Why bake something at a high temperature and then turn down the heat?

When you bake something at a high temperature (like 425˚F) for a short period you create an 'oven spring'. The baked good will spring up but in order to not burn or dry out the baked good you want to turn the heat down (350˚F) after a few minutes and continue to bake. This will give you the initial 'pop ' in your baking without burning or drying it out.

What can I substitute for yogurt in my baking?

If a recipe calls for yogurt and you don't have any you can also use sour cream. Sour cream and yogurt share similar flavours and textures resulting in a similar baking quality.

What's the secret to bakery style muffins?

The trick to bakery style muffins is in the baking. Bakery style muffins are baked at a high heat for 5 minutes and then the temperature is turned down to 350˚F to continue to bake. This creates a spring in the muffin top like you see in bakery muffins, leaving you with a sky high, crispy muffin top and a soft, light interior.

Bakery Style Chocolate Chip Muffins

Print Recipe

★★★★★

5 from 1 reviews

These bakery style chocolate chip muffins are a simple treat to whip up. They are big in flavour, chocolatey and light. The muffin tops are crunchy and crisp while the middle has a soft and moist crumb.

Author: Alie Romano
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 8 Jumbo Muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Units Scale

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil or canola oil
1 cup granulated sugar
2 large eggs at room temperature
1/2 cup plain or vanilla greek yogurt, at room temperature
1/2 cup milk, full fat at room temperature
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
coarse sugar for topping

Instructions

Preheat the oven to 425˚F. Line a muffin tin with 8 paper cups and set aside.
In a large bowl add flour, baking powder, cinnamon, baking soda and salt. Mix to combine all ingredients, set aside.
In a separate large bowl add melted butter, oil and sugar together. Whisk until incorporated and smooth. Next add eggs, yogurt, milk and vanilla extract, whisk until smooth and pale in colour.
Add wet ingredients to dry ingredients. Using a spatula mix the ingredients together, add the chocolate chips halfway through. Continue to mix until just combined (do not overmix).
Spoon the batter into the prepared muffin cups, making sure to fill each cup right to the top and plus a little more!
Top each muffin with coarse sugar and a few extra chocolate chips.
Place in the middle of the oven and bake for 5 minutes at 425˚F. Then without opening the oven turn the temperature down to 350˚F and continue to bake for another 20-25 minutes or until the edges are slightly browned and a toothpick inserted in the middle comes out clean.
Let the muffins sit in the pan for 5-8 minutes before transferring them to a cooling rack.
Best enjoyed the same day.

Notes

Muffins will last 3 days stored in a tin but are best enjoyed the same day as the tops will lose their crunch. Muffins freeze well but will also lose the freshly baked crunchy muffin tops. Freeze in an airtight container for up to 2 months. Reheat in the oven to retain the crunchy top.

I’ve tried making this recipe with less sugar but have been unsuccessful. Less sugar results in a denser muffin so it’s best to just enjoy them as a treat!

Nutrition

Serving Size: 1
Calories: 521
Sugar: 44g
Sodium: 291mg
Fat: 21.6g
Saturated Fat: 10.4g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 78.8g
Fiber: 3.3g
Protein: 6.9g
Cholesterol: 17mg

Keywords: Breakfast, Muffins, Muffin Top, Chocolate Chip Muffin

Find it online: https://www.bakingforfriends.com/bakery-style-chocolate-chip-muffins/