Bakery-Style Chocolate Chip Muffins with a Sugar Crunch
Meet your new favorite muffin—Bakery-Style Chocolate Chip Muffins!
- Prep
- 20 mins
- Cook
- 23 mins
- Total
- 43 mins
- Makes
- 12 muffins
Meet your new favorite muffin—Bakery-Style Chocolate Chip Muffins! These soft and fluffy muffins are packed with chocolate chips and have a crunchy, crackly top thanks to a little sparkling sugar. They are simple to whip up and make a wonderful treat to share with family, a good friend, or a neighbor!
Shopping List
Gather everything below to bake these homemade bakery-style chocolate chip muffins.
- Flour, All-Purpose
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Unsalted Butter
- Vegetable Oil
- Granulated Sugar
- Buttermilk
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Sparkling Sugar
For best results, let the unsalted butter melt and cool a bit, and bring the buttermilk and eggs to room temperature before you begin.
Swaps
Vegetable Oil. Canola oil works in place of the vegetable oil.
Buttermilk. If you need a stand-in, use a buttermilk powder such as The Saco Pantry’s Cultured Buttermilk Blend, or make the homemade buttermilk mix described below.
Semi-Sweet Chocolate Chips. Milk chocolate, semi-sweet, or dark chocolate chunks can take the place of the chips.
Sparkling sugar is optional, and you do not have to sprinkle it on the muffin tops before baking.
I have not tested this recipe with egg, flour, or butter substitutes.
Making the Muffins
Here is a quick look at how to make these easy, delicious bakery-style chocolate chip muffins. A stand mixer or hand mixer is not needed here, just a few mixing bowls, a whisk, and a spatula!
Step 1. Melt the butter. Start with this so it has time to cool a bit before it goes into the batter.
Step 2. Whisk the dry ingredients together. That means the all-purpose flour, baking powder, baking soda, and salt.
Step 3. Whisk the wet ingredients together. In a large bowl, combine the eggs, melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla extract, then whisk until smooth.
Step 4. Stir in the dry ingredients and chocolate chips. Switch to a spatula and mix just until combined.
Step 5. Scoop, then bake. Divide the batter evenly among the liners (standard or tulip-style), then bake at 425ºF for 8 minutes. Lower the heat to 350ºF and bake another 12-15 minutes. My chocolate chip muffins were perfect at the 15-minute mark.
Homemade Buttermilk Swap
If you are out of buttermilk or do not want to make a trip to the store, use this homemade substitute in these chocolate chip muffins.
Put one tablespoon of lemon juice in the bottom of a 2/3 measuring cup, then fill the rest of the way with milk.
Whole milk or 2% works best, though I have used 1% when I was in a pinch. Stir, then let it rest for at least 5 minutes so it thickens.
Common Questions
Can I bake these in standard-size cupcake liners?Yes! With standard muffin liners you will get more muffins, about 21.
How much batter should I add to each liner?I filled each liner using a 3-tablespoon cookie scoop. I scooped once, then went back and added about one more tablespoon, which used up all of the batter.
Why do you add the chocolate chips and dry ingredients to the wet ingredients simultaneously?When I add the chocolate chips and dry ingredients together, the chips get coated and stay suspended instead of sinking to the bottom.
What can I use as a buttermilk substitute?You can use a buttermilk powder such as The Saco Pantry’s Cultured Buttermilk Blend, or the homemade buttermilk mix I described above.
More Chocolate Chip Treats to Try!
If you make these Easy Chocolate Chip Muffins or anything else from my website, please leave a star rating and let me know how they turned out in the comments below. Thanks for stopping by!
Bakery-Style Chocolate Chip Muffins with a Sugar Crunch
These bakery-style chocolate chip muffins are soft and fluffy, packed with chocolate, and have a slight crunch on top from a sprinkle of sparkling sugar. They are quick to make and a great treat for family, a good friend, or a neighbor!
- Prep
- 20 mins
- Cook
- 23 mins
- Total
- 43 mins
- Makes
- 12 muffins
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 cup Semi-Sweet Chocolate Chips, plus extra for tops of muffins
- Sparkling Sugar, for sprinkling over top of the muffins (optional)
Method
- Set an oven rack in the 2nd level position from the top, just above center, and heat the oven to 425ºF. Line a standard-size muffin tin with tulip-style or standard liners.
- In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together. Set it aside.
- In a separate large bowl, whisk the eggs, cooled melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla extract until fully combined.
- Stir the dry ingredients and the semi-sweet chocolate chips into the wet mixture until just combined.
- Use a 3-4 tablespoon cookie scoop or 2 spoons to divide the batter evenly among the 12 liners. Sprinkle the tops with sparkling sugar and a few extra semi-sweet chocolate chips, if you like.
- Bake for 8 minutes at 425ºF, then lower the heat to 350ºF (leave the oven door closed) and bake another 12-15 minutes, until a toothpick inserted in the center comes out clean. The tops should look light golden brown.
- Let the muffins cool in the tin for 5 minutes before lifting them out. They are best slightly warm, but they are just as good fully cooled!
Baker’s notes
- If you use standard liners, you will get about 21 muffins. I used a 3.4-tablespoon cookie scoop to fill each liner. I scooped once, then added about one more tablespoon, which used up the rest of the batter. For a buttermilk substitute, you can use a buttermilk powder such as The Saco Pantry’s Cultured Buttermilk Blend, or the homemade buttermilk mix I described above.
