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These Chocolate Chip Muffins are bringing bakery-style goodness, right in your own kitchen! We’re talking big, fluffy muffins with sky-high golden tops, soft and buttery centers, and plenty of melty chocolate chips in every bite. A secret ingredient takes the flavor to another level, making these muffins are incredibly moist and downright irresistible. Once you see those gorgeous muffin tops, you’ll never look at a store-bought muffin the same way again!
Love muffins? Check out my Bakery Style Blueberry Muffins and my Corn Muffins!
Whether you’re looking for an easy breakfast treat, something sweet to enjoy with your morning coffee, or a little afternoon pick-me-up, these homemade chocolate chip muffins are always a good idea!
Chocolate Chip Muffins Recipe Overview
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 15 minutes
- 🥣 Resting Time: 1 hour
- 🧁 Bake Time: 19–22 minutes per batch
- 👪 Serves: 12 large muffins
- 🍫 Made With: Mini chocolate chips, sour cream, brown sugar, vegetable oil, melted butter, vanilla, and milk powder
- 🧁 Why This Recipe is the Best: These aren’t your average chocolate chip muffins! A combination of butter, oil, and sour cream creates an incredibly soft, moist crumb, while a little milk powder adds rich, bakery-style flavor. The batter gets a good rest before baking, then goes into a hot oven for those tall, golden muffin tops. And with mini chocolate chips in every bite? Whew, they’re GOOD!
Table of Contents
- Chocolate Chip Muffins Recipe Overview
- Key Ingredients
- Variations and Substitutions
- The Secret to Tall, Bakery-Style Muffin Tops
- How to Make Chocolate Chip Muffins
- Britney’s Pro Tips
- How to Store Chocolate Chip Muffins
- Chocolate Chip Muffin Recipe FAQs
- More Bakery Style Muffin Recipes
- Bakery Style Chocolate Chip Muffins Recipe
Key Ingredients
(The full list of ingredients and measurements can be found in the recipe card below.)
- Vegetable oil and salted butter: Using both gives these muffins the best of both worlds! The oil keeps them moist, while melted butter adds that rich, buttery flavor.
- Granulated sugar and brown sugar: Granulated sugar provides sweetness, while a little brown sugar adds moisture and a subtle caramel-like flavor.
- Sour cream: One of my favorite ingredients for soft, tender muffins! I recommend full-fat sour cream for the best texture.
- Milk powder: My lil secret ingredient! Milk powder adds extra dairy solids, giving the muffins a richer flavor and softer texture.
- Mini semi-sweet chocolate chips: There’s nothing worse than biting into a chocolate chip muffin and realizing all the chocolate sank to the bottom! Their smaller size makes them easier to distribute throughout the thick muffin batter, giving you more evenly spaced chocolate in every bite.
Variations and Substitutions
- Use Greek yogurt instead of sour cream. Full-fat plain Greek yogurt is a good substitute if you don’t have sour cream.
- Try different chocolate chips. Milk chocolate chips make the muffins sweeter, while dark chocolate chips provide a more intense chocolate flavor.
- Add chopped nuts. Fold in 1/2 cup of chopped walnuts or pecans for a little extra crunch.
- Don’t have milk powder? You can leave it out. The muffins will still be delicious, although you’ll miss some of that extra richness and browning.
The Secret to Tall, Bakery-Style Muffin Tops
Want those big, beautiful muffin tops you see at the bakery? It all starts with resting the batter. This gives the flour time to hydrate and helps the batter thicken. You can even make it the night before and let it rest in the refrigerator for up to 24 hours. Then I fill the muffin cups to the top and start baking at 425°F to encourage a quick rise before lowering the temperature.
My tip: Don’t skip the resting time! You can even make the batter the night before and bake fresh muffins in the morning.
How to Make Chocolate Chip Muffins
(The full list of ingredients and detailed instructions can be found in the recipe card below.)
Step 1: Mix the wet ingredients. Whisk together the granulated sugar, brown sugar, vegetable oil, and melted butter until smooth. Add the eggs, sour cream, whole milk, and vanilla extract, mixing until combined.
Step 2: Add the dry ingredients. Stir in the flour, milk powder, baking powder, baking soda, and salt until just combined.
Step 3: Add chocolate chips and chill the batter. Gently fold in the mini chocolate chips, then cover and refrigerate the batter for at least 1 hour or up to 24 hours.
