These moist, light, & fluffy bakery style Chocolate Chip Muffins are perfect for impressing overnight guests or just treating yourself. They’ve got sky-high sugared tops, lots of chocolate chips, and the BEST flavor and texture. Recipe includes a how-to video!
(Still) The Best Chocolate Chip Muffin Recipe
When I first shared this recipe back in 2016, a google search for “chocolate chip muffins” generated roughly 1.2 million results. Today you’ll find that number is closer to 64 million. 🤯 Despite the stiff competition, I still firmly believe that I have the BEST chocolate chip muffin recipe out there…yes, better than 64 million other muffin recipes!
What makes these muffins so good? Well for starters, they’re huge–we’re talking jumbo, bakery style chocolate chip muffins! They’re also perfectly soft and fluffy (in contrast to the crisp biscotti I just shared), and of course, they’re chock full of chocolate chips. As a finishing touch, they’re sprinkled with coarse sugar, so not only are the tops slightly crisp, but they’re also kind of glittery. These muffins truly belong in a New York City bakery display, but luckily, you don’t have to plan a trip to NYC to try them.
Like my basic muffin recipe, this recipe uses a technique from The Kitchen Whisperer for nice, tall muffin tops. I use this technique in my banana muffins too, and so many of you have commented to let me know how well it works for you.
Let’s dive right into the details!
What You Need
Besides technique, these muffins use carefully selected ingredients to claim their title as the BEST. Here are a few of the game changers we’ll be using today:
- Butter + oil. I love to use this combination for a flavorful AND moist crumb. Don’t substitute one for the other–we need both!
- An extra egg white. What makes these muffins so light and fluffy? To get that bakery style chocolate chip muffin texture, we’re adding an additional egg white. Both your egg and egg white should be at room temperature for best results.
- Buttermilk. Buttermilk is the secret to moist muffins! These muffins begin their bake at a fairly high temperature, so it’s important that they have the right ingredients to prevent dryness. You could use my buttermilk substitute if you don’t have the real stuff on hand, but real buttermilk adds moisture and thickness that isn’t quite duplicated with a substitute. (And no, you do not need baking soda in this recipe just because we’re using buttermilk).
- Cornstarch. This is my secret ingredient for extra soft, tender muffins. Don’t skip it!
- Chocolate chips. I like to use a blend of mini and regular sized chocolate chips, and I always reserve a few for placing on the muffin tops just before baking.
- Coarse sugar. While you’ll use granulated sugar in the muffins, I recommend sprinkling coarse sugar on the tops. This is optional, but it really elevates the look and texture and makes these truly “bakery style” chocolate chip muffins!
SAM’S TIP: Don’t have jumbo muffin liners? You can make muffin liners out of parchment paper! Not only does this save you a trip to the store, but it also gives you that bakery-style look.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Bakery Style Chocolate Chip Muffins
- Whisk together the butter and oil and sugar. Add the egg and egg white, plus the vanilla. Stir this until it is very well combined, then add the buttermilk and stir well.
- Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients.
- Pause when the ingredients are about halfway mixed and add in the chocolate chips. Continue folding until everything is just combined.
- Cover your bowl with a towel and let the batter rest for 15 minutes or up to one hour while your oven preheats
Resting the batter is optional, but doing so gives us fluffier chocolate chip muffins and taller muffin tops. If you’ve made my buttermilk pancakes, you know I like to allow that batter rest while the pan preheats for the same reason, the batter thickens and the results are fluffier!
Now comes the special technique for chocolate chip muffins that rise higher than any others! You’ll start your oven on a high temperature and then drop the temperature about a third of the way through baking–without opening the door! This little trick makes your muffin tops spring to life without burning (or drying out) your muffin bottoms. Pretty cool, right?
- Once batter has had time to rest, preheat your oven and line your muffin tin.
- Fill your muffin liners with batter, making sure to fill them almost to the top (leave about ⅛ inch)–but don’t let them overflow.
- Sprinkle each muffin with coarse sugar and bake at 425F for 8 minutes. Reduce the oven to 350F (don’t open the door!) and continue baking until they begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on them!
- Remove the muffins from the pan and let them cool before enjoying.
SAM’S TIP: (Carefully) remove your chocolate chip muffins from the pan within 5-10 minutes of them coming out of the oven. If you leave them in their hot pan, the bottoms may become soggy.
