Get our recipe for bakery-style chocolate chip muffins, which are garnished with sugar. Best served warm for breakfast or brunch.
Chocolate chip muffins are a nostalgic treat that remind me of weekend rituals growing up. My dad would often stop at our local bakery on his way home from the office Friday to pick up chocolate chip muffins for us to enjoy on. These muffins were gigantic — even half was a bit too big for me or my sister — and they were sprinkled with a generous amount of sugar for crunch and extra sweetness.
There’s nothing complicated about making great chocolate chip muffins, but a few tips will set you up for success. First, it’s important to not overmix the batter. Stirring it excessively results in tough muffins, which is the last thing you’re after. Instead, stir it just until there are no dry spots — some small lumps in the batter are okay. Next, keep a close eye on the muffins once they’re in the oven. They don’t take much time at all to bake, so it’s wise to not stray too far.
It might go without saying, but these muffins are best enjoyed warm, while the chocolate chips are still melty and it’s a slightly messy endeavor to polish off every last crumb.: Store the muffins in an airtight container at room temperature for up to three days. Alternatively, they can be frozen in an airtight container or zip-top bag for up to three months and thawed at room temperature.: For a chocolate peanut butter twist, try replacing half of the chocolate chips with peanut butter chips.
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