Bakery-Style Chocolate Chip Muffins
These are the BEST bakery-style chocolate chip muffins—soft, fluffy, and loaded with chocolate chips. No need to rest the batter or space them out—just mix, bake, and enjoy sky-high muffin tops every time. They’re quick, easy, and taste like they came straight from a bakery.
Originally published in 2014, this chocolate chip muffin recipe has remained a reader favorite with millions of views every year.
Why you’ll love this recipe:
- Incredibly easy to make – There is no mixer or resting time required, so you can easily whip up a batch of delicious muffins in a matter of minutes. Simply mix, scoop, and bake!
- Perfect every time – With this tried-and-true chocolate chip muffin recipe, you’ll get perfectly fluffy, moist muffins with sky-high, crispy tops and loads of melty chocolate chips, every single time.
- A go-to recipe for any bakery-style muffins – This recipe also serves as a fantastic base for creativity. You can customize your muffins any way you want by adding your favorite mix-ins.
If you are a fan of bakery-style muffins like I am, try my Blueberry Streusel Muffins, Banana Nut Muffins, and Lemon Crumb Muffins.
Or if you are in the mood for chocolate, try my Chocolate Chip Scones (they’re like giant chocolate chip cookies for breakfast!) and Chewy Chocolate Chip Cookie Bars.
Ingredients you’ll need:
Substitutions & variations:
- For healthier muffins: Swap half the flour for whole wheat and reduce the amount chocolate chips.
- Dairy-free option: Use plant-based milk and replace butter with a neutral oil.
- Flavor boosts: Add orange zest, cinnamon, or espresso powder for a unique twist.
How to make chocolate chip muffins:
(The full written and printable recipe is further below.)
Step #1) In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.
Step #2) In another bowl, whisk together the melted butter and granulated sugar. Then whisk in the eggs, followed by the buttermilk and vanilla until combined.
Step #3) Add the wet ingredients to the dry mixture and stir together until just combined.
Step #4) Divide the batter evenly into a greased muffin pan. Bake at 425°F for 5 minutes, then reduce the heat to 350°F and continue baking for another 15 minutes.
🌟 Expert tips:
- Use fresh leavening agents. Baking powder and baking soda lose their effectiveness over time. A good rule of thumb? Replace them every 6 months.
- Don’t overmix the batter. Gently fold wet and dry ingredients until just combined. Overmixing can lead to dense, tough muffins.
- Start hot for a high rise. Begin baking at a higher temperature to help the muffins rise quickly and form those bakery-style domes.
- Don’t overbake as this will dry out the muffins. Keep a close eye during the last few minutes and as soon as a toothpick inserted into the center comes out clean, the muffins are done.
Storing & freezing instructions:
These chocolate chip muffins can be stored in an airtight container for up to 5 days. To freeze, place the muffins in a freezer-safe ziplock bag or container and store them in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 30 seconds or so to warm them up before serving.
Recipe FAQs:
This is usually due to the batter being too thin because there wasn’t enough flour, too much milk, or the melted butter was too hot. The latter is usually the main error I find, so make sure to let your melted butter cool down to lukewarm.
If your muffins didn’t rise very high, it could be due to several reasons:
Old baking powder or baking soda: Leavening agents lose their effectiveness over time. If your baking powder or soda is expired or not fresh, the muffins won’t rise properly.
Incorrect oven temperature: Preheating and baking at the initial high temperature (425°F) is crucial for creating a quick rise. If your oven wasn’t hot enough, or if the temperature wasn’t maintained, the muffins won’t get that high rise.
The batter was too thin: When the batter is not thick enough, it lacks the structure to hold its shape as it rises, resulting in flat or uneven muffins. See the answer to the question above for more on this.
This often comes from overbaking or too much flour. Spoon and level the flour and keep a close eye at the 15-minute mark.
Yes, use oil instead of butter, flax eggs instead of regular eggs, plant-based milk instead of dairy milk, and vegan chocolate chips
If you’ve tried this Chocolate Chip Muffin Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bakery-Style Chocolate Chip Muffins
Ingredients
- 2 & ½ cups (315g) all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (114g) unsalted butter, melted and cooled for 5 minutes (see notes*)
- 1 cup (200g granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk, (see notes**)
- 1 Tbsp pure vanilla extract
- 1 & ½ cups (265g) semi-sweet chocolate chips
optional toppings:
- more chocolate chips
- sparkling or coarse sugar
Instructions
- Preheat oven to 425°F. Spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners (if using paper liners, grease the rims of the pan to prevent the muffin tops from sticking).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.2 & ½ cups (315g) all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 & ½ cups (265g) semi-sweet chocolate chips
- In medium bowl, whisk together the melted butter and granulated sugar.½ cup (114g) unsalted butter, 1 cup (200g granulated sugar
- Then whisk in the eggs, followed by the buttermilk and vanilla until combined.2 large eggs, 1 cup (240ml) buttermilk, 1 Tbsp pure vanilla extract
- Add the wet ingredients to the dry mixture and stir together until JUST combined.
- Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.
- Bake at 425°F for 5 minutes. Then keeping the muffins in the oven, reduce the temperature to 350°F and continue to bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and transfer the muffins to a cooling rack. Now is the best time to enjoy the muffins while they are fresh and still warm!
