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.

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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
  • 1/4 cup (60g) 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 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. You can leave it out if desired, but the muffins are FANTASTIC with 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. Butter: Small update to this recipe: add a little melted butter with the oil. Yields a buttery delicious muffin! You can leave the butter out, but make sure you increase the oil to 1/2 cup (120ml).
  5. 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.
  6. 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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404 Comments

    1. Hi Melissa! I think I posted these muffins at the perfect time for you and your husband then. 🙂 Let me know if you make them!

  1. Oh my goodness – I need to get me a jumbo muffin pan ASAP! I just want to dive into this muffin right now for breakfast – I actually had a pumpkin muffin for breakfast today (had a frozen batch lingering around) but I’d much rather have this one here!

  2. Since I did not win the iPad, you should hire me- as a PRODUCT TASTER! YUM!

    Congrats to this lucky, “Derek”. Hope you enjoy!

  3. Here are the chocolate chip ones you promised and they look just as yummy as the blueberry ones! Really love the sparkling sugar touch on the top…definitely adds the bakery touch 😀

  4. I agree – in fact, I made super large cookies last weekend (not for the blog – just randomly) and love the results. I used our cornstarch recipe. I think muffins are SO much easier than frosted cupcakes!

  5. I made these this afternoon using a 12 muffin tin and I love how tall they turned out using your oven trick- so moist and delicious, too! I can’t wait to have another one for breakfast tomorrow. Thanks for the great recipe and muffin tips!

    1. So glad Hanna! I made them in a 12-tin muffin pan last week and love them that size as well. So glad the muffin tips help you 🙂

  6. These look delish. I can’t wait to try them…though I will have to sub coconut oil for canola cuz canola is so not good for you. I will let you know how they turn out with coconut oil! We stopped eating processed food and so haven’t had chocolate chip muffins in months when we used to eat them several times a month. The hubs will be thrilled to get them again! Anyone tried them with whole wheat flour? Or maybe half and half? Thanks!

    1. Hi Colleen! Coconut oil is a fine substitution, I use it in several of my recipes both savory and sweet. I love it! I’ve made these with 1/2 ww flour and half AP flour, yes. There’s only .083 cups of oil in each bakery size muffin, very negligible. Everything in moderation is OK in our book. Thank you for your input!

      1. Weird…I never saw your reply! I was just coming to tell the woman who used corn oil that she could use coconut oil and I notice you replied back in January!! I just wanted to let you know they turned out GREAT with coconut oil. We don’t even have veg or canola oil in the house anymore since we don’t buy GMO’s, it just makes my life easier not to have so many choices. Grass fed butter and unrefined coconut oil are about it (aside from a little lard or tallow on occasion). I suspect I also probably did 1/2 sprouted wheat and 1/2 a sifted whole wheat because that is my norm since I don’t buy enriched AP flour anymore either. The sifted WW means it is lighter in texture than if you used a regular whole wheat. Can’t wait to try some more of your recipes!!

  7. When I saw you tweet an instagram picture of these, I almost wrote to tell you that you accidentally uploaded a picture of the blueberry muffins! But then I realized you posted a new muffin recipe haha. These look just as delicious and wonderful. Love that you added a pinch of nutmeg and cinnamon. This is such a great base recipe that you can add so many different things to. And I’m secretly glad you forgot the nuts–these sound much better without them. 🙂

  8. wow sally you are on a roll lately. seriously. everything that comes up on here lately makes me want to run to my kitchen and start baking!! YUMMY! i’m going to have to get some of that sugar! I love bakery style giant muffins and the giant sparkles on top only make it complete 🙂

    1. I giggled when I saw your bakery style muffins yesterday b/c I knew I’d be sharing these today! Great minds think alike. 🙂

  9. Love chocolate chip muffins…especially XXL ones! BTW, I made your Raspberry Swirl Rolls last weekend and they were THE BEST! They’re up on my blog right now – thanks so much 🙂

    1. THanks Liz! I just stopped over to see the raspberry rolls and let you know… that i love yours! they are so pretty. and I’m glad you like them!

    1. Hi Avery! Yes, it’s a must! I found it at the grocery store in the baking aisle. I know craft stores sell sugar like this too OR you may use Sugar in the Raw too. 🙂 Thanks Avery!

  10. I think (kind of sad that I don’t know for sure) that I have a large muffin pan…How do I not know this? I know everything else in my kitchen! I must not bake muffins very often. Shame on me, because these look so delicious!

  11. Your blueberry version were on my weekend baking list, but I’m shifting to chocolate – who can resist the chocolate? 😉 I LOVE the muffin science – keep that coming! It’s so interesting to learn how and why certain things work in baking!

    1. THanks Jess! I’m SO glad to know that it’s interesting and that readers cn learn from it – they are all things I’ve picked up on in the past couple of years. 🙂

  12. I personally love the muffin science. I love the way you explain everything. Makes baking so interesting. Trying the monster cookies tomorrow — be on standby! Haha xo

  13. yeah can’t wait to use my 6 muffin pan again…your blueberry one’s were so much fun to make…my boys are going to like these much better with chocolate chips…they were picking out the blueberries. i love the photo that is cut in half of the muffin…cool.

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