These Bakery-Style Chocolate Chip Muffins are the ultimate morning treat! Soft, fluffy, and packed with melty chocolate chips, these muffins are perfect for breakfast or as a sweet snack any time of day. With a tender crumb and a touch of sweetness, they’re sure to become a favorite in your baking repertoire!

Why You’ll Love This Recipe

These muffins have everything you love about chocolate chip muffins from your favorite bakery—soft, fluffy texture, rich chocolate flavor, and a comforting aroma that fills your kitchen. The buttermilk ensures they stay light and tender, while the generous amount of semi-sweet chocolate chips adds just the right amount of sweetness. Whether you’re baking for a weekend breakfast or a treat to share, these muffins are quick, easy, and absolutely delicious.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Be careful not to overmix.
Fold in the chocolate chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Fill the muffin tin: Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake the muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Add-ins: Add chopped nuts, such as walnuts or pecans, for a crunchy texture.
Healthier Option: Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier option.
Dairy-Free Version: Use dairy-free butter and almond milk in place of buttermilk to make this recipe dairy-free.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: Freeze the muffins for up to 3 months. To reheat, wrap them in foil and warm them in the oven at 350°F (175°C) for 5-7 minutes.
Reheating: Reheat muffins in the microwave for 10-15 seconds for a warm, soft treat.

FAQs

1. Can I make these muffins ahead of time?

Yes! These muffins store well, so you can bake them a day ahead and store them in an airtight container. They’ll stay fresh for up to 3 days.

2. Can I use regular milk instead of buttermilk?

While buttermilk helps to create a softer and fluffier texture, you can substitute regular milk. To mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

3. Can I make these muffins with mini chocolate chips?

Yes! Mini chocolate chips will work perfectly in this recipe and may help distribute the chocolate flavor more evenly throughout the batter.

4. Can I add other fruits or ingredients?

Yes! Feel free to add fresh fruit like blueberries or raspberries, or even a handful of coconut flakes for added texture and flavor.

5. What can I do if I don’t have a muffin tin?

If you don’t have a muffin tin, you can also bake these as a single large loaf by adjusting the baking time. Use a greased 9×5-inch loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

6. How can I make these muffins even fluffier?

For even fluffier muffins, try sifting the dry ingredients before mixing and ensure you don’t overmix the batter when combining the wet and dry ingredients.

7. Can I use brown sugar instead of granulated sugar?

Yes! Brown sugar will add a slight caramel flavor and moisture to the muffins, which makes them extra soft.

8. How do I know when the muffins are done?

The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean (or with just a few crumbs).

9. Can I use a hand mixer to mix the batter?

Yes, a hand mixer will work just fine. Be careful not to overmix the batter, as this can result in dense muffins.

10. Can I make these muffins without eggs?

You can substitute the eggs with a flax egg or chia egg if you’re looking for an egg-free version. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 3 tablespoons of water for each egg.

Conclusion

These Bakery-Style Chocolate Chip Muffins are everything you want in a muffin—fluffy, soft, and packed with melty chocolate chips. They’re the perfect treat for breakfast, a snack, or dessert, and they come together quickly and easily. Whether you’re baking for a special occasion or just craving something sweet, these muffins are sure to impress and satisfy. Enjoy every bite of these delicious, homemade treats!

Bakery-Style Chocolate Chip Muffins

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Print Recipe

These Bakery-Style Chocolate Chip Muffins are the ultimate treat for muffin lovers! With a perfect balance of tender crumb, sweet chocolate chips, and a golden top, these muffins are just like the ones you’d find at your favorite bakery. Whether enjoyed for breakfast or as a sweet snack, they are sure to satisfy your chocolate cravings. Enjoy them fresh from the oven or stored for later for a quick and indulgent bite!

Total Time: 35 minutes
Yield: 12 muffins

Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
Fill the Muffin Tin: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
Add Topping (Optional): If desired, sprinkle extra chocolate chips and coarse sugar on top of each muffin before baking.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra chocolatey muffins, feel free to add more chocolate chips to the batter or sprinkle extra on top before baking.
Sour cream helps make the muffins moist and tender. If you don’t have sour cream, you can substitute with Greek yogurt.
Mini Muffins: To make mini muffins, reduce the baking time to about 10-12 minutes.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian