These Bakery Style Chocolate Chip Muffins are fluffy, easy to make, and the perfect sweet treat to start the day! Chocolate chips in every bite and a super soft muffin pair to make this recipe the only muffin recipe you'll ever need!
Who needs to go to the bakery when you can get the same quality homemade muffins in your kitchen?
Better than the bakery muffins? Better than the coffee shop, too?! Yes! These domed top bakery-style chocolate chip muffins will quickly become your new favorite recipe at first bite. They have a fluffy texture with a soft crumb and are riddled with chocolate chips.
I also added a little buttermilk and sour cream for added moisture and a pinch of nutmeg for added flavor.
Enjoy these muffins with a warm cup of coffee and little bit of butter, although they taste amazing all on their own! Either way, you will LOVE these muffins.
They're the perfect way to get the day started. Don't believe me? See for yourself 🙂
Ingredients for Chocolate Chip Muffins
These Bakery style Muffins are simple to make. However, it's always fun to know what each ingredients does in the recipe. See below!
Sugar and Brown Sugar: these ingredients add sweet flavor and moisture to these lovely chocolate chip muffins!
Vegetable Oil and Salted Butter: melted butter and oil add moisture and that lovely soft texture. They're what make these chocolate chip muffins so moist with a soft crumb! The butter gives added fat and flavor while the vegetable oil ensures that the muffins remain fluffy even when the muffins cool.
Buttermilk and Sour Cream: these ingredients add more flavor but also play together with the leavening agents (baking soda and baking powder) to create lift in the muffins. It helps achieve that lovely dome shape in these easy chocolate chip muffins! These ingredients also give the muffins their moist texture.
Nutmeg: all you need is a pinch! This tiny amount adds a beautiful flavor to the muffins that plays with the vanilla extract. You can't really taste the nutmeg, but it does deepen the flavor of the vanilla. It's delicious.
Vanilla Extract: what's a recipe without vanilla extract?! It adds flavor and beautiful notes to the muffin.
All-Purpose Flour and Eggs, : the binding agents, eggs also provide moisture and lift
Semi-Sweet Chocolate Chips: love love the semi-sweet chocolate chips for this recipe. It added the perfect amount of sweetness to the muffins. If you like sweeter muffins, you can use milk chocolate chips.
Baking Soda and Baking Powder: to give the muffins that perfect dome shape!
Kosher Salt: all you need is a pinch! Salt allows all of the flavors to come together perfectly!
How to make the best chocolate chip muffins
Preheat the oven to 425 degrees F. To make the muffin batter, combine eggs, sugar, brown sugar, vegetable oil, melted butter, and vanilla extract in a large mixing bowl. Whisk together until all ingredients incorporated.
Then add sour cream, and buttermilk. Whisk everything together until smooth.
In a separate bowl, add all of the dry ingredients - flour, baking soda, baking powder, kosher salt, and nutmeg.
Add flour mixture to the wet ingredients and the fold in the chocolate chips. Cover with plastic wrap and let the batter rest for 15 minutes at room temperature.
Spray a jumbo muffin pan with nonstick baking spray and fill every other cup with muffin liners (this ensures the tall muffin tops while baking). Spray the pan with oil.
Add a ½ cup of the batter to each muffin cup (fill to the top). Top with additional chocolate chips (optional).
Bake in the middle of the oven at 425 degrees F for 5 minutes, then reduce the heat to 350 degrees F and continue to bake for 23-25 minutes, until a toothpick comes out clean. Allow muffins to cool on a wire rack for 5-10 minutes before eating. Happy baking!
How to Video Tutorial
How to make Buttermilk from Milk
We've all encountered this. You wake up excited to make a recipe and it calls for buttermilk (like these chocolate chip muffins) ... but you don't have any. It's really simple to make buttermilk.
Add 1 cup of milk to a cup and add 1 tbsp of white vinegar or lemon juice or apple cider vinegar. Gently stir together and let it sit for about 10-15 minutes to allow the milk to curdle. See more here on how to make your own buttermilk!
Tips for making Chocolate Chip Muffins
Do not over mix your batter. When adding dry ingredients to wet ingredients, mix until JUST combined and all flour patches are gone. When you over mix, gluten forms and the muffins will be tough. No bueno. This hold true for all of my muffin recipes.
Use room temperature ingredients. I recommend allowing the eggs, sour cream, and buttermilk to sit at room temperature for about 30 minutes prior to making these chocolate chip muffins. This ensures that the batter doesn't curdle while mixing.
Add a tiny bit of coarse sugar on top of your muffins prior to baking. It gives them a nice crunch!
If you love lots of chocolate chips, add more!
how do you get a high dome muffin?
Oven temperature is what gives muffins that sky high dome! For these chocolate chip muffins, we bake the muffins at 425 degrees for 10 minutes and then reduce the heat to 350 degrees and let them cook all the way through. The first 10 minutes is what gives these muffins their rise!
Can I use a regular muffin tin?
Yes, however, baking times will be reduced. If using a 12-cup muffin tin as opposed to a 6 cup jumbo muffin tin, bake at 425 for 5 minutes and then reduce the heat to 350 degrees F and continue to bake for 15 minutes.
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
These Bakery Style Chocolate Chip Muffins are the best muffins you'll ever make! Fluffy and full of chocolate. Enjoy fresh out of the oven!
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
2cupssemi-sweet chocolate chips
Preheat oven to 425 degrees F. Spray a jumbo muffin pan with oil, add jumbo liners, and set aside.
In a large mixing bowl, add eggs, sugar, brown sugar, vegetable oil, melted butter, and vanilla extract. Whisk together until all ingredients incorporated. Then add sour cream, and buttermilk. Whisk everything together until smooth.
In a separate bowl, combine flour, salt, baking powder, baking soda, and nutmeg. Whisk together and add to the wet ingredients. Fold together until all of the flour is mixed in and then fold in chocolate chips.
Cover batter and allow it to rest for 15 minutes at room temperature.
Add a ½ cup of the batter to each muffin tin. Top with additional chocolate chips (optional). Bake at 425 degrees F for 5 minutes, then reduce the heat to 350 degrees F and continue to bake for 23-25 minutes, until a toothpick comes out clean.
Allow muffins to cool for 5-10 minutes before eating.