Bakery-Style Chocolate Chip Muffins.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. 

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I’ve been having a blast baking enormous, XXL, bakery sized muffins in my new 6-cup jumbo muffin tin. I love those oversized, gorgeous, tempting muffins we see behind the counter at bakeries and local coffee shops. “Buy me!” they say as I pay for my XXL vanilla coffee.

A couple weeks ago, I made my own bakery-style muffins. Large and in charge. Full of plump juicy blueberries. You guys loved them! And so did we.  Today’s variety is the same basic batter recipe, but includes a plethora of chocolate chips, cinnamon, a dash of nutmeg, and of course… some sparkly sugar bling on top. Always need the bling.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

If you’re looking for a standard muffin recipe, a place for all of your favorite add-ins, then this is the one. Whether they are made in a jumbo, standard size or mini size tin, these muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods and these muffins are anything but.

It’s an easy recipe that can be mixed by hand in a matter of minutes before popping into the oven. The batter is quite thick – as most muffin batters should be – and can hold a bounty of little extras like fruit, nuts, or in today’s instance… chocolate. Lots and lots of melty chocolate engulfed in a puffy, fluffy muffin.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

Get out some of your baking tools.  Really, not much is needed to make this batter. One large bowl, one medium bowl, a whisk, a wooden spoon, measuring cups/spoons, and your muffin tin. Today’s muffins can be made into 6 large muffins, 14-16 standard size muffins, or 30 mini muffins.  Sometimes the mini versions are perfect for portion control, but that’s not what I’m going for today. I’m replicating your favorite bakery chocolate chip muffin.

Something key to note here that I’ve learned over the past few months – I use a wooden spoon to mix my muffin batters. Never an electric mixer. While it is certainly thick, muffin batter is quite delicate and testy.  It can “crush” easily. If you use a hand mixer, you need to be SO careful not to overmix the batter, which will give you a rock hard, dense, and crumbly product. I avoid the hand mixer at all costs with my muffin recipes.

A wooden spoon or even a rubber spatula does the trick for mixing muffin batter.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

3 cups of flour, 4 teaspoons of baking powder, salt, cinnamon, and nutmeg. Wow! 4 teaspoons of baking powder? Yes. As I mentioned in my Sparkling Jumbo Blueberry Muffin recipe, you’ll need this amount of baking powder to create a significant rise against the oil, milk, and eggs in the recipe.   Muffins can be made with any leavening agent and I’ve tested batters using baking soda, baking powder, or a mixture of both in my muffin recipes over the past year.  I prefer baking powder if I am looking for a significantly high domed top.

The fragrant mixture of cinnamon and nutmeg are the perfect bed for the chocolate chips. I love the combination of chocolate and nutmeg, especially in a muffin.  I do not suggest leaving it out!  Nutmeg gives the batter that little something extra. Not much is added, just a scant 1/4 teaspoon. I’m not so shy with the ground cinnamon though – there is 1 whole teaspoon of my favorite spice present today. I can never get enough cinnamon.

Oil is the fat used in today’s recipe. I’ve mentioned before that I’m familiar with using both butter and oil in my muffin and bread recipes. The fat is what will give your product a moist, tender consistency. If you are looking for a lower fat muffin recipe, you may use applesauce, bananas, or yogurt in lieu of oil/butter.  I do not suggest using a lower fat option. See all of my healthier muffin options instead.

Mix the wet ingredients by hand. Again, there is no mixer needed today. Less dishes to dirty, I like it! Make sure the eggs and milk are at room temperature, which allows them to be more easily incorporated with the rest of the wet ingredients. Try to set out your eggs and milk about 30 minutes before making the muffins if you can remember. Combine the dry and wet ingredients together with a wooden spoon. Don’t overmix. Are you tired of me saying that yet? But trust me, this is very important to assure a soft, fluffy muffin. Sometimes I get a little mixing-happy when I’m not paying attention. About 20 strokes to mix it all together is plenty.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

The batter is quite thick. Just know that ahead of time. :) Gently fold in the chocolate chips. I used semi-sweet chocolate chips this time, but I want to use a combination of chunks and chips in my next batch. Use whatever chocolate you like.

Now here’s my little secret.  Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim.  I’ve talked about the importance of high filling in my post about creating sky-high muffin tops. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. I discuss that in detail below the next photo.

I sprinkled the tops with coarse sugar before putting into the oven. This is completely optional, but I loved the extra sparkle/bling! I found these coarse sugar sprinkles in the baking aisle of my local grocery store. {please note this photo was taken with my blueberry muffin variety.}

Sparkling Jumbo Blueberry Muffins

Bake the muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin tins to the top with the batter prior to baking. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.  You’ll have tall, sugar-crusted, crackly tops with this trick.

I know I explained a lot of “muffin science” above, but truthfully – this is a very straightforward and easy muffin recipe. And you will fall in love with how soft these are, especially paired with the melty chocolate and the crunchy sugar-coated tops. The cinnamon spice and touch of nutmeg put these apart from any chocolate chip muffin I’ve ever had. And the smell of them baking – wow. Your kitchen has just turned into a muffin bakery.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I grabbed little pieces of the muffins here and there during the day and for dessert (after I already had one for breakfast!).  They are a perfect “anytime” chocolatey snack.

*make sure to read above for details and rationale for baking temperatures, quantities of ingredients, temperature of ingredients, and amount of ingredients.

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Bakery-Style Chocolate Chip Muffins

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.

Ingredients:

  • 3 cups (375) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk* 
  • 1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate)
  • coarse sugar for sprinkling (optional)

Directions:

Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.

Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Additional Notes:

*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*Top with butter, jam, or even homemade peanut butter.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here is my other jumbo muffin variety using this same batter, linked a couple times above.

Sparkling Jumbo Blueberry Muffins

Jumbo Sparkling Blueberry Muffins

 

Here is another favorite muffin recipe – including chocolate of course.

Banana Muffins with Cinnamon Chocolate Chip Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel

 

 

 

 

   

306 Responses to “Bakery-Style Chocolate Chip Muffins.”

  1. #
    181
    Cateposted February 4, 2015 at 10:39 am

    Perfect & delicious! Love this recipe, which I made for the first time this morning. Made them with 2% milk & mini chocolate chips – baked as mini muffins. They taste even better than my local bakery – you nailed the recipe! Thank you.

    Reply

  2. #
    182
    nimiposted February 11, 2015 at 9:42 am

    This recipe is amazing. I have made these twice and they don’t last a day! Used 1% milk and they still turned out awesome. I will try buttermilk next. Thanks Sally!

    Reply

  3. #
    183
    Laurenposted March 4, 2015 at 7:58 am

    how many muffins does this make? does it depend on the pan u use? They look great!!!!!

    Reply

  4. #
    184
    Hollyposted March 4, 2015 at 5:19 pm

    2 stars for non-buttermilk version. I made two batches of muffins one with buttermilk (blueberry)and one without buttermilk (chocolate chip). The batch without buttermilk was incredibly dry and I had to throw out the muffins. Both batches I used the jumbo muffin cups so they made six of each batch. Also didn’t care for nutmeg in the chocolate chip muffins.

    Do not make these unless you go with the buttermilk version. The buttermilk version was excellent moist and tasty.

    Also please note the advertisements that keep appearing on the bottom of this page on the iPad app do not make it easy for users to interact with your paint.

    Reply

    • Sallyreplied on March 4th, 2015 at 5:57 pm

      Thank you Holly– I am working on a new more user-friendly mobile site.

      Reply

  5. #
    185
    Agataposted March 15, 2015 at 6:13 am

    What a great recipe! But the baking time might be too long… I will try again!

