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.
Came out perfectly. I had to substitute butter with vegetable oil, anyone who does so note that it required 7 more minutes than the standard recipe.
These taste delicious, but didn’t rise? I’m in the UK and used my gas oven but the correct temp conversion, so I’m not sure what went wrong. Absolutely no dome, just a slight upwards height, and golden crunchy top.
Hey Courtney, sorry to hear your muffins didn’t rise. This can happen for a number of reasons like expired leavening agents or when the batter is too thin which is usually caused by the butter being too warm or too much liquid/not enough flour.
So easy and the kids love! Just tried this on 7 kids and chocolate was all over their face. Such an easy recipe , esp with the buttermilk substitute options. I’ve made this a few times and just needed to make sure i put in a review!!! Thanks for this recipe.
You’re very welcome, Linda! So happy to hear your kids loved it and thank you for your kind words:)
Wondering if this recipe can be made with different flours – almond, coconut, oat, etc.? If so, how would you substitute AP flour for a different kind of flour? I have a gluten intolerance and sadly out of GF flour but would love to try these with a different type of flour
Hi Nicole, if you want to make these GF, it’s best to use a GF flour mix like Bob’s Red Mill 1:1 GF baking mix or Robin Hood’s GF flour blend. Using just almond, coconut, or oat flour will lend to a denser more gritty texture. I hope this helps and let me know if you have any other questions!
We use a convection oven at our facility. Should I use a different temp or cook less time so it will not be dry.
Reduce both temps by 25F so bake at 400F for 5 min then 350F for 12-15 mins. Check at 10 mins just in case.
The most delicious muffin I have ever eaten
Do you use convect air or just the bake function of the oven?
I always use the regular bake function. However, sometimes I will use the convection setting during the last 3-5 minutes to brown the tops if needed. I hope this helps and pls let me know if you have any further questions.
I followed your recipe and they were delicious!
Thanks for the great recipe 😊
You’re very welcome!
I just made your chocolate chip muffin recipe. Easy to make, they turned out great. Very fluffy and moist, and not too sweet. New recipe for my collection! Thanks.
You’re very welcome and glad you liked it!
Hi Yvie, I’m sorry the muffins didn’t turn out for you. It sounds like you might have mixed up the leavening agents and accidentally used 1 tbsp of baking soda instead of baking powder giving the muffins a bitter metallic taste.
Phenomenal recipe! My muffins came out perfectly! I couldn’t believe it! I used the substitute of milk + lemon juice as well. Thank you so much! I will be baking these time and time again!
You’re very welcome! Enjoy and have a great week:)
They came out the oven about 30 minutes ago and I just ate one. Oh my goodness, they are absolutely delicious. This recipe is a keeper. I followed the exact instructions.
This recipe is perfection! A staple for lazy weekend mornings in our household! We have used it over and over. Thank you for sharing.
Hi👋
So I’m slowly teaching myself how to bake. There are great, fluffy. But what can I do to make them a little less dry?
Hi, sounds like they might have been overbaked, so I would bake them for a few minutes less and that should fix it. Let me know if you have any other questions and I’d be more than happy to help:)
Sorry… I meant to ask about 1TBSP baking POWDER, not soda. Is that measurement accurate?
Hi Nikki,
Yes, that is correct. I know it seems like a lot but just trust the recipe. I promise the results will be worth it:)
Dear LSB,
I would like to make your BSCC Muffins. Is 1 TBSP of baking soda accurate? It seems like a lot of baking soda to me. Thank you for your help.
Sincerely,
Nikki
These look amazing! Smell delicious – first time making muffins. Also first time I’ve ever cooked with buttermilk. Does it cause small clumps when mixed with the other wet ingredients?
Thank you! Buttermilk is naturally a little lumpy, but perhaps it was cold when you added it to the other wet ingredients creating small clumps of resolidified butter.
Can dark brown sugar be used instead of granulated sugar?
You can but it will make the muffins darker in color and add a brown sugar taste.
I just made these and they are divine! I used the vinegar/ milk combo since I had no buttermilk and it worked perfectly. Definitely a keeper!
Can these be frozen for later?
Yes, they can be frozen for up to 3 months. Enjoy and happy baking!
I made these today and they came out amazing! They almost smell/taste like pancakes, but in muffin form. Highly recommend!!