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.
Sweet and fluffy. Absolutely perfect. Baked as stated. Thank you so much, I’m looking forward to trying more of your recipes.
You’re welcome and I hope you enjoy my other recipes just as much!
Hi! Can I substitute gluten free flour and if so, any changes to other ingredients or cooking time? Also any issues with using large/jumbo chocolate chips instead of regular? Thanks!
A 1:1 gluten-free flour blend like Bob’s Red Mill is what I would recommend to ensure the same results. Using large chocolate chips is fine just remember to toss them in the flour mixture before adding the wet ingredients. Enjoy!
Muffins taste great! only issue i have is temperature is too high. Turned temperature to 350 and this next batch have nice tops and not too dark bottoms.
Best homemade muffin recipe I’ve ever tried!! I didn’t have chocolate chips so I took the base recipe of the batter to use what I had on hand (orange & cranberry). They turn out SO tender and light.
Thank you!!
You’re very welcome and great way to improvise, Kevin!
very good Choc muffins and they keep the smoothness and fragance!
Thank you
I love this recipe and have been following it for years! My family requests these regularly. I saw that someone said they make these mini, baking at 375 for 10 minutes. Would you suggest I start with the initial 425 at 5 minutes additionally?
Hi Lily,
Your muffins are Amazing.
Can u please give the recipe for 6 muffins?
Hi Flora,
Simply cut the recipe in half and bake as instructed. Enjoy and have a great day!
I made it and it was really good.
Do you think it will be a good idea if i put on top of them some chocolate ganache for my son’s birthday?
Sure, you can top it with frosting or ganache and make it like a cupcake for his birthday. Sounds like a great idea!
My teens absolutely love these! I have been using this recipe since 2016, and they know when I try something different. I make these into mini muffins (375° for 10 min) they can just pop in their mouths without any mess. Thank you for sharing!
You’re very welcome, Kacey. I’m so happy to hear that you’ve been using my recipe since 2016!
Hi Lily, these muffins look amazing, I want to try baking some this weekend, but just wondered if it would be fine to simply double the recipe? Any changes needed? Thanks!!
No changes needed. Enjoy. These muffins are going to make your weekend a great weekend!
My go to for years. Superb! My kids ask for them weekly 🙂
These muffins tastes amazing, but they were a bit dry, did I bake it too long or didn’t put enough of the milk??
Most likely they were overbaked. Try reducing the time by a few minutes and that should help.
These are the best! Crispy on the outside and so soft on the inside. I only had almond milk and they are just perfect. I do have to say that I have recently switched to weighing my ingredients after I saw a video on the how much it makes a difference in recipes if you don’t measure properly.
The recipe was nice and easy to follow, I baked at 230 degrees and then 190, but my muffins are flat and don’t have that lovely peak. Could baking at a lower temp for longer achieve this? They are currently cooking so I haven’t had chance to taste test yet! Hopefully I can get them to peak!
No, the higher temperature is better. Let me know how they turn out after they finish baking.
We love muffins. These muffins are delicious.
perfect muffins🤩
This recipe looks great. I would like to make it dairy free. I see instructions for swapping buttermilk for other milks. However, how would you substitute butter for oil? Any recommended ratio?
You can replace the butter with the same amount of oil. I hope that helps and I hope you enjoy the muffins!
My family and I absolutely LOVE this recipe. I’m so happy I found it. My son doesn’t really care for muffins or cupcakes. But when he asked for chocolate chip muffins, of course I had to search for a recipe! Thank you!
You’re very welcome, Marcella! I’m so thrilled to hear you and your family loved them. Thank you for your kind words:)
Love these muffins! My 9 year old daughter and I made these this weekend and they were a hit with my family! I substituted the buttermilk for homemade milk kefir because I didn’t have any buttermilk 😊. Also, we used regular size chocolate chips. Definitely going to make them again!! Thank you for sharing!
You’re very welcome, Leslie! I’m glad to hear it was a hit with the family:) Enjoy and have a great day!
Hi. Tried your recipe today and all chocolate chip ended up on the bottom of muffin. They didn’t spread all over as on picture. They looked more like cupcakes than muffins. Any advice?
Perhaps the batter was too thin. Also, did you toss the chocolate chips in the flour mixture before adding the wet ingredients?