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.
One of the best baking recipes I’ve tried!
These are delicious and easy to bake muffins. My kids love them. Thanks for sharing this recipe.
Will I need to change the amount of time and temperature if I use a pan for mini muffins (24 cups/pan)? Thanks.
Yes, just bake at 375F for about 10 minutes or until a toothpick inserted into the center comes out clean. Enjoy and have a great weekend!
Hi there, these look delicious and so easy to make, just one question… should the ingredients be weighed with a scale? I always wonder when I see “cups” and gram measurements like the flour in your recipe
Thank you!
Weighing is always more accurate, but if you don’t have a scale, you can use measuring cups. I hope that helps and please feel free to reply back if you have any other questions:)
A simple and great recipe! Thanks for sharing! 😊
HELLO! I am very excited to make these, but i only have a jumbo muffin pan with 6 spaces. Would you recommend any changes to the cook time with this pan instead of standard?
thank you in advance!
Bake at 425F for 5 minutes, then 375F for 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy the muffins!
The absolute perfect muffin. Going to use the base for other kinds now. Simply amazing.
Any changes for high altitude baking?
This is what I was told by another reader:
*Decreased both the baking powder and baking soda by 1/2
*Decreased the sugar by 2 TBS
*Added 1 extra egg
*First, bake them for 7 minutes instead of 5 at 425. When it was time to decrease the oven temperature, lower it to 375 instead of 350.
Enjoy and I hope that helps!
Is it okay if I just use cow milk instead of buttermilk?
Yes, you can just use cow’s milk. Enjoy the muffins and have a great week!
I only have salted butter, do I omit the salt from the recipe?
Thanks,
Yes, you got it! Enjoy and have a great week!
wait so you mentioned they cld both sub in cows milk for buttermilk but you did not tell them to add either the cream of tartar, vinegar, lemon to the milk to make your own. so are you saying reg milk wld be fine. or wld it be slightly bettor or worse? how wld you feel about a yogurt or sourcream addition? or wld that be too muc
This recipe is very forgiving. You can use any kind of milk including non-dairy milk. Buttermilk and whole milk is best for moister and tenderness. You can use store-bought or homemade buttermilk. Let’s just keep things simple and stick with milk. I hope that helps clarify things. Please feel free to reply back with any other questions. Have a great day!
Hi, I am very excited to try this recipe, based on the great comments! Just wanted to clarify, under substitution for butter milk it says to use any milk then states to mix that with white vinegar or lemon juice. Is this for non-dairy products only or should I be adding vinegar or lemon juice to cow’s milk as well?
You can add lemon juice or vinegar to cow’s milk OR non-dairy milk to make buttermilk. So yes add it to your cow’s milk as well. I hope you enjoy the muffins and have a great day!
I’ve made this recipe a few times and it always comes out great – and it really does taste like a bakery muffin! I’ve also tried it substituting half the flour with almond flour and still tastes great too.
Perfection! Nothing compares!
This recipe was very forgiving, I forgot to mix the sugar with the wet ingredients and accidentally put it in with the dry stuff. I let it rest for like 15 mins before I filled my muffin tin and they were still completely perfect. Very happy with this recipe. Awesome rise, perfect crisp tops, and moist centers.
These muffins are absolutely incredible! I made them exactly as the recipe stated with no adjustments or substitutions and they could not have come out better. My husband said they’re the best he’s ever had and I agree! I’m now going to try them with dried blueberries. Thank you for sharing this!
Hi. I am wondering what type of egg substitutes could I use to replace the eggs in this recipe? (ex: applesauce…etc)
I suggest applesauce or flax eggs. Enjoy and stay safe!
Hi. I am excited to try your recipe. Is it okay to use yogurt instead of buttermilk?
yes, use 3/4 cup yogurt mixed with 1/4 cup milk or water. Enjoy and stay safe!
Wow! Every muffin recipe I’ve collected over the last 30+ years has just been put in the recycling bin. This is the recipe I’ve been waiting to discover. Easy to put together, and they rise like no other muffin I’ve ever made. Thank you!!
You’re very welcome, Sharon! Thank you for your rave review. Stay safe and happy baking!
Wow, I never reviewed anything online but I need to it this time. Great recipe! I used almond milk with white vinegar instead of buttermilk. Came out perfect! Great texture and fluffiness.
These muffins came out absolutely perfect! I followed the directions exactly.
I am going to make these muffins today with the kids. Seems like a great recipe, thank you in advance!