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.
Why you'll love these muffins
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.
- 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
More Muffin Recipes
*Find the quantities and complete instructions in the recipe card further down on this page.
- 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. And for larger chunks use baking chocolate cut in pieces.
How to make Bakery style chocolate chip muffin recipe
Beat the wet ingredients
- Place the melted butter, oil, granulated sugar, eggs, and vanilla extract in a large mixing bowl.
- Mix with a hand mixer for 1-2 minutes on medium speed until the mixture is smooth and the sugar is dissolved.
- Then add the buttermilk and whisk again with a hand mixer for a few seconds to incorporate it.
Add dry ingredients
- 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.
- And mix this time with a soft spatula just enough to incorporate them into the mixture without over-mixing.
- Preheat oven to 425° F/ 220°C and prepare a muffin tins with paper liners.
- 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.
- Sprinkle some mini chocolate chips or chocolate chunks on the muffin top.
- 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.
- Check the baking with a toothpick inserted into the center of a muffin until it comes out clean or with some crumbs.
- Allow your bakery-style chocolate chip muffins to cool slightly in the muffin tin before cooling completely on a cake rack.
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 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.
Tips for Successful Muffins
- Ingredients at room temperature: Your mixture will be well blended and all ingredients will mix better if they are all at the same temperature.
- 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.
- 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.
- Fill the baking cups fully: Fill the muffin cups to the top with the batter to make large muffins.
- 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.
- Do not overcook: Be careful to watch the cooking process, overcooked muffins = dry and dense muffins! A few minutes before the end of the baking time, check with a toothpick by plunging it into the center of the muffin.
Banana Chocolate Chip Muffins: Mash 1-2 ripe bananas and fold into the batter for a moist texture and a fruity twist.
Espresso Chocolate Chip Muffins: Add 1-2 tablespoons of espresso powder to the batter for a coffee-flavored delight.
Double Chocolate Muffins: Add ¼ cup of cocoa powder to your dry ingredients for an extra chocolatey muffin, with white and dark chocolate chips.
Peanut Butter Chocolate Chip Muffins: Swirl in ¼ cup of peanut butter into the batter before baking for a peanut buttery taste.
Pumpkin Chocolate Chip Muffins: Add ½ cup of pumpkin puree and a teaspoon of pumpkin spice to the batter for a fall-inspired variant.
Nutty Chocolate Chip Muffins: Fold in a mixture of chopped nuts like walnuts or pecans for added texture and flavor.
Berry Chocolate Chip Muffins: Gently fold in a cup of fresh or frozen raspberries or blueberries for a burst of berry flavor like theses blueberry chocolate chip muffins.
Spicy Chocolate Chip Muffins: Add a pinch of cayenne pepper and ground cinnamon to the batter for a muffin with a kick.
Frequently Asked 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.
If you Love Chocolate Chips
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