Say hello to your next must-make muffin recipe—Bakery Style Chocolate Chip Muffins! These soft, fluffy muffins are packed with chocolate chips and finished with a crunchy, crackly top from a light sprinkle of sparkling sugar. Easy to prepare, they’re an ideal treat to share with family, friends, or neighbors.
Table of Contents
- Ingredients
- Substitutions
- How to Make the Recipe
- Homemade Buttermilk Substitute
- Recipe FAQs
- More Chocolate Chip Desserts to Enjoy!
- Chocolate Chip Muffins Recipe
Ingredients
Gather these ingredients for bakery-style chocolate chip muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs (large, room temperature)
- Unsalted butter (melted and slightly cooled)
- Vegetable oil (or canola)
- Granulated sugar
- Buttermilk (room temperature)
- Vanilla extract
- Semi-sweet chocolate chips (or chocolate chunks)
- Sparkling sugar (optional, for topping)
Tip: Let the melted butter cool slightly and use room-temperature eggs and buttermilk for the best texture.
Substitutions
Flexible swaps to suit what you have on hand:
- Vegetable oil: Use canola oil if preferred.
- Buttermilk: Use buttermilk powder or the simple homemade substitute described below.
- Chocolate: Replace semi-sweet chips with milk or dark chocolate chunks.
- Sparkling sugar: Optional; it adds crunch and shine but can be omitted.
Note: This recipe was not tested with egg, flour, or butter alternatives, so results may vary if using specialty substitutes.
How to Make the Recipe
This recipe is straightforward and doesn’t require a mixer—just bowls, a whisk, and a spatula.
- Melt the butter. Do this first so it has time to cool slightly before being added to the batter.
- Mix the dry ingredients. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Combine the wet ingredients. In a large bowl whisk the eggs, cooled melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla until smooth.
- Fold in dry ingredients and chocolate chips. Add the dry mix and the semi-sweet chocolate chips to the wet ingredients and fold with a spatula until just combined; avoid overmixing.
- Scoop and bake. Divide batter evenly into liners. Bake at 425°F for 8 minutes, then lower the oven to 350°F (keep the door closed) and bake 12–15 more minutes, until a toothpick comes out clean and the tops are lightly golden.
Homemade Buttermilk Substitute
If you’re out of store-bought buttermilk, make a quick substitute:
- Add 1 tablespoon lemon juice to a 2/3-cup measuring cup, then fill the rest with milk (whole or 2% preferred; 1% works in a pinch).
- Stir and let sit at least 5 minutes to thicken slightly before using.
Recipe FAQs
Yes. Using standard liners yields more muffins—about 21 instead of 12.
A 3-tablespoon cookie scoop works well. I filled once, then added about 1 tablespoon more to use up the batter.
Tossing chips in with the dry mix helps coat them so they’re less likely to sink to the bottom of the muffins.
Use buttermilk powder or the homemade lemon-juice-and-milk method described above.
More Chocolate Chip Desserts to Enjoy!
Zucchini Chocolate Chip Oatmeal Cookies
One Bowl Chocolate Zucchini Bread
Chocolate Chip Pie
Chocolate Chip Sour Cream Coffee Cake
If you tried this Easy Chocolate Chip Muffins Recipe or another recipe on the site, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Chocolate Chip Muffins
Equipment
- 12-well muffin tin
- Tulip-style or standard muffin liners
- 3-tablespoon cookie scoop (optional)
- Mixing bowls, whisks, and spatulas
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2/3 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, plus extra for tops
- Sparkling sugar, for sprinkling (optional)
Instructions
- Adjust the oven rack to the second-from-center position and preheat oven to 425°F. Line a 12-well tin with liners.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the eggs, cooled melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla until combined.
- Add the dry ingredients and chocolate chips to the wet mixture and fold until just combined.
- Divide batter evenly into 12 liners using a 3–4 tablespoon scoop or two spoons. Optionally top with extra chips and a sprinkle of sparkling sugar.
- Bake 8 minutes at 425°F, then without opening the oven reduce heat to 350°F and bake 12–15 more minutes until a toothpick comes out clean and tops are lightly golden.
- Cool in the pan 5 minutes before transferring to a wire rack. Serve slightly warm or at room temperature.
Notes
- Using standard-size liners increases yield to about 21 muffins.
- A 3.4-tablespoon scoop works well; fill once and add about 1 tablespoon more if needed to use all batter.
- If you don’t have buttermilk, use the homemade lemon-juice-and-milk substitute described above or a buttermilk powder.
Nutrition
Calories: 384 kcal | Carbohydrates: 49 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 9 g | Sugar: 26 g
Nutritional information is an estimate and will vary depending on ingredients used.