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.
Is there a way to incorporate cocoa powder to make double chocolate chip muffins
Yes, here is the double chocolate version of this muffin: https://www.littlesweetbaker.com/double-chocolate-muffins/
Enjoy and have a great weekend!
Tried out today. Came out really good. Thank you.
Loved the taste and texture of these muffins. I was surprised by how much they expanded. Wondering how to adjust the recipe to incorporate some wheat bran to make them more filling. Maybe less flour?
Sure, try subbing 1/2 cup flour with 1/2 cup plus 2 tbsp of wheat bran and see how you like it. Thank you for your question and thank you for your kind words!
Just Made these today, they are so scrumptious it’s hard to just eat one. Next time I make them I want to get the smaller chocolate chips, they look so cute =)
I have made this recipe many times, but I tried making them at work today and they didn’t rise very well
I’m sorry to hear the muffins didn’t rise. Was there anything different when you made it at work?
can i use yogurht instead of butter and lemon zest rather than vanilla?
You can use vegetable or avocado oil rather than butter, but not yogurt in this recipe. And yes, you can use lemon zest instead of vanilla if you like the flavor of lemon and chocolate together. Enjoy and have a great day!
Every time I bake I always seem to do something wrong..,but usually muffins don’t fail. I’m really excitedly to make these muffins, but any extra tips??? I’m eleven and need some help in baking😅 But I’m going to bake these this afternoon so I just need some tips.
This recipe is as easy as it gets, so just a reminder to not overmix and/or overbake and you should be good! Let me know how it turns out for you:)
The muffin were amazing!! My family loved it and so did my friends! Thanks so much!
The muffin were amazing!! My family loved it and so did my friends! Thank you so much!!
Such a good base recipe too. Added 1 can drained crushed pineapple, 1/2 tbls cinnamon, and 1 cup flaked coconut instead of chocolate chips. Everything else the same. So yummy and moist. G
Wow, great substitutions and thank you for your comment!
10/10! These are amazing!
Will salted butter instead of unsalted make a difference?
No, if you use salted butter just omit the salt in the recipe. Enjoy and happy Sunday!
This is an awesome recipe. I followed everything to a T, and my muffins came out just like you’d get at a bakery. My whole family loves it. Thanks for the great tip of the higher temperature in the beginning. It made them perfect!
Do they freeze well?
Yes, they freeze very well and last up to 3 months properly stored in the freezer.
Wow– can’t believe the difference the temperature makes! My muffins truly turned out like the ones I usually buy at the bakery!
These came out very soft. I got 12 regular muffins and 3 jumbo. The batter was just a tad softer than cookie dough. I followed the instructions exactly except I used a sugar/stevia blend that is 2:1 for sugar and it was great. Not very sweet but very chocolatey. I will make again but add more sugar blend.
Absolutely yummy!!!! This is a keeper
I’ve made this recipe twice and my kids love it as a breakfast treat. I enjoy the recipe too because the list of ingredients is simple and minimal measuring utensils used. That equals easy clean up. So thankful I had buttermilk in the fridge so I could try it out without substitutes first. For me makes 12 regular muffins plus a half dozen mini. Again, great for the kiddos! Thanks
You’re very welcome, Lorraine! I’m glad you and the kids love it:)
Best muffins ever!
I make these every week for my family’s breakfast. The prep takes a while but it’s worth it. Finally I don’t have to fill the muffin cups 3/4 like other recipes. I use an ice cream scoop for even amounts and I spray the cupcake liners with oil for even browning. Thank you!
Incredible muffins!!! I’ve made these at least a dozen times, both mini and regular muffin size. Love this recipe!
Thank you, Leah! I’m thrilled you like them so much:)
This recipe is great. I added one cup of frozen blueberries in it – it was amazeballs 😋
Thank you for the recipe. It is perfect. I’ve had 2 this night and I want some more!
I made these with Cup4Cup gluten free flour and they are amazing!! I’ve been looking for years, yes years, for a muffin recipe that turns out good with gluten free flour–this is it!! Thank you SO much!
I’m so glad to hear and you’re very welcome!
What would the baking time and temperature be if using a big muffin tin? Costco size muffins? Can’t wait to try your recipe.
Bake at 425F for 5 minutes, then reduce the heat to 375 (keeping the muffins in the oven) and bake for another 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy the muffins and have a great day!