Bakery Style Chocolate Chip Muffin Recipe

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This bakery-style chocolate chip muffin recipe is the only one you need! These soft, fluffy, and moist muffins are packed with rich and fudgy chocolate chips.

These soft, fluffy, and moist muffins are packed with rich and fudgy chocolate chips.

If you love muffins, try these Pumpkin Chocolate Chip Muffins!

CHOCOLATE CHIP MUFFIN RECIPE

These chocolate chip muffins make the perfect sweet treat, no matter the time! They are moist and fluffy with the perfect balance of chocolate. Not only are these homemade muffins delicious and bakery-level, but they are also so easy to make! Enjoy these for breakfast, brunch, or as a sweet treat! These chocolate muffins will satisfy all your chocolate cravings.

WHAT YOU NEED-

Flour– Be sure to use high-quality flour like Bob’s Red Mill All-purpose flour. Good quality flour will ensure you get perfect muffins.
Baking Powder & Soda– To ensure these muffins rise and become fluffy, be sure to use fresh baking powder and baking soda.
Salt– Adding salt to this muffin batter doesn’t make the muffins salty, but instead it enhances the flavors of all the ingredients.
Butter– You want to use cooled melted unsalted butter. Be sure the melted butter is not hot when mixing it in with the batter or you will kill the batter.
Oil– Adding oil to the muffin batter gives you moist and soft muffins. Use either canola oil, vegetable oil, or even light olive oil.
Sugar– To sweeten these muffins, use granulated sugar.
Eggs– Fresh eggs are a key binder in the batter, they help hold the shape of the muffins and add moisture.
Sour Cream– Regular sour cream or low-fat sour cream will work for this recipe. You can also substitute the sour cream for plain or Greek yogurt.
Milk– Adding whole milk to these muffins helps give you moist and not dry muffins.
Vanilla– For added flavors, add vanilla extract to these fluffy muffins.
Chocolate Chips– You can do either semi-sweet, milk, or dark chocolate! Either regular morsels, mini morsels, or even chocolate chunks can be used.

HOW TO MAKE CHOCOLATE CHIP MUFFINS

With just a few simple steps, have these fluffy muffins baking in the oven!

Preheat the oven and line the muffin tin with muffin liners.
Sift together the dry ingredients in a bowl. Mix in the chocolate chips and set aside.
In a separate bowl, whisk together the sugar and wet ingredients until combined.
Add the dry ingredients to the wet batter and mix just until combined. Do NOT overmix.
Using a measuring cup or cookie scoop, divide the muffin batter among the 12 muffin liners, up to ¾ of the way.
Top with extra chocolate chips and coarse sugar.
Bake at 400°F for 5 minutes then reduce the heat to 350°F and finish baking.
Remove the baked muffins from the oven and cool them in the pan for 5 minutes. Then transfer the muffins to a cooling rack to finish cooling.
Enjoy warm or cool.

Do NOT overmix the batter! One of the most common mistakes in failed muffins is overmixing the batter. When you mix it, the gluten begins to develop, so the more you mix it, the more it develops, resulting in dense, dry muffins

JUMBO MUFFINS

Make these jumbo muffins like you see at bakeries and grocery stores! You want to use jumbo muffin tin and jumbo muffin liners. (You do not have to use liners if you prefer.)

Divide the batter amongst the 6 muffin liners. Top with additional chocolate chips and coarse sugar.
Bake at 400°F for 5 minutes, reduce the heat to 350°F, and continue baking until the muffin tops are golden. Stick a toothpick in the center of the muffin, and if it comes out clean and without wet batter, they are ready!
Cool the muffins for 5 minutes in the muffin pan, then remove and finish cooling on a cooling rack.
Serve.

MINI MUFFINS

Skip the store-bought overprocessed mini bite muffins and make these classic muffins mini instead! You want to use a mini muffin tin.

Divide the batter among the 24 muffin liners. Top with additional chocolate chips and coarse sugar. (If you are not using muffin liners, be sure to spray the muffin tin with baking spray, to avoid the muffins from sticking to the tin!)
Bake at 350°F for 10-12 minutes or until the muffin tops are golden and baked through. Stick a toothpick in the center of the muffin, and if it comes out clean and without wet batter, they are ready!
Cool the muffins for 2-3 minutes in the muffin pan, then remove and finish cooling on a cooling rack.
Serve.

QUESTIONS YOU MIGHT HAVE:

How many muffins do I get from this recipe?

Using a classic muffin tin, this recipe will make 12 regular-sized muffins. You can also make 6 jumbo muffins or 24 mini muffins.

Why are my muffins flat, not fluffy with high peaks?

If the muffins turn out flat, you may have overmixed the batter or your baking powder is not fresh.

Do I have to bake at two different temperatures?

Yes! You do not want to skip this step! The 5 minutes of high heat helps you achieve tall and fluffy muffins.

How do I store fresh chocolate chip muffins?

Once the muffins are completely cooled, store them in an airtight container or bag at room temp for 2-3 days or in the fridge for 3-4 days. Add them to the microwave for a couple of seconds if you like warm muffins.

Can I freeze chocolate chip muffins?

Yes! These chocolate chip muffins freeze great! Once they are completely cooled, add the muffins to a freezer-safe bag and freeze for up to 3 months! To enjoy, thaw overnight or thaw in the microwave.

Do I have to use muffin liners?

No, you can totally just spray the muffin tin with baking spray and then add the batter. Muffin liners help prevent the muffins from sticking in the ban.

Do I need to spray my muffin liners with baking spray before pouring in the batter?

Depending on the liners you use, sometimes you will have the muffins stick, so I like to lightly spray the liners with some baking spray.

OTHER DESSERT RECIPES-

If you love baking, check out all our other delicious baked goods!

The only chocolate chip muffin recipe you’ll ever need!

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