Bakery Style Chocolate Chip Muffins (video)
A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning!
I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.
Anyway, let’s talk baking science. The key to the perfect bakery style muffin is to have just enough leavening agents (baking soda and baking powder) to create that puffy dome when baking, but not so much that you can taste it. Baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create the high rise. Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You also need enough volume of batter to fill the tins to the top. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in hockey pucks and you don’t want that. Everything else is a matter of preference in taste.
I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. I added 1 tablespoon of vanilla because I like vanilla in all my baked goods. It’s just one of those flavors that goes well with most things, and of course you need some sugar. I only used 1 cup of sugar for this recipe because the chocolate chips are already sweet. So, in a nutshell, that’s pretty much how I came up with the recipe.
Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.
Bakery Style Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12
The BEST chocolate chip muffin recipe – soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!
- 2 & ½ cups (315g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) buttermilk (see notes for substitutions*)
- 1 tbsp (15ml) vanilla extract
- 1 & ½ cups (275g) semi-sweet chocolate chips
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
*You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
For mini muffins; bake for 10-12 minutes at 375F only.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: chocolate chip muffin recipe, easy chocolate chip muffins, best chocolate chip muffins
You might also like my Bakery Style Blueberry Streusel Muffins, Bakery Style Banana Nut Muffins, and Double Chocolate Muffins. Click here to see all muffin recipes.
2,155 Comments on “Bakery Style Chocolate Chip Muffins (video)”
Literally the best muffin I have ever made, thank you!!!
You’re very welcome, Krysten!:)
These came out awesome! I followed the recipe to the t, and they were perfect. Next time I’d use smaller chocolate chips like the notes recommended. I like my muffins a bit on the less sweet side, so I’d replace 1/3 c of the sugar with 1/3c plain Greek yogurt
Will definitely be making these again!
Can I add fruit to the muffins? Like bananas or blueberries?
Yes, but here are specific recipes for that, especially if you are using mashed bananas:
Can i use self raising flour and skip the baking soda and baking powder?
You can, but I would still add 1/2 tsp of baking soda to give it the same rise. I hope this helps and enjoy the muffins!
These muffins were incredible! For me, the best part was how easy the measurements were. One of this, two of that, etc. I’m a mom of three little ones and it is so hard for me to focus on baking anything– remembering what is already in the bowl, painstakingly measuring out halves and quarters of teaspoons, doing anything that gets my hands dirty in case I have to run and help somebody, etc. This is a great recipe that will be very easy for me to memorize and have in my arsenal. Side note: I substituted half of the sugar for brown sugar just because I ran out of white sugar and it turned out great – nice and slightly crispy brown on top. I want to also reiterate your direction to barely mix up the batter. It really kept the muffins airy and light, and I got a great high rise on them. I shared this recipe with my sisters who are also moms. Thank you!
You’re very welcome! Always happy to make these easier for a busy mom:)
These are a household staple for us! My son can’t get enough. Thank you for sharing this amazing recipe with us. 🙂
I’m so happy to hear it’s a staple! You’re very welcome and thank you for your kind words:)
I made these for my friends birthday and I tried one and immediately regretted not making more. They are delicious! They also made more then 12 somehow I made 20. Anyway, I loved them, my friend loved them, and the other people that tried them loved them. 10/10!!!
Thank you for your kind words, Madi. I’m so happy everyone loved them and happy birthday to your friend!
Delicious muffins will make again with fewer chocolate chips
Probably cut back 1/2 cup chocolate chips
How long can the muffins last.
3-5 days stored in an airtight container at room temp
My muffins did not rise much, were they supposed to?
Yes, I would double check your baking powder and baking soda:)
This is the BEST Chocolate Chip Muffins. Recipe. Every time I offer one to someone they are the best *****
Absolutely delicious! We make them gluten and dairy free and they are always a BIG hit with everyone! Thank you!
You’re very welcome, Andrea! and thank you for your feedback – much appreciated:)
Thanks for this recipe! It’s my family’s favorite! I make it often!!
You’re very welcome, Amanda:) I’m thrilled it’s a family favorite!
Can I add white sugar to the top for a little crunch? I don’t want to mess it up but I would like to add some!
Yes, you can! It’s not going to mess a thing:)
I added it, and it was delicious! Great addition, love the recipe 💕
If you want to double recipe do you double ingredients? I know that’s not how it is done in certain receipts.
For this recipe, yes you would double the ingredients. Enjoy and happy baking!
Discovered it, tried it, adopted ☑️. Best one I’ve tried and I’ve used many!
I was looking for a chocolate chip mint muffin recipe but couldn’t find one that suited me. I found your recipe and substituted peppermint extract for the vanilla. Truly delicious!
You’re very welcome, Kathy! I’m glad your search is over:)
Hi! Do the eggs and milk need to be room temperature? I tried the vinegar and milk method with cold milk and it was very clumpy. Should it look like that?
They don’t have to be and clumpy mock buttermilk is fine. It’s actually supposed to be that way. I hope you enjoy the muffins!
Can you please tell me how to adjust this recipe for 3500 foot elevation?
Hi Lynn, another reader made these adjustments with success but she was from Colorado at 6200ft
*Decreased both the baking powder and baking soda by 1/2
*Decreased the sugar by 2 TBS
*Added 1 extra egg
*First, I baked them for 7 minutes instead of 5 at 425. When it was time to decrease the oven temperature, I lowered it to 375.
There’s also a good resource from King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I hope this helps and good luck!
Was going to try and add walnuts, would i need to adjust ingredients at all.
Also was thinking of using espresso chips instead of choc.
Espresso chips sound delicious. No adjustments are necessary except maybe reduce the chocolate chips by 1/2 cup to add the nuts.
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!