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.

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


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.


  • 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
  • 1/3 cup (80g) sour cream or yogurt, at room temperature*
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 1/4 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


  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.


  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 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. 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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  1. Hello from Malaysia!

    This muffin recipe is fantastic. The muffin came out soft and moist in the middle and a little biscuit crunch on the top and bottom and is really good. I did reduce the sugar measurements to only 1/3 cup instead of 1 full cup and turn out really awesome.

  2. I rarely leave comments on recipes unless I run into trouble. This time it’s the opposite reason for commenting-these are the best chocolate chip muffins I have ever made, maybe top muffin recipe ever. Thanks for sharing and including the science behind them. This recipe is a keeper.

  3. These were good muffins, I just made mine. Next time, I’m going to leave out the cinnamon and nutmeg, I didn’t care for it. Also, I like my muffins a little more moist, what you suggest to add, more milk or oil? I’ve never made homemade muffins before and I thought I did a good job. Thanks for an easy recipe.

      1. I haven’t made this recipe but will try over the weekend. I usually like to add a little mayo or mayonnaise to the batter.. It always helped keep the cakes, cupcakes or cookies a little more moisture .

  4. Hi Sally these are the queen of choc chip muffins thankyou! The quantities are too much for my 6 cup muffin mould it makes 8! I have a small home based muffin business in Cambodia i want to cut down the quantities to give me exactly 6 can you advise what to cut back on please? I could try winging it but you are such an expert with your knowledge! i make many of your recipes regularly! I also love all the detail & tips you include thankyou from (Aussie baking in Cambodia)

  5. Well these are just delicious. Even the batter tasted amazing. I coated my chocolate chips in a little flour to help keep them scattered in the batter instead of sinking, but the batter was so thick I don’t even think it was necessary. Love this recipe!

    1. 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.

    2. I just made my muffins and they turned out really moist, but they came out really pale, like blondies and not sweet at all. I used milk and sour cream like you suggested. I wonder what I did wrong? I used semi sweet chips but that shouldn’t affect the batter. I will trt again next week.

      1. Mine also came out pale and a little less sweet than expected. I used a standard muffin tin but got 12 rather than 15 so that may have been my issue. What size tins did you use?

  6. I LOVE these muffins! Great for mini muffins in a lunch bag for a sweet treat (or rather they don’t make it to lunch, for I have one with my morning tea at the office). My hubby also likes blueberry muffins, so I tried swapping out the chocolate chips for wild blueberries. Yum!! A very close second to the chocolate chips.

  7. Truly a Success! And so delicious! Maybe because of its moistness and exact taste. Thank you so much Sally, my kids and my husband praise me this time. Soo perfect even i opted out the coarse sugar.

  8. Sally, you’re a lifesaver!! 11:30 at night and a guest turns up at my bnb pleading for something sweet. Nothing ready made in the house so I turned to Google, found your brilliant recipe, substituted soya milk for regular, left out the yoghurt ‘cos the soya has gone sour, added a bit of water and 20 minutes later knocked on the guest’s door with muffins and a smile. Thought I’d try one just in case and it was the best. Thank you so much.

  9. This is my new “go-to” muffin recipe! I have never heard how to get good height on the muffin tops or that bakery top crunch! Amazing! Thank you for this. I will never buy a mix or try another muffin recipe again!

  10. Finally found a great chocolate chip muffin recipe. So glad I stumbled upon this. Was beginning to loose hope in ever making anything tasting like the muffins from bakeries. Thank you.

  11. I made these using flaxseed and water to replace the eggs as I just became allergic to eggs. They were still delicious! Great muffin!

  12. Hi Sally,
    Wondering if there is an adjustment for high altitude (7700 ft)? Want to make these with my granddaughter at our cabin but my biscuits always turn out more like pancakes up there and I don’t want that to happen to these muffins.

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  13. I love to cook but baking always scared me … I accidentally got to this recipe and I couldn’t have been prouder … they turned out to be the moistest muffins and everyone in the family loved them … though next time I might just add a little more sugar….

  14. SUCCESS! I made these tonight for my kids for school snack tomorrow morning. I am so happy with how they turned out. I doubled the batch except for the cinnamon/nutmeg which I wasn’t sure how that would go over with the kids. Total win. Kids LOVE them tonight warm out of the oven. We will see what tomorrow brings however I think they will still love them! I used semi sweet chips and milk chips because that was all I had on hand. Everything else I followed to the letter. GREAT RECIPE. I will be saving this one to use again and again! THANK YOU!!

  15. Given the choice, would you use whole milk or buttermilk, which is less than 1% milkfat? Also, would you used buttermilk AND sour cream or would that make the muffins too tangy?

    1. I would use whichever milk you have that is the highest percent fat. In this case use your whole milk and the sour cream. Enjoy!

  16. I made these last Friday for my husband and they turned out great, very high and crunchy on top yet moist inside, Thank you!

  17. Very, very, very good!!! I followed the recipe exactly as written and they came out spectacular, crunchy tops and moist bottoms and so very tasty. Next time I will try using buttermilk as suggested to see if they come out even better, if that’s possible – I used whole milk this time.

  18. I’ve been searching for a chocolate chip muffin that reminded me of my childhood and my dad to this day still is craving for but we couldn’t find. I took one bite of these and was instantly brought back to the happy memories!! I was skeptical about the cinnamon and nutmeg but they are critical to the taste!! Thank you so much Sally. This one is on point!!

  19. I love this recipe! My first time baking homemade chocolate chip muffins.. Success! Great for Halloween snack. Thank you for your recipe.

  20. 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.

  21. 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.

  22. 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.

  23. 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!

  24. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally