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.

Beautiful bakery-style chocolate chip muffins in a white marble board.


 

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.
Overhead view of chocolate chip muffins on a wooden board and parchment paper.

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:

A labelled image of all the ingredients needed to make chocolate chip muffins.

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.)

A bowl of dry ingredients and chocolate chips to make muffins.

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.

A bowl of wet ingredients for a muffin batter.

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.

A bowl of chocolate chip muffin batter.

Step #3) Add the wet ingredients to the dry mixture and stir together until just combined.

A gold muffin pan filled with chocolate chip muffin batter.

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.

Two chocolate chip muffins stacked on a marble board with a bite taken out of the top one.

Recipe FAQs:

Why did my chocolate chips sink?

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.

Why did my chocolate chip muffins not rise very high?

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.

Why did my chocolate chip muffins turn out dry?

This often comes from overbaking or too much flour. Spoon and level the flour and keep a close eye at the 15-minute mark.

Can I make these chocolate chip muffins vegan?

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!

4.91 from 820 reviews

Bakery-Style Chocolate Chip Muffins

Yield: 12 muffins
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
The BEST chocolate chip muffin recipe – soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!
Print Leave a Review Pin Recipe

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

The muffins taste best warm and on the day of. Leftovers can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
How to melt the butter* – Place the butter in a microwave-safe bowl. Microwave the butter in 15-second increments until it is mostly melted. Stir the remaining chunks of butter until fully melted. Set aside to cool for 5 minutes while gathering the other ingredients.
Buttermilk** – If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add your milk of choice until you reach 1 cup of liquid. Stir together and let it sit for 5 minutes to thicken before using.
To make jumbo muffins – Bake at 425F for 5 minutes then reduce the temp to 350F and continue to bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
To make mini muffins – Bake at 350F the entire time for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Recipe changes – Based on reader feedback, I implemented two minor adjustments to the original recipe to ensure consistent success:
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.
Serving: 1muffin, Calories: 384kcal, Carbohydrates: 50g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 284mg, Potassium: 197mg, Fiber: 3g, Sugar: 26g, Vitamin A: 321IU, Calcium: 106mg, Iron: 3mg
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