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.
I absolutely love this recipe ! I’ve made it a bunch of times and it’s a favorite in our family. I’d like to change things up a bit and add banana to the recipe. Is it possible ? If so, should I reduce the amount of buttermilk so it doesn’t have too much moisture ? Thank you !
It is and yes, you should reduce the same amount of milk, or you can try this recipe https://www.littlesweetbaker.com/banana-chocolate-chip-muffins/
Enjoy and thank you for your kind words!
What did I do wrong? They are very pale in color
Was it cooked through but just the top was pale? if that’s the case then your oven heats from the bottom, and if you have a fan or convection option, use that for the last 5 minutes to brown the top. I hope this helps and the muffins still tasted great!
Am about to make these, but am hesitant on the vanilla extract. A Tbsp? Really? I’m not sure if I’ve ever used that much in any one recipe. Just want to make sure it’s not a typo
Hey Stacey, it’s not a typo. The extra vanilla gives it that true bakery taste, but you can reduce it to 2 tsp if you are not comfortable using that much. I hope you enjoy the muffins!
i tried this recipe and it worked perfectly !! they taste so good too😁 10/10 would recommend this recipe !
Seems a little silly to comment after so many others but after trying other recipes involving creaming or beating the butter or mixing some ingredients for a certain amount of minutes this turned out to be quick and easy and the end result had a better texture. It was less heavy and more what I would expect a muffin to be like. I added some black raspberries to the chocolate chips. This is a first rate recipe – thank you!
Thank you for your comment Jill, and the black raspberry chocolate combo sounds amazing!
hi dear, may i substitute sugar to brown sugar ?
Yes, but just note it will darken the batter and change the flavour of course.
Hi! Would this recipe also work for mini muffins? Worried that I’ll have too much mix left over. Thank you!
Yes, but it would make 2-3 dozen mini muffins, depending on how much you fill. Enjoy!
This recipe was delicious! It was so easy to make and I loved it!
Delicious
Lily,
These muffins are insanely good! Made them in a pinch for breakfast and all 3 little ones (ages 7, 4 and 1) are raving at how tasty they are. From scratch, quick, easy and taste incredible. What more could you ask for?! Thank you so much!
P.S. Would subbing blueberries for chocolate chips be ok? Maybe adding them at the end instead of with the dry mix? I definitely plan to make these in the future, but was thinking some variety to change it up.
Just saw the blueberry recipe! That will be next!
Awesome! I hope you and the little ones enjoy them just as much and thank you for your wonderful review!
This recipe is perfect! I’m very new to baking, but this recipe was easy to follow and tasted awesome! Thank you so much for this!
You’re very welcome, Macayla! Enjoy the muffins and happy baking:)
I found this recipe this morning and baked it before lunch, I used regular 2% milk, and on the 2nd batch I added chunky sugar on top, and they turned out so delicious! Definitely a recipe I am keeping in my book 🙂
These are so easy. No mixer. No whisk. Just used a fork and a spatula to mix.
They are fantastic. You made a 6-year old so happy!
Aww, I’m so happy to hear and thank you for your kind words, Bebe! Enjoy the muffins with your little one:)
Absolutely delicious! I made 18 muffins from this recipe cause there was extra, but they were scrumptious!!
Just made these for a work brunch for tomorrow. Of course hubby and I had to test one( we shared one) and the results were amazing!! So moist and delicious, I will definitely be making these for our two weeks at the shore . Lily , your recipes are the bomb .
Aww, thank you for your rave review, Dawn! Enjoy the muffins and have a fabulous time at the shore!
Great advice and super yummy
I always wondered how others got the crispy dome on their muffins. Thanks to your recipe mine turned out both picture perfect and delicious!
You’re very welcome, Hilary:) Thank you for your kind words and enjoy!
These are absolutely delicious. Crispy top, moist inside. I used a mix of dairy milk and oat milk. I was out of unsalted butter so I subbed salted and cut the salt down by 1/4 tsp. A really solid recipe. I highly recommended measuring in gram weight. It makes a big difference. in the final product. Thanks!
They are so so good thank you for sharing the recipe
You’re very welcome! Enjoy and happy baking:)
Third times a charm!!! this was a perfectly balanced muffin. not dense not too fluffy where it falls apart. I will be making this each time.