We love to enjoy a good muffin with a nice warm cup of coffee, especially on lazy Sunday mornings. We especially love soft and fluffy bakery-style muffins with high domes and loaded with melted chocolate chips.
Our recipe for bakery-style chocolate chip muffins couldn't be easier and the batter comes together in minutes, with a simple ingredient list. These muffins are best consumed when warm while the chocolate chips are still melty. If consuming these muffins later, just warm them in the oven or microwave and they are ready to enjoy.
We are sure that these bakery-style muffins will become one of your favourites and you will make them again and again!
Our bakery-style chocolate chip muffins are so soft and spongey, especially just from the oven. We achieve this with a mix of plain, whole grain spelt and almond flours, which, when combined, gives a nice fluffy texture and is also more nutritious.
Be sure to use fresh high quality almond flour, which is finely ground and pale yellow in colour. Both Greek yogurt and melted butter add plenty of moisture to the muffins.
What we love most about these muffins are that they are loaded with mini chocolate chips which makes them extra tasty and tempting. When the muffins are still warm and just from the oven, these mini chocolate chips are melt-in-your-mouth-delicious. For these muffins we use mini chocolate chips but feel free to use regular ones or chocolate chunks.
By following our step-by-step recipe you can whip up these amazing muffins in only 10 minutes.
MAKING THE BATTER: The batter starts with basic ingredients such as flour, baking powder, baking soda and salt. This recipe features a mix of plain, whole grain spelt and almond flours, which gives the muffins a great texture and interesting nutty flavour.
In a medium bowl, we whisk together eggs, melted butter, sugar and Greek yogurt. At this point we add one teaspoon of vanilla extract - it's just one of those flavours that goes well with most things. All these ingredients are what makes our muffins soft and moist.
Pour the wet ingredients slowly into the flours, add mini chocolate chips (leaving some for the tops) and using a silicon spatula to fold until you get a thick homogenous batter. Do not overmix the batter as this could result in dense muffins.
BAKING THE MUFFINS: Prepare the muffin tray by lining it with 12 standard muffin cases. Scoop the batter into the cases, all the way to the top. The easiest and cleanest way to do this is to use a cookie scoop. Sprinkle the muffins with the remaining mini chocolate chips.
To achieve nice rounded domes on the muffins, bake them on a very high temperature - 220°C (430°F) for the first 5 minutes, then lower the temperature to 180°C (360°F) and continue baking for another 8 - 10 minutes. Don't open the oven when reducing the temperature! The muffins are ready once they get a light brown colour.
These soft bakery-style muffins are best enjoyed while still warm, but can be stored in an airtight container at room temperature for up to 2 - 3 days.
Muffins can be frozen for up to 2 months. To freeze muffins, wrap them separately with cling film and place in freezer bags. To thaw, remove the muffins from the freezer and let them thaw at room temperature for several hours or heat up before enjoying.
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