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
  • 1/8 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

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 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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467 Comments

  1. Hi Sally!

    I tried to make these this morning but I ran into some trouble as my muffins came out with a very distinct baking soda taste to it. I’m very, very new to the baking scene so I am not sure what I did wrong. I did omit the cinnamon from the recipe and I also accidentally baked them for too long, could this have caused the baking soda flavoring?

    Your recipe was easy to follow along and I also look forward to trying again so I would appreciate the help!

    1. Hi Jackie! Make sure you’re using baking POWDER, not baking soda. The two are very different and should not be substituted. Baking soda is 4x stronger than the powder, so I’m not surprised your muffins had an odd flavor.

  2. Absolutely perfect and super tasty. And the sugar is giving an amazing crunch.
    I reduced little Cinnamon powder but added little extra sugar 2tbsp. Everyone in my family just loved it. Thank you for such a lovely recipe.

  3. Great recipe! I love the flavour the cinnamon and nutmeg adds. You cant pinpoint it, but it makes the whole muffin delicious and more just the chocolate chips. I’ve made as mini and regular size but prefer the regular size with the crunchy muffin tops.

  4. Just tried this recipe today exactly as written but didn’t add the sour cream or yogurt and it came out perfect! I never had muffin tops come out like that Before. Muffins had a slight crisp to them on the outside but were moist on the inside!

  5. These are fantastic! I cut the sugar down to 2/3 cup, used chopped good quality chocolate chunks, and topped them with the recommended sugar topping for a great crunch. They freeze well. Defrost at room temperature and heat them up in the toaster oven at 400 degrees for 5 minutes.

  6. These are perfection! Followed the recipe almost exactly except I used ricotta instead of sour cream because I didn’t have any. Yum!

    1. This recipe is perfect and so easy to follow. This is one of the few baking recipes I’ve made that turned out exactly as expected the first time. I made a big batch to take as snacks or for breakfast, and froze half for later. 🙂

      1. I used a snack pack vanilla pudding instead of yogurt or sour cream with the recipe and the muffins still came out good. Love the recipe. I’m her husband I approve this message.

  7. This is my go-to recipe for muffins ❤ i have alternated chocolate chips with chopped apple, plum jelly, and plain and they always come out perfect! A little note though, they taste even better if you bake and cool them before bedtime and leave them on the counter with a plastic bag over. Thanks again for this awesome recipe

  8. I hate to say it but these were terrible! I followed the recipe to a T, even using full fat milk and butter. The muffins were dry, hard and crumbly. They looked nothing like the photo. Super disappointed. I ended up throwing out all the muffins because no one would eat them – and I’m a good baker! 🙁

    1. Hi Naomi! I would love to troubleshoot with you– how did the muffins look? I wonder if they were over-baked. The muffins are a little crisp on top, but should be moist and soft on the inside. Make sure you are spooning and leveling the flour so as not to accidentally over-measure it. Sorry this recipe didn’t turn out for you.

    2. I think I know what happened to your muffins. I used a 12-muffin pan and it was only by chance I decided to check it halfway and the cake tester came out clean. Otherwise I would’ve nuked my muffins too.
      Anyway, lovely muffins but I think I’m going to omit the nutmeg next time.

  9. Oh. Holy. Night. I made these tonight and they were AMAZING!! I make 6 in lotus cups with around 1/2c of batter and cooked them for 25 minutes. I then made 8 in regular cupcake cups for 18 minutes. Absolute perfection! I wish I could share a photo. The top is crunchy (I used turbindo sugar) and the inside is so moist and fluffy. I didn’t even have to break out the stand-up mixer for these! Two bowls and a whisk, and these are now my go to muffins. Can’t wait to try different add-ins! Thank you!!

  10. Never leave reviews but I just had to with this one. I made the mistake of making these at night. I cant stop eating them! The nutmeg is exactly what it needed. Instead of milk I used heavy whipping cream, didnt have sour cream on hand but they were still soooo moist. The best c.chip muffin recipe I’ve found so far.

