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: 4 teaspoons of baking powder? Yes. A lot of baking powder is required to create a significant rise against all of the wet ingredients. The baking powder helps create their signature high-domed top.
  • 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.

Print
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

Description

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 (375g) all-purpose flour (spoon & leveled)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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
  • 1/4 cup (60g) 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

Instructions

  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, 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.

Notes

  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 love using buttermilk in this recipe because it makes the muffins extra moist. You can use any milk, dairy or nondairy, but the lower fat milk you use, the drier the muffins may 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

Sally’s Baking Addiction Email Updates

Sign up for email updates so you’re alerted as soon as I publish a new recipe!

496 Comments

  1. Thanks a lot recipe was very easy an precise.
    I did scale the recipe to half. So I made only 6 muffins instead of 12 but they came out pretty good. Loved them soft (I think yogurt and veg oil made the magic), just the sweet u need and fluffy and crunchy at top. Yummy !!!

  2. These muffins were way too dense. I weighed ingredients exactly and did not over mix. The flavor was good, but if I made this recipe again it would be in a loaf pan. This recipe should be titled chocolate chip sweet bread. Her other muffin recipes called for about half the amount of flour as this one with the same serving size. This is not the recipe for you if you like light muffins but would be the right recipe if you like really dense muffin similar to bread.

  3. I subbed grape seed oil for the vegetable oil and followed the baking directions, but instead of 25 minutes, I did 20 minutes and they came out perfectly.

  4. 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.

  5. 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!

  6. 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

  7. This is so great! I’m the worst at baking but these make it worthwhile! I didn’t use sour cream or yogurt bc I didn’t have any, but I used a little extra butter and a little extra vanilla. They’re fairly moist. Not too much but I think they’re close to perfect.
    I do wish I had the granulated sugar on top! But without them it’s still got a nice crunchy crisp top.
    Made 16 regular size muffins. The oven temp is definitely a game changer!

  8. 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!

  9. I did everything as per the instructions and measured very carefully, but these didn’t turn out for me. I didn’t stir much, but still ended up with very bread-like, bland muffins. It’s just too much flour. The chocolate chips saved them for the kids, but I won’t bother making them again. We bake a lot and have never had this problem with any other recipe.

  10. Muffins turned out good, kinda not sweet enough though haha, and similar looking to the pictures! It might’ve slightly been my subbing for buttermilk (half almond milk+half coconut milk cream+splash of lemon juice) that affected it, but there was just something slightly off. Still delicious! Just not as incredible as I was hoping for.

    1. Hi Katie, Thanks for trying this recipe! I haven’t tested them with a non-dairy buttermilk alternative so I’m unsure how exactly that would have changed the taste. They are not super sweet on their own, a lot of the sweetness comes from the chocolate chips and the coarse sugar on top.

  11. 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?

    1. Hi Matthew! Glad you enjoyed these muffins. I would use more espresso powder so the flavor really comes out– at least 1-2 teaspoons.

  12. I made these yesterday and they turned out great. I used sour cream and may try yogurt next time as they were slightly dry. I also cut down the chocolate chips (I used dark chocolate) to 1c. I made regular sized muffins and it made 17.

  13. 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.

  14. This recipe wasn’t as moist as I was expecting. I used yogurt and canola oil and they were still a bit dry. Maybe I will try less flour/more oil? They are very dense and I would forego the nutmeg. I don’t know if this is a Bakery style muffin. But thank you for sharing your recipe.

  15. Delicious! I think the 5 min/25 minute trick is a good one to follow. I used a coconut greek yogurt in mine because it’s all I had and it worked great! You can’t taste the coconut which was something I was worried about!

  16. Thanks for this recipe. The muffins are delicious, I made 12 regular size with the measurements. The first 6 weren’t cooking properly with th oven temperature at 350 so I had to put an extra 5 minutes at 450. Those didn’t grow as much. The second attempt worked perfectly, crusty top and fluffy, but I cooked them at 400. Maybe this will help to those that couldn’t make it.
    Thanks again.

  17. Hi Sally! I tried your recipe today and they came out so good.
    The outside is a bit crispy but the inside is moist and chewy. Yey!

  18. Thanks for the recipe. I made these muffins today but the top doesn’t look like yours and all the chocolate chips went down to the bottom of the muffins once in the oven. Also my dough wasn’t as thick as yours although I followed the proportions.. Why is that? It tastes really good but my muffins don’t look so good to give it to other people… 🙁

  19. I made these this week and they turned out fantastic! One tip though; I filled two 12 cupcake pans ( one with 12 and then another 3 extra) and put the first tray in for 20 minutes. The second tray was sitting on the counter with the batter ready to go. The 20 minutes of waiting time gave the second batch significant rise compared to the first! Much lighter and fluffier. I am from Ontario, Canada so perhaps the humidity and altitude had an impact here.

1 9 10 11

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×