Bakery-Style Chocolate Chip Muffins Recipe

Introduction

These bakery-style chocolate chip muffins are moist, tender, and packed with plenty of melted chocolate chips in every bite. Perfect for breakfast, snack time, or a sweet treat any time of day, they offer a delightful homemade taste that rivals your favorite bakery.

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
• Additional chocolate chips and 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 it with paper liners. If you use paper liners, grease the rims to prevent the muffin tops from sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the chocolate chips and set the dry mixture aside.
3. Step 3: In a medium bowl, whisk the melted butter and granulated sugar together until combined.
4. Step 4: Add the eggs to the butter and sugar mixture, whisking well. Then whisk in the buttermilk and vanilla extract until fully incorporated.
5. Step 5: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix to keep the muffins tender.
6. Step 6: Divide the batter evenly into the prepared muffin pan, filling each cup to the top. Sprinkle additional chocolate chips and coarse sugar on top if desired.
7. Step 7: Bake at 425°F for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 to 10 minutes before transferring them to a rack.

Tips & Variations

• For extra-moist muffins, use full-fat buttermilk or substitute with whole milk mixed with a teaspoon of lemon juice or vinegar.
• Try swapping semi-sweet chocolate chips with dark or white chocolate chips for a different flavor profile.
• Adding a sprinkle of coarse sugar on top before baking gives the muffins a lovely crunchy topping.
• Make these muffins your own by tossing in chopped nuts or dried fruit along with the chocolate chips.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

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

Why should I not overmix the batter?

Overmixing develops gluten in the flour, which can make muffins tough and dense. Mixing until just combined keeps the texture light and tender.

Bakery-Style Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 113 reviews

These bakery-style chocolate chip muffins are soft, moist, and filled with semi-sweet chocolate chips for the perfect sweet treat. Made with simple ingredients like all-purpose flour, buttermilk, and melted butter, these muffins have a tender crumb and a classic vanilla flavor. The baking process includes a high-temperature start to create a lovely muffin dome, followed by a reduced heat to ensure even baking, making them ideal for breakfast, snacks, or dessert.

• Author: Mila
• 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

For Topping

• More chocolate chips (optional)
• Sparkling or coarse sugar (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a standard 12-cup muffin pan with non-stick spray or line with paper liners. If using liners, be sure to grease the rims of the pan to prevent the muffin tops from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Toss in the semi-sweet chocolate chips ensuring they are well coated by the dry ingredients, then set the mixture aside.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the melted and cooled butter with the granulated sugar until combined. Then whisk in the eggs one at a time, followed by the buttermilk and pure vanilla extract, mixing until just combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Gently stir together until JUST combined, taking care not to overmix to maintain tender muffins.
5. Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each to the top. Sprinkle additional chocolate chips and/or coarse sugar on top if desired for an extra crunchy and sweet finish.
6. Bake: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes to help the muffins rise quickly and form a domed top. Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5–10 minutes. Then transfer them to a cooling rack. These muffins are best enjoyed warm and fresh out of the oven.

Notes

• Melted butter should be cooled slightly before mixing with sugar to prevent cooking the eggs.
• 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 minutes.
• Do not overmix the batter; a few lumps are perfectly fine and will keep the muffins moist and tender.
• Sprinkling extra chocolate chips or coarse sugar on top before baking gives a lovely crunchy texture and appearance.
• Use fresh baking powder and soda to ensure the muffins rise correctly.

Keywords: chocolate chip muffins, bakery-style muffins, homemade muffins, breakfast muffins, chocolate chip recipe