Bakery-style chocolate chip muffins are moist over-sized muffins packed with melty chocolate chips in every bite. Ready in about 25 minutes and topped with coarse sugar for that signature bakery crunch, they bring the bakery home.
If you love those big, domed chocolate chip muffins from the bakery case, this recipe is for you. These muffins bake up tall and golden with soft, fluffy centers and slightly crisp tops sprinkled with coarse sugar.
They’re easy to make with simple ingredients and come together quickly, so they’re perfect for weekend baking, for brunch, or as a snack.
Ingredient notes and substitutions
- Flour: To properly measure the flour, weigh it (click “metric” just above the recipe for the weights) or sift/stir it to break it up, lightly spoon into the measuring cup, and level without packing.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Chocolate chips: I like to use mini chocolate chips so that there are little bites of chocolate in each bite. You can use regular semisweet chocolate chips if you prefer.
- Coarse sugar: The coarse sugar adds a sweet crunchy crust to to the muffins. You can omit it if you prefer.
How to make bakery-style chocolate chip muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425°F. Grease a 12 cup muffin tin with non-stick cooking spray or line with paper liners.
Step 1: In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
Step 3: In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla.
Step 4: Slowly the wet ingredients to the dry ingredients, and stir in just until combined. Don’t overmix.
Step 5: Divide the batter into the prepared muffin tins, and sprinkle with coarse sugar.
Step 6: Bake for 5 minutes. Then, without opening the oven, reduce the oven temperature to 375°F and continue to bake for another 10-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry.
Step 7: Let cool in the pan for about 5-10 minutes and enjoy warm.
Recipe Tips!
- Variations: You can use different flavors of chips and/or different flavors of extract to change the flavor of the muffins. For instance, you could use orange extract and dark chocolate chips for chocolate orange muffins.
- Freezing: The muffins freeze well. Let the muffins cool to room temperature on a cooling rack before placing them in a freezer-safe container and freezing for up to 1 month.
Storage
Store the muffins in an airtight container at room temperature. They will keep for about 3 days when properly stored.
More chocolate chip muffin recipes!
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Bakery-Style Chocolate Chip Muffins
Equipment
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- ½ cup butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Coarse sugar
Instructions
- Preheat oven to 425°F. Grease a 12 cup muffin tin with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.2 ½ cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup mini chocolate chips
- In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla.½ cup butter, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract
- Slowly the wet ingredients to the dry ingredients, and stir in just until combined. Don’t overmix.
- Divide the batter into the prepared muffin tins, and sprinkle with coarse sugar.
- Bake for 5 minutes. Then, without opening the oven, reduce the oven temperature to 375°F.
- Continue to bake for another 10-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry.
- Let cool in the pan for about 5-10 minutes and enjoy warm.
Notes
- Flour: To properly measure the flour, weigh it (click “metric” just above the recipe for the weights) or sift/stir it to break it up, lightly spoon into the measuring cup, and level without packing.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Chocolate chips: I like to use mini chocolate chips so that there are little bites of chocolate in each bite. You can use regular semisweet chocolate chips if you prefer.
- Coarse sugar: The coarse sugar adds a sweet crunchy crust to to the muffins and that bakery-style look. You can omit it if you prefer.
- Nutrition values are estimates.
Nutrition
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