Bakery style chocolate chip muffins are a delicious treat that will satisfy that chocolate craving! These fluffy, moist muffins will be packed full of rich, milk mini chocolate chips. Enjoy them anytime as a special breakfast treat or as an after-dinner dessert or just anytime because why not!
When you want a classic chocolate chip muffin, this recipe is my go-to and proves time again that it's absolutely delicious. These really are the perfect muffins packed FULL of mini chips, yes 3 whole cups! I don't mess around with chocolate.
Important Ingredients with Substitutions
- Unsalted Butter - Softened room-temperature butter
- White Granulated Sugar
- Eggs - Room temperature
- All-Purpose Flour - For soft and moist muffins try not to use too much unnecessary flour. I like the fluff and scoop method. Use a spoon and fluff the flour in the bag or container, then scoop it up and pour it into your measuring cup. Use a butter knife to level the flour. This will give you the most accurate flour measurement.
- Cake Flour - If you don't have cake flour available to you I can tell you how to make your own. For this recipe, we need ½ cup of cake flour. Fill a ½ measuring cup with all-purpose flour, then remove 1 tablespoon of flour, and replace it with 1 tablespoon of cornstarch.
- Baking Powder
- Milk - Use your favorite milk or non-dairy milk alternative.
- Pure Vanilla Extract
- Mini Milk Chocolate Chips - I used mini milk chocolate chips, which make these so tasty and sweet. Mini chips distribute themselves so nicely in muffins, every bite is guaranteed to be chocolatey.
- Muscovado Sugar - This is optional, I like the sweet crunch it adds to the tops of muffins.
See the recipe below for the full list of ingredients and quantities.
Preheat your oven to 425 F and prepare a muffin tin with muffin cups.
Step 1: In a medium bowl sift together the all-purpose flour, cake flour, baking powder, and salt. Whisk to combine.
Step 2: In the bowl of your stand mixer or large bowl add the butter and sugar. Using the paddle attachment, cream the butter and sugar for 2-3 minutes.
Step 3: While mixing add 1 egg at a time and incorporate. Then add the vanilla and milk. Continue mixing the wet ingredients to combine.
Step 4: Add the dry ingredients to the stand mixer bowl ⅓ at a time until combined.
Step 5: With the stand mixer on low-medium, add 2 cups of the mini chocolate chips until evenly distributed.
Step 6: Fill the muffin liners with batter evenly about ¾ of the way full and top with the remaining chocolate chips and muscovado sugar.
Step 7: Bake at 425 for 5-8 minutes, then lower the oven temperature to 375-350 for the remaining 20 minutes. Muffins are baked when golden brown and a toothpick inserted comes out clean of batter, there may be some melted chocolate on the toothpick.
Step 8: Remove from the oven and let muffins cool for 5 minutes before carefully removing them from the muffin tin and cooling the rest of the way on a wire rack.
Level Up with a Top Tip!
Hint: If you're using taller muffin paper liners, feel free to add a bit more muffin batter to the muffin cups. Bake as directed and do a toothpick test before removing from the oven.
- Different types of chocolate: Instead of using mini milk chocolate chips, try using dark chocolate, white chocolate, peanut butter chips, or a mix of all three for a more complex flavor.
- Add nuts: Chopped walnuts or pecans can add crunch and a nutty flavor to your bakery style muffins. Simply mix in a handful of chopped nuts with the chocolate chips before adding them to the batter.
- Mini Muffins!: Everyone loves a mini muffin. This recipe could make 24+ mini muffins, depending on the size of your muffin tins.
- Double chocolate chip muffins: Add cocoa powder, or even two types of chocolate chips to make this chocolate chip muffin even more chocolate forward.
Freshly baked chocolate chip muffins will be most fresh within the first 2-3 days, so id try to finish them by then.
To store them at room temperature, place the muffins in an airtight container or a resealable plastic bag. Make sure the container is large enough to hold the muffins without squishing them. You can also wrap each muffin individually in plastic wrap and then store them in the container.
Freeze Chocolate Chip Muffins: Wrap each muffin individually in plastic wrap and place them in a freezer-safe container or a resealable freezer bag. Store muffins in the freezer for up to 2 months. To thaw the muffins, simply remove them from the freezer and let them sit at room temperature for a few hours or microwave them for a few seconds to warm them up.
Level Up With Expert Tips & Tricks
Measure your flour carefully, too much flour will result in tough muffins. Use a spoon and fluff the flour in the bag or container, then scoop it up and pour it into your measuring cup. Use a butter knife to level the flour. This will give you the most accurate flour measurement.
For easy chocolate chip muffins use a stand mixer, but for this recipe, a hand mixer will do just fine!
In this recipe, the combination of all-purpose flour, cake flour, and baking powder will give your muffins some good lift. In addition, mixing your muffin batter until just combined will perfect dense muffins. And lastly, starting the bake off with a higher temperature will cause the leavening agents to react immediately. Just don't forget to turn the temperature back down.
I haven't tested this recipe with brown sugar added, you could safely replace half of the white sugar with brown sugar.
Looking for other recipes like this? Try these:
Bakery Style Chocolate Chip Muffins
- ½ cup Unsalted Butter softened to room temperature
- 1 cup White Granulated Sugar
- 2 Eggs
- 2 cups All Purpose Flour
- ½ cup Cake Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ cup Milk
- 1 teaspoon Pure Vanilla Extract
- 3 cups Mini Chocolate Chips
- 4 tablespoons Muscovado Sugar for topping
- Preheat your oven to 425 F and prepare a muffin tin with muffin liners.
- In a medium bowl sift together the all purpose flour, cake flour, baking powder, and salt. Whisk to combine.
- In the bowl of your stand mixer add the butter and sugar. Using the paddle attachment, cream the butter and sugar for 2-3 minutes.
- While mixing add 1 egg at a time and incorporate. Then add the vanilla and milk. Continue mixing to combine.
- Add the flour mixture to the stand mixer bowl ⅓ at a time until combined.
- With the stand mixer on low-medium, add 2 cups of the mini chocolate chips until evenly distributed.
- Fill the muffin liners ¾ of the way full and top with the additional mini chocolate chips and muscovado sugar.
- Bake at 425 for 5-8 minutes, then lower the oven temperature to 375-350 for the remaining 20 minutes.
- Remove from the oven and let cool for 5 minutes before removing from the muffin tin and cooling the rest of the way on a cooling rack.