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.
Can i make batter night before and bake in am
No, this recipe is better baked right away.
What a great easy delicious muffin recipe. My only concern is that the muffins while tasting fine were a bit dry. I tried looking up reasons why and a few things came up. Too much baking soda and the higher oven temp. Any suggestions? Thank you.
Remove it from the oven a few minutes sooner and that should help!
My daughter and her classmate made these muffins for a math project at school where a portion had to be donated to a seniors’ home. They were absolutely delicious, the best I have ever tasted! This will be my go to recipe from now on!
Thanks so much! This recipe turned out perfectly!
I made them vegan with a few substitutions that I’ll list below. I also used an icecream scoop to portion the batter and ended up with 17 muffins total. They are delicious and perfect.
Substitutions to make vegan:
eggs = 2 TBS flaxseed meal + 5 TBS water (mix together and let stand at least 5 min)
butter = Violife unsalted plant based butter
buttermilk = 1 cup Silk unsweet coconut milk + 1 TBS white vinegar (mix and let stand)
Baked mine at 425 F for 5 minutes and then 375F for 13 minutes.
Thanks again! Definitely would make again. Love a recipe that is basically just mix together and go!!
how much batter should we put in each cup?
Fill all the way to the top. This recipe makes 12 large muffins.
I made these with coconut palm sugar and maple syrup and they turned out amazing.
Love this recipe! I’ve made it a few times now for mini muffins! This time I added 4 Tbs. Of vanilla pudding mix, wonderful addition!
Just saw this recipe and want to know if we can use non-granulated sugar?
Are you referring to cane sugar? If so, yes.
These were pretty good! I loved the slight crunch on the outside and how moist they were inside ☺️
I’ll probably make them again soon. Question: mine did turn out with a slightly more gritty texture than airy- was wondering if this was intentional or if I did something wrong? I usually do cupcakes so muffins are a little new to me haha
Hey Anna, thank you for your feedback. It shouldn’t be gritty but muffins are supposed to be a little more dense than cupcakes.
I have made these several times and they always turn out good. Thank you for the recipe.
You’re very welcome and thank you for your lovely review!
I love these muffins! There’s only one thing in the recipe that I changed- the amout of baking soda. The first time I made them they were amazing and fluffy, but somehow I could kinda feel the baking soda even if I added exactly 13 g as in the recipe. However, this recipe is definitively a keeper and I will be making only these from now. You are the best, gonna check rn if you have any recipe for carrot cake muffins.
Thank you for your kind words! I don’t have a carrot cake muffin recipe. I do have a carrot cake recipe and these morning glory muffins that are very similar: https://www.littlesweetbaker.com/morning-glory-muffins/
Amazing recipe, I’ve made it twice now with a wonderful flavor. But foe some reason my tops seem to spread wide rather than up. Any ideas on why? I used fresh flour, bs, and BP. Although I did run out of white sugar and had to use cane. And i only had milk chocolate.Would that have made the difference?
Thank you, Katie. Sounds like the batter is too thin causing to spread while baking. Reduce the milk to 3/4 cup and that should help.
Good morning! Just found this recipe and I’m about to make them. Simple question, does the muffin bake well in an oversized muffin pan?
They do. Just bake for an extra 10 minutes or so.
AMAZING muffins! We had to choose a recipe to bake for my foods course, and I had to pick these muffins! So amazing my teacher is hooked!
These are awesome! Im impressed. I didnt have buttermilk so I subbed Fairlife milk mixed with lemon juice. Also used unbleached flour.
Just made these and they are delicious! I made some revisions, substituted 1/2 whole grain flour, cut the sugar to 1/2 cup and used 2 tbsp honey to add moisture back because of the whole grain. Sprinkled sea salt on top. Delicious!
Just baked these delicious muffins. Awesome dome rise and super moist. Thank you for the recipe. Definitely a keeper! I will be making these again.
I do have one question, the bottoms of muffins are sticking to the paper wrapper. I baked for 5 minutes at 425, then 12 minutes at 375. I used regular sized chips. Any idea what I may have done wrong?
This can happen if you try to peel the paper wrapper while the muffins are still warm. It’s much easier to peel once the muffins are completely cooled. Enjoy the muffins and thank you for your kind words!
I spray the bottoms of my paper liners with cooking spray. Never had any problems since discovering that trick.
My family loves these muffins so much! They are incredible! Sorry if this has been asked, but can they be frozen once baked? Thank you!
No worries and yes they can:)
So good that my kids are willing to substitute their beloved cookies for it. Thank you
You’re very welcome:) Enjoy!
I am enjoying these with my 5 year old & realized I forgot the sugar!! Still taste amazing with just the chocolate chips in there to sweeten them. I’ll be saving this recipe!