in each cavity is full all the way to the top. See video.
- bake at 425 degrees for 5 minutes. After 5 minutes, decrease the heat to 350 degrees and bake for 2025 minutes or until the top is golden brown and a toothpick or knife inserted comes out clean.
- baking this way, by starting out at high heat and lowering the heat to continue baking, ensures that you get that bakery style muffin top that extends high.
- store muffins at room temp for up to 3 days.
Notes
Flour- measure out correctly by weighing. If you do not have a scale, fluff up your flour and spoon in onto your measuring cup and level the top
Coconut Oil- you can use any oil for this recipe that is a neutral oil such as canola or vegetable or you can use melted butter
Buttermilk- you can use regular full fat milk if you don’t have buttermilk but I make my own buttermilk by adding 2 tbsp of apple cider vinegar or lemon juice to milk
scale
jumbo muffin pan 6-cavities
Kitchenaid 9-speed Mixer
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