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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405 Comments

  1. 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.

  2. 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!)

  3. 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!

  4. 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.

  5. 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.

  6. 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?

  7. 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! 

  8. 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.

  9. 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  

  10. 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?

  11. 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. Hi Lauren! This recipe calls for baking powder. I’m not surprised the muffins tasted like chemicals with 4 teaspoons of baking soda!

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

    Thanks again

  13. 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!

  14. Just leaving an FYI: the amount of oil in ml needs to be updated now that butter has been added to the recipe. 1/3 cup would be about 80ml? Or else it’s going to be too oily/buttery! For all the international readers who like to be precise like me 🙂

  15. Glad you’re reposting this! This is THE recipe that got me hooked on your wonderful work. When I tried this, I thought,” I think this girl is the real deal! I’m gonna hang around to find out.” I did, you are, and now I’ve made countless recipes courtesy of your talents. Thanks, Sally!

  16. Hi Sally I am going to bake these muffins next week. Do you not use muffin papers in your tins as I always have in the past and just wondering if it affects the bake at all. Are the muffins better if I just spray pans? thanks

    1. Either way works! You can grease a muffin pan with butter or nonstick spray or line with muffin liners and the bake time will be the same. Enjoy!

    1. Hi Kristy, I don’t have any experience baking with gluten free flour. I have heard from other readers who have used an all purpose 1:1 gluten flour with success in many of my recipes.

  17. These sound delicious delicious! I’m baking for a fundraiser, and I think these would be perfect to add to some other cookies I’m planning on making! What kind/brand of muffin tin is that? I LOVE that it doesn’t have a ton of flat, useless surface area. Thank you, for everything you do!

  18. I just baked these….and they are delicious! Your recipes are the best, so easy to follow and fun to read and execute. You are by far my favorite baking blogger and i can always trust your recipes to be stellar.

  19. THis is now my go to recipe to make muffins. I may mix up the type of chocolate or spices (White chocolate with a swirl of raspberry jam is a favourite in this house).

    A great recipe that will always be gobbled down by the household I can’t recommend it enough

  20. Do i have to take the muffins out while i wait for the temperature to come down after the initial 5 minutes? Also – is this a fan over?

    1. Nope! Keep the muffins in the oven with the door shut as it adjusts its temperature. This recipe is written for conventional ovens, so adjust accordingly. General rule is to reduce the heat by 25F is using fan-forced.

  21. I made these several months ago and the filling of muffin cups and baking temps gave me the best-looking muffins ever! I took some to a friend as a ‘gift’. She later told me they did not like the spices in this recipe. My family did not like them either! bummer. So next time I will leave them out and see the reactions! All Sally recipes are excellent and dependable – even though we weren’t fond of the cinnamon/nutmeg in these muffins. Thank you, Sally, for all of your hard work. So enjoy your blog and emails and videos. I may be 70 but I’m still learning from you!!

  22. Your old recipe is the #1 Muffin/Coffee Cake recipe in my house. My son is quite skeptical it can be improved. I made these tonight – as mini-muffins for him to take tomorrow to a science competition. He just tasted one and said “mmmmmm… they are delish”… but no final decision until I make the jumbo ones too!

  23. I loved these muffins. They are super moist and I especially loved the unique flavor of the nutmeg and cinnamon. I used all the recipe notes. I put sugar on top too and I liked the nice crunch it gave it.

  24. I made these yesterday – they tasted great and texture was good but they didn’t brown up on the tops like the picture mine look kind of pale. Any suggestions?

    1. Hi Debbie! The tops brown when they rise up nice and tall. If desired, you can turn the oven temperature up for the last minute or two for a little browning.

    2. Mine also weren’t browned but I just figured because my muffin pan is light silver color and I didn’t add sugar on top. Turned out delicious anyway!

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