Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again.
Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Like an acceptable version of chocolate chip cookies for breakfast! It’s a variation from my master bakery-style muffin recipe.
Video Tutorial
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins!
- Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips.
- Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back!
- Vanilla Extract & Salt: Both are used for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: Just like I do with chocolate covered strawberry muffins, I began adding a touch of sour cream to this batter. It helps keep the muffins extra moist and I highly recommend it!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips! I always keep a large stash on hand for these muffins and chocolate chip cookies.
- Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
How to Make Bakery Style Chocolate Chip Muffins
This chocolate chip muffin recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for busy mornings.
Mix the wet ingredients and dry ingredients separately by hand, then combine them. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are more dense. The thicker the batter, the less likely the add-ins will sink to the bottom.
- Tip: Make sure the eggs, sour cream, and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting.
Divide the batter in your muffin pan and fill each all the way to the top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or 40 mini muffins. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin!
Don’t Over-mix.
When combining the wet and dry ingredients, don’t over mix. This is very important to ensure soft and fluffy chocolate chip muffins. You’ll be tempted to keep on mixing because this batter is so thick, but it only takes about 20 strokes to mix it all together. You might notice a few lumps in the batter, but that’s normal. Remember, don’t overmix!
The Secret Trick for Tall Muffin Tops
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, as shown above. Bake the muffins for 5 minutes at 425°F degrees, then for about 25 minutes at 350°F degrees. This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative.
Most muffins bake between 350°F – 375°F for the entire time. Setting the oven to 425°F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I do this in all my muffin recipes.
See my Master Bakery-Style Muffin Recipe for more flavor options and ideas. Or just need to satisfy a craving fast? Try my recipe for 1 chocolate chip muffin.
More Favorite Muffin Recipes
- Blueberry Muffins
- Cranberry Orange Muffins
- Mini Chocolate Chip Muffins
- Banana Chocolate Chip Streusel Muffins
- Morning Glory Muffins
- Banana Muffins
Bakery-Style Chocolate Chip Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil*
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips*
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-Count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
- Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read for more about the importance of room temperature ingredients.
I have made these every week since the pandemic started for my little ones to eat for snack and an easy breakfast. Its super easy for us all to make together! We do sub gluten free flour, and they still turn out with a beautifully puffed up muffin top. The mix is the best basic mix to add anything to- so far we have swirled in jam, lemon curd, and chocolate ganache to amazing results. Thanks for all your yummy and comforting recipes!!
Great recipe! They turned out beautiful AND delicious! I did accidentally mix up my nutmeg and cinnamon measurements (oops), so they are a little more ‘spicy’ than they should be, but I’m not unhappy with that! They aren’t quite as sweet as I anticipated, but the chocolate chips give it a nice boost of sweetness and the sugar on top was perfection! I will also have to remember the trick of starting the oven hotter and reducing the heat, worked like a charm.
I’ll be making these again!
These are delicious!!
Delicious! My whole family loves these.
I’ve baked many muffins in my day and these are fantastic. I was a bit worried when the dough was lumpy, but boy oh boy were the perfect. They were moist, but hefty and the crunchy top was a winner in my book. Loved everything about this.
Loved this recipe, but I’m debating switching out the nutmeg for espresso powder or grounds to suite my taste better, would you suggest a 1:1 to espresso powder or more?
Hi Matthew! Glad you enjoyed these muffins. I would use more espresso powder so the flavor really comes out– at least 1-2 teaspoons.
Love these muffins! I made them normal-sized and got exactly 16 muffins. The sugar on top is a great addition that I would never have thought of but I think I’ll add that to more muffins from now on!
These were PHENOMENAL! I made them exactly as the recipe was written, except for adding an extra 1/2 cup of chocolate chips. I will make these again and again. Your recipes are the absolute BEST! Thank you for sharing!!!!!! <3
Amazing recipe! Used extra bittersweet chips and peanut butter chips and it was completely delicious. Thank you for this new go-to for my family!
I made these last night and they were delicious! I filled regular sized muffin tins to the top and it yielded 14 muffins. I baked for 5 minutes at 425 and 20 minutes at 350. Thank you! I’ve always had great luck with your recipes.
Made these tonight to be dessert after dinner and/or a breakfast treat tomorrow. Two thumbs up from my chocolate loving teenager.
