Originally 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.
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. Like an acceptable version of chocolate chip cookies for breakfast! It’s a variation from my master bakery-style muffin recipe.
Video Tutorial
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: Just like I do with chocolate covered strawberry muffins, 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! I always keep a large stash on hand for these muffins and chocolate chip cookies.
- 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.
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!
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.
See my Master Bakery-Style Muffin Recipe for more flavor options and ideas. Or just need to satisfy a craving fast? Try my recipe for 1 chocolate chip muffin.
More Favorite Muffin Recipes
- Blueberry Muffins
- Cranberry Orange Muffins
- Mini Chocolate Chip Muffins
- Banana Chocolate Chip Streusel Muffins
- Morning Glory Muffins
- Banana Muffins
Bakery-Style Chocolate Chip Muffins
- 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 (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil*
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour 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
- 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.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- 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 silicone 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.
- 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.
- Allow to cool for 10 minutes in pan before serving.
- 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
- Special Tools (affiliate links): 6-Count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- 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.
- 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.
- 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.
- 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.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read for more about the importance of room temperature ingredients.
Is this plain greek or regular yogurt?
You can use either.
A favourite recipe for all the grand kids ….. (and me) I make them quite often
I made these for the Sunday School kids and OH MY GOODNESS – they disappeared lickety-split! Scrumptious!!!!
Hi Sally, if I don’t have sour cream or yogurt on hand, what can I use instead? Would buttermilk on top on milk be too much? Thanks!
Hi Clarissa, you can replace the milk AND yogurt with buttermilk.
I made this recipe yesterday and it was divine. The best chocolate chip recipe I’ve had so far.
Thank you so much for sharing this and other recipes, Sally. I’ve been enjoying them.
God bless you.
Can you use salted butter for this recipe?
Hi Ariana, we recommend reducing salt to 1/4 tsp if using salted butter. Here’s more on salted vs unsalted butter in baking!
Great recipe needs more sugar in my opinion but……. The consistency I’ve been searching for !
This is my go-to recipe whenever I make chocolate chip muffins. It’s always a hit wherever we take them! The whole family enjoys these delicious bakery-style muffins. I use normal sized muffin tins to make them, so after the initial 5 minutes, I just leave them in with the changed temp for 15 minutes and they turn out perfectly.
Great chocolate chip muffins! My daughter and friend wanted to make muffins, and really enjoyed this recipe. I will say that it made more than what is quoted in the recipe, so factor in an extra pan, if needed. We ended up with 48 mini muffins and a dozen standard muffins. Don’t worry—they won’t go to waste
These are amazing. I have made all three sizes in three days.
What is the best way to keep the sugar crystallized when storing?
Hi Sandy, so glad you enjoy these! If you leave the storage container/bag open just a tiny crack, that should help keep the tops of the muffins (and the sugar) from getting too soft.
Mine came out very light and dry looking. I followed the recipe so idk what I did wrong
Hi Amber, was the texture overly dry, too? If so, it’s possible the muffins were a bit over baked. Be sure to also spoon and level (or use a kitchen scale) to measure your flour. This ensures it’s not overmeasured, which can significantly dry out baked goods. Thank you for giving these muffins a try!
Honestly could eat a million of these!! So good!
This recipe is absolutely divine….love the nutmeg & cinammon addition
I love this recipe, I’ve made it for years and they always turn out great!
Can this recipe be made for double chocolate chip muffins?
Hi Linda, here’s our double chocolate muffins recipe. See recipe notes for details on making jumbo muffins from that recipe.
Just made these, and they’re gorgeous. They look and taste like they’re from a professional bakery. Thanks so much for this recipe!
By the way, can you recommend a good kitchen scale? I’m feeling like mine isn’t completely accurate.
So glad you enjoyed these muffins, Donna! You can find our favorite kitchen scale on our baking tools page.
Making this recipe for the at least 3rd time. Thank you so much for this recipe it’s a family favourite. Do you know what I could to about moisture loss if I used browned butter instead of melted?
Hi Mariam, here’s everything you need to know about browned butter and how to account for moisture loss. Glad these are a favorite for your family!
Fantastic recipe. The look of the high top muffin was spot on and so was the flavor. Do you have any suggestions on how to moisten them just a bit? I don’t think I could have cut the cooking time at all but they ended up being just a little too dry and crumbly. Thanks so much for this recipe!
Hi Cassidy, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure it’s not over measured. Too much flour can significantly dry out the muffins. Over baking (even by just a minute or two!) can also be a contributing factor. Hope this helps for your next batch!
Just made these tonight. I did accidentally blow it on the baking time. Blame it user error. LOL. Will make again. Can I use white chocolate chips instead of chocolate? And cut down on the amount of cinnamon?
You can absolutely use white chocolate chips instead of chocolate chips, and reduce the cinnamon.
Definitely will leave OUT the nutmeg next time as it OVERPOWERS the entire muffin even with an eighth of a tsp, but very good. Glad someone mentioned the cooking time for standard size muffins as it’s very odd it wasn’t included.
Hi Tara! See recipe Notes for details on making regular muffins.
Can this recipe be used for mini muffins? Thanks
You bet! See recipe Notes for details.
These are truly beautiful and delicious. Thank you.
These are my go-to muffin recipe!! Because this receipt IS the best recipe out there, can I use this with any muffin? So i mean, could I use this recipe with blueberries/mango/strawberries etc instead of choc chips?
So yummy!! Only had 1 egg so I added a small mashed banana and an extra splash of buttermilk. Came out super soft and moist 🙂
Hi Sally!
I’ve made your double choc chip muffins previously and they’re divine. Best double choc muffin recipe I’ve ever used, thank you! I’d like to make choc chip muffins and found this recipe but I don’t have baking powder. Is there anything I can use to substitute? Or, as an alternative, can cocoa be omitted from your double choc chip recipe instead?
Hi Kelly, unfortunately you really need baking powder for this recipe. I have not tested it with only baking soda. You can certainly try it and slightly increase the baking soda, but I’m unsure of the results.
Baking powder consists of 1 part baking soda + 2 parts cream of tartar (and a sprinkle of cornstarch).
Hi Sally! I want to make these but I cannot use sour cream or yogurt, we have lactose issues in my house. Is it ok to just leave it out or do I have to adjust?
Hi Ciera, We haven’t tested it but you can try to use a dairy free yogurt instead. We don’t recommend leaving it out completely.
Can you use 1/2 cup brown sugar plus 1/2 cup white granulated sugar vs the 1 cup granulated sugar?
Hi KatL, yes, that will work!
I’ve used the recipe 5 times now and all I got to say is it is absolutely perfect! These muffins come out having so much flavor! This is undoubtedly the best chocolate chip muffin recipe! I whip it up using my kitchen aid and have no issues.
Can I make the batter the day before and bake the next day?
Hi Jana, we don’t recommend doing it that way. The batter should be baked relatively soon after mixing it together.
Really good recipe! I used almond milk and omitted the nutmeg. It turned out nice and dense, perfect for breakfast. I also did normal cupcake size, and 5 minutes at 450 and 15 at 350 worked perfectly.