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.
Excellent!! Great rise!!
Looking forward to making these delicious muffins! Do you bake your recipes with a convection oven or a regular oven? Do you recommend any adjustments for a convection oven? Thank you for your time!
My oven has both options, but I usually bake using the conventional setting (fan off). Sometimes, I will use the convection setting to brown the tops during the last 5 minutes of baking. In those cases, I do reduce the temp by 25F. I hope this helps and pls feel free to reply back with any further questions.
These are our favourite muffins! Question, can they be frozen once cooked?
Thanks!
Thank you! And yes, they can be frozen. Thaw overnight in the fridge and warm up in the oven or microwave if desired.
First time I tried this recipe I doubled the batch . But they still turned out awesome . Best choc chip muffins I’ve made. Thanks !!
You’re very welcome, Tracie! So glad you enjoyed the muffins:)
Easy and quick to make. Taste is perfect, my son has already eaten three. Recipe saved.
Can I use veg oil instead of melted butter? If so what would be the quantity? TIA
Yes, the same amount, 1/2 cup. I hope you enjoy the muffins!
Lovely! A must try recipe.
I have yet to try it yet but I tested my baking skills trying to bake this recipe in a loaf pan, I don’t think I did it right as it looks a little off woth a dip on the middle of each haha, got a cook time and heat suggestion for the loaf pan option?
To make this into a loaf, I would reduce the temp to 350F and bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
Hello! Can I also check, I have baked my muffin at 210C for 5 mins and 190C for another 11 mins and they came out soft ! However, the top part is not that brown and crispy ! Should I increase my baking time? But I am afraid it will cause the muffins to dry inside! Pardon me for having so many questions 🙁
Yes, I would bake them for another 2 minutes. If you have a convection (fan-forced) setting, bake at 350F convection for an extra 2 minutes and that will definitely help brown and crisp up the tops. I hope this helps!
These are so delicious! It has become our go to muffin recipe.
Hello! I have tried it with cake flour and it was soft and moist! Love the texture. A lot!! However, can I check if your muffins have a strong vanilla taste? I have used the same amount as mentioned in the recipe but I couldn’t taste the vanilla. May I check what brand of vanilla extract did u use? Thank you!
Delicious! Perfectly moist and soft. Will definitely be baking these again!
Hello! Can I check if I can replace all purpose flour to cake flour?
You can. The texture will be softer and more like a cake, of course. Enjoy!
Thanks for the reply!! Will try it out and let you know 😊
These are truly a 5 star muffin! Super easy to make and baked perfect in exactly 12 minutes. I added course sugar to the tops for an extra special treat. These are definitely a keeper! Thanks for sharing.
You’re very welcome and thank you for your rave review, Tammi!
OMG! These were the best muffins I’ve ever made! The mini chocolate chips were such a good idea and so plentiful in this recipe! I got rave reviews for these! Can’t wait to make them again, the recipe is flawless!
Delicious! That crispy top almost made me cry lol
I need to make this again asap! I’ll reduce the sugar a little more because I only have milk chocolate chip at the moment and I’ll also skip the paper liners I used the first time
I’m glad those were happy tears, lol. Thank you for your feedback, Claudia!
Do we need to use the vinegar and lemon juice with regular milk as well?
You don’t need to, but if you do, you’re essentially making buttermilk.
Amazing recipe! My family loves them!
Amazing muffins!! This is a perfect recipe. Thanks so much- my family really enjoyed these for breakfast today❤️
You’re very welcome, Priya! So glad your family enjoyed it:)
hi! i have a question, is it ok to use brown sugar instead?
You can, but it will change the texture a bit, give a darker color, and a hint of molasses flavor to the muffins. Best to go half and half if you really want to use brown sugar.