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Make moist, tender bakery style chocolate chip muffins at home. They’re packed with tons of chocolate chips and topped with a crunchy sugar topping, just like at the bakery. Made with simple pantry ingredients, these jumbo muffins are more affordable—and more delicious—than any you could buy.
If you’re looking for an easy and delicious bakery-style chocolate chip muffin recipe, look no further! These muffins are simple to make and will satisfy your sweet tooth. They’re perfect for a quick breakfast on the go or a delicious snack for the kids.
There’s nothing quite like fresh muffins baking in the oven. They’re sweet, comforting, and make your home smell amazing. Plus, it’s great to have breakfast or snacks taken care of for a couple of days once you make them. This recipe is perfect for doubling or tripling if you’d like to stash some muffins away in the freezer for a rainy day.
Tall, fluffy, buttery, and chocolatey, these jumbo muffins are the perfect way to start your day. Enjoy one with a hot cup of coffee!
Ingredients for This Bakery Style Muffin Recipe
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All Purpose Flour— I used all purpose flour in this recipe. If you’re using self-rising flour, omit the baking powder and sea salt.
- Baking Powder— Baking powder helps the muffins rise nice and tall. Big muffins are the best!
- Sea Salt— A little sea salt goes a long way. A pinch or two of salt in a recipe helps balance out the sweet flavors but isn’t discernable.
- Butter— Butter makes for a richer, tastier muffin than oil.
- Sugar— This recipe calls for both granulated and brown sugar. The brown sugar helps keep the bakery muffins moist and gives them a lovely darker color as well.
- Eggs— Eggs help bind the ingredients together and make the muffins fluffy.
- Vanilla Extract— Pure vanilla extract is a terrific flavor enhancer, adding depth and richness. Imitation vanilla may be used if preferred.
- Buttermilk— Buttermilk adds a slightly tangy flavor, but more importantly, it tenderizes the muffins and makes them light and fluffy when the acid in the buttermilk reacts with the baking powder.
- Chocolate Chips— I used semi-sweet chocolate chips, but you can use milk chocolate chips, dark chocolate chips, or mini chocolate chips.
- Decorator’s Sugar— optional. You can use granulated sugar on top if you don’t have decorator’s sugar or leave it off altogether.
Equipment You’ll Need
You probably have everything you need on hand, but gathering your tools before you start can be helpful. Here’s what you’ll need to make jumbo chocolate chip muffins:
- jumbo muffin tin
- paper liners
- mixing bowls
- measuring cups (dry and liquid measures)
- measuring spoons
How to Make Jumbo Chocolate Chip Muffins
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Preheat the oven. Line 6 sections of a jumbo muffin pan or spray the sections with nonstick cooking spray.
Step 2: Stir together the flour, baking powder, and salt in a medium bowl.
Step 3: In a separate large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
Step 4: Whisk in the eggs and vanilla until smooth.
Step 5: Add half of the flour mixture to the butter and sugar mixture, and whisk until smooth. Add half of the buttermilk, whisking until smooth. Repeat with the remaining dry ingredients and buttermilk.
Step 6: Fold in the chocolate chips.
Step 7: Divide the batter among the prepared muffin tin sections. Add more chocolate chips on top. Sprinkle decorator’s sugar on top of each muffin, if desired.
Step 8: Place in the oven for 5 minutes. Reduce the heat and continue to bake for 25-30 minutes until a toothpick inserted in the center comes out clean. The muffins will have a golden brown domed top.
Step 9: Let cool in the pan for 10 minutes and then take them out and cool completely on a wire rack.
Serve these bakery-style chocolate chip muffins with a warm cup of coffee or a tall glass of cold milk or orange juice. They’re great alongside fresh fruit or savory breakfast options, too, like our Instant Pot Egg Bites or Sheet Pan Breakfast Pizza.
Storage and Freezing
Store leftover muffins at room temperature in an airtight container for up to 5 days.
These bakery style muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap, and place the muffins in a zip-top freezer bag.
Recipe Tips and Tricks
- If you don’t have a jumbo muffin tin, you can make 12 standard sized muffins instead of large muffins. Read the notes in the recipe card below for baking and temperature adjustments.
- No buttermilk? No problem. Substitute plain yogurt or half milk and half sour cream in its place.
- Do not overmix the batter. Only mix until the ingredients are just combined. Overmixing will result in dense muffins that are rather flat.
- Make sure the eggs and buttermilk are at room temperature; it makes it easier to incorporate all the ingredients without overmixing.
Additions and Variations
Add extracts for extra flavor. Some tasty options for these homemade muffins are chocolate, almond, orange, strawberry, or cherry extracts.
Mix in some nuts. Mix in a little crunch and nutty flavor with walnuts or chopped pecans.
Add pinches of cinnamon and nutmeg. Just a pinch of each will do, but it will elevate the flavor of these moist chocolate chip muffins so much!
Use mini chocolate chips: For chocolatey flavor throughout every bite of the muffin, use mini chocolate chips instead of regular chocolate chips.
The butter, eggs, buttermilk, and vanilla all help keep these muffins perfectly moist. Additionally, the brown sugar is naturally moist, so it helps keep the muffins from drying out.
Using room temperature milk and eggs helps incorporate the ingredients more easily, reducing the likelihood of overmixing. Avoiding overmixing is really the key. A few lumps in the batter are okay. The air that gets trapped when the ingredients are mixed and interact expand when the batter is heated in the oven, making light and fluffy muffins.
The baking powder and salt help the muffins to rise. Some recipes call for baking soda instead of baking powder, but you need much less soda than powder to achieve the same effect.
Yes! Spread the batter among 12 standard muffin cups instead of 6 jumbo ones. Bake at 425°F for 5 minutes, reducing the heat to 350°F for 13-15 minutes more.
More Delicious Muffin Recipes
If you enjoyed this easy chocolate chip muffin recipe, you’ll also like:
- Lemon Poppy Seed Muffins
- Lemon Blueberry Muffins
- Coffee Cake Muffins
- Double Chocolate Banana Muffins
- Strawberry Muffins
Bakery Style Chocolate Chip Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 12 ounces semi-sweet chocolate chips
- 1 Tablespoon decorators sugar optional
- Preheat the oven to 425°F. Line 6 sections of a jumbo muffin tin with jumbo muffin liners or spray with baking spray. Set aside.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large bowl whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs and vanilla until smooth.
- Add half of the flour mixture, whisk it in until smooth. Add half of the buttermilk, and whisk until smooth. Repeat with the remaining flour mixture and buttermilk.
- Fold in the chocolate chips and divide the batter among the prepared muffin tin sections. Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator's sugar on top of each muffin.
- Place in the oven for 5 minutes. Reduce the heat to 350°F and continue to bake for 25-30 minutes until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
- Let cool in the pan for 10 minutes, and then take them out and cool completely on a wire rack.
- This recipe will make 12 standard sized muffins. Bake at 425°F for 5 minutes, reduce heat to 350°F and continue to bake for an additional 13-15 minutes until a toothpick inserted into the center comes out clean.
- Keep at room temperature in an airtight container for up to 5 days. Freeze for up to 3 months.