Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. Theyโre deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, youโll never turn to another muffin recipe again.
Todayโs homemade chocolate chip muffins rival any from a bakery. Theyโre large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Like an acceptable version of chocolate chip cookies for breakfast! Itโs a variation from my master bakery-style muffin recipe.
Video Tutorial
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, youโll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins!
- Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips.
- Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is a muffinโs favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. Youโll never go back!
- Vanilla Extract & Salt: Both are used for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: Just like I do with chocolate covered strawberry muffins, I began adding a touch of sour cream to this batter. It helps keep the muffins extra moist and I highly recommend it!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Chocolate Chips: These wouldnโt be chocolate chip muffins without chocolate chips! I always keep a large stash on hand for these muffins and chocolate chip cookies.
- Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
How to Make Bakery Style Chocolate Chip Muffins
This chocolate chip muffin recipe couldnโt be easier. The batter comes together in minutes, so itโs a wonderful recipe for busy mornings.
Mix the wet ingredients and dry ingredients separately by hand, then combine them. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are more dense. The thicker the batter, the less likely the add-ins will sink to the bottom.
- Tip: Make sure the eggs, sour cream, and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting.
Divide the batter in your muffin pan and fill each all the way to the top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or 40 mini muffins. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin!
Donโt Over-mix.
When combining the wet and dry ingredients, donโt over mix. This is very important to ensure soft and fluffy chocolate chip muffins. Youโll be tempted to keep on mixing because this batter is so thick, but it only takes about 20 strokes to mix it all together. You might notice a few lumps in the batter, but thatโs normal. Remember, donโt overmix!
The Secret Trick for Tall Muffin Tops
Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim, as shown above. Bake the muffins for 5 minutes at 425ยฐF, then for about 25 minutes at 350ยฐF. This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative.
Most muffins bake between 350ยฐโ375ยฐF for the entire time. Setting the oven to 425ยฐF initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I do this in all my muffin recipes.
See my Master Bakery-Style Muffin Recipe for more flavor options and ideas.
More Favorite Muffin Recipes
- Blueberry Muffins
- Cranberry Orange Muffins
- Mini Chocolate Chip Muffins
- Banana Chocolate Chip Streusel Muffins
- Morning Glory Muffins
- Banana Muffins
Bakery-Style Chocolate Chip Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil*
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips*
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425ยฐF for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I donโt recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
- Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425ยฐF and 15 minutes at 350ยฐF. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350ยฐF the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read for more about the importance of room temperature ingredients.
Reader Comments and Reviews
I did everything as suggested, and only baked just until toothpick inserted barely came clean. But even stored with a covered container, the next day they seem dry. Not sure why??
Hi Kortny, weโre so sorry you had troubles with this recipe. How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure itโs not over measured. Too much flour can significantly dry out the muffins.
I made these for church, substituting cup for cup gluten free flour (I had to add a little extra milk) and adding peanut butter chips along with the chocolate chips. These muffins were so good!! I had also made a banana muffin with chocolate chips (not GF), these were gone and enjoyed much faster!!
Very delicious, I broiled the tops for 30 seconds after they finished baking as I like a hard crust and made it that much better!
These came out delicious. Do you have the nutritional info for them?
Hi Rachel We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi there!
Iโd like to try this recipe out but I have some bananas Iโd like to use as well. Can I sub the yogurt/sour cream for over ripe bananas? If so, how many would you suggest? Thank you in advance!
Hi Andrea, We recommend following the banana nut muffin recipe in our Master Bakery-Style Muffin recipe, which is adapted from this basic muffin batter. You can add about 1 cup of chocolate chips to that batter.
I made the muffins and love the way they turned out but they seemed to stale quickly. Was it something I did wrong? I stored them in a glass dome cake holder.
Hi Kathryn, we find the muffins last best when covered and stored at room temperature for 5 days or in the refrigerator for 1 week.
Holy smokes, these muffins are incredible.
Followed the recipe step by step, very easy and straightforward. I thought there was no way that much batter would fit in 6 jumbo cups, but they just barely did. Your time estimate was right on.
10 minutes after removal from the oven, my wife and I split oneโฆand then another one chased down by a quart of milk.
Best muffin Iโve ever had. Now I need to figure out how to make a cinnamon muffin and a pumpkin muffin. Thank you for this great recipe.
Hi Tom, weโre so glad you enjoyed these muffins! You may also enjoy our apple cinnamon muffins or our pumpkin muffins!
I just made a half batch of these and they are the best muffins Iโve ever made! I was out of chips so I just chopped up a bar of baking chocolate. Came out perfect.
Just made these for my sisterโs birthday and they were a hit! I made them regular sized and just cooked them for a bit less than recommended. They turned out great.