Bakery-Style Chocolate Chip Muffins

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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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

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.


  • 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)


  1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



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






Comments are closed.

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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)!

  6. 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!

  7. 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.

  8. 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 ..?

  9. 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?!

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

  10. 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!)

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

  11. 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!

  12. 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.

  13. 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.

  14. 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. 

  15. I made these last night and they came out great! Only my second attempt at making homemade muffins (the first time they came out like a cross between a muffin and a cookie). I think I over mixed the batter and they came out a little dense, as I only got 10 muffins instead of 15. I’ll have to try again!
    But I also noticed that my muffins came out a bit darker than yours. Like yours are more golden brown and mine are more tan. What would cause that?

  16. I admit I’m a little bit selfish, ’cause I usually doesn’t submit any comments or reviews, but for the first time I have to say: I don’t know how to thank you enough, Sally! For the first time I’ve accomplished the perfect muffin, and I have to say: I’ve tried more than enough recipes, I was almost giving up trying. I’m your newest fan! Best regards from Brazil! 

  17. These are tasty, but not light or fluffy at all.  They are very dense and almost dry.  They cooked in 20 minutes, not the 30 indicated in the recipe.

  18. These came out so perfect! I used the buttermilk version and substituted the vegetable oil for shortening and they were so fluffy & tasty.  I also added a little bit of brown sugar, and dusted the top of the muffins with cinnamon sugar. This is my new favorite muffin recipe  

  19. These look amazing! Definitely putting these on the menu for my brunch on Saturday! Just wondering, can you use the DIY buttermilk in this recipe, or does it have to be regular buttermilk?

  20. These muffins look amazing but taste disgusting!! 4 teaspoons of baking soda is way too much and makes them taste bitter/ like cleaning products. I was so disappointed when I took the delicious smelling muffins out of the oven, took my first bite and had to spit them out! Might try again with self raising flour 

    1. My recipe calls for baking powder. I am not surprised the muffins tasted like chemicals with 4 teaspoons of baking soda.

  21. Hi Sally, my family and I love this muffin recipe and I featured it on my blog a couple of weeks ago! Thanks for the recipe, I’m sure there will be many more featured posts on your recipes!

  22. Sally, 
    Thank you for this recipe.. These muffins were very delicious . They didnt survive 24h. I will try other recipes 

    Thanks again

  23. Another fabulous recipe, Sally! You are officially my most favorite blogger! I love muffins but every time I’ve baked them there’s been something missing. Not with this recipe – it’s perfect. I was out of nutmeg, but I’m sure they’ll be even better with it!

  24. I can’t believe people like these muffins. I made them exactly according to directions. My 3 year old took only two bites, my husband said this tastes like baking powder, to me they were really dry with no savory flavor. I only ate a whole one because I was out drinking and came home hungry. Today they’re going in the trash.

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