Big, tall, and impressive bakery-style Chocolate Chip Muffins get that perfect domed muffin top rise in the oven every time. They have a soft and moist crumb and are studded with gooey chocolate morsels. They are perfection!
This post may contain affiliate links. Read my disclosure policy.
Chocolate Chip Muffin Recipe
When my daughter returned from visiting a friend, she couldn’t stop raving about the incredible muffins she had tried. She was completely smitten, so naturally, I reached out to her friend’s mom for the recipe. I wasted no time and baked them the very next day! The original recipe came from Mimi of Eats Delightful, and with a few small tweaks, it was love at first bite.
These chocolate chip muffins keep well and taste just as good slightly warmed up—I kept one for four days just to test the reheat, and it was wonderful. They never got dry or stiff. I also love that they aren’t overly sweet. Pour yourself a cup of coffee (or tea), curl up with a warm muffin, and enjoy a supremely cozy moment.
I love muffins—they’re basically a delicious excuse to have dessert for breakfast! You can keep them sweet, like my Cinnamon Muffins (literally, they taste just like a Churro!) or fill them with fruit like my Banana Muffins or Berry Muffins. Seriously, if you’re a true muffin lover, these Chocolate Chip Muffins are a must try!
Ingredients for Chocolate Chip Muffins
- All-purpose flour – Measured correctly, it provides structure for the muffins.
- Baking powder and baking soda – These leavening agents create those beautiful domed muffin tops.
- Buttermilk – Adds moisture for a tender texture and activates the baking soda for a better rise. See the notes section of the recipe card for easy buttermilk swaps.
- Eggs – Use room-temperature eggs to keep the batter smooth and well-mixed. Cold eggs can make the batter thicker and stiffer, which may affect how well the muffins rise in the oven.
- Sugars – Granulated sugar and light brown sugar add the perfect touch of sweetness while also helping the muffins develop golden, caramelized edges. For that bakery-style finish, sprinkle a bit of coarse sugar, like turbinado, on top to create a deliciously crisp, sweet crust.
- Vanilla extract – I like to use my homemade Vanilla Extract but storeought is fine.
- Chocolate Chips – I used semisweet mini chocolate chips, but you can use milk chocolate chips or chocolate chunks. To really showcase the chocolate chips, I reserve 2 Tbsp to sprinkle on top—this way, every bite has a little extra chocolatey goodness!
How to Make Chocolate Chip Muffins
- Prepare – Preheat your oven to 425°F. Line a 12-count muffin tin with paper muffin liners and set aside (p.s. parchment liners are my favorite – the muffin doesn’t stick to them).
- Whisk Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients, Butter, and Sugars – In a separate large bowl, whisk together the buttermilk, eggs, granulated sugar, brown sugar, melted butter, and vanilla until well combined.
- Mix Wet and Dry Ingredients – Add the dry ingredients to the wet ingredients and stir until there are no visible streaks of flour. Don’t over-mix the batter, or your muffin will turn out dense. Stir just until the ingredients are combined – it should be lumpy.
- Fold in Chocolate Chips – Gently fold in the chocolate chips, reserving 2 tablespoons to sprinkle on top if desired.
- Portion and Add Toppings – Scoop the batter into the muffin tin, filling each cup to the top (a trigger-release ice cream scoop makes portioning easy). Sprinkle the remaining chocolate chips on top and finish with a generous sprinkle of coarse sugar if desired.
- Bake the Muffins – Bake at 425°F for 5 minutes, then lower the heat to 350°F and bake for another 15-17 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your bakery style muffins while they’re warm- so good!
Pro Tip:
Use a cookie scoop to add the batter to each muffin liner. This ensures even portions in each cup, allowing them to bake evenly and be uniform in size.
Natasha’s Pro Tip:
An easy way to make these Chocolate Chip Muffins look as good as the ones in a bakery display is to reserve two tablespoons of chocolate chips for the top before baking. Add a sprinkle of coarse sugar, and everyone will think you picked these beauties up from the local bakery.
Tips For Baking Perfect Muffins Every Time
- Start at Higher Heat – For tall, bakery-style muffin tops, start by baking at 425°F for 5 minutes, then lower the temperature to 350°F for the rest of the bake time. The initial burst of heat helps the muffins rise quickly, creating that domed top.
- Don’t Over-Bake – You will know the muffins are done when a toothpick inserted into the middle of the muffin comes out clean. If you still see batter on the toothpick, pop the muffins back into the oven to bake for a few more minutes and check again.
Storing and Reheating Muffins
Having freshly baked muffins on hand is a game-changer. Grab one for a quick snack on the go, pack one in a lunchbox for a mid-day treat, or pull some from the freezer when a crowd of hungry teens shows up unexpectedly.
- To Store: Allow the muffins to cool completely to room temperature, then transfer to an airtight container and store for up to 3 days. Refrigerating muffins is not recommended since they can get dry and tough.
- Freezing: Wrap muffins individually in plastic wrap, then transfer to a freezer-safe zip bag or container and freeze for up to 3 months.
