Go Back Email Link
–+ servings
bakery style chocolate chip muffins on a cooling rack.
Print Recipe
5 from 2 votes

Bakery Style Chocolate Chip Muffins

This recipe for Bakery style Chocolate Chip Muffins brings bakery magic right to your home kitchen. These jumbo muffins are bursting with melty chocolate chips in every bite, and have a tender crumb that practically melts in your mouth.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 6 Jumbo Muffins
Calories: 368kcal
Author: Kelly
Save The Recipe

Want To Save This Recipe?

Enter your email below and I'll send it straight to your inbox! Plus you'll get our latest delicious recipes every other week.

Equipment

  • Jumbo Muffin Tin
  • Jumbo Muffin Papers

Ingredients

  • ⅓ cup Vegetable oil
  • 1 large Egg
  • ½ cup Milk
  • 1½ teaspoon Vanilla extract
  • 1⅔ cup All-purpose flour
  • ¾ cup Sugar
  • 2 teaspoon Baking powder
  • ⅓ teaspoon Salt
  • 1 cup Chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan.
    PRO TIP: For regular size muffins, line a 12 cavity regular muffin pan. For mini size muffins, spray a 24 cavity muffin pan with non stick cooking spray.
  • Whisk the vegetable oil, egg, milk, and vanilla in a large mixing bowl.
    ⅓ cup Vegetable oil, 1 large Egg, ½ cup Milk, 1½ teaspoon Vanilla extract
  • In a separate medium size bowl, whisk the flour, sugar, baking powder, and salt so that all dry ingredients are evenly distributed.
    1⅔ cup All-purpose flour, ¾ cup Sugar, 2 teaspoon Baking powder, ⅓ teaspoon Salt
  • Add the blended dry ingredients to the large mixing bowl of wet ingredients, mixing very lightly until just little bits of flour show. Add the chocolate chips, and fold in. Do not over mix batter. It may look a little lumpy.
    1 cup Chocolate chips
  • Fill each muffin cup ⅔ full, regardless of muffin size chosen.
  • Bake Jumbo muffins for 22 to 25 minutes. (Bake regular size muffins 17 - 20 minutes, and mini muffins 10 to 14 minutes). Insert a tooth pick in a middle of the pan regular size muffin to check for doneness.
  • Transfer to a cooling rack and let cool for 10 to 15 minutes before tipping out of the muffin pan.

Notes

  • Don't over bake, to avoid dry muffins.
  • Only fill cupcake cavities ⅔ full!
  • You can make a muffin pan of 6 Jumbo muffins, 12 regular size muffins, or a tray of 24 mini muffins with this muffin recipe.
  • Don't over mix the muffin batter.

Nutrition

Calories: 368kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 218mg | Potassium: 98mg | Fiber: 2g | Sugar: 33g | Vitamin A: 58IU | Calcium: 112mg | Iron: 1mg