Bakery Style Chocolate Chip Muffins

Bakery style chocolate chip muffins are a delicious and indulgent treat. With a soft and tender buttermilk muffin base dotted with mini chocolate chips, these simple homemade muffins are even better than your favorite bakery.

this recipe

These are simply the best chocolate chip muffins! These bakery style muffins use my favorite buttermilk muffin batter for perfect fluffy muffins with a moist and tender crumb. Packed with melty milk chocolate chips, and topped with coarse sugar for a delightfully crispy muffin top, this is an easy recipe that tastes even better than your local coffee shop. Serve these delicious bakery-style chocolate chip muffins with a tall glass of cold milk or a warm cup of coffee for a sweet afternoon snack. 

My children declared these muffins the best thing I have ever made. I can’t say I’m terribly surprised. These are rich and sweet, and packed with tons of chocolate chips. They are basically cupcakes. While I usually try to stick to healthier muffins, we do love an occasional sweet treat, and nothing is sweeter than a big chocolate covered smile from your little ones. Make these indulgent chocolate chip muffins, and smiles are guaranteed!

For more delicious muffin recipes, try my blueberry buttermilk muffins, carrot banana muffins, or pumpkin chocolate chip protein muffins.

You Will Love This

• The buttermilk batter makes for super moist chocolate chip muffins that are rich and fluffy.
• This easy chocolate chip muffin recipe is a crowd pleaser. It’s great for a special treat and easy enough for even little kids to help make!

Ingredients

To make these bakery-style muffins, you need the following simple ingredients (exact measurements are in the recipe card below):

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Eggs
• Buttermilk: I love buttermilk in baked goods because it makes for super fluffy and moist muffins. If you don’t have buttermilk, you can substitute regular milk (2% or whole milk would work best). You can also make your own buttermilk by combining ¾ cup milk with 2 ½ teaspoons of lemon juice or white vinegar, and allowing the mixture to sit at room temperature for 10 minutes before adding to the recipe.
• Unsalted butter, melted: You could substitute vegetable oil.
• Pure vanilla extract
• White sugar
• Light brown sugar
• Mini milk chocolate chips: Use whatever kind of chocolate chips you prefer. You can substitute full size chocolate chips instead of minis. I used milk chocolate because my kids love it, but you can also substitute semi-sweet chocolate chips or even dark chocolate chips.
• Turbinado sugar (optional): this makes for a nice crispy top on the muffins.

Instructions

Step One: Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin.

Step Two: Add the flour, baking soda, baking powder and salt to a large mixing bowl. Stir well to combine the dry ingredients.  

Step Three: In a separate bowl, whisk the eggs. Add the sugar and vanilla, and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain.

Step Four: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.

Step Five: Set aside a few tablespoons of chocolate chips to sprinkle on top of the muffins, if desired. Add the remaining mini chocolate chips to the muffin batter and gently fold them in.

Step Six: Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin to just below the top of the muffin liner.

Step Seven: Sprinkle a generous pinch of turbinado sugar on the tops of the muffins.

Step Eight: Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Sprinkle a few extra chocolate chips on top of the muffins right after they come out of the oven, if desired. Allow the muffins to cool in the muffin tin for about 5 minutes, and then remove them to a cooling rack.

Storage

Let baked muffins cool to room temperature before storing them. Store leftover muffins in an airtight container in a cool dry place for up to 3-4 days. For longer storage, put muffins in a freezer bag and thaw individually as needed! The one thing to note about these muffins is that, after storing, they will no longer have a crisp top. The sugar will make the muffin top soft and a little sticky. If you are making these muffins solely for meal prep/storage, I would recommend leaving the sugar off.