Step 4: Fill the muffin pan. Preheat the oven to 425°F. Line every other cup of a 12-cup muffin pan, leaving 6 cups empty. Add about 3 tablespoons of water to each empty cup. Fill the lined cups to the top with batter and sprinkle with additional mini chocolate chips. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F without opening the oven. Continue baking for 14–17 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
Britney’s Pro Tips
- Don’t open the oven too early. That initial blast of high heat is what helps create those beautiful, sky-high muffin tops! Keep the oven door closed when lowering the temperature from 425°F to 375°F so the muffins can continue rising without a sudden drop in heat.
- Bake one pan at a time. I like spacing the muffins out by filling every other cup. This gives the muffin tops room to expand without bumping into each other. Bake on the center rack for more consistent results.
- Don’t overmix the batter. Once the flour goes in, mix only until there are no dry patches. Overmixing develops too much gluten, which can leave you with tough, dense muffins instead of soft, fluffy ones.
- Fill those muffin cups to the top! We’re going for big, beautiful muffins here, not little flat ones. A generously filled muffin cup helps create that tall bakery-style appearance. Just be sure you’re using regular muffin cups with enough room for the batter to rise.
How to Store Chocolate Chip Muffins
Store completely cooled muffins in an airtight container for up to 4 days. Line the container with a paper towel to absorb excess moisture and help prevent sticky muffin tops. For freezing, wrap individual muffins tightly and store them in a freezer-safe bag or container for up to 3 months.
Reheating muffins: Warm a muffin in the microwave for about 10–15 seconds to soften the crumb and melt those chocolate chips. For slightly crisp edges, warm it in a 300°F oven instead.
Chocolate Chip Muffin Recipe FAQs
Resting allows the flour to absorb moisture, which thickens the batter and can help create a more tender texture. For this recipe, I recommend refrigerating the batter for at least 1 hour or up to 24 hours. Keep it covered, and avoid stirring it excessively once it’s rested.
Absolutely! Let the muffins cool completely, then wrap them individually and store them in a freezer-safe container for up to 3 months. When you’re ready to enjoy one, thaw it at room temperature or warm it gently in the microwave.
Absolutely! Regular chocolate chips work just fine, but I prefer mini chocolate chips because they distribute more evenly throughout the batter. That means little pockets of melty chocolate in every bite.
More Bakery Style Muffin Recipes
Breakfast
Chocolate Brownie Muffins
Breakfast
Bakery Style Blueberry Muffins
Breakfast
Coffee Cake Muffins
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Bakery Style Chocolate Chip Muffins
Equipment
Ingredients
- 1 cup (200 g) Granulated Sugar
- 1/3 cup (73 g) Brown Sugar
- 2/3 cup (148 g) Vegetable Oil
- 2 tbsp (28 g) Salted Butter, (melted)
- 3 large (150 g) Eggs, (room temperature)
- 2/3 cup (160 g) Sour Cream
- 1/2 cup (120 g) Whole Milk
- 1 tbsp (15 g) vanilla extract
- 2 3/4 cups + 2 tbsp (360 g) all-purpose flour
- 2 tbsp (14 g) Milk Powder, (optional)
- 1 tbsp Baking Powder
- 1/8 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1 1/2 cups (255 g) Mini Semi-Sweet Chocolate Chips , (additional for sprinkling on top of the muffins)
Instructions
- In a large mixing bowl, whisk together sugar, brown sugar, vegetable oil, and melted butter. Mix for about 1 minute, just until everything is combined and smooth. Add in eggs, sour cream, whole milk, and vanilla extract and continue to mix until everything is combined. 1 cup Granulated Sugar 1/3 cup Brown Sugar 2/3 cup Vegetable Oil 2 tbsp Salted Butter 3 large Eggs 2/3 cup Sour Cream 1/2 cup Whole Milk 1 tbsp vanilla extract
- Add the flour, milk powder, baking powder, baking soda, and kosher salt. Mix until just combined and there's no patches of flour. Scrape down the sides of the bowl with a rubber spatula, ensuring that the batter is fully mixed together, then add mini chocolate chips and fold into the batter until evenly dispersed. 2 3/4 cups + 2 tbsp all-purpose flour 2 tbsp Milk Powder 1 tbsp Baking Powder 1/8 tsp Baking Soda 3/4 tsp Kosher Salt 1 1/2 cups Mini Semi-Sweet Chocolate Chips
- Cover with plastic wrap and let the muffin batter rest in the refrigerator for at least an hour, up to overnight. The longer it sits (up to 24 hours), the better than rise and flavor will be.
