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 is an awesome and EASY to follow recipe. I’ve tried so many recipes and finally, my chocolate chip muffins turned out the way I wanted them to! Thank you for your great recipe!
You’re very welcome, Kathleen, and thank you for your kind words:) Enjoy and have a great a day!
I made some changes to this recipe to suit my family/kids. First I ran out of chocolate chips so I added mini M&Ms that I had on hand. I also added about 4 tbsp of flax meal (for my one son’s fibre requirement) and I added just under a 1/2 cup total of very finely grated carrot and zucchini (to hide veggies from my other son). I also used 2% milk instead of buttermilk. My mix made 18 delicious, kid approved muffins (with parent’s approval as well).
My wife loves Chocolate Chip Muffins, using your recipe appropriately 4 times and they are delicious. The recipe is simple, easy, and great, when you get SUPER COMMENTS cause they are TASTY
Aww, thanks James! So happy to hear that you and your wife love these muffins!
I made these and they are amazing! My adult son is eating them like he is seven years old and says they should be illegal lol
That’s awesome, lol. Thank you to you and your son for the kind words!
I didn’t have a 12 muffin tray, only a 6 muffin tray, so I had to bake it in two batches one after the other, so for the first batch I only filled the tray about 3/4 full with the batter because I didn’t know how much was half the batch lol. Note, it doesn’t rise very much as a whole, it does rise in the middle as you see in the photos though, so fill up the pan with batter to the top as you see in the video. Was delicious! Followed the weight measurements and turned out perfect~ really happy with this recipe, was very minimal clean up and fast too, no need to stand there whipping eggs or the butter and sugar forever. Make sure to cool in the pan for 5 mins before scooping out and placing on rack to cool another 5 minutes. Extra tip, try using sea salt if you can, makes it that much better 🙂 Will use again definitely!
sorry, forgot to rate it 🙂
Perfect & delicious!
So awesome! These muffins turned out perfect. My whole family loved them, and I do too! I will be using this recipe from now on!
These are a win for my family. I made them as muffins the other day and I had tears from my kids when they were gone.
We recently moved to a small town in the middle of nowhere with no restaurants and stores without bakeries. So I ordered donut molds on Amazon and made these “muffins” last night into donuts. My kids loved them and I got so many hugs and you’re the best mom ever comments. Now I need to make more before I get more tears.
Thank you so much for sharing a great recipe.
Oh, I forgot to add, I added cocoa powder to make these chocolate chocolate chip muffins/donuts.
Aww, you’re very welcome and thank you for your kind words! Nothing is better than hearing you’re the best from your kids as a mom. xoxo
I am not a great baker, and have tried making so many various muffin recipes.. these are the best muffins I have EVER made let alone had! I would give them 100 stars if I could. They are super tasty and light..EVERYONE just LOVED THEM!!!
Thank you for your rave review, Alicia! Much appreciated and so happy to hear that everyone loves them:)
These are delicious and so full of chocolate chips! I ended up using coffee cream diluted with a little water instead of milk (my husband drank all the milk and I didn’t know) but they turned out awesome! I just heat them in the microwave for 30 seconds and add some butter! Yum!
Thank you for your kind words, Jen! I do the same when I run out of milk. Great minds think alike!
Hi,
I baked the chocolate muffins. They came out delicious. The only thing that I didn’t like was that a lot of chocolate bits stayed at the bottom of the muffins.
Did I do something wrong ?
Thank you
Hi Joanne, 1 of 2 things might have happened:
-forgetting to toss the chocolate chips in the flour mixture before adding the wet ingredients
-the butter might have been too warm causing the batter to be too thin and chips sinking
I hope this helps and glad it was still delicious:)
This recipe is very useful and could be adjusted because one can add fruits or nuts to their batch. However I would have preferred the recipe to specify that cooking these muffins for a shorter time frame is better! Thank you for this recipe. It is a blessing.
really good im using this for cullinary class
Delicious!!
I made the chocolate chip muffins as stated, and they are excellent.
My question is can the high then reduced temperature be used on other muffins to create high crowns? I only see this chocolate chip muffin recipe with the temperature change. Thanks
You can, however not all muffin recipes need this method. Thank you for your feedback and enjoy the muffins!
These muffins turned out perfectly! Great recipe. The tops are just a bit crunchy and they are not dry in the least. My baking experiments are often flops but these turned out so good, I had to share. 🙂
So great! I added 3/4 cut peanut butter powder and topped with peanuts.
So good…. Chocolate peanut butter muffins!
If I only want to make 6 muffins, do I cut all ingredients by half, including the baking powder and baking soda?
Yes and yes, cut all the ingredients in half. Enjoy!
This recipe works wonderfully. I added in matcha powder. The muffin tasted heavenly.
Can you use oil instead of melted butter ?
Yes, you can. Enjoy!