These Bakery Style Chocolate Chip Muffins are exactly what you’re craving in a muffin. The crisp top and moist center will have your mouth watering.
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I bet you never realized how it is to make Bakery Style Chocolate Chip Muffins at home, in fact you probably have the ingredients sitting in your pantry right now. These delicious muffins will impress your friends and family.
For more delicious bakery style muffin recipes, check out this collection of muffin recipes. We are loving these triple chocolate muffins right now, too!
MORE MUFFINS RECIPES YOU MIGHT LIKE
Cinnamon Roll Muffins | White Chocolate and Raspberry Muffins | Lemon Poppy Seed Muffins
What We Love About This Bakery Style Muffins Recipe
- 40 Minute Muffins: These muffins can be made in 40 minutes or less.
- Easy Ingredients: You probably already have most of these bakery style chocolate chip muffin ingredients in your pantry.
- Family Friendly: Your family will absolutely love these chocolate chip muffins.
Ingredient Notes
- All Purpose Flour: A normal all purpose flour.
- Cinnamon : Gives that warm spice to the muffin.
- Large Eggs: Room temperature large eggs.
- Sour Cream or Greek Yogurt: Use either, they both work well.
- Vanilla Extract
- Regular or Mini Chocolate Chips: Chocolate chunks can also be used.
Equipment Needed
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or Hand Mixer
- Cupcake Liners
- Jumbo Muffin Pan
- Muffin Liners
- Cupcake Scoop
How to Make Chocolate Chip Muffins with Sour Cream
These are the basic steps for making Bakery Style Chocolate Chip Muffins. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREPPING
Start by preheating the oven to 400 degrees f and line muffin tin with the liners, set aside.
STEP 2: DRY INGREDIENTS
In small bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
STEP 3: WET INGREDIENTS
In a large mixing bowl, beat together oil and sugar. Once light and fluffy, add eggs, Greek yogurt, and vanilla extract.
STEP 4: COMBINE
Add the flour mixture to the wet ingredients until no dry streak remain, then add milk. Once fully mixed together, fold in chocolate chips. Divide batter evenly among the muffin slots.
STEP 5: BAKING MUFFINS
Bake the muffins for 8 minutes on 400 degrees f and then turn the heat down to 350 degrees and bake for another 10-15 minutes. Lowering the temperature will help to give these bakery style chocolate chip muffins their classic muffin top look. Allow muffins to cool completely before serving.
Prep and Storage Tips for Moist Chocolate Chip Muffins Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make these easy chocolate chip muffins ahead of time, follow the steps per usual and store in airtight container for 1-2 days.
HOW TO STORE THIS RECIPE
Store bakery style chocolate chip muffins in an airtight container or plastic muffin container for 4-5 days are room temperature.
HOW TO FREEZE THIS RECIPE
To freeze these bakery style muffins, wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months.
Frequently Asked Questions
These bakery style chocolate chip muffins start baking at 400 degrees and then lowering the temperature to 350 degrees will help the muffins rise as the baking at a longer time at a lower temperature ensures that.
I recommend using all purpose flour, but you can also use cake flour but it will result in a lighter and fluffier muffin texture.
You can easily double or half this recipe just increase or decrease ingredients proportionally.
The secret weapon in this recipe to keep muffins moist is by using Greek yogurt or sour cream.
Expert Tips for Making This Best Chocolate Chips Muffin Recipe
- This Recipe Can be Doubled: This recipe yields 6 muffins, to make muffins double the ingredients proportionally.
- Mini Chocolate Muffins: Use a mini muffin tin to make mini sized muffins.
- 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.
- Butter: Serve with butter or unsalted butter, even melted butter.
What to Serve with the Best Chocolate Chip Muffins
- Cinnamon Chip Scones
- Easy Breakfast Cookies
- Feta Breakfast Croissants
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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
- This Recipe Can be Doubled: This recipe yields 6 muffins, to make muffins double the ingredients proportionally.
- Mini Chocolate Muffins: Use a mini muffin tin to make mini sized muffins.
- 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.
- Butter: Serve with butter or unsalted butter, even melted butter.
- 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.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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