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.
do i have to line the muffin tins?
No, you don’t have to line the muffin tin with paper liners. You can just grease it instead.
Is there a way to make them chocolate chocolate chip muffins by adding cocoa?
You can or you can use this recipe which has been tested: https://www.littlesweetbaker.com/double-chocolate-muffins/ I hope you like it!
Delicious. They made more than 12 muffins but maybe I didn’t fill them full enough. Recipe was simple and they came out slightly crispy on the outside and soft in the middle! Very good!
Would it work to add chopped oreo cookies instead of chocolate chips?
Yes, I don’t see why not. Enjoy your bakery style Oreo muffins!
Hi, this recipe looks pretty good but I’d like to make this with a couple alterations. I want to use vegetable oil instead of butter, for healthier muffins. In this case what is the substitution? Also for jumbo muffins, how much longer do I have bake them? Thanks!
It’s a 1:1 for the substitution and for jumbo muffins, bake 10-15 minutes longer. Enjoy!
Butter is astronomically healthier than vegetable oil.
Hi there! Could I use regular (cow’s milk dairy) milk to sub for the buttermilk? Could I also do some of the all purpose flour with coconut flour?
Look forward to trying out your recipe tomorrow looks soooo delish!!
Yes, you can use regular milk as a sub for buttermilk. However, for the AP flour, I would only sub 1/2 cup for coconut flour at most. Enjoy the muffins!
Made the recipe this morning. I was a little worried about the amount of baking powder, I hate the taste of it, but no taste. I only had fresh frozen lemon cubes to sour my milk, so when I added the butter, the milk was frozen, then so was the butter. Oops. Lol. But still these turned out fabulous. So moist and tasty. I’ll use a fresh lemon next time. Awesome recipe.
Can I freeze these muffins?
Yes, you can. They can be frozen for up to 3 months.
Finally found a chocolate chip muffin recipe I love! (Small mistake in “2x recipe” … 2 cups of buttermilk is 500 ml – not 250 ml —-and I didn’t double-check the 3x recipe to see if it happens there also.)
Wonderful and thank you for pointing the error. It seems to only double the first number which is a problem so I have removed that feature.
These are such a hit. I didn’t have buttermilk and hence always hesitate to make muffins. But used milk with lime juice and they turned out prefect!!!
This is definitely my go to chocolate chip muffin recipe so delicious!!
Is baking with or without convection better?
For this recipe, bake without. Enjoy!
Wow the best muffins I ever ate. I just made it but using less chocolate chip. And I used white chocolate chip. The texture is the best. Moist and soft in the inside but crispy on the outside. So so so good.
I’m really sad that the first time I made these they were delicious, but the second time tonight they were not okay. I forgot to add the chocolate chips to the dry mixture, and the melted butter was still slightly warm. Those are the only things I can guess that messed it up. The batter would not mix fully, and even though the finished muffin its a soft texture, its clumpy from the mix. Do you think it was just because the butter was not completely cool?
Hi Sam, yes you’re right about the butter. When it’s too warm it cause the batter to be too thin, harder to mix, and doesn’t rise as high. It’s happened to me too.
Did you sprinkle more mini chips on during the baking process? Wondering how the tops came out looking so perfect without melting?
I wish I could post a photo of these lovely doomed muffins. I was having a hard time to find the right recipe and this meassurement seems accurate. I divided the ingredients into half to make 6 muffins and they turned out great. Love the pointy shape top and so moist inside. Thank you for this recipe!
You’re very welcome and thank you for your kind words!
Best muffins I’ve ever made. My boyfriend loved them too and said they might even be good enough to stick in the binder of his favorite recipes. And for those who are looking to substitute buttermilk for the milk + vinegar who were worried it would be nasty like I was, it wasn’t nasty and it definitely works
Hi, why does mine turns out pale and dry?
Try baking it for a few minutes less and closer to the top element to help brown it.
Do you mix the tbsp of vinegar if you only use non dairy milks or is it also with like regular milk?
Also with regular milk. You are basically making buttermilk for the recipe. I hope this helps and enjoy the muffins!
The best muffin I have ever made! So tender with a crispy top and a great rise. Thank you for this perfect recipe!
You’re very welcome and thank you for your kind words, Sam!