Frequently Asked Questions
We’re using a varying temperature technique here, which plays a big role in helping the muffins rise. But another key step is resting your batter. The longer it rests, the thicker it will be, and thicker batter means taller muffins! I recommend letting your batter rest for at least 15 minutes, but if you can let it sit for about an hour or so, you’ll be rewarded with beautifully tall muffin tops!
Yes! They won’t need to bake as long though, so just keep a close eye on them.
Your chocolate chip muffins will stay fresh when stored in an airtight container at room temperature. You can also freeze them!
If you try these, I’d love it if you commented to let me know how they stack up against the 64 million (and counting) other chocolate chip muffin recipes out there!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Bakery-Style Chocolate Chip Muffins
Ingredients
- 4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil may substitute vegetable oil
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg white room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 1 ¾ cup (220 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon table salt
- 1 cup (175 g) chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
- ⅓ cup (67 g) additional granulated sugar, coarse sugar preferred for topping
Recommended Equipment
- 6-count Jumbo Muffin Tin (see note for making 12 muffins)
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 cup (200 g) granulated sugar
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract, ½ cup buttermilk
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.1 ¾ cup (220 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon table salt
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.1 cup (175 g) chocolate chips
- Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note).
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
- Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.⅓ cup (67 g) additional granulated sugar, coarse sugar preferred
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown Note: if you are using a standard 12-count muffin tin rather than jumbo-sized, they will not need to bake as long, check your muffins after 7-8 minutes on 350F (177C)).
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!
Notes
Allowing the muffin batter to sit
This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops.Storing
Store leftover muffins in an airtight container at room temperature for up to 2 days. Baked muffins may also be cooled and then frozen in an airtight container for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Hope
Hi Sam! I’m super excited to make these muffins but my grocery store only sells 1% buttermilk. Does it make a difference if I use that instead of whole buttermilk? Thanks for the recipe!
Sugar Spun Run
Hi, Hope! 1% buttermilk will do, or I do have a buttermilk substitute that you can try instead. I hope that you enjoy the muffins! 🙂
Hope
Thanks so much for your help! The muffins turned out great! I think the jumbo muffin pan I bought must be a little larger than usual because I ended up with 5 muffins in stead of 6 and had to bake them for a little longer. They came out great though! These are the best chocolate chip muffins ever, and they didn’t dry out the next day either. I can’t wait to make them again!
Sugar Spun Run
I am so glad that they turned out perfectly, Hope! Thanks for the feedback. 🙂
Kayla
Hey Sam! Love The Muffins! I’ve Been Using That Oven Trick For A While And I’m In LOVE With The Results. I Learned It From Sally’s Baking Addiction. I Commented On Her Blog About Your Recipes Too! Thanks For Another One To Put In The Recipe Book!
Sugar Spun Run
That is wonderful, Kayla! I am so glad that you have had such great results. Thanks for trying my recipe and for commenting. 🙂
Kayla
Hi! Forgot To Leave A Five Star Rating! Thanks For Replying. Some Blogs I’ve Commented On Have Never Answered, Even If Its A Question About The Recipe.
Sugar Spun Run
Thank you so much, Kayla! I really appreciate the 5-star rating and am grateful to have fans like you! 🙂
Nina
WOW!!! I wish I could post a photo because these came out not only delicious but gorgeous! I followed the recipe exactly (I used organic milk and lime juice instead of buttermilk). The muffins doubled in size in the oven! My husband just ate 6 of them! I’m definitely making them again later this week for a dinner party dessert. :))
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip muffins, Nina! If you’d like to share a photo feel free to join my Facebook Group or share it with me on Instagram @sugarspun_sam. I’d love to see your final product! Thanks for trying my recipe. I do hope that they are a big hit at your party! 🙂
Abbey
I just tried the recipe and am wondering if I did something wrong. The inside bottom quarter or so of the muffin did not seem done. I followed the directions to a tee – maybe something off with my oven setting? (But I bake a lot.) Any thoughts or recommendations? Overall still a great flavor.
Sugar Spun Run
Hi, Abbey! I am so sorry that you experienced an issue. If they were not done and were gooey at all they may have just needed another minute or two to bake. Everyone’s oven is different so the oven setting may be off slightly too. Regardless, I am happy that they tasted delicious. 🙂
Amy
Ummm wow. I’m not a huge fan of cc muffins, but I loved these! And my kids went nuts over them! Definitely keeping this one and will make again!!