- To Thaw/ Reheat: Unwrap and thaw at room temperature for about 30 minutes, then pop it in the microwave for about 20-30 seconds to warm it up.
Sure, you could buy store-bought muffins, but why bother when you can enjoy fresh-baked ones for days? (Hint: Double the recipe and freeze a batch—you’ll thank me later…)
Chocolate Chip Muffins (Bakery Style)
Ingredients
- 2 ½ cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup buttermilk*, room temperature
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, melted and slightly cooled (1/2 cup=8 Tbsp)
- 1 ½ tsp real vanilla extract
- 1 cup 8 oz semi-sweet mini chocolate chips, regular chocolate chips or chocolate chunks, reserve 2 Tbsp to sprinkle the tops
- ½ Tbsp coarse sugar, optional for sprinkling
Instructions
- Prepare – Preheat the oven to 425°F. Line a standard 12-count muffin tin with paper liners and set aside.
- Whisk Dry Ingredients – In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients and Sugar – In a separate large mixing bowl, combine buttermilk, eggs, sugar, brown sugar, melted butter, and vanilla. Whisk until well combined.
- Mix Wet and Dry Ingredients – Add the dry ingredients to the wet ingredients and whisk until you no longer see dry streaks of flour. It should be lumpy; do not over-mix.
- Fold in Chocolate Chips – Add the chocolate chips to your batter, setting aside 2 Tbsp to use on the top, if desired. Fold gently just until combined.
- Portion and Add Toppings – Divide the batter evenly into the prepared muffin pan, filling each up to the top (it helps to use a trigger-release ice cream scoop for easy portioning). Sprinkle the remaining chocolate chips over the top. I also like to add a generous sprinkle of coarse sugar, which adds a bit of crunch and makes them look more like bakery muffins.
- Bake the Muffins – Bake at 425°F for 5 minutes. Reduce the heat to 350°F and continue baking for another 15-17 minutes* or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before storing. You can enjoy these fresh!
Notes
- Kefir – It has a similar tangy flavor and consistency, making it a great swap.
- Plain Yogurt or Greek Yogurt – 1:1 swap, thinned slightly with water or milk.
- Homemade Buttermilk: Combine 1 cup of milk with 1 Tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour and thicken, then use 1 cup in place of buttermilk.
Nutrition Per Serving
Filed Under
More Muffins and Cupcakes to Try
- Apple Banana Muffins
- Zucchini Muffins
- Blueberry Muffins
- Carrot Cake Cupcakes
- Vanilla Cupcakes
- Chocolate Cupcakes
- English Muffins
- Breakfast Egg Muffins
Love,love love!! These muffins came out so delicious! My kids look forwarded to eating them for breakfast.
I’m so happy to hear your kids loved the chocolate chip muffins!
These bake so beautifully and taste amazing too! I love the sugar on top!
I made these delicious muffins yesterday super sizing to JUMBO cause the family loves chocolate chips in fact anything chocolate. I used a jumbo muffin pan using all the batter for 6 wonderfully deliciously baked muffins I followed the directions exactly as presented adjusting the bake time. Everything turned out great. Now I have the new Ultimate recipe guide (published today) that will lead the way to more success!! Thank you
These came out really good and my kids loved them. Not too sweet and they do puff up like a bakery style muffin. I will definitely make again.
Could I make these in the smaller tea size muffin tins? And if so how should I bake them?
Hi Jean! Yes, just keep an eye on them. Like 10-12 mins in mini muffin size.
These were really good! Thank you!!
I reduced the amount of chocolate chips so I could add chopped pecans, as well. That worked out nicely. Very much enjoyed!
Hi, do you happen to know if you can freeze the batter for future use? If you don’t know, I will definitely test it.
Can’t wait to try this recipe!
I have not tried freezing the batter to advise. I usually make the muffins, wrap muffins individually in plastic wrap, then transfer to a freezer-safe zip bag or container and freeze for up to 3 months.
Hi dron Spain: chilling the dough for 4 to 12 hours , you will get amazing cone-shaped muffins!
Hello from Spain: try this “tip” :if you cold the dough in the fridge during 4/12 hrs you will get amazing cone-shaped muffins. Eva.
Could I switch out the all purpose flour with a 1 to 1 cup of gluten free flour?
Hi Elena! I haven’t personally tested that but if you’re using a 1:1 ration GF flour, that should be fine. Let us know how it turns out.
They are the best muffins i have ever made. My family devoured them in minutes
Oh that makes me so happy to hear that!! I’m so glad your family loved the chocolate chip muffins! If you share on social, please tag me so I can see your beautiful muffins.
I am unclear with the amount of butter. Recipe says .33 but then says 1 stick what is the correct measurement?
Hi Jacquelyn, can you tell me where it says .33 – I don’t see that in the recipe card anywhere and want to make sure it displays correctly. You’ll need 1 stick = 8 Tbsp = 1/2 cup of butter or 113 grams. Those are all measurements for the same thing. I hope that helps and I hope you love the chocolate chip muffins!