Bakery Style Chocolate Chip Muffins

Name: Bakery Style Chocolate Chip Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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)

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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.

Bakery style chocolate chip muffins on wood table with glass of milk and blue and white striped linen.

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.

Top-down view of jumbo chocolate chip muffins and glass of milk.

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.

Bakery style chocolate chip muffin ingredients in bowls on countertop.

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
whisk
toothpicks

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.

Dry ingredients in mixing bowl with a spoon and other ingredients around them.

Step 3: In a separate large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.

Two image collage of brown sugar, white sugar, and melted butter being combined.

Step 4: Whisk in the eggs and vanilla until smooth.

Two image collage of eggs being added and mixed into muffin batter.

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.

Two image collage of dry ingredients being mixed into batter.

Step 6: Fold in the chocolate chips.

Chocolate chip muffin batter in mixing bowl with spoon.

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.

Two image collage of jumbo muffin tin filled with chocolate chip muffin batter. The image on right is also topped with extra chips and sugar.

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.

Homemade chocolate chip muffins in jumbo muffin tin.

Step 9: Let cool in the pan for 10 minutes and then take them out and cool completely on a wire rack.

Hand holding large homemade chocolate chip muffin.

Serving Suggestions

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 with Crescent Rolls.

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.

Chocolate chip muffins in jumbo muffin tin.

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.

Two homemade chocolate chip muffins stacked on top of one another.

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.

Bakery style jumbo chocolate chip muffin, broken open to show how it is packed with chocolate chips.

Recipe FAQ

What is the secret to moist muffins?

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.

What makes muffins light and fluffy?

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.

How do I get my muffins to rise higher?

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.

Can I make standard muffins instead of jumbo ones?

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.