    1. Wow. Never made muffins before as I didn’t have the right tins. Used dark choc chunks and morello cherries . They are AMAZING! Crispy tops with super light fluffy centres. So glad I found this recipe to pop my muffin cherry! Wish I could post pictures

  11. Hi sally! I’m 15 years old and I’m really into baking. I usually bake cakes but from a ready mixture I just buy and add wet ingredients to. I never baked anything from scratch before until yesterday when I baked delicious chocolate chip cookies! I wanted to bake cupcakes today and I came across your recipe and tried it and it is REALLY delicious!! Thank you so much for your help and whenever I wanna bake something again I’m definitely going back to you!❤️

  12. Kids LOVED this recipe!! I used vanilla yogurt instead of sour cream (its all I had) I also didnt have the course sugar to go on top so I mixed 2 table spoons of sugar and 1 tablespoon of brown sugar then sprinkled on top of each muffin!! Will definetely make again.

  13. I’m usually bad for making muffins too dense but these worked. I wasnt a fan of the nutmeg though so would omit that next time

  14. Okay guilty of overmixing but I don’t care, they still turned out great. I didn’t add the nutmeg and cinnamon. I added the zest of an orange and extra vanilla cause yum. Thanks again, Sally! Your recipes always turn out delicious and right on target for me.

  15. I don’t know what I did. But the mixture was more like cookie dough then cupcake mix. I don’t know how to fix it so I guess I will be throwing it all out.

    1. Hi Julie, This batter is on the thicker side. If you scroll up you can see a photograph of what my raw batter looks like. But be sure you are measuring your dry ingredients correctly (i.e. spoon and level the flour instead of scooping), or go by the weight measurements.

  16. Oh my garland, I loved all of your instructions and tips. Being able to explain to my son why everything was needed and what it did was awesome! Thank you so much for all the details. Made making a successful dish easier for him. I’m so excited to try other dishes from you.

  17. I made these muffins as my kids love Chocolate Chip Muffins. I would omit the cinnamon as it is too overpowering next time I make them. I would probably use buttermilk next time as well as they were not as moist as I would have liked. Thanks for the recipe!

  18. Best muffins ever! Crisp on the outside and super moist inside. Just perfect. The cinnamon adds such a nice flavour.

  19. Flavor was good but came out with a thick, heavy scone consistency. Not bad sliced and grilled but did not at all resemble a bakery muffin, would not use this recipe again unless I wanted scones!

  20. I loved the tall rise to these muffins and was wondering if I can do this to all muffins if I put them in the oven at a higher heat and then after a few moments bring it down to normal heat? Thanks so much!

  21. These were delicious and my daughter loved them! I made the smaller 12 count muffins and used the yogurt. Came out just perfect. Can’t wait try other recipes 🙂

  22. Tried this recipe, the mix was delicious but the oven temperature was *way* too high! Took them out 5 minutes early and even then they were beyond salvaging!

    I’m going to try again at some point at 160 Celsius.

      1. Yeah, I followed the recipe to the letter, the muffins were still burnt.

        I put it down to my use of a fan oven, which typically requires being run at a lower temperature.

    1. I took mine out 6 minutes early and they were slightly over cooked and dry… we omitted the sour scream – this must’ve been a critical mistake as they are more like scones! Not great.

  23. I have been trying many muffin recipes and this was the easiest and tastiest! I am a novice baker and not only was I able to find success, I now understand a bit more about the science of it all. Thank you! I’m going to try more recipes now!

  24. WOW recipe, excellent results. I omitted the cinnamon and nutmeg because I wanted something less flavourish, but I followed every step and tips and they turned great, ideal consistency and high like the coffee shops. Thank you Sally! My favourite muffins recipe!

  25. I tried these for the first time today and def will make them again! actually changed a couple things, I was nervous of how they would come out and they were great! I’m lactose intolerant so I used coconut milk instead of regular, I used 1/2cup of sugar cause I didn’t want them so sweet, I used applesauce instead of sour cream/ yogurt, I used sunflower oil, and vegan butter.

  26. How can this recipe be modified to make blueberry muffins or lemon muffins? Would I just use the exact same ingredients and just substitute the blueberries for chocolate chips? What about the lemon? How much lemon peel? Thanks!

  27. These muffins were epic. I omitted the yoghurt as I was out, but will try next time to give a little extra moisture. My husband and I couldn’t stop eating them; breakfast and snacks for 3 days, and the neighbors loved them too!

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