These Bakery Style Chocolate Chip Muffins are a dream come true for anyone who loves soft, fluffy treats packed with gooey chocolate. Each jumbo muffin boasts a golden, slightly crisp exterior that gives way to a tender, moist crumb, studded with melty chocolate chips.
The rich, buttery flavor is perfectly balanced with just the right amount of sweetness, making them irresistible for breakfast or dessert. Ready in under 40 minutes, they’re surprisingly easy to whip up yet taste like they came straight from a professional bakery.
Indulge in the comforting aroma of freshly baked muffins filling your kitchen, promising a warm, satisfying bite every time. With their generous size and decadent texture, these muffins are perfect for sharing—or keeping all to yourself.
The combination of creamy chocolate and buttery dough creates a heavenly experience that’s both nostalgic and indulgent. Whether you’re treating yourself or impressing guests, these muffins are guaranteed to bring smiles and satisfy every chocolate craving.
Ingredients for Bakery Style Chocolate Chip Muffins
- 4 Tablespoons (57 g) unsalted butter, melted and cooled for at least 5 minutes
- ¼ cup (60 ml) canola oil (can substitute vegetable oil)
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg white, room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk, room temperature preferred
- 1 ¾ cup (220 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon table salt
- 1 cup (175 g) chocolate chips (use a mix of mini and regular, or either)
- ⅓ cup (67 g) additional granulated sugar (coarse sugar preferred for topping)
Step-by-Step Instructions
- In a large bowl, combine the melted butter, canola oil, and granulated sugar. Whisk together until well mixed.
- Add the egg, egg white, and vanilla extract. Whisk thoroughly until all ingredients are well combined. Stir in the buttermilk until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, corn starch, and salt.
- Gently fold the dry ingredients into the wet ingredients. Once about half of the dry ingredients are incorporated, add the chocolate chips. Continue folding until all ingredients are just combined.
- Cover the bowl with a dry towel and let the batter sit while the oven preheats.
- Preheat the oven to 425°F (215°C). Line a 6-count jumbo muffin tin with paper liners.
- Once the oven is preheated, portion the batter into the muffin tin, filling each liner to the top without overflowing.
- Sprinkle the tops generously with the additional sugar.
- Bake at 425°F (218°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 minutes, or until the tops are just beginning to turn golden brown. (For standard 12-count muffin tins, check after 7-8 minutes at 350°F.)
- Allow the muffins to cool in the tin for 5-10 minutes, then carefully remove and enjoy!
Perfect Pairings: Serving Suggestions
These bakery-style chocolate chip muffins are delicious on their own, but they’re even better with a little extra flair. Serve them warm with a dollop of whipped cream or a drizzle of chocolate ganache for a decadent treat. Pair them with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert. For a brunch spread, add fresh fruit or yogurt on the side to balance the sweetness.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes. This will bring back that fresh-from-the-oven texture and aroma.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the chocolate chips for white chocolate chips, peanut butter chips, or even dried fruit like cranberries or raisins. For a nutty twist, add ½ cup of chopped walnuts or pecans to the batter. If you’re feeling adventurous, try adding a teaspoon of cinnamon or a pinch of espresso powder to enhance the flavor.
Time-Saving Hacks for Busy Bakers
To save time, measure out all your ingredients before you start—this is called mise en place. If you don’t have buttermilk, make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. You can also prepare the batter the night before, cover it tightly, and refrigerate it. Just give it a quick stir before baking in the morning.
Essential Equipment for Muffin Success
For the best results, use a jumbo muffin tin to achieve that bakery-style height. If you only have a standard 12-count muffin tin, reduce the baking time slightly (check after 7-8 minutes at 350°F). A cookie scoop or ice cream scoop makes portioning the batter into the liners quick and mess-free. Don’t forget an oven thermometer to ensure your oven is at the right temperature—it makes a big difference!
Bakery Style Chocolate Chip Muffins
Ingredients
- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes
- 1/4 cup canola oil may substitute vegetable oil
- 1 cup granulated sugar
- 1 large egg + 1 egg white room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk room temperature preferred
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- 1/2 teaspoon table salt
- 1 cup chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
- 1/3 cup additional granulated sugar coarse sugar preferred for topping
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note).
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners. Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it’s reached temperature when it really hasn’t yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown Note: if you are using a standard 12-count muffin tin rather than jumbo-sized, they will not need to bake as long, check your muffins after 7-8 minutes on 350F (177C)).
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!