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, bursting with flavor, and are topped with a sweet sparkly sugar crunch. It’s a variation from my master bakery-style muffin recipe.

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.
  • Sour Cream or Plain Yogurt: 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!
  • 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.

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, 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!

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!

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.

Bakery style chocolate chip muffins

Chocolate chip muffins

See my Master Bakery-Style Muffin Recipe for more flavor options and ideas.

More Favorite Muffin Recipes

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Chocolate chip muffins in jumbo muffin pan

Bakery-Style Chocolate Chip Muffins

  • Author: Sally
  • 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 (375gall-purpose flour (spoon & leveled)
  • 3 teaspoonbaking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil*
  • 1 cup (200ggranulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80gsour 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

  1. 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.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  3. 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 rubber 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.
  4. 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.
  5. Allow to cool for 10 minutes in pan before 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. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  2. 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.
  3. 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.
  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 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.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: muffins, chocolate chip muffins

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496 Comments

  1. they tasted really cinnamon y overall pretty good!

  2. Sarah Stewart says:

    Has anyone done the nutritional Information calculations on these?
    I was completely gobsmacked. Hoping my calculations are wrong in myfitnesspal though.

    1. Hi Sarah, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

      1. Sarah Stewart says:

        My calculator was actually off! I’m good now. I’ll be making some tweaks because the carbs are still pretty high, but the flavor is so great! One of my favorite muffin recipes!

    2. So I’m making these and I’m failing miserably. My batter is too runny and my chocolate chips are sinking to the bottom. Help.

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Lou, This batter should be pretty thick. Did you happen to leave out anything or make any ingredient substitutions?

  3. Hello Sally, I’m 8 years old and I baked these muffins with my mum and little sister and it is very yummy the step is easy for me to follow. I will bake this again and share.

  4. These turned out pretty good. I like the subtleness of the spices, and takes it from a basic muffin to something better. I’d like to make these chocolate chocolate chip. How much of the flour should I replace with cocoa powder?
    Also, have you tried this recipe or any others using coconut sugar? Is there a significant difference? I’m curious as coconut sugar has a lower glycemic index than refined sugars.

    1. Hi Lori! This recipe would require some testing if you want to turn them into chocolate chocolate chip muffins. Cocoa powder is a very drying ingredient, so adding a little more moisture to the batter would be helpful. If you have a copy, I have my favorite double chocolate muffins recipe in my cookbook Sally’s Baking Addiction. I haven’t tested this recipe with coconut sugar, but it shouldn’t a problem making the 1:1 switch.

  5. These muffins are so pretty and taste delicious, definitely making these again

  6. This is a great recipe! I made 12 standard size and they turned out perfectly. As always, thanks Sally!

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