Bakery style chocolate chip muffins are a delicious treat that will satisfy that chocolate craving! These fluffy, moist muffins will be packed full of rich, milk mini chocolate chips. Enjoy them anytime as a special breakfast treat or as an after-dinner dessert or just anytime because why not!
Preheat your oven to 425 F and prepare a muffin tin with muffin liners.
In a medium bowl sift together the all purpose flour, cake flour, baking powder, and salt. Whisk to combine.
In the bowl of your stand mixer add the butter and sugar. Using the paddle attachment, cream the butter and sugar for 2-3 minutes.
While mixing add 1 egg at a time and incorporate. Then add the vanilla and milk. Continue mixing to combine.
Add the flour mixture to the stand mixer bowl ⅓ at a time until combined.
With the stand mixer on low-medium, add 2 cups of the mini chocolate chips until evenly distributed.
Fill the muffin liners ¾ of the way full and top with the additional mini chocolate chips and muscovado sugar.
Bake at 425 for 5-8 minutes, then lower the oven temperature to 375-350 for the remaining 20 minutes.
Remove from the oven and let cool for 5 minutes before removing from the muffin tin and cooling the rest of the way on a cooling rack.
Notes
Measure your flour carefully, too much flour will result in tough muffins. Use a spoon and fluff the flour in the bag or container, then scoop it up and pour it into your measuring cup. Use a butter knife to level the flour. This will give you the most accurate flour measurement.If you're using taller muffin paper liners, feel free to add a bit more muffin batter to the muffin cups. Bake as directed and do a toothpick test before removing from the oven.For easy chocolate chip muffins use a stand mixer, but for this recipe, a hand mixer will do just fine!