    Reply

  6. #
    186
    Emilyposted March 19, 2015 at 12:45 am

    I have tried so many of your recipes that I finally had to leave a comment-

    I am addicted to Sally’s Baking Addiction!

    These muffins were seriously perfect. Every single time I bake something of yours, I’m like, yup, this is the best.

    I will never use another muffin recipe. My husband also told me I can never make another cake besides your buttermilk chocolate one.

    Thanks for all the yummy goodies!

    Reply

  7. #
    187
    Cateposted March 28, 2015 at 7:47 am

    I made these a couple of months ago – the first recipe I made from your site -and WOW! Seriously, I feel like a baking superstar making your recipes. These were everything I hoped they would be – moist, crunchy top, chocolaty & delicious! There is no comparison – these are way better than the bakery muffins I’ve had (new recipe name….Better Than Bakery Muffins)!

    Reply

  8. #
    188
    Panivorousirksposted April 9, 2015 at 10:41 am

    Hello Sally,

    I baked these muffins this evening. I used homemade buttermilk. However, after trying out your mini chocolate chip muffin and other cupcakes, i feel that the plain batter is quite plain and not much taste. I will try it again by tweaking your other muffin recipe. :)

    But still, thank you for your recipe. It rose up beautifully!

    Reply

  9. #
    189
    Shanaposted April 11, 2015 at 7:46 pm

    I made the chocolate chip muffins with one change I mixed a small container of Greek coconut yogurt with 2% milk to equal a cup. It was perfectly moist and delicious.

    Reply

  10. #
    190
    Natalieposted April 12, 2015 at 8:11 am

    The step where I whisk egg and sugar together , how much do I have to whisk the eggs ? Do we whisk it until it’s foamy or ..?

    Reply

  11. #
    191
    Olivia Marcinoposted April 22, 2015 at 5:48 pm

    Ah Sally! I’m doing a lot of baking on friday, and i decided to measure out the dry ingredients first and store them so i can get more done… well i have a lot of recipes going right now and just realized i put baking soda in instead of baking powder!! :(((( Should i re-make them, or will they be fine?!

    Reply

    • Sallyreplied on April 22nd, 2015 at 8:43 pm

      The muffins will likely taste extremely bitter and almost chemical because of the heavy baking soda. Absolutely, remake them.

      Reply

  12. #
    192
    Lindsayposted April 27, 2015 at 8:34 pm

    I have what may be a silly question. For freezing muffins, what’s the best way thaw them? (I just made these and they’re delicious, by the way! Thank you for sharing your recipe!)

    Reply

    • Sallyreplied on April 28th, 2015 at 9:12 am

      Hi Lindsay! I let them thaw overnight in the refrigerator and then warm them up for a little in the microwave.

      Reply

  13. #
    193
    Julieposted April 28, 2015 at 12:23 pm

    I’ve got these in the oven now and I have to say they might be the prettiest muffins I’ve ever made! This is my second recipe of yours in two days and they’ve both been great!

    Reply

  14. #
    194
    Shaunnaposted May 26, 2015 at 2:04 am

    The only difference I made was I baked them at 375 for 20 mins and then I increased the temperature to 400 for 5 mins to brown the tops. They turned out perfect and were nice and chewy on the inside.

    Reply

  15. #
    195
    Dianeposted May 29, 2015 at 11:23 am

    Made 18 standard size muffins.  Followed recipe nearly to the tee.  YUM.  Didn’t even need to warm them up or use butter.  Perfect as is.  I always get compliments when I use Ghirardelli 60% chips, and this was no exception.  Thanks for the recipe!  Your site is one of my go-tos for yumminess.

    Reply

  16. #
    196
    Michelleposted June 29, 2015 at 8:17 pm

    I really like the base batter for these and think it would be perfect for other add-ins however they came out very hard and dry. They’re not inedible but definitely not like what you get at the bakery. I’m not sure what happen ended but after reading other comments I’m glad I’m not alone. Would love to know if Nyine has thought on why they’re not moist. 

    Reply

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