This chocolate chip muffin recipe has remained a reader favorite since I first published it many years ago. 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.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips.
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.
One reader, Jennifer, commented: “This is the recipe I’ve been looking for! The muffins are light and moist, not too dense or heavy. I think this is the best muffin recipe on Sally’s site! I’ve made both jumbo and regular size muffins… Thank you for this wonderful recipe! โ โ โ โ โ ”
Another reader, Sabrina, commented: “Me and my family loved this recipe, best muffins I’ve ever made. I wasn’t too sure about the cinnamon at first and was going to skip it, but I did end up adding half of it in the end and they came out perfect. Really loved the kick it gave. โ โ โ โ โ ”
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 425ยฐF, then for about 25 minutes at 350ยฐF. 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 350ยฐโ375ยฐF for the entire time. Setting the oven to 425ยฐF 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.
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)ย all-purpose flour (spooned & leveled)
- 3 teaspoonsย baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoonย salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cupย (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cupย (80ml)ย vegetable oil*
- 1 cupย (200g)ย granulated sugar
- 2ย largeย eggs, at room temperature
- 1/3 cupย (80g)ย sour creamย orย yogurt, at room temperature*
- 1 cup (240ml)ย milk, at room temperature*
- 1 teaspoonย pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips*
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425ยฐF (218ยฐC). 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 425ยฐF for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC) 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:ย For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425ยฐF and 15 minutes at 350ยฐF. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350ยฐF 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.
Reader Comments and Reviews
These are amazing. I would love to know how I would be able to make them vegan as my daughter can’t have butter, milk, eggs.
Hi Jackie, We haven’t tested these using all vegan substitutes but let us know if you try anything.
I just made these and they look great except they didnโt brown. I made 2 regular muffin tins and 1 mini muffin pan since there was leftover. I used a toothpick and they are definitely done inside but didnโt brown. I did the 425 for 5 min and 350 for 15. Didnโt want to overcook them to get brown. What did I do wrong?
Hi Ronette, The tops brown when they rise up nice and tall. If desired, you can turn the oven temperature up for the last minute or two for a little browning. Hope you enjoyed the muffins!
Does the asterisk beside vegetable oil mean anything?
Hi Tina, it’s because there is a note in the recipe Notes section relating to it: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
These turned out absolutely amazing!!
These were delicious and moist. I didn’t even make any modifications for high altitude (I’m at 7,300ft). So other high altitude bakers, this is a good one for you!
I used a standard muffin pan but didn’t feel like baking 1.25 batches so I just put all the batter into 12 muffins. I used tulip cupcake liners, which allowed me to put batter a bit higher than the lip of the tin.
Baked 5 min at 450 degrees and about 19 min at 350. Then cooled 10 min in pan, as directions said. They turned out great.
Wow! These were phenomenal! Perhaps the best muffins I’ve ever made. The tops were fluffy and crunchy from the sugar and the entire muffin was deliciously moist. 2 questions: How would the cooking directions change if I used standard size muffin cups? And if I wanted to sub blueberries (likely frozen) for the chocolate chips, any thoughts on that? Thank you!
Hi Jenn, Here is our recipe for Jumbo Blueberry Muffins. See recipe notes for making them standard size!
I really loved the look and taste of the muffin, however I followed the bake temps and time for regular sized muffins and they were a little dark. They also stuck to the muffin wrapper so Iโm thinking that was just due to being a little overbaked? Should I just bake for less time at 350F the next time I make them? I also used plain full fat yogurt instead of sour cream because thatโs what I had available at home.
Hi Mikhaela! Definitely keep an eye on baked goods in the oven as all ovens bake a little differently and may run hot or colder than they say. Using high quality muffin liners is important to prevent sticking. We love Paper Chef parchment liners!
I used gluten free all purpose flour and they turned out perfect BUT I ended up with 12 regular muffins plus a loaf (I couldnโt find another muffin tin)
Be prepared for more batter than 6 large muffins
How would I adjust for the temps and the times to make them mini chocolate chip muffins. My kids love the little bites muffins but I am trying to become an only ingredient household. This way they can still have the mini muffins but with ingredients I put in and trust. Thanks!!
Hi Izard, For about 40 mini muffins, bake for 11-13 minutes at 350ยฐF the entire time.
Super yummy thanks for the recipe :]
Can you double this recipe?
Hi Anna! For best results, we recommend making two batches instead of doubling.
Love these muffins!
However second time around when mixing the wet with the dry, it was super lumpy and not as thick as prior. Not sure where I went awry. I did use a wisk, but am afraid I mixed too much! Theyโre in the oven know an Iโm just keeping my fingers crossed!
yum
This is the best muffin recipe ever! So moist, yummy and easy! Great!
Can these be made gluten free by using 1to1 King Arthur flour?
Hi Regina, We havenโt tested these muffins with gluten free flour but let us know if you give it a try!
Why is the butter and sugar not whisked, according to the rule, before putting the eggs ??
Like in the blueberry ones! Thanks for the recipeโค๏ธ
These were absolutely delish! I made them in regular muffin pans, which yielded about 1/2 – 1 dozen. I highly, highly recommend the ‘USA Pans’, because though they are a little pricy, they are higher quality and need NO buttering/oil spray.
Can these muffins be frozen?
Absolutely. See Notes after the recipe for details.
What brand of flour do you use?
I started using a popular brand, but my baked goods have been coming out tough and like a crust on the outside.
Hi Katie, we typically use King Arthur Flour. Hope this helps!
I made these yesterday and they turned out great according to my family! I have celiac disease so I donโt really bake for me. They were jumbo muffins. I will definitely make them again!!
I’ve made the blueberry muffins many times, love them. Lately though, a couple in the middle of the tin dont keep their rise. It’s like they raise, then fall over. What could be causing this? They still taste great, just look deformed.
Hi Debra! They are likely a little under-baked. An easy fix for next time!
I would love to make this today!! What would you say to using vanilla yogurt?? Itโs just what I have ๐
Hi June, that will work in a pinch!
I may be blind, but I had my husband read over the recipe as well and at no point does it actually say to add 1cup of sugar into the recipe!?!?
See step 3! Whisk the melted butter, oil, sugar, and eggs together until combined.