These bakery-style muffins bake up tall and domed, with that irresistible golden-brown top studded with melty pockets of semi-sweet chocolate chips. The two-temperature bake — a hot blast at first, then a gentler finish — is what gives them that signature bakery crown and a soft, tender crumb underneath. Vanilla rounds out the batter with warmth, while the extra scattering of chocolate chips on top means every bite gets its share of gooey, melted chocolate. They're simple enough for a weekday breakfast but special enough to bring to a bake sale, and they reheat beautifully with a glass of milk on the side. This one's a solid pick for an egg free kitchen, no fuss required. Let them cool just long enough for the chocolate to set before digging in.
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Learn more →12 servings
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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