This chocolate chip muffin recipe has remained a reader favorite since I first published it many years ago. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips.
Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Like an acceptable version of chocolate chip cookies for breakfast! It’s a variation from my master bakery-style muffin recipe.
One reader, Jennifer, commented: “This is the recipe I’ve been looking for! The muffins are light and moist, not too dense or heavy. I think this is the best muffin recipe on Sally’s site! I’ve made both jumbo and regular size muffins… Thank you for this wonderful recipe! ★★★★★”
Another reader, Sabrina, commented: “Me and my family loved this recipe, best muffins I’ve ever made. I wasn’t too sure about the cinnamon at first and was going to skip it, but I did end up adding half of it in the end and they came out perfect. Really loved the kick it gave. ★★★★★”
Video Tutorial
Ingredients in Chocolate Chip Muffins
Besides flavor and texture, you’ll appreciate the simple ingredient list. You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins!
- Flour: Flour is the foundation of these chocolate chip muffins muffins; we need a thick batter to hold all of the chocolate chips.
- Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. You only need a small pinch of nutmeg, too. I promise you that nutmeg is what most chocolate chip muffin recipes are missing. You’ll never go back!
- Vanilla Extract & Salt: Both are used for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: Just like I do with chocolate covered strawberry muffins, I began adding a touch of sour cream to this batter. It helps keep the muffins extra moist and I highly recommend it!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil: Oil produces a moist, tender muffin. These days I combine a little melted butter and oil. See my recipe note.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Chocolate Chips: These wouldn’t be chocolate chip muffins without chocolate chips! I always keep a large stash on hand for these muffins and chocolate chip cookies.
- Coarse Sprinkling Sugar: My secret ingredient used for sparkle and crunch on top. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
How to Make Bakery Style Chocolate Chip Muffins
This chocolate chip muffin recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for busy mornings.
Mix the wet ingredients and dry ingredients separately by hand, then combine them. The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are more dense. The thicker the batter, the less likely the add-ins will sink to the bottom.
- Tip: Make sure the eggs, sour cream, and milk are at room temperature, which incorporates them quicker and easier with other ingredients. I recommend taking these ingredients out of the refrigerator about 30 minutes before starting.
Divide the batter in your muffin pan and fill each all the way to the top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or 40 mini muffins. Top with a sprinkle of coarse sugar for a truly authentic bakery-style muffin!
Don’t Over-mix.
When combining the wet and dry ingredients, don’t over mix. This is very important to ensure soft and fluffy chocolate chip muffins. You’ll be tempted to keep on mixing because this batter is so thick, but it only takes about 20 strokes to mix it all together. You might notice a few lumps in the batter, but that’s normal. Remember, don’t overmix!
The Secret Trick for Tall Muffin Tops
Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim, as shown above. Bake the muffins for 5 minutes at 425°F, then for about 25 minutes at 350°F. This initial high oven temperature lifts the muffin top up quickly and creates a tall crust, which is why filling the muffin tins to the top is imperative.
Most muffins bake between 350°–375°F for the entire time. Setting the oven to 425°F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops. I do this in all my muffin recipes.
See my Master Bakery-Style Muffin Recipe for more flavor options and ideas.
More Favorite Muffin Recipes
- Blueberry Muffins
- Cranberry Orange Muffins
- Mini Chocolate Chip Muffins
- Banana Chocolate Chip Streusel Muffins
- Morning Glory Muffins
- Banana Muffins
Bakery-Style Chocolate Chip Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) oil (vegetable oil, melted coconut oil or avocado oil)*
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips*
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
- Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read for more about the importance of room temperature ingredients.
Reader Comments and Reviews
Can I use cake and pastry flour ?
Hi Ju, that shouldn’t be a problem.
This is absolutely the BEST muffin recipe I have ever tried! I’ve tried many muffin recipes and found so many of them lacking but this one is PERFECTION! I’ve done it exactly as written, with the buttermilk replaced with 50/50 greek yogurt and heavy cream, with the buttermilk replaced with coconut milk and even using a gluten free flour mix and every time it still makes the best muffins I have ever tasted!
One note for those thinking of trying this recipe, if you’re looking for the kind of muffins you can load up with bran and chia seeds and reduce the sugar on to have a healthy breakfast muffin look elsewhere, these are decadent muffins that can be served for dessert!
I’m not sure where we went wrong but all of these went into the trash. The texture was super tough and we really hated the cinnamon. I think it could have tasted better if there was significantly less. I’m glad we made these just for us and not for guests. My husband who eats just about anything didn’t finish his and I only ate one bite of mine. I usually love your recipes so I’m guessing the texture issue was somehow on me. So sad. Followed the recipe (unless I mis read something along the way) and they were dry, dense, and more bread texture than tender muffin. They rose nicely at least!
Why is the Baking Powder crossed out in the recipe?
Hi Kim, the ingredients will show as a strikeout if clicked (handy for crossing off ingredients as you make the recipe!). Simply click it again and the strikeout will be removed.
I want to try this recipe so badly but I also really want to use the coarse sugar. The problem is, I live in a small town, with one grocery store and not a ton of selection. Is there a link to somewhere I can purchase some online?
Hi Kevin, this is the coarse sprinkling sugar we like to use for these muffins: https://amzn.to/3CoSvc9 Hope you enjoy the muffins!
These are really delicious. Second time making them and trying to follow the recipe exactly. They are some of the tallest most picturesque muffins ever, AND they have such a a good, subtle, warm flavor.
I love the taste of these muffins but the top of my muffins were more cupcake like, smooth and light coloured, did I do something wrong?
Hi Annie! Did you add the sugar on top? The tops will be more smooth without it. As long as the muffins are baked through and delicious, it doesn’t sound like you did anything wrong!
Sounds delicious! Can you add nuts to this recipe? if so, how many?
Hi Carol! Yes, absolutely. We would keep the total amount of add-ins to 1 and 1/2 cups, so you could do 1 cup chocolate chips and 1/2 cup chopped nuts, or something similar. Let us know how it goes!
At the top is says, “you’ll never turn to another muffin recipe again.” And that is so true! These have been my go to recipe for over a year. I love making them into mini muffins for my family and for new moms. I’ve made them with regular all purpose flour and with gf cup for cup. Both ways are delicious!
Could add a streusel on top without changing the baking time?
Hi Erin, the baking time likely won’t change. For any muffin recipe where I’ve added it, I really haven’t had to adjust timing. If anything, maybe another minute.
I used mini chips and chopped walnuts as my add-ins. These muffins are out of this world.
Can you use a bundt pan instead of muffin tin?
Hi Barb, I’m sure you could, but I haven’t tested it. You may enjoy this Bundt cake recipe. You can leave out the cinnamon swirl and fold 1 and 1/2 cups (270g) chocolate chips into the batter.
We love this recipe and have made these muffins probably 15 times. We really love the consistency and texture of the muffins too. Do you have any suggestions on combining the skinny double chocolate chip muffins with this one to make the bakery style a little more healthy but keep the consistency? Thanks so much!
Hi Sara! We’re so glad you’ve been enjoying these muffin recipes. The butter is key to these muffins’ taste and texture. While you can certainly try swapping for a lower fat ingredient like applesauce, the final outcome of the muffins will be different than intended. For best results, we recommend sticking with the recipe as written.
My favorite! I make these in heart shapes every Valentines’ Day. They are just the best. Thank you Sally!
Would love to make these tomorrow, however do not have unsalted butter. I have an olive oil ” butter” spread. Will using that completely ruin the recipe? Or is there a good sub?
Hi Sarah, we haven’t tested that substitution before, so we’re unsure of the exact results. At a minimum, the taste will be a bit different. For best results, we’d recommend waiting until you have a chance to use unsalted butter. Hope you enjoy the mnuffins!
Such an easy recipe To make! They baked up well. Thank you. I will keep as a favorite and will try other additions too.
I love your recipes! Excited to try this one but can I add espresso powder to it? I love my coffee
Hi ML, you could add 1-2 teaspoons of espresso powder to these muffins, depending on how much flavor you’d like. Enjoy!
I substituted Ka’chava protein powder for some flour and added a little more oil and they turned out super delicious .
Hello! I’m really excited to try this recipe. Looks delicious 🙂
I just have on question, when using a standard 12 count muffin tin instead of a jumbo tin, how should I adjust the baking time?
Oh my! Just realized there is an answer to that in the post. Thanks so much!
I have made this recipe several times and I absolutely love it. This time I forgot to add the sugar, but you know what? Still pretty good hahaha!
Finally a great chocolate chip muffin recipe!!! I’ve tried so many other recipes & they all tasted flat & tasteless. These are wonderful!! Definitely a recipe to use again & again!
Finally a chocolate chip muffin where the chocolate didn’t sink to the bottom! Love the sugar sprinkle topping!
The best muffin you will ever have. It’s the only chocolate chip muffin recipe I use!
Sorry, I forgot to rate this recipe in my first post!
I’ve been searching for years for a muffin recipe that makes big, beautiful muffins! This is hands down the best muffin recipe ever! Follow the easy directions and they are perfect every time!
This recipe is a life saver..
These are delicious! Easy instructions and appreciate the extra information including the recommendation of full-fat yogurt, whole milk and vegetable or coconut oil. I used sunflower oil and non-fat Greek yogurt and it worked out fine.
Can you freeze them once baked?
Hi Brittany, absolutely. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Actually the best muffins ever
This is my 2nd try at this recipe. Using loosely spooned cups of flour and the recipe is still too dry for my liking. I would think about tweaking this recipe to use maybe a little less flour and some more oil. They LOOK absolutely beautiful though. Look store-bought! But texture is lacking.
I made these and they are moist and yumm
y! Like the crunchy top. Nice big muffins even in 12 muffin tin.
For my second try at muffins these came out SO good! I always hear great things about your recipes and seeing as this the first recipe I’ve tried of yours I’ll definitely be checking out your recipes more often!
Just a little suggestion! I recommend getting a kitchen scale for all your baking. Sally is awesome about putting down exact weights on most of her posts! It really does make a world of difference. It changed everything for me lol. Good luck!
I made these for new year’s eve, and they turned out just perfect! I had to do some conversions but I think i got it right… love how they stay soft and moisty on the inside, and cinnamon really gives them a great flavor.
Happy new year! (A bit early)
First time ever have poofy tops and not too sweet!