Bakery Style Chocolate chip muffins

How to make the best bakery-style chocolate chip muffins at home with this perfect fluffy and moist recipe. These muffins are easy and quick to make with a nice bump and full of chocolate chips, perfect for breakfast or any time of the day.

These bakery-style chocolate chip muffins are just as good and tasty as the muffins you can buy in a bakery or in a store, except that they are much better because they are home-made

They have everything we love about bakery-style muffins, with tall muffin tops, full of chocolate chips but most of all a very soft and fluffy texture.

This recipe is incredibly easy to make and there is no magic recipe for perfect muffins, once you find the right recipe and method it is a breeze.

Just follow my step-by-step recipe and video and you will be able to enjoy my best chocolate chip muffins recipe for breakfast or any other occasion to treat your loved ones.

>> See all the muffin recipes on the blog

Why you'll love this recipe

• Easy step-by-step recipe with a video and all the tips to succeed.
• Big muffins, visually appetizing with a nice bakery-style bump
• Fluffy and moist texture and flavorful with a lot of dark chocolate chips

Ingredients and substitutions

Here is an overview of the ingredients needed and possible substitutions to make these bakery-style muffin with chocolate chip at home, scroll down to see the quantities in the recipe card.

Materials: To make this recipe, use an hand mixer, a muffin pan and baking cups or mini muffin tin to make mini muffins.

• Flour: White wheat cake flour that you can replace by all-purpose flour or gluten-free flour.
• Sugar: White granulated sugar or flavored sugar like brown sugar or cane sugar.
• Buttermilk: The acidity of the buttermilk contributes to the soft texture of this chocolate chip muffin recipe. If you don't have buttermilk you can always replace it with milk, plain yogurt, or sour cream. You can also make a mixture of ⅔ buttermilk and ⅓ sour cream.
• Vegetable oil: A mixture of vegetable oil and butter gives it that moist texture. Use grape seed oil or sunflower oil.
• Butter: I use unsalted butter melted that I let cool a bit, but you can also use softened butter directly, but it must be unsalted butter.
• Eggs: large eggs at room temperature.
• Raising agent: A mixture of baking powder and baking soda.
• Salt: Essential to bring out the flavor.
• Vanilla: Use pure vanilla to flavor these muffins or 1 packet of vanilla sugar.
• Chocolate chips: You can use mini semi-sweet chocolate chips, or milk chocolate chips. And for larger chunks use baking chocolate cut in pieces.

⚠️ Find the quantities and complete instructions in the recipe card further down on this page.

How to make Bakery style chocolate chip muffins recipe

1 - Beat the wet ingredients

1. Place the melted butter, oil, granulated sugar, eggs, and vanilla extract in a large mixing bowl.
2. Mix with a hand mixer for 1-2 minutes on medium speed until the mixture is smooth and the sugar is dissolved.
3. Then add the buttermilk and whisk again with a hand mixer for a few seconds to incorporate it.

Tip: Always use room-temperature ingredients to ensure a smooth batter. You can do this chocolate chip muffins recipe with a simple hand whisk or use a hand mixer but just for the beginning of the recipe.

2 - Add dry ingredients

1. In a bowl whisk together the flour, baking powder, baking soda and pinch of salt.
2. Then add this flour mixture into the wet ingredients and also fold in chocolate chips.
3. And mix this time with a soft spatula just enough to incorporate them into the mixture without over-mixing.

Tip: Be careful not to over mix the mixture, don't use an hand mixer to incorporate the flour mixture to have a soft and not compact texture.

3 - Baking

1. Preheat oven to 425° F/ 220°C and prepare a muffin tins with paper liners.
2. Pour the chocolate chip muffin batter into the muffin liners, making sure to fill them completely to make large muffins.
3. Sprinkle some mini chocolate chips on the muffin top.
4. Put in the preheated oven and bake at 425°F / 220°C for 5 minutes, then lower the temperature to 350°F / 180°C and continue to bake for another 20 minutes until they have a nice bump and are golden brown.
5. Check the baking with a toothpick inserted into the center of a muffin until it comes out clean or with some crumbs.
6. Allow your bakery style chocolate chip muffins to cool slightly in the muffin tin before cooling completely on a cake rack.

Tip: Use an ice cream scoop to fill the paper trays and do not open the oven door while baking, otherwise the muffin tops will fall back.

Store and freeze instructions

Room temperature: To store bakery-style muffins at room temperature, simply place them in an airtight container when they are completely cool.

You can keep them for about 1 week, and to give them a bit of softness you can reheat them a bit in the microwave.

How to Freeze Muffins

But you can also keep this chocolate chip muffin recipe longer by simply placing them in your freezer for up to 3 months.

When completely cooled, place the muffins in a storage box or freezer bag and place them in the freezer.

Let them thaw gently at room temperature or use the thaw function of your microwave.

6 Tips for successful muffins

Here are my top tips for making this great recipe! Be sure to follow my directions and tips below to make fluffy, tasty muffins with the great taste of butter and a nice bump on top.

1. Ingredients at room temperature: Your mixture will be well blended and all ingredients will mix better if they are all at the same temperature.
2. Baking powder + baking soda: This is the perfect combination to get the chocolate chip muffin bump going. Follow the recipe carefully, measuring the quantities of yeast precisely to get that nice bump without feeling it too much in your mouth.
3. Don't over-mix: The dough should be a bit lumpy, so don't use an electric mixer to incorporate the dry ingredients. The texture of the dough is also important because it will hold the chocolate chips and prevent them from falling to the bottom during baking.
4. Fill the baking cups fully: Fill the muffin cups to the top with the batter to make large muffins.
5. Bake in a very hot oven: Baking muffin recipes at a high temperature is a starting booster. The high oven temperature will allow the muffins to bake and develop quickly, then reduce the oven temperature to gently bake the inside of the muffin and keep its soft and fluffy texture. Be careful not to open the oven door during baking, as the change in temperature will cause the muffins to fall apart.
6. Do not overcook: Be careful to watch the cooking process, overcooked muffins = dry muffins! A few minutes before the end of the baking time, check with a toothpick by plunging it into the center of the muffin.

Frequently Asked Questions

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