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. Oh my gosh are these good!!! I left out the cinnamon and nutmeg because I did not want cinnamon muffins. I added dried cranberries and a tsp of almond extract in addition to the vanilla.

  2. First of all: These. Are. Delicious! Secondly, I really love that you included the tips you wrote from the blog along with the recipe at the bottom. I can’t tell you how many times I’ve come across what looks like a decent recipe to try, only to realize the “tips” or “notes” are only in the main article and you would only know what they are if you read it. I’m not against bloggers and their discipline to crank out stories nonstop, but if I’m on the hunt for a recipe, I don’t want to read an entire page or two of the story leading up to the day they actually made the food. I just want the food (don’t we all ) I also like that you wrote the instructions as if everyone has never baked or baked very little before so no one could really mess it up. I’ve also found blogs with recipes where instructions didn’t have certain things spelled out and needed to be. I only realized it after the fact because I have been baking regularly for many years and can usually decipher what went wrong. Or with a food I don’t make a lot and can be very tricky (bread). So, to make a long story short (too late), I love these muffins and your style of instruction-listing skills. I’ll be back on your site for more yummy stuff for sure.

  3. I made these yesterday and followed the directions to a T, but mine turned out pale, yet crispy on the top, and very very dense, not fluffy inside. We threw out 5 of the 6 muffins. Any ideas on what to do differently?

    1. Dense muffins are usually the result of over-mixing the batter. You really want to just fold the wet ingredients into dry ingredients and mix together very gently.

  4. Pretty good! I didn’t have enough chocolate chips (I only had about 3/4 cup) or enough vanilla (I had about 1/2 tsp) so I added a bit of natural honey to make up for that extra flavor. I didn’t put nutmeg either. They came out pretty good. It gave me 18 normal sized muffins. I also appreciated the tips. I made sure not to over mix and they came out nice and fluffy. Its the next morning and i’m having one for breakfast and enjoying it! Thats the best part about muffins they can be dessert and breakfast ! LOL Thank you for the recipe.

  5. I had to throw my muffins out… nothing seemed right and I used to own my own bakery business. First recipe of yours that has failed me big time. Sorry to say that too.

      1. I wish I knew what went wrong, but that aside I am in desperate…. I have searched high and low for Sally’s Baking Addition: Irresistible Cookies, Cupcakes & Desserts for Your Sweet Tooth Fix. I do mean high and low. I live in California and usually buy my books from Barnes and Noble. No B&N in this state has this book. No B&N in Oregon, in fact nobody has this book. What is going on. I want Hardcover version. Will I ever find a copy of this in Hardcover. If you have time, an answer via e mail would be appreciated. Thanks much

  6. I am really happy to have found this recipe! Too much chocolate chips for me,but just need to adjust that eventually. But they came out better than a bakery! Thank you!

  7. Made these as standard size muffins, and they came out absolutely amazing! The batter tastes like cookie dough, and I love the addition of cinnamon and nutmeg. Finished muffins are just stunning. Keep up the good work Sally!

  8. I would ask if its possible to make a chocolate version of them with kakao powder and melted chocloate? How and what do i have to replace?

    1. That’s a lot of muffins! If you double it be careful not to over or under mix the batter. I wouldn’t triple it as it would be too much batter to work with at once.

  9. Oh my goodness! These are the best chocolate chip muffins I have ever had! Moist, HUGE, and the flavor is so balanced. If you follow the recipe exactly as written, using buttermilk and keeping the butter, you can’t go wrong! Thanks again!

  10. Hi Sally, UK follower here!
    I’ve made this recipe twice in the last week. The first time I added extra flour as the batter was very runny but I felt the following day the muffins were then very crumbly. Guessed it was down to the extra flour so made them again to the exact receipe and the batter was again very runny. Baked them anyway and all the choc chips sank to the bottom.
    Just curious if there’s too much liquid? I’m using gluten free plain flour which usually absorbs a lot of liquid so I’m stumped! I noted in the notes of the recipe if you omit butter then oil needs to be upped to 120ml. If using butter and oil then it’s 140ml, should it be 60ml of each?
    I also made sure not to over mix, there were lumps in the batter when spooning into cases. Any help or suggestions would be much appreciated as I do love the flavour! Just texture is an issue.

