Bakery Style Chocolate Chip Muffins

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🧁 Bakery-Style Chocolate Chip Muffins

These soft, fluffy, and moist chocolate chip muffins have a tender crumb, a golden top, and plenty of melty chocolate chips—perfect for breakfast, dessert, or a snack!

🛒 Ingredients

Dry Ingredients

  • 2½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 2 large eggs
  • ½ cup (120 ml) vegetable oil or melted butter
  • 1 cup (240 ml) milk
  • 2 tsp vanilla extract

Add-ins

  • 1½ cups (270 g) semi-sweet chocolate chips
  • Extra chocolate chips for topping

👩‍🍳 Instructions

1. Prepare the Oven

  • Preheat your oven to 375°F (190°C).
  • Line a 12-cup muffin pan with paper liners or lightly grease it.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt

Stir in 1¼ cups of the chocolate chips.

3. Mix the Wet Ingredients

In another bowl, whisk together:

  • Eggs
  • Milk
  • Oil (or melted butter)
  • Vanilla extract

4. Make the Batter

Pour the wet ingredients into the dry ingredients.

Mix gently until just combined. Do not overmix—a few lumps are perfectly fine.

5. Fill the Muffin Cups

Fill each muffin liner about ¾ full using an ice cream scoop.

Sprinkle the remaining chocolate chips on top of each muffin.

6. Bake

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (a little melted chocolate is okay).

7. Cool

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

💡 Tips for Perfect Muffins

  • 🧈 Use melted butter for a richer flavor.
  • 🍫 Toss chocolate chips with a tablespoon of flour to keep them from sinking.
  • 🥛 Don’t overmix the batter—this keeps the muffins light and fluffy.
  • ✨ Add coarse sugar on top before baking for a bakery-style crunchy topping.

🧊 Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Up to 1 week.
  • Freezer: Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

🍽️ Makes

12 large bakery-style chocolate chip muffins

Enjoy them warm with a glass of milk or a cup of coffee! ☕🧁🍫

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