These soft and fluffy bakery style chocolate chip muffins are made in 1 bowl and need just 12 simple ingredients! Extra fluffy on the inside with a crisp muffin top, these muffins are loaded up with chocolate chips.
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This recipe was originally published in May 2023. It has since been updated with a new recipe and new images.
Is there anything better than a muffin still warm from the oven? These bakery style chocolate chip muffins are based on my amazing cinnamon muffin recipe! This base muffin batter gives you super tall muffin tops, just like you find at a bakery.
The muffins are so easy to whip up, and I have a few tips on how to get super tall muffins tops. These are perfect for breakfast, brunch or as an afternoon snack! If you want more of a fruity version of this recipe, then check out these buttermilk blueberry muffins and raspberry white chocolate muffins! If you want a plain version of these muffins, try my vanilla muffins.
If you want an even more chocolatey muffin, try my double chocolate espresso muffins!
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Why you'll love this recipe
- This is made in 1 bowl and no mixer required! I love not having to drag out my stand mixer so this is a win for me.
- You get sky high muffin tops thanks to a few tricks!
- This bakery style chocolate chip muffin recipe uses simple pantry ingredients. I bet you already have everything you need in your fridge and pantry!
- I'm using regular chocolate chips and mini chocolate chips, so these are perfect for the chocolate lover!
Ingredients Needed
- Buttermilk: using buttermilk in your muffin recipe will make the muffins super moist and fluffy. You can swap it out for full fat yogurt or sour cream.
- Flour: I've only tested this recipe with all purpose flour.
- Leaveners: baking soda and baking powder are going to give these muffins a rise. Make sure your baking powder and baking soda haven't expired!
- Chocolate Chips: I'm using a combination of semisweet chocolate chips and mini chocolate chips, but feel free to use just one type if that's what you have on hand.
- Neutral Oil: you want to use a neutral oil like canola oil or vegetable oil. I tested this recipe so many times, with just butter or a combination of oil and butter, and found oil gave the softest muffin.
- Dried Milk Powder: a secret ingredient! Using skimmed dried milk powder is going to boost the flavor, but feel free to just leave it out if you don't have it on hand.
Variations & Substitutions
- Buttermilk: Swap out buttermilk for sour cream or yogurt.
- Baking Chips: I'm using semisweet chocolate chips here but you can use dark chocolate or white chocolate chips. Or try peanut butter chips or butterscotch chips!
- Vanilla: You can use vanilla bean paste instead of vanilla extract.
- Sparkling Sugar: Sprinkle over some sparkling sugar on top of each muffin top before baking to get sparkling muffin tops!
- Spices: Add a pinch of cinnamon or nutmeg to make these lightly spiced!
Step by Step Instruction
Step 1: In a large bowl, whisk the flour, baking powder, baking soda, salt and dried milk powder.
Step 2: In another bowl, whisk the oil with the buttermilk, eggs, vanilla extract, and sugar until smooth.
Step 3: Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. After 50 minutes, preheat the oven to 425°Fahrenheit/220°Celsius and line 2 muffin pans with liners, lining every other muffin cavity.
Step 4: Gently scoop out the muffin batter with an ice cream scoop and fill to the top of each muffin liner. Sprinkle over some extra chocolate chips. Bake for 5 minutes, then without opening the oven, decrease the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 18-20 minutes.
Expert Tips & Tricks
- Kitchen Scale: I always recommend weighing out your ingredients using a weighing scale. Not only does it mean less dishes for you, but it is the most accurate way to bake! It is so easy to add too much flour, giving you dry and stodgy muffins.
- Chocolate Chips: Keep a small handful of chocolate chips to the side and use them to sprinkle on top of each unbaked muffin just before baking.
- Mixing the Batter: Stop mixing the muffin batter as soon as there are no more streaks of flour. You don't want to overmix the muffin batter!
- Room Temperature: Make sure all the ingredients are at room temperature before you start the recipe. It is going to be so much easier to incorporate all the wet ingredients together if they're all at room temperature.
- Sparkling Sugar: Sprinkle over some sparkling sugar or coarse sugar on top of the muffins to get a sparkly muffin top.
Frequently Asked Questions
Letting the batter rest allows the leaveners, the baking soda and baking powder, to start working and reacting.
You can add a small amount of chopped nuts to the muffin batter alongside the chocolate chips!
You may have added too much flour or over-mixed the muffin batter. You might also have overbaked the muffins.
By filling up every other hole in your muffin pan, you're giving the muffins more space to grow. This way you get much taller muffin tops!
Try these muffin recipes next!
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Ella
Recipe
Bakery Style Chocolate Chip Muffins
Equipment
- 2 Muffin pans
Ingredients
- 3 cups (360 grams) all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon dried skimmed milk powder optional
- 1 cup (227 ml) buttermilk room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (100 ml) neutral oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ¾ cup (135 grams) semisweet chocolate chips
- ¾ cup (135 grams) mini chocolate chips
Instructions
- In a large bowl, mix together the flour, baking soda, baking powder, milk powder and salt. Set aside.3 cups (360 grams) all purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon dried skimmed milk powder
- In another bowl, whisk together the eggs, buttermilk, vanilla extract, oil and sugar. Whisk for 1 minute.1 cup (227 ml) buttermilk, 1 cup (200 grams) granulated sugar, ½ cup (100 ml) neutral oil, 2 teaspoons vanilla extract, 2 large eggs
- Pour the wet ingredients into the dry ingredients and fold until just combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and let rest at room temperature for about an hour.¾ cup (135 grams) semisweet chocolate chips, ¾ cup (135 grams) mini chocolate chips
- Preheat the oven to 425℉/220℃ (convention setting, not fan). Line a muffin pan with 6 muffin liners or grease 6 of the muffin cavities. This recipe makes 10-11 muffins but you're baking them 6 at a time. I recommend lightly greasing the top of the pan too so the muffin tops don't get stuck.
- Remove the plastic wrap from the muffin batter bowl. Using a large cookie scoop or a spoon, gently scoop out the muffin batter, filling each muffin liner to the top. Sprinkle over some extra chocolate chips.
- Bake 6 at a time for 5 minutes at 425℉. Then, without opening the oven door, lower the temperature to 350℉/175℃ and bake for another 18-20 minutes.
- Remove from the oven once golden brown and let cool in the muffin pan for 5-10 minutes. Transfer the muffins to a wire cooling rack to cool completely.
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