Notes
Baking Soda: Reduced from 1 teaspoon to ½ teaspoon to prevent over-leavening, which can cause a bitter aftertaste.
Oven Temperature: Lowered the second baking temperature from 375°F to 350°F to minimize the risk of overbaking, as oven temperatures can vary.
Using this recipe for past few year and it never fails, I use it a base and then add my own little extras.
Absolutely wonderful. Purely the best xx
Hiya, this looks delicious! Trying to reduce the amount I go to the shops at the minute, would self raising flour work instead of all purpose? I also have caster sugar and light brown sugar but no granulated, just want to know before I go and buy, thanks!
yes, you can use self-raising flour, just omit the baking powder and salt. I recommend sticking with granulated sugar for this recipe. I hope that helps and stay healthy!
Baked this during the pandemic because I was craving a bakery-style chocolate chip and true to the title that’s exactly what they look like smells like and tastes like! My daughter was lured down from her bedroom by the smell of baking muffins. She took one look at them and said, “Wow, they look like they came from a bakery!” And then the greatest compliment of all, she took out her phone and took a picture!
Crunchy top, dense middle … I used the sour cream and water combination and it was just the right amount of sweetness. A keeper of a recipe! Thank you so much little sweet baker!
Aww, you’re welcome Mirriam and thank you for such a lovely comment! I’m so happy about the high compliment from your daughter. Take care and stay healthy!
Hello, love these muffins turned out perfect! How would i go about making these double chocolate chip muffins? Add cocoa? How much would i add?
Thank you for your kind words and I actually have a double chocolate version of this https://www.littlesweetbaker.com/double-chocolate-muffins/
I hope you enjoy it just as much and keep well!
Going to make these tomorrow! Can these be frozen? Please reply before I bake them tomorrow 😊
Yes, they can. They actually freeze very well. I hope you enjoy the muffins and keep well!
Phenomenal ! I used the buttermilk tip in the notes section and it came out great
Made these muffins as per recipe! Made buttermilk with the vinegar and they are absolutely delicious!
I absolutely love this recipe and the tips given
Can this recipe be made in jumbo muffin pans? If so, how long should I bake them?
Yes, this recipe can be made in a jumbo pan. Bake them for an extra 10- 15 minutes or until a toothpick inserted into the center comes out clean. Enjoy and keep well!
Hi there! This recipe looks amazing, i actually only have cupcake tins at home – i was wondering how you would adjust the temperatures/baking time in order to not over-cook them if i made them in a smaller tin?
So looking forward to trying this out!
Thanks heaps
Most cupcake and muffin tins can be used interchangeably. If there is a noticeable size difference, still bake at 425F for 5 min, then just reduce the 375F bake time to maybe 10 mins or until a toothpick comes out clean. I hope that helps and happy baking!
Hi, can i replace it with cake flour? Do i still need to put baking powder and soda if i replace it with cake flour?
Yes, you can replace it with cake flour and yes, you still need to use baking powder and baking soda. I hope you enjoy the muffins and stay well!
Can you sub buttermilk with sour cream?
You can substitute the buttermilk with 3/4 cup sour cream plus 1/4 cup milk or water. I hope that helps and keep well!
If you would allow 10 stars that would be my score. 10 out of 5. These never fail to please (me) and others 🤣☺️.
Totally great.
Thank you so much for your rave review, Dana! Enjoy the muffins and stay safe!
Still one of our faves…I have to make 2 batches, one for our daughter who is vegan and one for us 🙂
Can I use gluten free flour instead? Thanks!
Yes, you can use gluten-free flour. I’ve used Bob’s Red Mill GF 1 to 1 baking flour with great success. Enjoy and stay safe!
The muffins look so good! Can I bake this without the chocolate chips? Also, will it be too sweet with the amount of sugar and chocolate chips? Can I reduce the amount of sugar?
Yes, you reduce the amount of sugar if you’re making it with the chocolate chips. And yes, you can make it without the chocolate chips (keep the same amount of sugar) and substitute it with blueberries or something, or else it will be kind of plain. I hope that helps and stay healthy!
I was wondering about how many mini muffins you would get.
About 4 dozen. I hope you enjoy the muffins and stay well!
I believe I followed the recipe to a T but they came out flat across the muffin pan. They didn’t poof up at all! Any idea what went wrong? The flavor on the other hand is amazing! Side note: I filled the pan to the very top, could that be my issue?
I’m sorry your muffins didn’t rise. Usually, when I see this happen, it’s because the batter was too thin. Try reducing the milk to 3/4 cups and that should fix it. Let me know if that helps!
Hi! Love your recipe❣️But i want to ask if it’s possible to replace the all purpose fluor to whole wheat fluor? Thanks!
Aww, thank you for your kind words. You can, but the texture won’t be as soft and fluffy. I personally would only replace half of the AP flour with WW flour. I hope that helps and have a great day!
Hi! Can I replace the 1cup sugar with honey or maple syrup and have the same result as these? I made your double chocolate and banana nut muffins and my family love them. Love your recipes because they’re easy to make and not too sweet. Thank you for your lovely recipes.
You’re very welcome and thank you for such kind words! Replacing the sugar with honey or maple syrup will not give you the same results. You can either reduce the sugar or amount of chocolate chips if you want it to be a bit healthier and/or less sweet. I hope that helps and please feel free to reply back with any other questions. Take care and have a great day!