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.
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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.
Why you'll love this recipe
Craving for more chocolate chip recipes? Sea salt chocolate chip cookies, Giant chocolate chip cookies, Homemade chocolate chips.
Ingredients Notes
You need these ingredients to make these fluffy chocolate chip 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 and lemon juice, 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, white chocolate chips. And for larger chunks use baking chocolate cut in pieces.
How to make Bakery Style Chocolate Chip Muffin recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the melted butter, oil, granulated sugar, eggs, and vanilla extract in a large mixing bowl and mix with a hand mixer for 1-2 minutes on medium speed until the mixture is smooth and the sugar is dissolved.
Step 2: Then add the buttermilk and whisk again with a hand mixer for a few seconds to incorporate it.
Step 3: In a bowl whisk together the flour, baking powder, baking soda and pinch of salt. Then add this flour mixture into the wet ingredients and also fold in chocolate chips.
Step 4: And mix this time with a soft spatula just enough to incorporate them into the mixture without over-mixing.
Step 5: Preheat oven to 425° F/ 220°C and prepare a muffin tins with paper liners and pour the chocolate chip muffin batter into the muffin liners with an ice cream scoop, making sure to fill them completely to make large muffins.
Step 6: Sprinkle some mini chocolate chips or chocolate chunks on the muffin top 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.
Enjoy! Allow your bakery-style chocolate chip muffins to cool slightly in the muffin tin before cooling completely on a cake rack.
Tips for this recipe
Storage 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 these double chocolate chip muffins 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.
Recipe Variations
Recipe Questions
The muffin batter should be thick and lumpy, so it holds the sprinkles and keeps them from falling out during baking.
Use a mixture of baking soda and baking powder combined at a high temperature of the oven at the beginning of cooking to help the lump to develop well and do not open the oven door to avoid a thermal shock.
It is important to have a good balance between dry and liquid ingredients and to avoid overcooking them in the oven to prevent them from drying out during cooking.
Always use room temperature ingredients and avoid over-mixing the batter after adding the dry ingredients to avoid compacting the muffins and losing the fluffy texture.
Muffins are done when they are a golden brown color on top. Check for baking by plunging a knife blade or toothpick into the center of the muffin, it should come out clean or with a few crumbs but no liquid batter.
More Muffin Recipes
I hope you love these Jumbo chocolate chip muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Bakery Style Chocolate chip muffins
- Total Time: 25 minutes
- Yield: 14 muffins
Description
Fluffy and moist Bakery Style muffin with chocolate chip recipe (For 14 muffins)
Ingredients
- 380 g (2 ½ cups) Cake Flour - or all-purpose
- ½ teaspoon baking soda - about 3g
- 2 teaspoons baking powder - about 8 g
- 1 pinch of salt
- 80 g (⅓ cup) Butter - unsalted melted and cooled or softened
- 80 g (⅓ cup) Vegetable oil - grape seed or sunflower oil
- 200 g (¾cup) Sugar - granulated
- 2 Eggs - at room temperature
- 2 teaspoons of Vanilla extract
- 320 ml (1 ¼ cups) Buttermilk - or milk, yogurt, sour cream
- 150 g (¾cup) Chocolate chips - semi-sweet
Instructions
- Preheat the oven to 425°F / 220°C and prepare a cupcake or muffin tin with baking cups.
- Start by mixing together the dry ingredients in a bowl, the flour, baking powder, baking soda and salt and set aside.
- Then in a large bowl, place the melted and cooled butter, vegetable oil, granulated sugar, eggs and vanilla.
- And mix with an electric mixer for about 3 minutes until you have a smooth and homogeneous mixture.
- Then add the buttermilk and mix again with a mixer.
- Finish by adding the dry ingredients and chocolate chips and mix with a spatula to incorporate them without over-mixing to keep the batter a little lumpy.
- Pour the muffin batter into each cavity of the pan, making sure to fill each paper cup completely.
- Sprinkle a few chocolate chips on top.
- Bake for 5 minutes at 425°F / 220°C then lower the temperature to 350°F / 180°C and bake for about 20 minutes longer.
- The muffins are ready when they have a nice bump of golden brown color, check the cooking by inserting a pick in the heart of a muffin, it should come out clean or with some crumbs, if not extend the cooking for 5 minutes.
- Let the muffins cool slightly in the pan before cooling completely on a wire rack.
Notes
Storage: They can be stored at room temperature for about 1 week in a storage box with a lid.
Freezing: Placed in a box or conservation bags you can keep them in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, cake, breakfast
- Cuisine: american
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 15
- Sodium: 247
- Fat: 18
- Saturated Fat: 13
- Trans Fat:
- Carbohydrates: 39
- Fiber: 2
- Protein: 6
- Cholesterol: 35
I made this super recipe and it was very good, thank you for this very good recipe that I keep in my recipe book.
Hello Lydia, thank you very much for your feedback and for following the recipe, they are indeed very good ❤️
Hello, I followed the recipe and they're really great. Thank you for this simple and very good recipe and also for the advice.
Hello Samia, thank you very much for your feedback
Perfect recipe