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.
this was yummy and fun to make (:
I have never made a review before , but I just had to send you my thanks.
Baking is my hobby! I have made numerous muffins and I have to say these are the ultimate chocolate chip muffins! OMG they turned out amazing with huge muffin tops!
This will definitely become my go to recipe. Thank you so much. Made no changes, the recipe is perfect as is.
FYI: My buttermilk and eggs were room temperature and I sifted the dry ingredients after they were measured out. Folded the dry ingredients into wet with no more than 20 folds with spatula. No lumps, smooth perfectly thick batter. I made 12 muffins, filled them to the very top, baked 5 minutes at 425 and then 15 at 375. No spillage….They turned out just like your picture!
Thank you so much for the best recipe ever! I will definitely check out your other recipes.
Aww, you’re very welcome, and thank you for your lovely feedback, Linde! Much appreciated xx
Perfect sweetness, moist, fluffy, and the milk and lemon substitute works perfectly.
Flavor is awesome.
Question…I followed the recipe but the batter seems thick.
Should I be able to put the batter or spoon it due to the thickness of it?
I’m am amateur muffin maker.
Many thanks
Muffin batter is supposed to be thick and spoonable. You should not be able to pour it.
I’ve made many, many different muffin recipes, and these are by far the best! My children request these often.
Thank you, Kelsey! I’m so happy to hear that!
Great recipe – made these according to your measurements and loved them! Then, made them again with 1/2 c white and 1/2 cup brown sugar – gave them a more chocolate-chip cookie flavor! 🙂 Thanks for posting!
You’re very welcome and thank you for your lovely feedback!
Used monk fruit sweetener in place of sugar. Absolute perfection ❤️
I was craving a chocolate chip muffin and did a Google search which landed me here. And now I want to check out your other recipes! The chocolate chip muffins were delicious and came out just the way you described – sky high and fluffy on the inside. So good! I cut the chocolate chips down to 1 cup and sprinkled some sugar on the muffin top. My kids will be excited when I put these in their lunch boxes! Thank you so much for the delicious recipe.
You’re very welcome, Michele! Thank you for your kind words and I hope you enjoy my other recipes just as much!
So easy to make and absolutely Delicious!! The tip to cook at 425 then 375 is why I’m making these for a 4th time in 2mos! I find I’m using the buttermilk substitution tip in not just this recipe. Kudos and Bravo!!!
Thank you for your kind words, Debra! I’m thrilled you like the muffins so much. Enjoy and happy baking!
Hi this might be a silly question but… you leave the muffins in the oven as the heat reduces right?
Not silly at all and yes, leave the muffins in the oven. Enjoy the muffins and have a great evening!
Would milk chocolate chips work if that’s all I have?
Yes, milk chocolate chips will work. Enjoy and have a great week!
Love this! Quick question, would it taste the same if I don’t add lemon or vinegar to the milk and just use plain milk? Thank you!
Thank you and yes, you can just use plain milk. It will taste the same but the texture will be slightly less tender.
that is the best recipe i have ever had.
Love love love this recipe (and bonus is that my girls love it too!!) my only question…what can I do if my muffins seem to be a little flat and not rise as much as I feel they should? Thanks again for some amazing recipes!!
You’re very welcome, Karin! Reduce the milk by a 1/4 cup to tighten up the batter and that should help it rise more.
My son wanted to bake something today and I had been eyeing this recipe for a while. This was such an easy recipe to follow and the muffins came out AMAZING. So delicious! The family has decided these need to be in the house at all times.
I’m so happy to hear! Thank you for your rave review and enjoy the muffins!
Made mine with a little less milk and margering instead of butter and they turned out perfect. However next time I’m going to add more sugar as I like them sweeter
Meant a little less flour, not milk
Can I substitute the buttermilk for soymilk? If so do i need to add 1 tbsp of white vinegar with it? Thank you! Can’t wait to make it!
Yes, you can use soymilk and I would add the vinegar. It makes a small difference but a good difference. I hope you enjoy the muffins!
Hi again! I made these for the second time and they still are amazing! They were a bit dry. I might have baked them for too long. One question, where do you get the recipe from? From scratch, family, or a bakery? Thank you!
Subbed out the regular flour with whole wheat and they came out great!
So good! Perfectly crispy on the outside and fluffy on the inside! Definitely a sweeter muffin, but is delicious. 🙂
This is a good basic recipe for chocolate chip muffins. The first time I made them I followed the recipe as written. The second time I made them I did make a couple minor changes and the muffins turned out great. I used 1/4 cup melted butter and 1/4 cup veg oil, 3/4 granulated sugar and 1/2 c light brown sugar packed. They taste awesome. The brown sugar gave them a slight crunch that is delicious. Thanks for a good foundation recipe for muffins that are asked for in my home quite often.