These moist, light, & fluffy bakery style Chocolate Chip Muffins are perfect for impressing overnight guests or just treating yourself. They’ve got sky-high sugared tops, lots of chocolate chips, and the BEST flavor and texture. Recipe includes a how-to video!
(Still) The Best Chocolate Chip Muffin Recipe
When I first shared this recipe back in 2016, a google search for “chocolate chip muffins” generated roughly 1.2 million results. Today you’ll find that number is closer to 64 million. 🤯 Despite the stiff competition, I still firmly believe that I have the BEST chocolate chip muffin recipe out there…yes, better than 64 million other muffin recipes!
What makes these muffins so good? Well for starters, they’re huge–we’re talking jumbo, bakery style chocolate chip muffins! They’re also perfectly soft and fluffy (in contrast to the crisp biscotti I just shared), and of course, they’re chock full of chocolate chips. As a finishing touch, they’re sprinkled with coarse sugar, so not only are the tops slightly crisp, but they’re also kind of glittery. These muffins truly belong in a New York City bakery display, but luckily, you don’t have to plan a trip to NYC to try them.
Like my basic muffin recipe, this recipe uses a technique from The Kitchen Whisperer for nice, tall muffin tops. I use this technique in my banana muffins too, and so many of you have commented to let me know how well it works for you.
Let’s dive right into the details!
What You Need
Besides technique, these muffins use carefully selected ingredients to claim their title as the BEST. Here are a few of the game changers we’ll be using today:
- Butter + oil. I love to use this combination for a flavorful AND moist crumb. Don’t substitute one for the other–we need both!
- An extra egg white. What makes these muffins so light and fluffy? To get that bakery style chocolate chip muffin texture, we’re adding an additional egg white. Both your egg and egg white should be at room temperature for best results.
- Buttermilk. Buttermilk is the secret to moist muffins! These muffins begin their bake at a fairly high temperature, so it’s important that they have the right ingredients to prevent dryness. You could use my buttermilk substitute if you don’t have the real stuff on hand, but real buttermilk adds moisture and thickness that isn’t quite duplicated with a substitute. (And no, you do not need baking soda in this recipe just because we’re using buttermilk).
- Cornstarch. This is my secret ingredient for extra soft, tender muffins. Don’t skip it!
- Chocolate chips. I like to use a blend of mini and regular sized chocolate chips, and I always reserve a few for placing on the muffin tops just before baking.
- Coarse sugar. While you’ll use granulated sugar in the muffins, I recommend sprinkling coarse sugar on the tops. This is optional, but it really elevates the look and texture and makes these truly “bakery style” chocolate chip muffins!
SAM’S TIP: Don’t have jumbo muffin liners? You can make muffin liners out of parchment paper! Not only does this save you a trip to the store, but it also gives you that bakery-style look.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Bakery Style Chocolate Chip Muffins
- Whisk together the butter and oil and sugar. Add the egg and egg white, plus the vanilla. Stir this until it is very well combined, then add the buttermilk and stir well.
- Whisk together the dry ingredients in a separate bowl, then carefully fold them into the wet ingredients.
- Pause when the ingredients are about halfway mixed and add in the chocolate chips. Continue folding until everything is just combined.
- Cover your bowl with a towel and let the batter rest for 15 minutes or up to one hour while your oven preheats
Resting the batter is optional, but doing so gives us fluffier chocolate chip muffins and taller muffin tops. If you’ve made my buttermilk pancakes, you know I like to allow that batter rest while the pan preheats for the same reason, the batter thickens and the results are fluffier!
Now comes the special technique for chocolate chip muffins that rise higher than any others! You’ll start your oven on a high temperature and then drop the temperature about a third of the way through baking–without opening the door! This little trick makes your muffin tops spring to life without burning (or drying out) your muffin bottoms. Pretty cool, right?
- Once batter has had time to rest, preheat your oven and line your muffin tin.
- Fill your muffin liners with batter, making sure to fill them almost to the top (leave about ⅛ inch)–but don’t let them overflow.
- Sprinkle each muffin with coarse sugar and bake at 425F for 8 minutes. Reduce the oven to 350F (don’t open the door!) and continue baking until they begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on them!
- Remove the muffins from the pan and let them cool before enjoying.
SAM’S TIP: (Carefully) remove your chocolate chip muffins from the pan within 5-10 minutes of them coming out of the oven. If you leave them in their hot pan, the bottoms may become soggy.
Frequently Asked Questions
We’re using a varying temperature technique here, which plays a big role in helping the muffins rise. But another key step is resting your batter. The longer it rests, the thicker it will be, and thicker batter means taller muffins! I recommend letting your batter rest for at least 15 minutes, but if you can let it sit for about an hour or so, you’ll be rewarded with beautifully tall muffin tops!
