Soft and moist bakery-style muffins! These delicious fragrant vanilla muffins have that huge store-bought-muffin top but taste like homemade.
Muffin Mode. That how I’d sum up the past few weekends. Sometimes I just get obsessed and bake the same type of things quite a few times in a row. Just like when I was in a cookie frenzy. Anyone recognize this? No? Maybe it’s because I’m slightly neurotic ^^” Anyway, for the past few weekends I’ve been trying to perfect my recipe for bakery-style muffins. Unlike my usual muffins, these muffins are deliciously buttery. Additionally, the muffins have that beautiful sky-high muffin top you’re used to from store-bought muffins. These muffins don’t just look amazing, but taste awesome too 😀
So for these bakery-style muffins, I made a few adjustments to my usual go-to recipe:
- Substituted oil with butter for that buttery rich flavor
- Substituted 240 mL buttermilk for 125 g sour cream
- Added an egg to compensate the buttermilk substitution
I substituted the buttermilk with sour cream to create a thicker batter and thus a fatter muffin-top. You could substitute the sour cream with something else like we usually do, but keep in mind the looks of the muffins will change. The flavor will stay the same, but the muffin tops will probably be more droopy (=less pretty). Ultimately, my advice is to stick with the sour cream if you can. Your guests will think you’re a master-baker 😉
To make these muffins, simply start by creaming the butter and sugar. Make sure your butter is soft or it will take forever to get it fluffy and creamed. Then, add your eggs one by one, making sure you mix in each egg completely before adding the next. After the eggs, you’ll mix in the sour cream and vanilla. Add heaps of vanilla. Trust me, you’ll love it. Finally, fold in the dry ingredients and chocolate chips. Make sure you coat the chocolate chips with a bit of flour before adding so they won’t sink to the bottom. (This tip works for any addition to cake batter.) Also, mix the batter until just combined. You don’t want to overmix, because it will make your muffins tough and dry =/
To bake these muffins, give the batter an initial burst of heat of 5 minutes at 220 C. This will aid your muffins in creating beautiful fat muffin tops. Then, turn the heat down to 190 C and bake another 12-14 minutes or until a cake tester comes out clean.* Once you muffins are finished
- serve immediately with a nice hot beverage
- cool completely and store in airtight container
- wrap tightly and freeze
Either way, enjoy!
*Note: if you get more than 12 muffins from this batter, your muffins are probably smaller and will take less time (~8-10 min) to finish baking. Adjust your baking time as needed, as over-baking will create drier muffins.
- 385 g all-purpose flour
- 4 tsp baking powder
- ¼ tsp salt
- 150 g semi-sweet chocolate chips
- 120 g unsalted butter, softened
- 190 g caster sugar
- 3 eggs
- 125 g sour cream
- 3 tsp vanilla extract
- Preheat the oven to 220 C and line a muffin tray with muffin cups.
- In a bowl, mix the flour, baking powder and salt.
- Take 1 tablespoon of the flour mixture and mix it with the chocolate chips. Set aside.
- In a large mixing bowl, cream the butter and sugar (2-4 min).
- Mix in the eggs one by one. Add the next when the previous egg has been mixed in evenly.
- Add the sour cream and vanilla extract. Stir the sour cream shortly before adding to the batter. Mix evenly.
- Add the flour mixture and fold until just combined. Make sure not to overmix. The batter will be quite thick (cookie-batter thick).
- Add the chocolate chips and mix until distributed evenly. Make sure not to overmix.
- Divide the batter evenly over the muffin cups.
- Bake the muffins 5 minutes at 220 C. Then, turn the oven down to 190 C and bake for another 12-14 minutes or until a cake-tester comes out clean.