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Bakery style chocolate chip muffins on a serving tray
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4.92 from 23 votes

Bakery Style Chocolate Chip Muffins

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 Time10 mins
Cook Time25 mins
Course: Breakfast, Snacks
Cuisine: American
Servings: 9 servings
Calories: 712kcal
Author: Britney


  • 2 eggs room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • ½ cup salted butter melted
  • 1 tbsp vanilla extract
  • cup sour cream
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • tsp nutmeg 
  • 2 cups semi-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.



Calories: 712kcal | Carbohydrates: 89g | Protein: 9g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 466mg | Potassium: 354mg | Fiber: 4g | Sugar: 51g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 5mg