Bakery-Style Chocolate Chip Muffins

Soft, tall, and generously loaded with chocolate chips, these bakery-style chocolate chip muffins are everything a perfect muffin should be. They have a tender crumb, beautifully domed tops, and just the right balance of sweetness, making them ideal for breakfast, brunch, or an afternoon treat with coffee or tea.

Unlike yeast-based breads, muffins belong to the family of quick breads, which means they rely on baking powder for lift rather than yeast. The key to achieving fluffy muffins is minimal mixing and the right balance of fat and liquid. This recipe uses a combination of butter and milk to create rich flavor while maintaining a moist, soft texture that stays fresh for days.

Baked at a slightly higher temperature, these muffins rise quickly in the oven, creating those classic bakery-style tops everyone loves. They’re easy enough for beginners and dependable enough to become a go-to recipe in your kitchen.

Ingredients

2 cups (240 g) all-purpose flour
1/3 cup (70 g) light brown sugar, packed
1/3 cup (67 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (160 ml) milk
1/2 cup (120 g) butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 package (about 325 g) milk chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture.
Gently stir just until the ingredients are combined. Do not overmix; a few small lumps are perfectly fine.
Fold in the chocolate chips and nuts, if using, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin cups, filling each nearly to the top for tall, bakery-style muffins.
Bake for 15–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins rest for 5 minutes.
Transfer the muffins to a wire rack to cool slightly before serving.

Tips for Perfect Muffins

Avoid overmixing the batter, as this can lead to dense or tough muffins.
Baking at a higher temperature helps create a quick rise and beautifully domed tops.
For extra chocolate flavor, sprinkle a few chocolate chips on top of the batter before baking.

Serving and Storage

Serve these muffins warm for the best texture and flavor, or allow them to cool completely. Store in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage and gently reheated when needed.