- When you're ready to bake, preheat the oven to 425 degrees F.
- We'll be baking one pan at a time. Line every other cup of a 12-cup muffin pan with a muffin liner, leaving 6 cups empty. Add about 3 tablespoons of water to each empty cup (no need to fill them completely). Fill the 6 lined cups with muffin batter, filling each liner to the top. Sprinkle additional mini chocolate chips over the batter before baking.
- Bake at 425 degrees F for 5 minutes, then reduce the heat to 375 degrees F and continue to bake for 14-17 minutes, until a toothpick inserted into the center of the muffin comes out with just a few moist crumbs.
- Allow muffins to cool for 5-10 minutes in the pan, then remove and place onto a wire rack to cool completely. Sprinkle with flaky salt and additional chocolate chips before serving. Repeat with remaining batter.
Video
Notes
- Don’t open the oven too early. That initial blast of high heat is what helps create those beautiful, sky-high muffin tops! Keep the oven door closed when lowering the temperature from 425°F to 375°F so the muffins can continue rising without a sudden drop in heat.
- Bake one pan at a time. I like spacing the muffins out by filling every other cup. This gives the muffin tops room to expand without bumping into each other. Bake on the center rack for more consistent results.
- Don’t overmix the batter. Once the flour goes in, mix only until there are no dry patches. Overmixing develops too much gluten, which can leave you with tough, dense muffins instead of soft, fluffy ones.
- Fill those muffin cups to the top! We’re going for big, beautiful muffins here, not little flat ones. A generously filled muffin cup helps create that tall bakery-style appearance. Just be sure you’re using regular muffin cups with enough room for the batter to rise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
AMAZING!!! I have searched for the perfect chocolate chip muffin recipe for years, and I think this is it. It’s the perfect blend of taste, moisture, and density for a muffin. The only thing I would add is a spoonful of turbinado sugar on top of each muffin. These are perfect for breakfast parties, but watch out. They won’t last long.
Thank you so much for your kind words!
These cupcakes turned out so well. Nice and moist. I made these with my daughter and reduced the number of chocolate chips but she didn’t notice a bit. She ate it all up so quickly and ran around like a mad baby lol.
Just pulled these out of the oven and shared with neighbors – they’re so delicious! Got rave reviews! Thank you for sharing the recipe!!
I’m so happy to hear this, thanks so much for your feedback!
Well these are wonderful! I didn’t have a jumbo muffin tin, so I used a regular one of 12 muffins. But then I ran out of muffin liners, so I had to put the rest of the dough in a mini-loaf pan. I got 10 muffins and 4 mini loaves out of this recipe. Did the 5 minutes at 425, then baked for 14 minutes at 350, checking after 10 minutes. The edges are nicely golden and crisp, which is a delightful contrast to the soft inside. This is a simple and delicious recipe that I can’t wait to make for visiting nieces and nephews in the future.
I’m SO happy to hear this! Thanks so much for your feedback, it is so appreciated!
Again, loved these chocolate chip muffins! Can you possibly add a recipe for chocolate chocolate chip muffins. I know they are out there but your muffins are the BEST so afraid to try others!! Thanks cindy
Hi Cindy! Your comment has made my day! I will absolutely do a recipe for chocolate chocolate chip muffins! I’ll email it to you when it’s finished 🙂 Thanks so much for your feedback.
Best moist muffins ever!
Just made these muffins! They are the best I have tried! Crispy top very moist inside. Had one then had to eat two more. Will be making these for my co workers!
I’m so glad that you enjoyed them! Thanks for your feedback! 🙂
Amazing muffins and the recipe was very easy to follow. I’m enjoying one with tea right now!
This recipe is dangerous! To know that I can make bakery-style chocolate chip muffins at home is not good for my waistline. These are so good. I’ll “try” to limit myself to just a few the next time I make them!
The muffins were not only ridiculously soft but also so flavorful! Letting the milk curdle was such a genius trick and I love the character it added to my muffins! Stellar recipe!