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.
I’m about try this recipe now. I have only 50g of granulated sugar. May I use regular white sugar or packed brown sugar instead? Thank you!
You can use regular white sugar instead. I hope you enjoy the muffins and happy Sunday!
Absolutely delicious. Definitely a family pleaser in this household! Will have to make it again!
Seriously, this is THE best muffin recipe. I also use this same recipe for blueberry and coffee cake muffins. I will never use another recipe. PERFECTION!
i wanted to tell you-you were dead on to mix the chips in w the flour (coating them in flour) before adding all ingredients together-it is a proven trick to get the chips to stay near the top and middle of the muffins instead of sinking to the bottom! well done and thank you chef!
You’re welcome and thank you for your kind words.
as you used mini choc chips-would i still use the same amount if using regular sized chips?
yes, use the same amount of regular size chocolate chips.
Can You substitute butter with canola oil ?
Yes, you can substitute the butter with canola oil. Enjoy the muffins and stay safe!
Absolutely love this recipe! They are my favorite muffins. I’ve made them many times following your recipe exactly. I just started baking with sourdough. I used your recipe as a base and they turned out really well. Thanks!
These turned out so good! I got 12 regular muffins and 12ish mini muffins out of 1 batch.
I absolutely LOVE this recipe. It was perfectly crunchy on the outside and deliciously fluffy in the outside.
Quick question – can I use salted butter if I don’t have unsalted?
Thank you for your lovely review, Jessica! And yes, you can use salted butter, just omit the salt in the recipe. Stay safe and happy baking!
Hi! These look amazing and I was would love to make these but I’m wondering if I should do anything different because I live at high altitude? Thank you!
Hi Jill,
I don’t have any experience with high-altitude baking, but here are the changes a reader made with great success:
*Decreased both the baking powder and baking soda by 1/2
*Decreased the sugar by 2 TBS
*Added 1 extra egg
*First, I baked them for 7 minutes instead of 5 at 425. When it was time to decrease the oven temperature, I lowered it to 375 instead of 350
I hope that helps!
I’ve made these twice in the last week and my family loves them. My kids have requested that I never buy muffins again and that I only make these from now on.
I made a substitution on the recipe one time. I used 1 cup semisweet chips with 1/2 cup peanut butter chips. My husband and my kids thought it was great.
Stay safe and healthy! Thank you for the recipe!
You’re very welcome and thank you for your kind words. Stay safe as well and happy baking!
Best recipe hands down!! Thank you for sharing.
I just made your chocolate chip bakery style muffins .great recipe ,easy,and delicious. I just subscribed to your recipes.Cant wait to try more!!!! Thanks
How high should we fill the liners with batter?
Divide the whole batter into 12 liners so it will fill all the way to the top, maybe even above the rim, but that’s how you get that super high muffin top.
Hi there. Can we freeze these muffins? Or is it better to just half the recipe and make only what we can eat now?
Yes, you can freeze these muffins. So it’s up to you if you want to make a half batch or freeze the leftovers. Stay safe and happy baking!
Am I able to substitute self raising flour for plain flour?
Yes, just omit the baking powder and salt. I hope you enjoy the muffins and stay safe!
i looked it up. for self rising as the chef said-leave out the baking powder and salt-but it said to add an extra 1.5 tsp of flour for every cup. im attempting them as we speak! wish me luck!
You are very right. I always forget to make up for the volume. I hope that you enjoyed the muffins. Stay safe and happy baking!
Hi! Really delicious recipe, thanks but just one question, I am cooking my muffins in Tefal crispybake and when they grow they go to only one side. Sadly they look uneven. You think I did everything right? Maybe there is something I can do?
Huh…that’s strange. Try rotating the pan halfway during the baking time and see if that helps.
recipe is so easy to follow, thank you
Hi, so the substitution for the buttermilk it says to use milk and 1 tablespoon of vinegar or lemon juice. Are you still putting the full 1 cup of milk and the 1 tablespoon of vinegar or are you taking out some of the milk from the 1 cup to add the vinegar in?
Add one tablespoon of vinegar or lemon juice to a measuring cup first, then fill it with milk to make 1 cup (250ml in total volume). I hope that clarifies things. Please feel free to reply back if you have any other questions. Thanks and happy baking!
Hi. When you say 1/2 cup butter melted, do you mean 1/2 stick or the measurement is taken after it is melted ? Sorry I don’t bake and trying to make this with my daughter now. Thanks !
One stick or 114 grams of butter. I hope that helps and please feel free to reply back with any further questions. Stay safe and happy baking!
Hi, I could not find any baking powder or baking soda, can I just use self-raising flour instead? Thanks
Yes, you can use self-raising flour and omit the salt as well. Stay safe and happy baking!