🍫 Best Bakery-Style Chocolate Chip Muffins! 🍫
Recipe adapted from Sally’s Baking Addiction (→ https://sallysbakingaddiction.com/bakery-style-chocolate-chip-muffins/)
These bakery-style chocolate chip muffins are big, soft, moist, and loaded with chocolate chips , like your favorite bakery version, but homemade! Cinnamon and/or a sprinkle of coarse sugar on top give them extra flavor and texture.
Perfect for a cozy breakfast or snack!
PLEASE read the pro tips below BEFORE you start to guarantee the best results!
📝 Pro Tips for Best Results
✔ Room temperature ingredients: Eggs, milk, and sour cream mix more easily and help create lighter, fluffier muffins.
✔ Don’t overmix: A thick batter is perfect — a few lumps are totally fine! Overmixing can make muffins dense.
✔ Tall tops trick: Starting at a higher oven temperature + filling each muffin cup all the way to the top helps create those beautiful bakery-style domed tops.
✔ Personal opinion: Use unbleached muffin liners: They make it easier to remove the muffins from the pan and help them hold together, better for storage. (See links at the end)
✔ Use the toothpick test: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs (not wet batter), they’re done!
✔ Baking Size options:
Jumbo — makes about 6 muffins
➡️ 425°F for 5 minutes, then 350°F for 25–26 minutes until golden and set.
Standard — makes about 14–15 muffins
➡️ 425°F for 5 minutes, then 350°F for 15 minutes until golden and set.
Mini — makes about 40 mini muffins
➡️ 350°F for 11–13 minutes (entire bake) until golden and set.
🧺 Ingredients
3 cups (375g) all-purpose flour
3 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
⅛ tsp ground nutmeg (optional but great)
⅓ cup (71g) melted unsalted butter, slightly cooled
⅓ cup oil (80ml) (vegetable, avocado or melted coconut)
1 cup (200g) granulated sugar
2 large eggs (room temp)
⅓ cup (80g) sour cream or plain yogurt (room temp)
1 cup (240ml) milk (room temp)
1 tsp vanilla extract
1½ (270g) cups semi-sweet or dark chocolate chips
Optional: coarse sugar for topping
👩🍳 Instructions
Preheat & prep:
Preheat oven to 425°F (218°C). Grease your desired muffin pan or line it with unbleached liners.Mix dry ingredients:
In a bowl, whisk flour (375g), baking powder (3 tsp), baking soda (½ tsp), salt (½ tsp) , cinnamon (1 tsp), and nutmeg (⅛ tsp).Mix wet ingredients:
In another bowl, whisk melted butter (71g), oil (80ml), sugar (200g), and eggs (2) until combined. Then whisk in sour cream (80g), milk (240ml), and vanilla (1tsp).Combine:
Pour the wet mix into the dry and fold gently with a spatula until JUST combined — don’t overmix! Batter will be thick.Add chocolate chips:
Fold in the chocolate chips.Fill & top:
Divide batter into muffin cups, filling all the way to the top! Sprinkle with coarse sugar if using.Bake:
Bake according to your muffin pan - see pro tips above.Cool & serve:
Let cool 10 minutes before serving. Enjoy!
📌 Storage
Store at room temp up to 5 days, refrigerate ~1 week, or freeze for up to 3 months.
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Thank You for Being Here!
Thank you so much for reading! I hope this recipe brings a little extra comfort and sweetness to your kitchen!
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