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Chocolate Chip Morning Muffins

Bakery-style chocolate chip muffins with tall domes, a crackly sugar top, and melty chips in every bite. A hint of espresso brightens the chocolate while buttermilk and sour cream keep the crumb extra tender.
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Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12

Ingredients
 

Dry ingredients

  • 2 1/3 cups all-purpose flour (295 g)
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon espresso powder

Wet ingredients

  • 2 large eggs, at room temperature
  • 2/3 cup granulated sugar (130 g)
  • 3 tablespoons neutral oil
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature (120 g)
  • 1 1/2 teaspoons pure vanilla extract

Add-ins & topping

  • 1 1/4 cups mini chocolate chips (about 210 g), plus a few extra for topping
  • 2 tablespoons turbinado sugar (optional), for topping

Instructions

Preparation Steps

  • Set a rack in the upper third of the oven and preheat to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, baking powder, baking soda, salt, and espresso powder in a medium bowl for 30 seconds. Scoop out 1 teaspoon of this dry mixture and set it aside to coat the chocolate chips later.
  • In a large bowl, whisk the eggs and sugar vigorously until the mixture lightens and looks slightly thick and foamy, about 60 seconds.
  • Slowly stream in the oil and then the melted butter while whisking until glossy. Whisk in the vanilla, followed by the buttermilk and sour cream until smooth.
  • Add the dry ingredients to the wet in two additions, folding gently with a spatula just until a few streaks of flour remain. Do not overmix.
  • Toss the mini chocolate chips with the reserved teaspoon of dry mixture until coated, then fold them into the batter.
  • Divide the batter evenly among the liners, filling each nearly to the top. Sprinkle with turbinado sugar and a few extra chips. Let the filled pan rest on the counter for 10 minutes to encourage tall domes.
  • Bake for 5 minutes at 400°F, then (without opening the oven) reduce the temperature to 350°F (175°C) and continue baking 10 to 12 minutes more, until the muffins are domed and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Tip: For the most tender crumb, stop mixing as soon as the flour disappears and start the bake hot for sky-high muffin tops.
Store muffins airtight at room temperature for up to 2 days, or freeze up to 2 months; rewarm in a 300°F oven for 5 to 7 minutes.
This recipe is an original creation inspired by classic Chocolate Chip Morning Muffins flavors. All ingredient ratios and instructions are independently developed.