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 a great recipe, I use it for most muffins I make , just different add ins, perfect every time, THANK YOU !
You’re very welcome and thank you for your rave review!
Can I sub 1/2 cup of flour for chocolate/cocoa powder?
Yes or you can try this recipe https://www.littlesweetbaker.com/double-chocolate-muffins/
1 tablespoon of baking powder seems like a lot. Should it be 1 teaspoon?
Nope, 1 tablespoon is correct. Trust the recipe and you’re gonna love it!
Hey! Can I sub the butter for greek yogurth?
No, it won’t be the same. The texture will be dense and gummy. You can substitute it 1:1 with any neutral-tasting oil like vegetable or canola if you wish.
My family loves these! They turn out perfect every time.
LOVE the consistency of the batter!
Made these for the first time and they turned out PERFECTLY. I will definitely be making them again in the future. I plan on adding orange glaze and I’m so excited!
All good. Reread the recipe and it calls for 1 cup buttermilk. I hadn’t put the flour in yet. Oh, Monday morning.😁
I messed up this morning. I put 1 cup of buttermilk in my batter instead of 1/2 cup. Batter is thin instead of thick. Is there any way I can salvage the.batter? It does taste good.
You can try adding more flour to thicken up the batter and that should help. Good luck!
How can I adjust this recipe for high altitude? I love making this recipe at home but I’m taking a trip to the mountains soon!
Hi Melody, I have never baked at high altitude before, but from what I’ve read, start with decreasing the baking soda by 1/2 tsp, decrease the sugar by 1 tbsp, increase the milk by 1 tbsp, fill 14 muffins cups instead of 12, same temperature, so 425F for 5 mins, then 375 for remainder of time and keep a close watch at this point. Give that a try next time and let me know how it turns out for you:)
I’ve just made these muffins and they were so beautiful out of the oven and delicious too. I didn’t use all of my batter and was wondering if I can freeze the rest and how long it would keep in the freezer?
I’ve never tried it for myself but according to the www you can freeze muffin batter. It’s suggested you freeze the batter in the muffin tin. Once frozen you can remove the batter and put them in a ziplock bag. Thaw overnight in the tin and bake as instructed.
I’ve made this recipe probably 50 times now over the years, so I figured I should probably write a review. My family and I absolutely love these muffins, they come out gorgeous and fluffy with a nice crispy top. Hubby loves blueberries so I typically make half with mini chips and half with blueberries. Thank you for this great recipe 🙂
You’re very welcome and thank you for taking the time to leave me such a lovely review!
We love your recipe! My granddaughter has been asking if we could make some but our muffin pan is missing. Can we turn it into a loaf pan?
Thank you and yes, fill the pan 3/4 full, bake at 350F for 45-60 minutes until done.
Hey
When I mix all the wet ingredients together the mixtures makes the small orange clumps ? The orange from the mixture of the eggs and butter and sugar but I wondered if maybe whisk the butter and sugar together then add the eggs and vanilla extract?
Yes, that can happen due to the milk or eggs being cold and the butter re-solidifying but even if it does, the recipe still works once you stir in the dry ingredients. You can also whisk the butter and sugar together first before adding the rest of the wet ingredients.
Can you explain why the chocolate chip
muffins need buttermilk but the blueberry ones don’t – all of the other ingredients are exactly the same. Thank you – anxious to try them.
The buttermilk adds a bit of extra moisture and helps balance the extra sweetness of the chocolate chips which is not needed for the blueberry muffins.
These are literally SO good!!! I’ve probably made them half a dozen times since I found the recipe a little while ago. LOVE it and so easy to follow!!
I do notice occasionally bites that seem to have almost a sharp flavour to them. I’m sure it’s user error, but I was just wondering if you might know where that comes from? I thought it was me maybe not mixing my baking powder and soda well enough but I just tried making them again being sure to mix it all REALLY well and the random taste is still there. Like I said, most definitely a me thing, just wondering if you have any ideas as to what I’m doing wrong??
Even with me making whatever mistake I’m making, these muffins are TOTALLY 5 stars!!
Hey Del,
Thank you for your kind words. In regards to the occasional sharp taste, it might be due to too much baking powder. Try reducing that a bit or using aluminum-free baking powder. I hope that helps!
It turned out amazingly, my kid loved it and even my husband who doesn’t like baked goods at all
Ugh SO GOOOOOOD this is my second time making them and everyone in the household thoroughly enjoys them!!
Very good muffins, turned out perfect. They weren’t too sweet which I like very much.
These were great. Thanks so much for the recipe!
Changes: macadamia milk W/ vinegar & 3/4 c. sugar
Made in cupcake tin – makes 18 followed baking instructions and when it switches to 375- 10 min was perfect for mine, moist, fluffy & plump.
Looking forward to trying this again with butter milk!