Sugar Spun Run
I am so glad that they were such a hit, Amy! I am so glad that you and your kids enjoyed the chocolate chip muffins. Thanks for commenting. 🙂
Samantha Magnolia
I made these muffins today. They were so easy and delicious. My whole family loved them.
I didn’t have butter milk so I did the white vinegar and milk, work like a charm. I also waited the fifteen minutes and had no problems. Thank you for a great recipe.
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip muffins, Samantha! Thank you for commenting. 🙂
Lauren
These muffins are delicious! I followed the recipe as written (I used the lemon juice and milk substitute as recommended and let them sit for about 20 minutes) and they came out beautiful with a perfectly rounded muffin top. They almost have a custardy texture on the inside from being so moist, and they are sweet but aren’t too sweet. Plus, I think they might be even better the day after you bake them. I’ve already made them twice, and I might even invest in coarse sugar for the full bakery effect! Thanks Sam!
Sugar Spun Run
Thank you so much, Lauren, for trying my recipe. I am so glad that you have enjoyed the chocolate chip muffins. 🙂
Laurie
I’ve been in search of a super moist chocolate chip muffin recipe, and this proved to be the moistest so far. I omitted the salt because I only had salted butter, and I added a dollop of sour cream. Thank you!
Sugar Spun Run
I am so glad that you enjoyed chocolate chip muffins, Laurie! Thank you for commenting. 🙂
Tami
Absolutely the best chocolate chip muffin recipe!
Sugar Spun Run
Thank you so much, Tami! I am glad that you enjoyed them. 🙂
Krista
These were a hit in my house. Home with 2 sick kids, and I will basically make anything they want, as long as they eat. That being said, my husband was like, “These are a home-run!” I want to try these again, and sub out chocolate chips for blueberries!
Thanks for the perfect recipe!
Hikerbakerchic
I made these earlier today following the directions exactly as written even though I was a bit skeptical about not adding baking soda. I figured I would try the recipe as is first and I’m so glad I did. These came out perfectly! They were a big hit! I made two batches the first as is with two kinds of chocolate chips and the second I swapped the chips for sprinkles making funfetti muffins which were a hit with my 3 year old! Thanks for working out the process and for sharing!
Sugar Spun Run
You’re very welcome! Thank you so much for letting me know how it turned out for you, I appreciate it 🙂
Nancey Carroll
If using the 12 smaller muffin version do I still keep them at 425 for 8 min? Or do I reduce that as well.
Sam
Hi Nancey! Yes, 8 minutes at 425 and then likely only 7-8 minutes at 350. Enjoy! 🙂
Crazy Boss Baker
Good, but dense and not as light, fluffy, moist. Allowing the batter to rest for 15 minutes did not seem to help the rise. Baking soda perhaps would have, which is entirely absent from this recipe. thanks for posting though, I do like playing with variations and many of Sam’s recipes are flawless.
Sam
Disappointed to hear they weren’t fluffy for you, the fluffiness/light texture is one of my favorite things about these muffins! 🙁 Typically if muffins come out dense it is because they may have been over-mixed or over-baked. While baking soda is commonly used with buttermilk, after lots of testing I decided it was best to omit it from this recipe for the best texture and flavor.
Amanda
Sounds like you mixed either too long or too hard & maybe didn’t let the batter rest long enough. My 15 minute test went over about 35 extra minutes and they came out like heaven
Bailey
I am so SO glad this recipe popped up first when I Googled ‘Chocolate Chip Muffins’ because these are absolutely what I was aiming for. They really are bakery quality and have exceptional flavor and texture. Especially when using high quality ingredients, this recipe produces the perfect muffin crumb with balanced moistness so that they aren’t dry or so moist they’re sticking to the roof of your mouth. Definitely don’t skip out out any steps or ingredients, this recipe is perfect the way it is! Although make sure you have muffin liners or some parchment to make your own as I did find the outside of the ‘stumps’ got a little too brown because I did not have any liners and also because I was using a dark pan.
Sam
Thank you so much, Bailey! I am so glad you enjoyed the muffins so much. 🙂
Julie
I made these tonight and it was a disaster. I followed the recipe to the letter and they did not rise. They sank in the middle but the bottom was cooked properly. Do you have a idea this happended ?
Sam
Hi Julie! If your oven is operating fine and the temperature is accurate then my best guess would be that the baking powder might have been bad.