Bakery-Style Chocolate Chip Muffins
Soft, moist, and bursting with rich chocolate chips, these muffins rival any bakery treat—and they’re ready in just 30 minutes!
If you’ve ever dreamed of creating those tall, golden-topped muffins from your favorite bakery, this recipe is your new go-to. These Bakery-Style Chocolate Chip Muffins are the perfect balance of moist, tender crumb and crisp muffin top, with a rich chocolate flavor in every bite.
What makes these muffins special? A combination of butter and oil creates the ideal texture—flavorful yet moist. The muffins are lightly sweetened, allowing the milk chocolate chips to shine. They come together quickly and bake in under 20 minutes, making them a perfect snack, breakfast treat, or indulgent dessert.
Why You’ll Love This Recipe
- Moist & Tender Texture – Thanks to the perfect ratio of butter and oil.
- Crispy Muffin Tops – Just like the ones at your favorite bakery.
- Quick & Easy – No mixer required; just two bowls and a spatula.
- Versatile – Add nuts, swap chips, or even swirl in some peanut butter or Nutella!
Ingredients
- 2 cups (240g) all-purpose flour
- ⅓ cup (70g) light brown sugar, packed
- ⅓ cup (67g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (158ml) milk
- ½ cup (120g) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 (11.5 oz / 325g) package milk chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. - Mix the wet ingredients:
In a separate bowl, combine the milk, melted butter, eggs, and vanilla. Stir until smooth. - Combine wet and dry:
Make a well in the center of the dry ingredients, pour in the wet mixture, and stir gently with a spatula or wooden spoon until just combined. Do not overmix—this keeps the muffins tender. - Fold in chocolate chips and nuts (if using).
- Fill the muffin cups:
Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. - Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. - Serve warm or at room temperature. Store in an airtight container at room temp for up to 3 days or freeze for up to 2 months.
Tips for Perfect Muffins
- Don’t Overmix – Mix the batter just until no dry streaks remain. Overmixing can make muffins tough.
- Use Room Temp Ingredients – They blend more easily and evenly.
- Muffin Top Tip – For extra bakery-style muffin tops, fill the cups nearly to the top and don’t use liners—just grease the pan well.
- Add a Crunch – Sprinkle coarse sugar on top before baking for a delightful crunch.
Variations
- Dark Chocolate Chips instead of milk chocolate for a richer flavor
- Mini Chocolate Chips for a more even distribution
- Cinnamon Swirl – Mix a teaspoon of cinnamon into the batter or swirl it on top
- Fruit Add-Ins – Add a handful of chopped banana or berries for a fruity twist
These Bakery-Style Chocolate Chip Muffins are a must-try for any muffin lover. Whether you’re baking for a weekend brunch, packing snacks for the week, or just treating yourself, they never disappoint!