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.
Delicious and has beautiful peaks. I substituted canola oil for butter and will be making these again!
Hello! Can I use cake flour instead of all purpose flour? Thank you!
You can. The crumb will be softer and more cake-like. Enjoy!
Best muffins I’ve ever had!!! So soft and moist and sooo easy! I did not sub anything except used regular milk. Perfection!
I have just made this recipe and the muffins are delicious!!! I replaced hlf of the amount of sugar with natural sweetener to make it a bit healthier 😋 they are so sweet, soft and so amazingly easy to do. Love this recipe 💖
These muffins are amazing! I made them so many times now and everyone loves them!
I also did a version where I added chocolate powder and used white chocolate chips instead and they were also a big hit!
Thank you for this great recipe!!
You’re very welcome, Maria! I’m so happy you like them. Thank you for your kind words and have a lovely week!
Thank you so, so much for including the measurements in grams!
Tried it today in mini version. The tops are still crispy!
I substituted with unsweetened soy milk and dark chocolate chips.
Personally, I also find sweetness level for this recipe to be perfect. I would definitely try it again!
You’re very welcome and thank you for your kind words, Kathleen!
Hey Lily! I was just about to make the muffins when I had this question, since I don’t have buttermilk and i’m using regular milk with lemon-juice, do I have to use lemon-juice? And is the buttermilk optional?
Hi Ashley,
Yes, the buttermilk is optional. You can just use straight-up regular milk if you want. I hope this helps and enjoy!
Thank you so much! They came out awesome and my friends loved them!! Definitely not the last time i’m using this recipe! Thanks again!
You’re very welcome, Ashley! So glad they came out awesome and everyone loved them:)
Hi Lily! Love ur recipe btw but can i substitute butter with vegetable oil? If so, what’s the measurement? Thanks. 🙂
Yes, you can sub the butter with oil in the same amount. Thank you and have a great day!
Good muffins. I’ve been searching for a decent muffin recipe and I’ve found it!! Thank you!!
These have become a regular at our house. Nice and moisture, lots of chocolate chips. Whats not to like?!
Tried this recipe today. I add some apples. The muffins are great. Crisp outside and soft inside and chocolate chips bring a wow flavour. Thanks.
Hi there. Would you recommend top or lower oven for banking? I noticed I baked in the bottom and it took alot longer and didn’t brown as much, however I didn’t want to burn them. Thanks!!
The middle rack is best but if that’s not an option, do half and half for even results.
What cooking method was used
The muffins were baked in the oven.
Hi Lily. Do you recommend adding lemon juice to regular milk too? Or is that just for non-dairy milk? Thanks 🙂
You can add lemon juice to regular milk as well making it into homemade buttermilk.
Hi. Could you pleas confirm if the recipe calls for buttermilk or milk? Ingredients state buttermilk, but everywhere else it says – milk? Thank you!!
The recipe calls for buttermilk (because it’s best) but you can use any kind of milk you have on hand. See the notes for clarification and I hope you enjoy the muffins:)
I over mixed due to not reading the whole thing :/ i know it’s always a bad idea to not read the whole recipe but I did it again. We will see how they turn out!
Oh no! I hope it’s ok. Fingers and toes crossed:)
Hi! Do you think I could sub frozen blueberries for the choc chips?
Yes, or you can try this recipe: https://www.littlesweetbaker.com/bakery-style-blueberry-streusel-muffins/
I love you recipe❤
Where would I buy your pink mixing bowls and measuring spoons seen in this video?
The mixing bowls are Cake Boss (Buddy Valastro) brand. I got mine from Amazon and it came in a set of 3. Now, they don’t make exact same style anymore but the new ones are just as pretty. I don’t know what brand the spoons are and the store I bought them from no longer exists, sorry.
If I want to make these into a small cake using a 9×9 glass baking dish what would I do for the baking time?
I would suggest reducing the oven temp to 350F and baking it for about 30-45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. I hopes this helps and enjoy the muffin cake!