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.
Great chocolate chip muffins! Very delicious! Thank you!
I followed the recipe but used soy milk as a buttermilk substitute with white vinegar. I was a bit unsure about the amount of chocolate chips and vanilla but they rose perfectly! There was enough batter for 16 muffins – my only complaint is that they are a bit dry and could use a little more milk. I think this is my new go-to recipe!
Thank you for your feedback, Diya. How long did you bake them for? Since you made 16 instead of 12 larger muffins, the bake time would be less, so I’m wondering if that is perhaps why they are a little dry.
These look and taste amazing! They are definitely like bakery muffins! I can’t wait to try more of her recipes!
Hiya! Can’t wait to try these, but I don’t have buttermilk. I have heavy cream and sour cream – any recommendations?
Thank so much!
Yes, you can use 3/4 cup of sour cream mixed with 1/4 cup water. Enjoy the muffins, Rose!
These muffins are amazing! They baked up with a beautiful muffin top, were super soft and tasted amazing. This will be a repeat recipe. Thank you!
You’re very welcome, Sheryl! And thank you for your kind words:)
Amazing muffins like you find at the warehouse clubs. Large moist and delicious. I added 3 tbsp Vanilla by accident and Loved them!
Amazing! I am not much of a baker, but I followed this recipe using milk with lemon juice and they are amazingly delicious!! Thank you
You’re very welcome and thank you for your rave review, Kelley! Much appreciated:)
This recipe is absolutely amazing! I used the substitute for the buttermilk and still, they came out fresh and soft! It tastes as if I bought it straight from a bakery and I love it. I will soon try out many more of these recipes because they are just divine. Thank you so much #littlesweetbaker.
Thank you so much for your kind words, Raeesa! Much appreciated and I’m so happy you think the muffins are amazing!
I’ve made these a few times and YUM every time. This last time I had run out of butter so I used coconut oil which is close in melting properties and I used powdered buttermilk that I added water to and let sit for a few minutes before continuing. Still delicious. slight coconut flavor but that’s ok for me. Sometimes you just need a cc muffin.
These are amazing!! They worked great following the recipe exactly which can be incredible in itself. They will become a regular household recipe for my kids lunchboxes thank you.
You’re very welcome, Lyndal! So happy to hear it’s going to be a regular lunchbox treat!
I just made these, I subbed the 1 cup buttermilk with 1/2 cup almond milk and 1/2 cup vanilla yogurt for that buttermilk tang. They turned out perfect! My kids love these muffins.
Good one.
It is rare that I comment on blogs but I just had to compliment you on this recipe. These muffins are amazing! Delicious and so easy to make! I am trying to find recipes to make snacks for my kids that replace store bought items where I feel I am paying more for packaging than food (i.e. Little Bites). This is definitely it! I made full size muffins because I don’t have a pan for mini muffins but fully intend to purchase a tray for smaller muffins this week. I also plan to take your recommendation to use mini chocolate chips. I only had regular on hand and think they were a bit too much. I can’t wait to try more of your recipes!
Aww, thank you for your kind words, Catherine! And I hope you like my other recipes just as much:)
I noticed someone used mini chips but you used regular. Any recommendations on which is best
Mini chocolate chips are better. Enjoy!
So yummy!! Easy to follow and pretty quick to make. Turned out perfect! I had extra batter, but better more than not enough (:
My favorite recipe! It is perfect every time.
Delicious!!! Just the right type of sweetness and fluffiness. My family and I loved it. Totally recommend this!
Excellent taste! Perfect size! Definitely bakery style!
Have tried 2 recipes and amazing! The recipe is exactly true! I am so happy finally I can make muffin the way it should be 🙂 no more no less just follow the recipe. Thank you so much, Lily! Will try your another recipe 🙂
You’re very welcome, Lenny! Thank you for such kind words:) Enjoy and have a fabulous weekend! xoxo
These are soooo good! Best muffin recipe I’ve made. I appreciate mixing the chocolate chips with the flour so they don’t all sink to the bottom of the pans. Such a great recipe!
I would love to make these chocolate chip muffins! What size muffin pan did you use? Are these jumbo or regular size muffins?
Want to make sure on baking time for the size.
Thank you!
I used a regular size muffin pan. I hope you enjoy the muffins!