These Bakery Style Chocolate Chip Muffins are some of the best muffins ever. They’re loaded with chocolate chips and they’re absolutely huge. They’re good for breakfasts on the go or for a nice Mother’s Day brunch.
Muffins are truly one of my favorite breakfast treats. Two other recipes that I enjoy are my Pistachio Muffins and my moist, Ricotta Lemon Muffins. They are perfect for breakfast on the go.
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Why My Bakery Style Chocolate Chip Muffins are a Keeper
My easy chocolate chip muffins recipe is foolproof, quick and delicious. It’s perfect even for the pickiest of eaters.
- Bakery-Style Results: Tall tops and soft centers without complicated steps.
- Pantry-Friendly: Uses simple ingredients you likely already have.
- Foolproof Method: Tested to deliver consistent results every time.
- Great for Busy Days: Perfect for breakfast, snacks, or make-ahead.
- Serve With: Serve this recipe with Breakfast Couscous, Cinnamon Chip Scones or Breakfast Croissant Roll Ups.
How Do You Get Bakery Style Chocolate Chip Muffins to Rise High and Get Tall Muffin Tops?
Bakery-style muffins start in a super hot oven, and then continue to bake after the temperature has bene reduced. This helps the muffins rise fast to be nice and tall. The key is to reduce the temperature to 350°F without opening the oven.
Pro Tip for a Bakery-Style Muffin
Let the batter rest for 15–30 minutes before baking. This hydrates the flour and lets the leavening start working. The result is higher domes, softer crumb, and fewer sunken chips.
Ingredient Notes for the Muffin Recipe
You only need a few simple ingredients to make this bakery-style look, basic muffin recipe, and most are pantry staples!
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cinnamon: Adding a little cinnamon can bring a warm, cozy tone to your muffins.
- Greek Yogurt: Sour cream or Greek yogurt helps to ensure you have moist muffins.
- Chocolate Chips: I like to use a combination of regular-sized and mini chocolate chips.
Variations and Substitutions for Chocolate Chip Muffin Recipe
Easily customize the best chocolate chip muffins by experimenting. Make them even better by using different ingredients to try different flavors.
➡️ Swap Chocolate: Use milk chocolate chips, dark chocolate chunks or melty mini chocolate chips.
➡️ Add Mix-Ins: Stir in nuts or a sprinkle of coarse sugar on top before baking.
➡️ Make Mini Muffins: Reduce bake time and use a mini muffin pan.
➡️ Change Flavor: Add a hint of vanilla for a twist. Finish with a sprinkle of sugar.
Kitchen Tools To Make It Easier
Bakery style muffins can be made much faster when using the right piece of kitchen equipment.
- Jumbo Muffin Tin: For this particular recipe, you will need a jumbo muffin tray and jumbo muffin liners. If you don’t have either, you can use whatever muffin pan you have.
- Electric Mixer: I prefer to use a mixer to help quickly beat ingredients together.
How to Make Bakery-Style Chocolate Chip Muffins
This flavorful and moist muffins recipe comes together in just 3 quick and easy steps. They’re so good, it’s almost like eating chocolate chip cookies for breakfast.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dry Ingredients: Preheat the oven and line a muffin pan with cupcake liners. Whisk together the dry ingredients like flour, baking powder, salt, baking soda and cinnamon in a small bowl. Set aside.
- Make the Batter: Beat together the oil and white sugar in a separate bowl. Then, beat in the eggs, Greek yogurt and vanilla extract. Slowly stir the dry ingredients into the wet ingredients. Then, completely mix in the milk and chocolate. Batter will be thick.
- Fill the Prepared Muffin Cups & Bake: Scoop the muffin batter into the prepared muffin pan, filling as close to the tops of liners as you can. Bake for 8 minutes, then reduce the oven temperature to 350°F and continue baking until a toothpick in the center comes out clean.
Prep Ahead Tips for the Best Chocolate Chip Muffin Recipe
I like to prepare ingredients ahead of time so I can quickly make a snack or dessert.
➡️ Measure Ingredients Early: Have everything ready to speed up mixing.
➡️ Mix Dry Ingredients Ahead: Store in an airtight container for later use.
➡️ Use Liners: Makes cleanup fast and easy.
Alternate Cooking Methods
Prepare these muffins another way by making them smaller.
- Smaller Muffins: Bake in a mini muffin pan, or a regular 12-count muffin pan, with reduced bake times. If you’re unsure, check for doneness with a toothpick!
Why Are my Muffins Flat Instead of Domed?
Fill your muffin cups nice and high. Nearly full muffin cups help create that bakery-style dome.
Store, Reheat and Use Leftovers Muffins
Store the best muffins recipe correctly so they’re just as good for a few more days. Muffins taste best served fresh the same day.
- Storing: Keeping the muffins in an airtight container at room temperature for a few days is the best way to go. You can also store them in the fridge.
- Reheating: Warm in the microwave for a few seconds to refresh texture and has the melty chocolate chips. Or reheat the muffins in the oven.
- Using Leftovers: Enjoy leftover giant chocolate chip muffins again by crumbing them into yogurt or serving them as a quick breakfast with fruit.
Expert Tips for Making Homemade Chocolate Chip Muffins
➡️ Double the Recipe: Since we are using a jumbo muffin tin, you’re only going to have 6 muffins. If you would like 12 muffins, double the batter and use 2 muffin tins.
➡️ Don’t Overmix: Stir just until combined to keep muffins soft and fluffy.
➡️ Check Early: Ovens vary, so start checking a few minutes before done.
➡️ Cool Properly: Let muffins rest briefly before removing from the pan.
➡️ Check for Doneness: Use a toothpick inserted into the middle of the center muffin to see if they’re done. When the muffins are done, the toothpick will come out clean or with minimal crumbs.
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Bakery Style Chocolate Chip Muffins
Equipment
- Whisk or Hand Mixer
- Cupcake Scoop
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Ingredients
- 2 ½ cups All-purpose flour
- 1 Tablespoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon
- ½ cup Vegetable oil
- ¾ cup White sugar
- 2 Eggs
- ½ cup Greek yogurt , or Sour Cream
- 1 teaspoon Vanilla extract
- ½ cup Milk
- 1 ½ Chocolate chips
Instructions
- Preheat oven to 400℉. Line a jumbo muffin tin with large muffin liners and set aside.
- In a small bowl, whisk together the all-purpose flour, baking powder, salt, baking soda and cinnamon until well-combined. Set aside.
- In a large bowl, beat together the oil and white sugar until light and fluffy.
- Add the eggs, Greek yogurt and vanilla extract and beat until well-combined.
- Add the dry ingredient, stir until well-distributed and no dry streaks remain.
- Add the milk and stir until well-combined, then add in the chocolate chips to personal taste.
- Distribute the muffin batter evenly among the prepared muffin liners, filling as close to the top of the liners as possible.
- Bake for 8 minutes, then reduce heat to 350℉ and continue to bake for 15-20 minutes until an inserted toothpick comes out clean.
Christina’s Notes
- White Chocolate Muffins: White chocolate chip muffins are a refreshing twist on classic chocolate chip bakery style muffins.
- Chocolate Chip Cupcakes: Make this recipe into cupcakes by topping with buttercream frosting.
- Turbinado Sugar: To get that crisp, sparkling sugar muffin, top muffins with turbinado sugar or sprinkles before baking.
- No Muffin Liners: For jumbo muffins it can be difficult to find the right size of muffin liners, instead you can cut squares of parchment paper.
- Chocolate Chips: Use mini chocolate chips, semi-sweet chocolate chips, or milk chocolate chips.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.