Gooey-Center Bakery Chocolate Chip Muffins

Bakery counters made chocolate chip muffins famous for sky-high domes and molten middles. A hot oven start plus sour cream and plenty of semi-sweet chips deliver that gooey-center bakery bite at home.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 548 cal
• 8g protein
• 68g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 2 large eggs
• 3/4 cup whole milk
• 1/2 cup sour cream
• 1/2 cup neutral oil (canola or vegetable)
• 2 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/3 cup mini chocolate chips or chopped chocolate for centers

Instructions

1. 1Preheat oven to 425°F and line a 6-cup jumbo muffin tin with parchment liners or generously grease the cups.
2. 2In a large bowl whisk together flour, granulated sugar, packed brown sugar, baking powder, baking soda, and salt until evenly combined.
3. 3In a separate bowl whisk large eggs, whole milk, sour cream, oil, and vanilla until smooth.
4. 4Pour the wet ingredients into the dry and fold gently with a spatula just until no dry streaks remain; a few lumps are fine. Fold in semi-sweet chocolate chips.
5. 5Divide half the batter evenly among the (about 1/4 cup each). Press a heaping teaspoon of mini chips or chopped chocolate into the center of each portion.
6. 6Top with the remaining batter, mounding it high; the cups will be very full. Sprinkle a few extra chips on top if desired.
7. 7Bake at 425°F for 8 minutes, then without opening the door reduce temperature to 350°F and continue baking 14–17 minutes more until the tops are deeply golden and a toothpick inserted near the edge comes out with moist crumbs (centers should stay gooey).
8. 8Cool in the pan 10 minutes, then transfer to a wire rack. Serve warm so the molten chocolate centers flow when broken open.