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Start your morning right with these bakery-style chocolate chip muffins! With a soft, moist interior and crisp golden tops, these muffins are the ultimate crowd-pleaser. Each bite is packed with decadent dark chocolate chips, making them the perfect treat for breakfast, brunch, or even dessert. Whether you’re a seasoned baker or a novice in the kitchen, this simple yet indulgent recipe guarantees success every single time.

six chocolate chip muffins with one broken

The Chemistry of Homemade Chocolate Chip Muffins

Creating bakery-style muffins at home is all about balancing the right ingredients, mixing techniques, and baking conditions. The combination of buttermilk, baking powder and baking soda provides an ideal leavening action, ensuring tall, fluffy muffins. Buttermilk’s acidity reacts with the leavening agents to create a soft, tender crumb. Using both melted butter and vegetable oil gives the muffins a balance of flavor and moisture. While the butter adds richness, the oil ensures the muffins stay moist for longer. Lastly, baking at a high temperature (400 degrees) helps the muffins rise quickly, forming those iconic domed tops.

up close on a small chocolate chip muffin

What is in homemade bakery-style chocolate chip muffins?

Buttermilk

Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.

Vegetable Oil

100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.

Melted Butter

It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

Granulated Sugar and Brown Sugar Topping

Sprinkled on top for a sweet, crunchy finish.

12 bakery style chocolate chip muffins

How do you make chocolate chip muffins from scratch?

  1. Preheat the oven and prepare the ingredients. Preheat your oven to 400 degrees and line a muffin tin with paper liners or muffin liners. Alternatively, grease the tin with butter or nonstick spray for easy release.
  2. Combine the wet ingredients. In the bowl of a stand mixer with a paddle attachment, mix 1 cup buttermilk, 1/3 cup vegetable oil, and 2 eggs on medium speed until fully combined. You can also use a large mixing bowl and hand mixer.
  3. Mix the dry ingredients. In a separate large bowl, whisk together 3 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. This ensures the leavening agents are evenly distributed.
  4. Combine wet and dry ingredients. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until incorporated- avoid over-mixing to keep the muffins tender.
  5. Add butter, vanilla, and chocolate chips. Stir in 1/3 cup melted butter and 1 teaspoon vanilla extract until just combined. Gently fold in 1 bag of dark chocolate chips with a wooden spoon or spatula, being careful not to overwork the batter.
  6. Scoop and top the batter. Using an ice cream scoop or large spoon, fill each muffin cup about 3/4 full. In a separate bowl, mix 1 tablespoon of granulated sugar with 1 tablespoon of brown sugar, then sprinkle this mixture over the top of the muffin.
  7. Bake the muffins. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and serve. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.

Tips for Success

  • Don’t Over-mix: Over-mixing the batter can make muffins dense. Mix just until the ingredients are combined.
  • Use Room Temperature Ingredients: This helps the batter mix more evenly, leading to fluffier muffins.
  • Customize Your Muffins: Swap dark chocolate chips for semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips. Add nuts or dried fruit for variety.
  • Create Bakery-Style Tops: For tall, domed muffin tops, fill the liners 3/4 full and start with a high baking temperature.
bakery style chocolate chip muffins with chocolate chips

Storage, Freezing and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Freezing: Wrap muffins individually in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the oven.

Reheating: Warm muffins in a 350 degree oven for 5-10 minutes to restore freshness.

Serving Suggestions

Enjoy the best chocolate chip muffins with a steaming cup of coffee or hot chocolate for a delightful breakfast. Pair with a cold glass of milk for a comforting snack. Serve alongside fresh fruit and yogurt for a balanced brunch spread.

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Why make homemade bakery-style chocolate chip muffins?

  • Perfect Bakery Style Muffins: Achieve tall, domed muffin tops and a soft, fluffy crumb with this easy-to-follow recipe.
  • Rich Chocolate Flavor: Packed with dark chocolate chips, these muffins satisfy even the most intense chocolate cravings.
  • Quick and Simple: Ready to just 35 minutes, these muffins are ideal for busy mornings or last-minute treats.
  • Customizable: Swap in semi-sweet, milk chocolate, or white chocolate chips to suit your taste.

Enjoy a fluffy chocolate chip muffin warm from the oven with a cold glass of milk or a hot cup of coffee for the ultimate comfort food experience.

These chocolate chip muffins are a classic treat that everyone will love. With a soft, moist interior and a golden, crunchy top, they’re as beautiful as they are delicious. Whether you’re baking them for a weekend breakfast, a holiday brunch, or a midday snack, these muffins are sure to impress. Experiment with different add-ins and enjoy the joy of homemade baking. Happy muffin-making!

up close on a bakery style chocolate chip muffins and chocolate chips

FAQs

Start by baking the muffins at a high temperature (400 degrees). This initial heat creates a rapid rise, resulting in tall, domed muffin tops.

If you don’t have buttermilk, make your own by mixing 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Toss the chocolate chips in a small amount of flour before folding them into the batter. This prevents them from sinking to the bottom during baking.

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, individually wrap them in plastic wrap and freeze them for up to 3 months.

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bakery style chocolate chip muffins

Chocolate Chip Muffin Recipe

Author: Madison Reid
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 20 muffins
Delicious muffins rippled with dark chocolate chips to make your morning complete.

Ingredients 

  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/3 cup melted butter
  • 1 tsp vanilla
  • 1 bag dark chocolate chips

Topping

  • 1 tbsp granulated sugar
  • 1 tbsp brown sugar

Instructions

  • Preheat your oven to 400 degrees
  • In the bowl of a standing mixer, add 1 cup of buttermilk, 1/3 cup of vegetable oil and 2 eggs. Mix with the paddle attachment until combined.
  • In a separate bowl add the dry ingredients; 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine sea salt.
  • Turn the mixer on low and slowly pour the dry ingredients into the wet ingredients. stop mixing as soon as everything is added.
  • Add 1/3 cup melted butter and 1 tsp of vanilla extract. Mix until combined.
  • Fold in 1 bag of dark chocolate chips.
  • In a small bowl combine the topping; 1 tbsp granulated sugar and 1 tbsp brown sugar.
  • In a cupcake pan, place muffin liners into each cup.
  • Scoop the muffin batter into each cup about 3/4 the way full.
  • Sprinkle the sugar topping on each muffin.
  • Place in the oven and bake for 18-20 minutes.
  • Remove and allow to cool slightly before removing from the pan. Enjoy!

Nutrition

Calories: 277kcal Carbohydrates: 36g Protein: 4g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 26mg Sodium: 217mg Potassium: 152mg Fiber: 1g Sugar: 18g Vitamin A: 140IU Vitamin C: 0.1mg Calcium: 96mg Iron: 1mg

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