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.
Made this recipe exactly as read except I used almond milk. They turned out so moist and delicious! Will definitely be making these again! Thank you.
I’ve now made this a dozen times! Thank you! My girls love this. I mix it up by using 3 kinds of chocolate chips but the recipe as-is is a hit!
You’re very welcome, Aneela! I’m so glad you and your girls love them:)
Hi my mixture came out quite dry, more like a cookie dough……
Ended up adding more butter and buttermilk. Fx they taste ok still.
What could of caused this? I followed the recipe exactly.
Huh…the batter should not have been that thick, so there was either too much flour or not enough butter/milk. However, you did the right thing and added more liquid. I wish I could tell you exactly what caused it, but it’s hard since I wasn’t there to see it. Sorry I couldn’t be more help.
You know this recipe is good when you forget the sugar and its still edible. Followed the recipe and only added cinnamon and it still was good. Made many times and always Perfect! A total winner!
Thank you for your kind review, Regina! I’m so glad you think it’s a winner:)
Have been baking this since so many years… First I baked for my 2 year old n he used to ask daily for it… Then it became hit in my friends and family… Now doing it professionally… Have tried so many recipes but jone came out so good as this one… Just one thing as few friends don’t eat egg but based on reviews want to eat these muffins.. so is there any egg substitute for this recipe… Thanks a lot for sharing such an awesome recipe..
Hi Shruti,
You’re very welcome! Try unsweetened applesauce or flax eggs. I find those are the best egg substitute in baking. Thank you for your lovely comment:)
Amazing recipe, super moist!!
Made following the recipe exactly only I used regular sized chips and had to sub buttermilk for vinegar/2% milk mix. Perfection.
This has been our go-to recipe for a long time now and my whole family loves it! These muffins rarely make it to day 2. We make two simple changes based on dietary and taste preference: Reduce the chocolate chips to 1/2 cup (even then one child says it’s “too chocolatey”); and we use unsweetened vanilla nut-milk instead of buttermilk, which tastes just as great but drops the fat and calories considerably. (And yes, we still use butter). This recipe deserves ten stars…bakery style muffin perfection.
Aww, thank you for your feedback and kind words!
love this recipe – i’ve swapped the sugar for erythitol
Can i put frozen fruit in with the chocolate chips??
Yes, but keep in mind that the frozen fruit will add a few more minutes of bake time, and depending on how much fruit you add, you’ll either get bigger muffins or maybe even an extra muffin. I hope that helps!
I tried this recipe. It tasted good once they came out. But once cooled totally, and placed in a store tight container, it was really dry. I don’t know what I did wrong. Felt like I wasted so much ingredients. Not sure I will try again….
Hi Afia,
I’m sorry to hear the muffins dried out after it was stored. Sounds like it was slightly overbaked. Try baking it for a few minutes less next time.
Hi. Can I substitute maple syrup for the sugar?
No, you can’t substitute the sugar with maple syrup. That’s too much liquid. You can reduce the sugar by 1/4 – 1/2 cup if you’d like. I hope that helps and have a great day!
I made this with coconut milk and i can honestly say it was the tastiest muffin I ate in my life. Im worried second time round it wont come out like that again! Awesome.
Two questions
-can I use heavy cream?
-should I remove the muffins from the oven while lowering the temperature?
Hi Anita.
Do not use heavy cream. If that’s all you have, add 2 tablespoons of heavy cream to a 1-cup measuring cup and add enough water to make 1 cup. It’s like you’re making milk.
Do not remove the muffins while lowering the temp. Keep the muffins in the oven and just change the setting to 350F. I hope that helps!
Such a simple recipe and it came out so good! Cut the sugar by about 30g or so and I thought it was the perfect sweetness. Thank you so much for the recipe!
2nd time I’ve tried this recipe and they turned put better than the 1st.. they’re more moist. The chocolate
chips keep sinking to the bottom though, where am I going wrong with this?
Also Can you store the muffins in the fridge afterwards?
Yes, you can store the muffins in the fridge. As for the sinking chocolate chips; are you tossing them in the flour mixture before adding in the wet ingredients?
I only added 1/4 c of sugar, the choco chips are enough sweetness.
So good! I’ll make them again.
Hi Lily,
Can I use this recipe to make cupcakes to go with my chocolate buttercream frosting?
You can, but keep in mind that it will have the texture of a muffin versus cupcake.
I made these for my family and friends went crazy for them. I followed the instructions exactly and they were perfect.
Hi, what happens if I don’t have baking soda?
You can just omit it. Enjoy and have a great day!
Hi! For the homemade buttermilk, can bottled lemon juice be used or must it be fresh lemon?
Also, are the temperatures stated for normal (non fan assisted) oven only?
Thank you so much!
Hi Naima,
Yes, you can use bottled lemon juice and yes, the temperatures are for conventional ovens (non-fan assisted). I hope that helps and I hope you enjoy the muffins!