    1. I’m sorry these are giving you trouble, Rebecca! Using a different flour is likely the culprit, and unfortunately I haven’t tested this with gluten free flour. If everything worked except the chocolate chips sinking, try using all mini chocolate chips next time.

  11. The muffins were exceptional.I forgot to add in butter the first time but still they tasted delicious….thanks a bunch for the recipe!

  12. I’ve been baking muffins for a long time and you’ve given me just what I need!
    I bake whole wheat breakfast muffins for myself but my daughter doesn’t like them. Chocolate chip is her favorite. Up until now I haven’t found a recipe she likes, except store bought. I don’t like store bought goods, too many unneeded ingredients. She loves these! And she’s a very picky eater. She’s on the Spectrum and sometimes can make my life hard if she can’t have the foods she likes.
    Love the tips about extra baking powder and starting out on a high temp.
    Thanks for showing an old dog new tricks!

  13. These muffins turned out perfectly! They actually have a very similar flavor to a blueberry muffin recipe that I have but just with chocolate chips instead. I did not have buttermilk but you can always use 1 tbs. of lemon juice in a cup of milk and that is what I did. Also, I used the sour cream right out of the fridge, instead of waiting for it to come to room temp. and I didn’t have time to let the butter cool so I just melted it and put it right in. I folded in the wet ingredients slowly and the batter was thick and lumpy just like the recipe says. It made 18 regular sized muffins and my family loved them!

  14. I followed the recipe 100%. The texture and color was great. My main issue was that the cinnamon and or nutmeg over powered everything. It taste more like a cinnamon chocolate chip cupcake

      1. First time making these-yum! Very straightforward recipe. I love your trick about the initial high temperature to create that perfect dome-totally works! I don’t think I’ll ever again be able to make muffins without that sparkling sugar. Another successful Sally recipe; thank you!

  15. Just made these, followed every step exactly how you recommended it, used sour cream, added a little butter to the vegetable oil just like you said, and they were delicious, all my family loved them. Thank you!

  16. Great recipe… My 8 year old’s favourite. I searched up for muffins with nutmeg when he told he tasted muffin with nutmeg at his friend’s house. I tried this recipe and he loved it….. I didn’t have coarse sugar, so I just sprinkled granulated sugar, it turned out nice anyways. Thank you for the recipe

  17. Just got these babies out of the oven and my oh my!!!! So much yum! I have been getting a chocolate chip muffin nearly every day at work, and now I can bring my own! Thanks for much for the recipe 🙂

  18. Really yummy. I messed up the recipe and added the sugar to the dry ingredients. I mixed all the wet stuff together and all the dry stuff together. I poured the whole bowl of wet stuff into the dry and mixed it until i didnt see dry flour. Added the chocolate chips. Poured into muffin pan, added a few more chocolate chunks to the top along with the sugar. Baked and admired the beauty. Will def keep this recipe.

  19. First I LOVE all of your recipes! But I am wondering could I use low fat (light) sour cream in place if regular?

  20. Absolutely spectacular muffins!! So happy with the way these turned out and the instructions/tips/amendments were SO helpful.

  21. Very good muffins! I loved the old recipe, but the added butter makes them even better. These are great Sally and thanks for updating!

  22. I had trouble with these muffins, and have baked for 50 years. They are too dense and not soft at all. I have never used a recipe with 4 t. of baking soda, so I wondered if this was it. They look great, but are too hard and dense. I have never had a failure with your recipes, and always go to you first.

    1. Hi Brenda! Thanks for trusting my recipes. For these muffins– do not use baking soda. This recipe calls for baking powder.

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