Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins - Slightly crispy edges, fluffy, tender, moist and so tasty!

Bakery style chocolate chip muffins anyone? A simple and quick recipe to whip up any morning of the week.

These bakery-style chocolate chip muffins have a slightly crispy edge, tender, fluffy, moist inside, and make a great grab and go breakfast.

Try our Strawberry Shortcake!

Bakery Style Chocolate Chip Muffins

Chocolate Chip Muffins on large white platter one on white plate with gold dots brown background

No prep pics needed for this, right? Good, because I totally forgot. I was so excited about eating these muffins!

Preheat oven to 425°F. Prepare a 12 cup muffin tin with non-stick baking spray or line with paper liners.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Toss in the mini chocolate chips and set aside.

In a large bowl, whisk together the melted butter, granulated sugar, room temperature eggs, buttermilk, and vanilla extract. Slowly add to the dry ingredients. Carefully fold together until JUST combined.

Chocolate Chip Muffin on stack of white plates with gold dots mini chocolate chips on plate

Divide the batter into the muffin pan. Sprinkle a few extra chips on top just to look pretty.

Bake at 425°F for 5 minutes. Reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not over-bake the muffins will dry out.

We have also made these muffins in the 6 cup jumbo muffin tin. (Adjust your baking time, of course.) But, oh my, one gigantic chocolate chip muffin is pure heaven!

Chocolate Chip Muffins on large white platter one on white plate with gold dots brown background

Serve warm and enjoy this bakery-style muffin!

Check out our Pumpkin Muffins!

Chocolate Chip Muffin Recipe

Bakery-Style Chocolate Chip Muffins

A simple and quick recipe to whip up any morning of the week. These bakery style chocolate chip muffins are tender, fluffy, moist and make a great grab and breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: chocolate chip, muffins
Servings: 12
Calories: 350kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 2 1/2 cups all-purpose flour (measured properly)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups mini chocolate chips

Instructions

  • Preheat oven to 425°F. Prepare a 12 cup muffin tin with non-stick baking spray or line with paper liners.
  • In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Toss in the chocolate chips and set aside.
  • In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Slowly add to the dry ingredients. Carefully fold together until JUST combined.
  • Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake the muffins will dry out.
  • Let cool for about 5-10 minutes, then serve warm.

Notes

Please always measure the flour properly with the aerate, scoop and swoop method. MyBakingAddiction

Nutrition

Calories: 350kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 167mg | Fiber: 1g | Sugar: 30g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

Recipe inspired by CookingClassy

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