Bakery-Style Chocolate Chip Muffins

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.

Chocolate chip muffins in jumbo muffin pan

Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, totally bursting with flavor, and are topped with a sweet sparkly sugar crunch.

If you’re looking for a go-to muffin recipe, this is the one. Whether you use a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods, so you won’t find any of that nonsense in my kitchen!

Bakery style chocolate chip muffins

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.
  • 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!
  • Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top.

Bakery style chocolate chip muffins

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 and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking your eggs and milk 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), 14-16 standard size muffins, or 30 mini muffins. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin!

Chocolate chip muffin batter

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!

Bakery style chocolate chip muffins

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.

Chocolate chip muffins

More Favorite Muffin Recipes

I shared a lot of “muffin science” above, but this is actually a very easy chocolate chip muffins recipe. You’ll fall in love with their soft and moist texture, especially paired with the melty chocolate and the crunchy sugar-coated tops.

Chocolate chip muffins in jumbo muffin pan

Bakery-Style Chocolate Chip Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 jumbo muffins or 15 standard muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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 (375g) all-purpose flour (spoon & leveled)
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature*
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • coarse sugar for sprinkling


  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream, and sugar together until combined. Then whisk in the milk, oil, melted butter, and vanilla extract. Mixture will be pale yellow. Fold wet ingredients into dry ingredients and mix together gently. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the chocolate chips.
  4. Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. 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. Use a toothpick to test.
  5. Allow to cool for 10 minutes in pan before removing and serving.
  6. 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.


  1. Sour Cream/Yogurt: I updated this recipe to include a little sour cream or yogurt for extra moisture and tenderness. The muffins can taste a little dry without it.
  2. Milk: I like to use buttermilk in this recipe because it adds wonderful moisture and flavor. Whole milk is excellent too. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  3. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  4. 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.
  5. Standard Size Muffins or Mini Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at 425°F and 13-14 minutes at 350°F. For about 50 mini muffins, bake for 11-12 minutes at 350°F the entire time.

Keywords: muffins, chocolate chip muffins

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  1. BEST. BREAD. RECIPE. EVER. so simple, so fragrant, will definitely be a staple in my cooking from now on! Thank you so much Sally, it made for an amazing early mothers’ day dinner appetiser!

  2. Hi. I really love the flavour and taste of this muffin. How can I turn this recipe into cake?

      1. Thank you for replying! Do you think it’s possible to bake in sheet pan? I would like to make number cake for my friend and she really likes this chocolate chip muffin.

  3. As access to flour in the UK is currently limited, I had to be sparing with the ingredients I had ( Also my boyfriend has really got into bread making so I wanted to leave enough for our next loaf) so I halved every element of the recipe. I’m a pretty novice baker so I wasn’t sure if this would work or not. It did!!! This recipe is absolutely perfect. Delicious and really impressive looking. I added edible glitter to really show them off.

  4. I made them this weekend and they were absolutely delicious! I will be making them again for sure.

  5. First time I ever baked muffins! My wife and I enjoyed these so much, truly just like muffins you would get at the bakery!

  6. Just made these and they turned out perfectly, with scrumptious bakery style muffin tops! I used a combination of brown and white sugar, only 150g instead of the full 200g and also omitted the sugar sprinkling on top – and they are sweet enough! I made these in a tray of 12 muffins (used all the batter, just made them super full/overflowing) and stuck to the original baking time of 5 then 25-26 minutes, and they are perfect!

  7. I’ve tried a couple of your muffin recipes and loved it. So I had to try this one. It was a hit. I also substituted a 1/2 cup of flour for a 1/2 cup of Hershey’s 100% cocoa powder and reduced the sugar amount to 2/3 cup since I don’t like super sweet baked goods. So impressed with the taste and look. This 425degree to 350degree trick is also amazing. The height of these muffins…..I’ve sent pictures just to show it off.

  8. I am new to this site but this recipe looks great. But I only have mini muffin tins. About how many ounces of batter goes into each giant muffin? Regular size muffin? I am trying to figure which one would be closest in size to figure out baking times. Thank you.

  9. I only have mini loaf pans (8 loaves per tray). Would that take about the same amount of batter as the giant muffin pan or closer to the amount for regular size muffins. Would the bake time be more like the giant muffins or the regular size?

    1. Hi Micki Ami, it depends on the volume of batter each can hold. Use the initial high heat temperature trick for 5 minutes, then continue baking until a toothpick inserted in the center comes out clean.

  10. Made these muffins and they’re delicious, but what would I do to make these chocolate, because I love the bakery style but would just love something more chocolatey. Thanks

    1. Hi Paul, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  11. I’m not sure what happened, but the end result of my muffins were dark, hard, dense muffins. They are nearly impossible to swallow without guzzling water to prevent choking. The chocolate chips almost taste burnt. I followed instructions exactly. I did not overmix. I cooked them for twenty-five minutes. I made six large muffins. I’m not sure if they were overcooked because I use a gas oven? Any thoughts Ms. Sally? Any feedback is appreciated!

    1. Hi Brittany, they sound over-baked especially if they were so hard they became a choking hazard. Did you lower the oven temperature after 5 minutes? You may want to make temperature adjustments next time for your gas oven, reducing each temperature by 25 degrees F. Thank you for trying the recipe.

  12. I like most of your recipe but this one is overly sweet!!! Also, i’ve only used 250g chocolate chips and this was way too much.

    1. Hi Michelle! Feel free to replace the yogurt/sour cream with mashed bananas. And even 1 of the eggs (1/4 cup replacement) or some of the milk, too. Let me know what you try!

  13. I tried this and it was kind of dry. I’m not sure if I maybe mixed it too much or what happened but I will try again tomorrow 🙂

  14. I can’t find sour cream anywhere right now so I substituted it with an extra egg – it turned out perfectly! The muffins were perfectly moist and fluffy, and baked up beautifully with a nice dome!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally