Want to make absolutely perfect chocolate chip muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
These are the most BEAUTIFUL muffins I have ever made! I am SO excited about them and their gorgeous dome. THANK YOU!!!
-Rebecca
This is the Perfect Chocolate Chip Muffins Recipe
These muffins are studded with chocolate chips and topped with sanding sugar. Keep scrolling and I’ll walk you through this recipe step-by-step so you’re guaranteed success!
I am pumped to be adding a recipe for chocolate chip muffins to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.
I extensively tested this recipe.
After making 5 batches of muffins, that’s 60 muffins, I nailed the most perfect moist chocolate chip muffin with nice, domed tops.
While some recipes use sour cream or greek yogurt, I found that I can make the perfect chocolate chip muffin with regular milk! The whole family will love these muffins, I recommend making a double batch so you have extras for a quick breakfast, afternoon snack or sweet treat!
Why these are the best Chocolate Chip Muffins
- Made with everyday ingredients you already have in your pantry
- Yield the largest muffin dome you’ve ever seen
- Use your favorite type of chocolate – milk, semi-sweet dark, mini chops or regular chips
- Better than a professional bakery
Chocolate Chip Muffin Ingredients
These simple ingredients make the best chocolate chip muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.
- all purpose flour:flour is necessary to build structure
- granulated sugar:adds sweetness and flavor
- baking powder:helps to leaven and lift the batter
- salt:just a pinch to balance the sweetness and enhances the other flavors
- nutmeg: I like the spice and flavor it adds, 1/4 tsp is not overpowering
- chocolate chips: critical for chocolate chip muffins! I used regular semi-sweet chocolate chips and mini semi-sweet chocolatechips
- large eggs:binds the batter together by providing structure
- whole milk or 2% milk:adds moisture – you can also use buttermilk
- vegetable oil: adds fat and moisture
- melted butter:adds flavor and tender texture
- vanilla extract:adds flavor
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
How to make Bakery Style Chocolate Chip Muffins
- Combine dry ingredients. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
- Combine wet ingredients. In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
- Combine batter. Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
- Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- Prepare pan. For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- Bake. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (refthe kitchen whisper). Our 15 minute rest is just a quick rest.
2. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Chocolate Chip Muffins – Gluten Free Variation
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommendKing Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing & Freezing Muffins
MUFFIN STORAGE
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that–paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
HOW TO FREEZE MUFFINS
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
Tips for making the Best Chocolate Chip Muffin Recipe
- Allow the eggs and milk to sit at room temperature for 15 minutes before making the batter.
- Do not swap baking soda for the baking powder.
- Allow the batter to rest for 15 minutes in the mixing bowl.
- Top the muffins with lots of chocolate chips and sanding sugar for a true bakery style muffin. I like to use regular chocolate chips and mini chocolate chips.
- Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
- Bake at a higher temperature initially to cause the muffins to rise quickly.
Chocolate Chip Muffin Recipe FAQs
Should you let muffin batter rest?
Yes. The key to making bakery style muffins is letting the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency.
How do I make sure my muffins stay moist?
First, properly measure the flour to ensure they aren’t dry. Second, watch the bake time closely. These two are big factors in making sure muffins are moist.
What kind of chocolate should I use in chocolate chip muffins?
I recommend using semi-sweet chocolate chips. I like using mini and regular sized chips. You can also use chunks and rough chop them with a knife.
More Recipes
- Peanut Butter Bread
- Oreo Angel Food Cake
- Lemon Sugar Cookies
- Easy White Cupcakes
The Best Chocolate Chip Muffin Recipe
4.36 from 468 ratings
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Rest Time: 15 minutes mins
Total Time: 40 minutes mins
Yield: 12 muffins
Want to make absolutely perfect chocolate chip muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
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Ingredients
- 4 cups all-purpose flour, 480 grams, properly measured*
- 1 ½ cup granulated sugar, 300 grams
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg, or use cinnamon
- 4 large eggs
- 1 cup whole milk or 2% milk, can also use buttermilk, 240 ml
- ½ cup vegetable oil, 118 ml
- 4 tbsp unsalted butter, melted, then cooled for 5 minutes, 57 grams
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips, divided (I used regular and minis), 340 grams
Equipment
Bakery Style Muffins Cookbook
Instructions
In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
Notes
Beth’s Tips
- I have increased the amount of granulated sugar to 1 & 1/2 cups due to feedback asking to make them sweeter! The original amount of sugar was 1 cup.
- *Some readers have reported dry muffins. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
- The muffins are best served warm.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 574kcal, Carbohydrates: 74g, Protein: 9g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 371mg, Potassium: 271mg, Fiber: 4g, Sugar: 37g, Vitamin A: 255IU, Vitamin C: 0.001mg, Calcium: 139mg, Iron: 4mg
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