Bakery-Style Chocolate Chip Muffins

Chocolate chip muffins with tall bakery-style tops, a soft fluffy crumb, and plenty of melty chocolate chips. Easy, quick, and perfect for any day

Bakery-style chocolate chip muffins have that tall, golden muffin top and a soft, fluffy center packed with melty chocolate chips.

They taste just like the ones from a bakery, but homemade means fresher, warmer, and even more irresistible.

The batter comes together in minutes with simple pantry ingredients. No special tools, no complicated steps — just mix, bake, and enjoy!

Why you'll love this recipe

• Big bakery tops : Tall, golden muffin tops just like classic bakery muffins.
• Soft & chocolate-packed : Fluffy crumb loaded with melty chocolate chips in every bite.
• Easy batter : Simple ingredients, quick to mix, perfect for fresh homemade muffins anytime.

Ingredients you need

• Flour: Cake flour for a soft crumb, or swap with all-purpose flour.
• Sugar: Granulated sugar, or brown sugar for extra moisture and flavor.
• Buttermilk: Key for fluffy muffins. Replace with milk + lemon juice, yogurt, or sour cream if needed.
• Oil + Butter: A mix of vegetable oil and melted unsalted butter keeps the muffins moist and tender.
• Eggs: Large eggs at room temperature for a smooth batter.
• Leavening: Baking powder + baking soda for a tall bakery-style rise.
• Salt + Vanilla: Boost the flavor and balance the sweetness.
• Chocolate chips: Mini or regular semi-sweet chips, milk or white chocolate, or chopped baking chocolate.

Best Tips for Bakery-Style Muffins

• Ingredients at room temperature: Helps the batter blend smoothly and gives taller, fluffier muffin tops.
• Use both baking powder and baking soda: This combo creates the classic bakery-style rise.
• Don’t overmix: Keep the batter slightly lumpy to avoid dense, dry muffins.
• Fill the muffin cups to the top: Essential for big, domed chocolate chip muffins.
• Start with a hot oven: The high heat jump-starts the rise and creates tall, golden tops.

How to Make Bakery-Style Chocolate Chip Muffins

In a large bowl, mix the melted butter, oil, sugar, eggs, and vanilla with a hand mixer for 1–2 minutes until smooth.

Add the buttermilk and mix again briefly.

In another bowl, whisk the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture, then add the chocolate chips.

Preheat the oven to 425°F / 220°C. Line a muffin tin and fill each cup to the top using an ice cream scoop. Top with extra chocolate chips.

Bake for 5 minutes at 425°F / 220°C, then reduce the heat to 350°F / 180°C and bake 20 minutes until domed and golden.

Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely.

Serving Suggestions

• Warm with butter for a bakery-style treat
• With a glass of milk or iced coffee
• Split and filled with Nutella or jam
• As a quick snack in lunchboxes
• For brunch with fresh fruit

Recipe Variations

• Double chocolate with cocoa + chocolate chunks
• Bakery-style tops with coarse sugar on top
• Vanilla chip using white chocolate chips
• Mocha muffins with instant espresso powder
• Berry-choco by adding fresh or frozen berries

Recipe Questions

Why didn’t my muffins rise high?

Usually from overmixing or low oven temperature. Start hot for tall muffin tops.

Can I use all-purpose flour instead of cake flour?

Yes, the texture will be slightly denser but still very soft.

How do I keep muffins moist?

Don’t overbake and store them airtight once cooled.

More Chocolate Chip Muffin Recipes

• Blueberry chocolate chip muffins
• Double Chocolate Chip Muffins
• Cappuccino chocolate chip muffins

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Print