Dear Sally, we had a hurricane/winter storm for two days, schools were closed and we had to stay inside. Today, I made this muffins and they were wonderful, comforting and everybody loved them.
Thanks for helping us celebrate the end of the storm with this wonderful recipe!
These chocolate chip muffins are just delicious ! Very moist and so easy to make. Just love all your recipes. Very easy to follow. Will be making them again .
How can this recipe be modified to make blueberry muffins or lemon muffins? Would I just use the exact same ingredients and just substitute the blueberries for chocolate chips? What about the lemon? How much lemon peel? Thanks!
Hi Bonnie, You can always use the search bar on the top of this page to type in anything you are looking for to get more recipes!
The easiest way to alter a muffin recipe is to use my post 1 Batter for Infinite Muffin Recipes.
Easy to make and delicious!!! Thank you!
These were delicious and my daughter loved them! I made the smaller 12 count muffins and used the yogurt. Came out just perfect. Can’t wait try other recipes 🙂
I loved the tall rise to these muffins and was wondering if I can do this to all muffins if I put them in the oven at a higher heat and then after a few moments bring it down to normal heat? Thanks so much!
Yes! I do this with all of my muffins (regular and jumbo size, but not minis).
Best muffins ever! Crisp on the outside and super moist inside. Just perfect. The cinnamon adds such a nice flavour.
Oh my garland, I loved all of your instructions and tips. Being able to explain to my son why everything was needed and what it did was awesome! Thank you so much for all the details. Made making a successful dish easier for him. I’m so excited to try other dishes from you.
Oh. Holy. Night. I made these tonight and they were AMAZING!! I make 6 in lotus cups with around 1/2c of batter and cooked them for 25 minutes. I then made 8 in regular cupcake cups for 18 minutes. Absolute perfection! I wish I could share a photo. The top is crunchy (I used turbindo sugar) and the inside is so moist and fluffy. I didn’t even have to break out the stand-up mixer for these! Two bowls and a whisk, and these are now my go to muffins. Can’t wait to try different add-ins! Thank you!!
These are perfection! Followed the recipe almost exactly except I used ricotta instead of sour cream because I didn’t have any. Yum!
Just tried this recipe today exactly as written but didn’t add the sour cream or yogurt and it came out perfect! I never had muffin tops come out like that Before. Muffins had a slight crisp to them on the outside but were moist on the inside!
Great recipe! I love the flavour the cinnamon and nutmeg adds. You cant pinpoint it, but it makes the whole muffin delicious and more just the chocolate chips. I’ve made as mini and regular size but prefer the regular size with the crunchy muffin tops.
Hi Sally!
I tried to make these this morning but I ran into some trouble as my muffins came out with a very distinct baking soda taste to it. I’m very, very new to the baking scene so I am not sure what I did wrong. I did omit the cinnamon from the recipe and I also accidentally baked them for too long, could this have caused the baking soda flavoring?
Your recipe was easy to follow along and I also look forward to trying again so I would appreciate the help!
Hi Jackie! Make sure you’re using baking POWDER, not baking soda. The two are very different and should not be substituted. Baking soda is 4x stronger than the powder, so I’m not surprised your muffins had an odd flavor.
These were absolutely delicious!
I love this recipe! My first time baking homemade chocolate chip muffins.. Success! Great for Halloween snack. Thank you for your recipe.
Awesome! My new go to!
I’ve been searching for a chocolate chip muffin that reminded me of my childhood and my dad to this day still is craving for but we couldn’t find. I took one bite of these and was instantly brought back to the happy memories!! I was skeptical about the cinnamon and nutmeg but they are critical to the taste!! Thank you so much Sally. This one is on point!!
SUCCESS! I made these tonight for my kids for school snack tomorrow morning. I am so happy with how they turned out. I doubled the batch except for the cinnamon/nutmeg which I wasn’t sure how that would go over with the kids. Total win. Kids LOVE them tonight warm out of the oven. We will see what tomorrow brings however I think they will still love them! I used semi sweet chips and milk chips because that was all I had on hand. Everything else I followed to the letter. GREAT RECIPE. I will be saving this one to use again and again! THANK YOU!!
Just wondering how to add banana to this recipe? Banana chocolate chip muffins are my son’s favorite!
Hi Keeley! I recommend my banana muffins. You can add 1 cup of chocolate chips to the batter.