These bakery style chocolate chip muffins are the perfect way to begin the morning. They are big on flavor, deliciously moist, and loaded with creamy milk chocolate chips. You’ll never want to buy store bought chocolate chip muffins again!
My love affair with muffins, specifically bakery style chocolate chip muffins, began at the age of 14 while working at a local grocery store. On my 15 minute breaks, I would head over to the bakery and grab a chocolate chip muffin to munch on in the break room. I did this every single time I had a shift. It was the perfect snack that I could eat quickly, fill my belly, and satisfy my sweet & carb loving tooth. Thinking back now, I wonder how many chocolate chip muffins I actually ate in the time I worked there?!
I’m always on the hunt for the perfect bakery style chocolate chip muffin. You might ask, “What constitutes the perfect muffin?” Maybe it’s different for everyone but for me it’s a fluffy texture, flavorful moist interior, loads of chocolate chips (must be evenly dispersed throughout), and a muffin top that can easily be pulled off.
For years I’ve tried perfecting a muffin recipe in our kitchen. My muffins, chocolate chip or otherwise, would always come out of the oven dry and dense. Well, I am happy to report that is not the case any longer! After reading countless muffin recipes and turning our kitchen into a muffin testing kitchen; I think I have finally unlocked the secrets to a perfect bakery style chocolate muffin that I am ready to share with you!
Chocolate Chip Muffin Ingredients
- All-purpose Flour: Flour is the foundation for these chocolate chip muffins.
- Baking Powder & Baking Soda: Chemical leavening agents that will cause the batter to rise when baked.
- Salted Butter: I always bake with salted butter, however unsalted butter can be substituted. Just remember to add 1/2 tsp. of salt to this recipe.
- Granulated Sugar: Sweetener to sweeten the chocolate chip muffins.
- Eggs: The binder that holds the batter together.
- Buttermilk: Adds a little tang with very little fat.
- Vanilla Extract: For a deep, rich flavor.
- Milk Chocolate Chips: You can’t make chocolate chip muffins without the chocolate chips. Our pantry is always stocked with chocolate chips for muffins, cookies, and pancakes.
How to Make Bakery Style Chocolate Chip Muffins
This chocolate chip muffin recipe is so easy to whip up, and with my secret tips & tricks you will have the perfect hand held treat or breakfast in no time.
Combine the flour, baking soda, and baking powder together in a medium sized mixing bowl. Once combined stir in the chocolate chips, then create a well in the center of the dry ingredients. Place the bowl off to the side.
Pro Tip: Coating the chocolate chips with flour will ensure the chips are evenly dispersed throughout the muffin batter. The flour coated chocolate chips will not sink to the bottom of the muffins.
In another mixing bowl, melt the butter and allow to fully cool. Once cooled, whisk in the sugar, vanilla extract, eggs, and buttermilk. Whisk until well combined.
Pour the wet ingredients into the flour well. Slowly incorporate the wet & dry ingredients being careful not to overmix. Stir just until combined.
Pro Tip: Don’t overmix. Overmixing the batter will result in dense, tough muffins.
Now for my little secret to a moist muffin! Cover your muffin batter with plastic wrap and refrigerate for at least 2 hours or overnight.
Pro Tip: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it dry.
Remove batter from refrigerator. Divide batter equally into 12 muffin cups, filling each cup all the way to the top to create an authentic bakery style muffin. Sprinkle each muffin with additional chocolate chips, and bake in the oven.
The Secrets to a Moist Chocolate Chip Muffin
My secrets to a delicious moist chocolate chip muffin…shh don’t tell anyone!
- Flour Coated Chocolate Chips: Stir the chocolate chips into the flour mixture before adding the wet ingredients. This will help to evenly disperse the chocolate chips throughout the batter. It also eliminates additional stirring of the muffin batter.
- Don’t Overmix: This is one of the key steps to preventing dry muffins, and one which I think I had been violating. I have the tendency to want to mix, mix, mix to make sure everything is well combined. Do not do this! Just mix until the wet & dry ingredients come together.
- Buttermilk: Use this instead of milk. It adds a nice tang without a lot of fat.
- Refrigerate the Batter: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it dry.
- Oven Temperature: I tried quite a few temperatures when testing muffin recipes. What worked best for me was an oven temperature of 375 degrees. Most recipes I tried baked the muffins at 350 degrees, however 375 seemed to work best in our kitchen.
- Use Fresh Quality Ingredients: Using fresh, quality ingredients will make your muffins rise & taste better. I always splurge when it comes to vanilla extract, it can be expensive but well worth the price tag!
- Don’t Skimp on the Chocolate Chips: It’s a chocolate chip muffin so don’t skimp on the chocolate chips! There is nothing worse than a chocolate chip muffin with no chips.
Bakery Style Chocolate Chip Muffin Variations
Here are a few ideas to change up the flavors of a bakery style chocolate chip muffin.
- Use mini chocolate chips or chocolate chunks instead of the basic chocolate chip. Switch up the chocolate too! Dark chocolate or semi-sweet chocolate would be delicious in this recipe too.
- Add 3/4 cup unsweetened cocoa powder to the flour for double chocolate chip muffins.
- Add a mashed banana for banana chocolate chip muffins.
- Instead of muffins, bake a chocolate chip loaf (baking time would increase).
Looking for another muffin recipe? Check out these 3 ingredient pumpkin muffins that are incredibly easy to make and taste great all year long.
How to Store Bakery Style Chocolate Chip Muffins
Muffins are best eaten right away. However, if you have leftovers, be sure they are cooled completely before storing. Muffins will become soggy if placed in a container warm.
Line an airtight container with paper towels, place the muffins on top, place additional paper towels on top of the muffins, then tightly seal container. The paper towels will soak up any moisture from the muffins, allowing the muffins to stay dry and last longer.
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Bakery Style Chocolate Chip Muffins
- 2 1/2 cups All-purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Baking Soda
- ½ cup Salted Butter melted & cooled
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 cup Buttermilk (see notes for substitutions)
- 1 tbsp. Vanilla Extract
- 2 cups Milk Chocolate Chips
- In a medium mixing bowl, stir together flour, baking powder, baking soda, and 1 1/2 cups chocolate chips. Make a well in the middle and set aside.
- In another mixing bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla. Slowly pour into the well in the dry ingredients. Gently fold together just until combined.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- Divide the batter into the 12 muffin cups. Top each muffin with additional chocolate chips and bake at 375 for 10 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 5-10 minutes.
- Enjoy warm!
- Stir the chocolate chips into the flour mixture before adding the wet ingredients. This will help to evenly disperse the chocolate chips throughout the batter. It also eliminates additional stirring of the muffin batter.
- Don’t Overmix. This is one of the key steps to preventing dry muffins, and one which I think I had been violating. I have the tendency to want to mix, mix, mix to make sure everything is well combined. Do not do this! Just mix until the wet & dry ingredients come together.
- Use buttermilk instead of milk. It adds a nice tang without a lot of fat. No buttermilk? Simply mix milk with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
- Chill the batter. By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin. It also thickens the batter without making it more dry.