Jumbo Bakery Style Chocolate Chip Muffins Recipe

This recipe cracks the code on jumbo bakery style chocolate chip muffins. The towering dome, the tender crumb, the large size that makes one muffin feel like a proper breakfast event.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: bakery recipe, brunch recipe, copycat, dessert recipe, easy recipe, muffin recipe

Servings: Servings

Calories: 582kcal

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Kitchen Essentials

Kitchen scale

Country Bowls

Ingredients

4 Cups All-Purpose Flour (480g)
1 ½ Cups Granulated Sugar (300g)
4 Teaspoons Baking Powder
1 Teaspoon Salt
¼ Teaspoon Nutmeg or cinnamon
4 Large Eggs room temperature
1 Cup Whole Milk (240ml)
½ Cup Avocado Oil (118ml)
4 Tablespoons Unsalted Butter melted and cooled, (57g)
2 Teaspoons Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips (340g)
6 Teaspoons Coarse Sugar sanding sugar (optional, for a crackly top)

Instructions

Preheat your oven to 425°F. If your oven runs cool, use an oven thermometer. The initial blast of heat is the entire foundation of the dome.
Line your jumbo muffin tin. Paper liners work, but tulip liners are the move if you want that tall, dramatic bakery look. Greasing the tin directly also works, but the muffins will spread slightly wider and the sides will brown more.
Whisk together the dry ingredients. To a large bowl add flour, sugar, baking powder, salt, and nutmeg. Whisk for at least 30 seconds to make sure the baking powder distributes evenly. Uneven leavening means uneven doming.
4 Cups All-Purpose Flour, 1 ½ Cups Granulated Sugar, 4 Teaspoons Baking Powder, 1 Teaspoon Salt, ¼ Teaspoon Nutmeg
Beat the eggs in a separate bowl. Just until the yolks and whites are fully combined. Then whisk in the milk, oil, melted butter, and vanilla. The mixture should look smooth and unified, not separated or oily on top.
4 Large Eggs, 1 Cup Whole Milk, ½ Cup Avocado Oil, 4 Tablespoons Unsalted Butter, 2 Teaspoons Vanilla Extract
Pour the wet ingredients into the dry. Use a spatula and fold gently, scraping the bottom of the bowl to catch any dry pockets. Stop folding as soon as you no longer see big streaks of flour. A few small streaks are fine. Overmixing develops gluten, which makes muffins tough and dense instead of tender.
Fold in the chocolate chips. Do this after the batter is mostly mixed so the chips distribute evenly without getting pulverized. Reserve a small handful if you want to press extras onto the tops before baking.
2 Cups Semi-Sweet Chocolate Chips
Divide the batter among the muffin cups. Fill each one nearly to the top. These are jumbo muffins. Timid filling leads to sad, squat muffins. You want the batter to come within an eighth of an inch from the rim.
Top with extra chocolate chips and coarse sugar if desired. Press a few chips onto the surface so they are visible after baking. Sprinkle coarse sugar over the tops for that signature bakery crackle (optional).
6 Teaspoons Coarse Sugar
Bake at 425°F for 7 minutes. Do not open the door. Do not peek. The high heat is doing critical work setting the structure and creating steam for the dome.
Reduce the oven temperature to 350°F without opening the door. This is the magic move. Just turn the dial or adjust the digital temp. Leave the door closed. The muffins will continue baking in the falling heat, which keeps the tops from overbrowning while the centers finish cooking through.
Bake for another 15 to 20 minutes. Start checking at the 15-minute mark. The tops should be deeply golden, cracked open at the center, and spring back lightly when touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Cool in the pan for 5 minutes. This lets the structure set so the muffins do not collapse when you remove them. After 5 minutes, transfer them to a wire rack. If you leave them in the tin too long, the bottoms will steam and get soggy.

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Notes

Tips from Our Kitchen

Use an ice cream scoop to portion the batter. A large ice cream scoop (the kind that holds about three-quarters of a cup) makes portioning fast, even, and way less messy than spooning batter into each cup. Even portioning also means even baking, which means all your muffins dome at the same rate.

Add coarse sugar on top. Regular granulated sugar will not give you the same crackly, caramelized crust. Coarse sugar (sometimes labeled as sanding sugar or decorating sugar) holds its shape under heat and creates texture contrast that makes every bite more interesting. Turbinado sugar also works beautifully and adds a subtle molasses note.

Rotate the pan halfway through the second bake if your oven has hot spots. Most home ovens bake unevenly. If you know your back-left burner runs hotter, rotate the pan 180 degrees around the 10-minute mark of the 350°F bake. This keeps all the muffins browning at the same rate.

Let the melted butter cool for a few minutes before adding it to the wet ingredients. If it is too hot, it can start to cook the eggs, which leads to little cooked egg bits in your batter. Not a dealbreaker, but not ideal either. Melted and cooled to warm is the sweet spot.

Fill Empty Muffin Cups with Water

If you're baking a partial pan, fill any empty muffin cups about halfway with water. This helps distribute heat more evenly throughout the pan and can improve the overall bake.

You can also make these into standard-sized muffins, but you will need to adjust the baking time. Start with 5 minutes at 425°F, then drop to 350°F and bake for another 10 to 12 minutes. You will get about 24 standard muffins from this recipe.

Nutrition