Bakery-Style Chocolate Chip Muffins Recipe

Introduction

These bakery-style chocolate chip muffins are soft, moist, and packed with generous chunks of semi-sweet chocolate. Perfect for breakfast, snack time, or dessert, they deliver that fresh-baked flavor and texture you love from your favorite bakery right at home.

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
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 Tbsp pure vanilla extract
• 1 ½ cups (265g) semi-sweet chocolate chips
• Extra chocolate chips, for topping (optional)
• Sparkling or coarse sugar, for topping (optional)

Instructions

1. Step 1: Preheat your oven to 425°F. Prepare a 12-cup muffin pan by spraying it with non-stick cooking spray or lining with paper liners. If using liners, grease the rims to prevent muffin tops from sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips and toss to coat, then set aside.
3. Step 3: In a medium bowl, whisk the melted butter and granulated sugar until combined.
4. Step 4: Whisk in the eggs, then add the buttermilk and vanilla extract. Mix until fully combined.
5. Step 5: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender.
6. Step 6: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle extra chocolate chips and/or coarse sugar on top if desired.
7. Step 7: Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 15–17 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5–10 minutes, then transfer to a cooling rack.

Tips & Variations

• For a richer flavor, use browned butter instead of melted butter, but allow it to cool slightly.
• Substitute the buttermilk with 1 cup milk mixed with 1 Tbsp lemon juice or vinegar, left to sit for 5 minutes.
• Try mixing in chopped nuts or dried fruit for extra texture and flavor.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep longer, freeze muffins individually wrapped for up to 2 months. Reheat frozen muffins in the microwave for 20–30 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe to mimic buttermilk’s acidity.

How do I prevent my muffins from being dry?

Be careful not to overmix the batter—stir until just combined to keep the muffins moist and tender. Also, ensure not to overbake; check with a toothpick and remove the muffins as soon as it comes out clean.

Bakery-Style Chocolate Chip Muffins Recipe

Print Recipe

★★★★★

4.7 from 656 reviews

These bakery-style chocolate chip muffins combine a tender crumb with melty chocolate chips for a delightful homemade treat. With a crispy top sprinkled with extra chocolate chips and sparkling sugar, these muffins are perfect for breakfast, snacks, or dessert.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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

Wet Ingredients

• ½ cup (114g) unsalted butter, melted and cooled for 5 minutes
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 Tbsp pure vanilla extract

Toppings

• More chocolate chips
• Sparkling or coarse sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 425°F. Lightly spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners. If using paper liners, grease the rims to prevent sticking of muffin tops.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Toss in the semi-sweet chocolate chips to evenly distribute them and set aside.
3. Combine Butter and Sugar: In a medium bowl, whisk melted (and cooled) butter with granulated sugar until smooth and fully combined.
4. Add Eggs, Buttermilk, and Vanilla: To the butter-sugar mixture, whisk in the eggs one at a time until incorporated. Then whisk in the buttermilk followed by the pure vanilla extract until you get a smooth liquid mixture.
5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir until just combined ensuring not to overmix to keep the muffins tender.
6. Fill Muffin Pan: Evenly divide the batter among the 12 muffin cups, filling each to the top. Sprinkle additional chocolate chips and coarse or sparkling sugar on top for added texture and sweetness.
7. First Bake Stage: Bake the muffins at 425°F for 5 minutes. This high temperature start helps form a nice crust on top.
8. Lower Temperature and Continue Baking: Without removing the muffins, reduce oven temperature to 350°F and bake for an additional 15-17 minutes. Confirm doneness by inserting a toothpick into the center; it should come out clean.
9. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack. Enjoy the muffins warm for the best flavor and texture experience.

Notes

• Melt the butter and let it cool for 5 minutes before mixing to avoid cooking the eggs or creating a greasy texture.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• For a more intense chocolate flavor, feel free to use dark or milk chocolate chips instead of semi-sweet.

Keywords: chocolate chip muffins, bakery style muffins, homemade muffins, easy muffin recipe, breakfast muffins