Bakery Style Chocolate Chip Muffins: 7 Secrets to Perfection

These bakery-style Chocolate Chip Muffins are tall and beautifully domed with a soft crumb and loaded with melty semi-sweet chocolate chips.

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Preheat your oven to 425°F. Line a standard 12-count muffin tin with paper liners and set it aside for later use.
In a medium bowl, combine the flour, baking powder, baking soda, and sea salt by whisking them together evenly.
In a larger bowl, whisk together the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until smoothly blended.
Gradually add the dry ingredient mixture to the wet ingredients, whisking until no dry streaks remain. The batter should be lumpy; avoid over-mixing to keep the muffins tender.
Gently fold in the chocolate chips, reserving 2 tablespoons to sprinkle on top of the muffins.
Divide the batter evenly into the prepared muffin cups, filling each as high as possible. Sprinkle the reserved chocolate chips and coarse sugar over the tops if desired.
Place the muffin tin in the oven and bake at 425°F for 5 minutes to set the tops. Then reduce the oven temperature to 350°F and continue baking for 15-17 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.