Big, buttery, moist, fluffy and packed with chocolate chips—these bakery-style chocolate chip muffins could become your new favorite. Made with sour cream and buttermilk for an ultra-soft texture, they’re loaded with chocolate chips for maximum indulgence.
You know those muffins that are basically an excuse to eat cake for breakfast? This weekend I made exactly those—big, buttery, bakery-style chocolate chip muffins. I was on holiday, after all, and chocolate chip muffins never need an occasion.
I’ve always loved chocolate chip muffins. They’ve been a favorite since childhood—paired with chocolate milk, enjoyed during a skipped class, or as a pick-me-up during early college lectures. Some cravings stick with you.
Although I loved eating them, I hadn’t baked them myself until I experimented and landed on this bakery-style version. After trying a few batches, here’s the version I keep coming back to: large, tender, buttery muffins loaded with chocolate chips.
How to Make Bakery Chocolate Chip Muffins
These moist muffins begin by creaming butter and sugar to build a light, tender crumb and rich flavor. A full tablespoon of vanilla adds depth, followed by two eggs, sour cream and buttermilk for exceptional moisture.
Buttermilk helps create the softest crumb. If you don’t have buttermilk, you can quickly make a substitute by adding 2 teaspoons of distilled white vinegar to milk (1%, 2% or whole) and letting it sit for five minutes.
After combining the wet ingredients, gently fold in the dry ingredients and chocolate chips. Avoid overmixing—the batter should be just combined; a few small lumps are fine. I prefer mini chocolate chips for a higher chocolate-to-muffin ratio, but use your favorite size.
Tips for bakery-style muffin tops and height:
- Use a relatively thick batter—this helps the muffins rise tall without spilling over.
- Fill each muffin cup right to the top (about a generous 1/3 cup per muffin).
- Optionally sprinkle a few extra chocolate chips and coarse decorating sugar on top for a professional-looking finish.
Bake the muffins using a two-stage method: start at 425°F for 5 minutes, then lower the oven to 375°F and bake another 13–15 minutes. The initial high heat jumps the rise by activating the leaveners, then the lower temperature finishes the bake without overbrowning. Let the muffins cool briefly in the pan, then transfer them to a wire rack.
I love how buttery, fluffy and chocolatey these turn out. In my opinion, they beat the oversized muffins you often see in bakery cases. If you adore chocolate chip muffins like I do, these are worth the effort.
Other recipes you might enjoy:
- Double Chocolate Chip Muffins
- Chewy Chocolate Chip Cookies
- Chocolate Chip Pancakes
Bakery Style Chocolate Chip Muffins
Ingredients
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 1/4 cup sour cream, room temperature
- 3/4 cup buttermilk*, room temperature
- 1 1/2 cup mini chocolate chips, or your favorite variety
- coarse/decorating sugar for sprinkling (optional)
Instructions
- Preheat your oven to 425°F and butter or line a 12-cavity muffin tin.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla and mix until combined.
- Turn off the mixer, scrape down the bowl, then fold in the sour cream and buttermilk.
- Carefully fold in the flour mixture until almost combined, then stir in the chocolate chips.
- Fill each muffin cup to the top (about a generous 1/3 cup). Optionally sprinkle with extra chips and coarse sugar.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and bake 13–15 more minutes.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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