The best way to start your morning are with these crispy, sugar topped, Bakery Style Chocolate Chip Muffins! They're light, fluffy, chock-full of chocolate chips, and so easy to make.
Chocolate Chip Muffins like you find at a bakery are just so good! My favorite is that you can make them at home, plus much cheaper than a bakery! The crunchy sugar topping is such a treat, along with the soft and fluffy insides. I love mini chocolate chips in the muffins but try any of your favorites. Give them a try and let us know what you think in the comments!
Try some of our other favorites, such as Chocolate No Bake Cookies, Chocolate Texas Sheet Cake, White Almond Texas Sheet Cake, or Lofthouse Copycat Cookies.
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Ingredients for Homemade Chocolate Chip Muffins
- all purpose flour
- baking powder
- baking soda
- salt
- canola or vegetable oil
- granulated sugar
- eggs
- buttermilk or sour cream
- vanilla extract
- chocolate chips
- brown sugar (light or dark)
- granulated sugar for topping
FAQs
Bakery-style chocolate chip muffins are large, fluffy, and moist muffins loaded with chocolate chips. They are known for their domed tops and rich flavor, resembling the muffins you find in bakeries.
Yes, you can freeze these muffins. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick treat.
To achieve high-domed muffin tops, start baking the muffins at a higher temperature (425°F/220°C) for the first 5 minutes, then reduce the temperature to 350°F (175°C) for the remainder of the baking time. This initial burst of high heat helps the muffins rise quickly.
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Keep in mind that this may make the muffins denser and alter the flavor slightly. For a lighter texture, consider using half whole wheat and half all-purpose flour.
Top Tips
- No buttermilk? No problem, you can easily make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Allow to sit for 5-10 minutes before using.
- If you are making mini muffins, bake 10-12 minutes at 375 degrees.
- I like to use a mix of mini chocolate chips and semi-sweet chocolate chips in these muffins. You can also use chunk or milk chocolate.
- To get the crackly top, use coarse sugar or what I am using is a combination of granulated and dark brown sugar. Delicious!
- When the muffins come out of the oven, cool only 5-10 minutes in the pan, then remove them. Don't wait too long or the bottoms may become soggy.
- To store, place in an airtight container up to 3-4 days.
How to make Bakery Style Chocolate Chip Muffins from Scratch
- Preheat oven to 425 degrees. Prepare a muffin pan with nonstick spray or muffin liners.
- In a large bowl, combine all purpose flour, baking powder, baking soda, salt, and chocolate chips.
- In a medium bowl, whisk oil, eggs, granulated sugar, vanilla extract, and buttermilk.
- Gently fold wet ingredients into the dry ingredients until no dry flour, but do not overmix.
- Divide the batter evenly into the prepared muffin pan.
- Mix the topping ingredients together and sprinkle over the tops of the muffins.
- Bake at 425 degrees (except for mini muffins) for 5 minutes. Lower the temperature to 375 degrees and bake 12-15 minutes more or until a toothpick in the center of a muffin comes out clean. Do not overbake. Enjoy!
Bakery Style Chocolate Chip Muffins Recipe
Ingredients
Chocolate Chip Muffins
- 2 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola or vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk or sour cream
- 1 tablespoon vanilla extract
- 1 ½ cups chocolate chips
Crunchy Sugar Topping
- 2 tablespoon brown sugar (light or dark)
- 3 tablespoon granulated sugar
Instructions
- Preheat oven to 425 degrees. Prepare a muffin pan with nonstick spray or muffin liners.
- In a large bowl, combine all purpose flour, baking powder, baking soda, salt, and chocolate chips.
- In a medium bowl, whisk oil, eggs, granulated sugar, vanilla extract, and buttermilk.
- Gently fold wet ingredients into the dry ingredients until no dry flour, but do not overmix.
- Divide the batter evenly into the prepared muffin pan.
- Mix the topping ingredients (2 tablespoon brown sugar, 3 tablespoon granular sugar) together and sprinkle over the tops of the muffins.
- Bake at 425 degrees (except for mini muffins) for 5 minutes. Lower the temperature to 375 degrees and bake 12-15 minutes more or until a toothpick in the center of a muffin comes out clean. Do not overbake. Enjoy!
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