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.
Ashley
Thanks for this recipe! My 8 year old daughter is currently eating one and keeps saying how wonderful they are with a mouthful of muffin😄
I made these in the regular size because I dont have a jumbo pan and they came out great. I also separated some of the batter and used white chocolate chips for my husband. I’m thinking he will love them. Thanks again!
Sam
I’m so happy to hear that they were such a hit!
Lori
These look beautiful! I’d say you hit your goals. I haven’t baked them yet, but I’m sure they will be wonderful. I want to compliment you on your gorgeous photos and website layout. 🙂
Lindsay
So these are the most perfect chocolate chip muffins I have ever tried! I made them in regular and jumbo sizes and I will make them in regular from now on, I thought those turned out the best. I used dark chocolate chips and they were wonderful! Wow, love this recipe!!! Be sure and use the liners, I tried a few without and they stuck to pan. Thanks for the recipe Sam!
Maryam
Thank you very very much! Such an easy recipe that my 9 yo daughter made them for her grandmother’s birthday and they were a hit! Crispy from top and super moist from inside. Just incredible! A must have recipe.
(I wish I could attach pics…)
Sam
I’m so glad to hear that they were such a hit! And I wish you could attach pics, too, I’m sorry but I haven’t been able to work that out on my blog yet 🙁
I do have a “Baker’s Club” on Facebook where I encourage people to share pics of their baked goods, so feel free to join over there! 🙂
jill
These were a huge hit with my family! Thank you for the beautiful Muffins!
Sam
I’m so happy to hear it! Thank you for commenting, Jill!! 🙂
Katie
Thank you so much for this great recipe. I have made these twice now and they’re a hit with my chocolate-loving family. I used half mini and half regular size chocolate chips. I made 12 regular size muffins. The amount of batter was perfect; there was none leftover. They were done after 8 minutes at 350 degrees. I think the sugar (I used granulated) on top is a must (I forget it the first time).
Can’t wait to try some of your other recipes.
Sam
This makes me so happy to hear, I’m so glad that you and your family enjoyed the muffins!!
Thank you for commenting, and I hope that you enjoy all of the recipes as much! 🙂
Amanda Macintire
I am on my way to make these right now!
**One thing I should mention though, (I could not find a webmaster link for this page) but in “Reader View” the ingredient list vanishes. Everything else stays the same. I looked and looked because I thought I was losing my mind, but came back when I switched back to normal view.**
Lydia
Is there reason for the extra sugar on top other than ecstatic reasons and to add extra sweetness? Does it actually keep the muffins moist during the baking process and prevent the muffins from drying out? Or is it only added to make them look more like the muffins from the bakery?
Sam
You can definitely leave the sugar off, it’s mostly for sweetness. I’ve made them without the sugar and they are great that way, too! 🙂
Nadeem
Hi Sam
I tried this as such, and turn out great. I wasted an egg yolk though… any issues if I use both the eggs completely? Thanks for sharing…
Sam
Hi Nadeem, the muffins won’t be as light and fluffy if you add it, I prefer it without the additional egg yolk (my dogs usually eat the extras 😉)
Kendra
Just to clarify if I’m baking these in the normal size muffin tins do I bake them at both temps or just at the 350 degrees? Also if I’m doing blueberry I stead how much do I use? Thanks!!
Sam
Hi Kendra! Bake them on both temps, just less time at the 350F. I actually posted this recipe with blueberries instead of chocolate chps, this might be helpful: https://sugarspunrun.com/blueberry-muffins-from-scratch/
Patti
I’ve had to go gluten-free and am new to baking this way and made these with a gluten-free flour (Bob’s Red Mill) and they were absolutely delicious!! Will definitely be making these again. Thanks! 🙂
Sam
So glad to hear that they turned out so well! Thank you for letting me know, Patti!! 🙂
Ali
These also work great with “better batter” gluten free flour. More fluffy than bobs red mill.
Janet Allen
I have made these many times now and follow directions exactly and muffins are awesome!! thanks so much for allowing us to have this bakery style mile high muffin recipe!!
Sam
I’m so glad that you like them, Janet!!! 🙂
Alesha
Substituting ingredients to accommodate my mostly sugar free diet doesn’t always go smoothly, but I’ve made these muffins quite a few times now with a couple tweaks and they are consistently INCREDIBLE. Everything a muffin fit for a bakery should be, this recipe has quickly become a favorite. Thank you so much for sharing with us!!
My “clean eating” substitutions:
3/4 cup honey (instead of sugar)
Generous 2 cup white whole wheat flour (instead of all-purpose flour)
Dark chocolate chips
Bake 12-count muffin tin for 9-11 minutes after reducing heat to 350F (instead of 7-8 minutes)
Sam
I’m so happy to hear that these were such a success for you!! And thank you for sharing your clean substitutions, I may need to try those out myself!! Thanks Alesha! 🙂
Katie
I have made these twice now and they are amazing!
Sam
I’m so glad you enjoyed them!! 🙂
Lee Anne
I just made these chocolate chip muffins for a friend that is going through a hard time right now, and they are DELICIOUS!!! Thank you for posting a recipe that doesn’t contain brown sugar (I don’t have any in the house). 🙂 These muffins are so moist inside and I only used half of the bag of chocolate chips. I’m not sure I did step 6 right (I folded in half of the dry ingredients, then added the chocolate chips, then folded in the remaining dry ingredients), but it worked. Thanks also for including the instructions for making buttermilk myself (I also didn’t have buttermilk in the house..lol). BTW, I made regular size muffins, and got 14 of them. This recipe is a keeper. I can’t wait to give them to my friend. Thanks again!