Why You’ll Love This Recipe

Chocolate Chip Muffins (Bakery Style) are soft, fluffy, and bursting with rich chocolate chips in every bite. With their tall, golden domes and tender crumb, these muffins rival any bakery version. Perfect for breakfast, snacks, or dessert, they’re easy to make and even easier to love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbrown sugareggswhole milkplain yogurt or sour creambaking powderbaking sodasaltvanilla extractunsalted butter (melted)chocolate chips (semi-sweet or milk)

directions

Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, combine sugar, brown sugar, eggs, yogurt or sour cream, milk, and vanilla extract. Mix until smooth.

Slowly stir in the melted butter, mixing until fully incorporated.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Fold in most of the chocolate chips, reserving some for topping.

Divide the batter evenly among the muffin cups, filling each almost to the top.

Sprinkle the reserved chocolate chips on top of each muffin.

Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-18 minutes, until golden brown and a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe yields 12 muffinsPreparation time: 15 minutesBaking time: 20-23 minutesCooling time: 10 minutesTotal time: 45-50 minutes

Variations

Use mini chocolate chips for more even distribution.

Swap chocolate chips for chopped chocolate or chocolate chunks.

Add a dash of cinnamon or espresso powder for a flavor twist.

Top with coarse sugar before baking for a crunchy muffin top.

Replace yogurt with mashed banana or applesauce for a fruity variation.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate up to 5 days or freeze for up to 2 months.Reheat in the microwave for 10–15 seconds to soften and warm.

FAQs

How do I get tall, bakery-style muffin tops?

Start baking at a high temperature (425°F), then reduce it after 5 minutes—this helps them rise quickly.

Can I use buttermilk instead of milk?

Yes, buttermilk adds great flavor and moisture.

Can I make these muffins without yogurt or sour cream?

Yes, substitute with an equal amount of milk with a splash of lemon juice or vinegar, or use applesauce.

What type of chocolate chips are best?

Semi-sweet chips provide a balanced sweetness, but you can use milk or dark chocolate based on your preference.

Why are my muffins dry?

Be careful not to overmix the batter, and measure flour accurately by spooning and leveling.

Can I make mini muffins?

Yes, reduce the baking time to about 10–12 minutes after the initial high-temperature bake.

Can I add nuts?

Absolutely, chopped walnuts or pecans work well with chocolate chips.

Do I need to use muffin liners?

They help with easy removal and cleaner cleanup but are optional if you grease the tin well.

Can I make this batter ahead?

Yes, you can refrigerate the batter overnight and bake fresh the next morning.

How can I make them healthier?

Try swapping half the flour for whole wheat, reducing sugar slightly, or using Greek yogurt.

Conclusion

Chocolate Chip Muffins (Bakery Style) deliver the ultimate muffin experience—moist, fluffy centers with crisp, golden tops and plenty of melty chocolate chips. Whether you’re baking for a weekend treat or prepping snacks for the week, these muffins are a foolproof crowd-pleaser that taste as good as they look.