Name: Bakery-Dome Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon baking powder; 1/2 teaspoons salt; 1 1/2 cups semi-sweet chocolate chip; 1/2 cups unsalted butter; 3/4 cups granulated sugar; 2 large eggs; 1 cup buttermilk; 2 teaspoons vanilla extract

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Prep: 15m | Cook: 20m | Ready: 35m | |

Ingredients

For the Dry Mix

2 1 / 2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon baking powder

1 / 2 teaspoons salt

1 1 / 2 cups semi-sweet chocolate chip

For the Wet Mix

1 / 2 cups unsalted butter

3 / 4 cups granulated sugar

2 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

Steps

Step 1

Preheat your oven to 425°F (220°C). This high initial heat is the secret to the dome! Line a 12-count muffin tin with liners.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the chocolate chips (coating them in flour prevents them from sinking to the bottom).

Step 3

In a separate medium bowl, whisk the melted butter and sugar. Add the eggs, buttermilk, and vanilla, whisking until smooth.

Step 4

Pour the wet ingredients into the dry. Use a spatula to fold them together until just combined. Stop the moment you see no more streaks of dry flour. The batter should be thick and slightly lumpy.

Step 5

Fill the muffin liners all the way to the top. (Most recipes say 3/4 full, but for bakery domes, go to the brim!) Sprinkle a few extra chocolate chips on top.

Step 6

Place the tin in the oven at 425°F (220°C) for 5 minutes. Without opening the oven door, lower the temperature to 375°F (190°C) and bake for another 13–15 minutes.

Step 7

A toothpick should come out clean or with a few moist crumbs. Let them cool in the pan for 5 minutes before moving to a wire rack.

Notes

If you stir the batter until it's perfectly smooth, you’ll develop too much gluten. This results in "tunnels" inside the muffin and a tough texture. 10 to 12 folds with a spatula is usually enough. Make sure your eggs and buttermilk aren't ice-cold. If they are, they will seize the melted butter, creating little clumps rather than a smooth emulsion. If you have time, let the batter sit on the counter for 15 minutes before scooping it into the pan. This allows the starch in the flour to hydrate, leading to an even better rise.

This dish is special because...

What makes this recipe special is the "High-Heat Bloom" and the use of buttermilk. By starting the oven at a very high temperature and then lowering it, you force the muffin tops to "burst" upward, creating those tall, dramatic bakery-style domes. The buttermilk reacts with the baking soda to create a crumb that is incredibly tender and light, preventing the muffins from being dense or "bready." It’s a classic chocolate chip muffin, but perfected for maximum height and a soft, cake-like interior.

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Bakery-Dome Chocolate Chip Muffins Recipe

Ingredients

Steps