Yes! They won’t need to bake as long though, so just keep a close eye on them.
Your chocolate chip muffins will stay fresh when stored in an airtight container at room temperature. You can also freeze them!
If you try these, I’d love it if you commented to let me know how they stack up against the 64 million (and counting) other chocolate chip muffin recipes out there!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Bakery-Style Chocolate Chip Muffins
Ingredients
- 4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
- ¼ cup (60 ml) avocado oil or vegetable oil or canola oil may substitute vegetable oil
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg white room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk room temperature preferred
- 1 ¾ cup (220 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon table salt
- 1 cup (175 g) chocolate chips I used a mix of mini and regular sized, but you can use either or a combination
- ⅓ cup (67 g) additional granulated sugar, coarse sugar preferred for topping
Recommended Equipment
- 6-count Jumbo Muffin Tin (see note for making 12 muffins)
Instructions
- Combine butter, oil, and sugar in a large bowl and whisk together.4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 cup (200 g) granulated sugar
- Add egg, egg white, and vanilla extract. Whisk together thoroughly, until all ingredients are well-combined, then stir in buttermilk until combined.1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract, ½ cup buttermilk
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.1 ¾ cup (220 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon table salt
- Fold dry ingredients into wet gently, taking care not to overmix. Once about half of the dry ingredients have been incorporated into the batter, add in chocolate chips and continue to fold in to batter until all ingredients are just combined.1 cup (175 g) chocolate chips
- Cover bowl with a dry towel and allow batter to sit while your oven preheats (see note).
- Preheat oven to 425F (215C) and line a 6-count jumbo muffin tin with paper liners.
- Once your oven has preheated (maybe give it a few extra minutes or check your oven thermometer, my oven often says it's reached temperature when it really hasn't yet!), portion batter into prepared muffin tin, filling each tin all the way to the top with batter (without overflowing).
- Sprinkle tops generously with additional sugar and place muffin tin in preheated oven.⅓ cup (67 g) additional granulated sugar, coarse sugar preferred
- Bake on 425F (218C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 15 minutes, or until tops are just beginning to turn golden brown Note: if you are using a standard 12-count muffin tin rather than jumbo-sized, they will not need to bake as long, check your muffins after 7-8 minutes on 350F (177C)).
- Allow muffins to cool in the muffin tin for 5-10 minutes then carefully remove from muffin tin and enjoy!
Notes
Allowing the muffin batter to sit
This step is optional, but it helps the batter thicken and ultimately results in taller muffin tops. Allowing the batter to sit for up to 60 minutes also works and will yield even taller tops.Storing
Store leftover muffins in an airtight container at room temperature for up to 2 days. Baked muffins may also be cooled and then frozen in an airtight container for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bre
These are amazing!!!! So easy to make and not dry at all! I made with the “substitute buttermilk” with vinegar and milk and they are perfect! Will definitely make again!
Sugar Spun Run
I am so glad that you enjoyed them, Bre! Thank you so much for commenting. 🙂
Jackie S
Yum. I made these tonight and they taste amazing.
Sugar Spun Run
I am so glad that you enjoyed the muffins, Jackie! Thank you for trying my recipe. 🙂
Claire
These were absolutely delicious! Thank you for the recipe? I was wondering what the best way to store these would be? Thank you!
Sugar Spun Run
I am so happy to hear how much you enjoyed them, Claire! Thank you for trying my recipe. I reccomend storing them in an airtight container at room temperature. 🙂
Claire
Thank you! 🙂
Sarah
My four year old daughter wanted to make chocolate chip muffins. I am not a baker at all, and these turned out amazing! She did all the measuring and stirring. We all had 2 each today! Thanks for a great, easy to follow recipe!
Sugar Spun Run
I am so glad that the muffins turned out perfectly and that you both enjoyed them, Sarah. I hope that you enjoyed your time together making them as well. I can’t wait to see what you guys try next! 🙂
Andrea
I’m so excited to try these but I do not have corn starch. Is there something that I can substitute the corn starch with?
Sugar Spun Run
Hi, Andrea! They will still turn out without the corn starch, however, they just won’t be as soft and fluffy. No worries, they will taste delicious. 🙂
Lucy
These muffins are great!! I make them all the time for my family and friends. Always turn out delicious!
Sugar Spun Run
I am so glad that your family has enjoyed them, Lucy! Thanks for commenting. 🙂
Moki
Thanks for these!
Today was a really scary and terrible day, we had a huge earthquake and are in the middle. Luckily everyone’s fine, but really overwhelmed, so I just wanted to make something sweet and simple. Also, baking is such a perfect way to escape stress and just focus on a single task.
Anyway, I’m really blown away how good these muffins are, and they are definitely becoming my go-to recipe from now on, tho I’ll be probably be calling them ‘earthquake muffins’ forever 🙂
Sugar Spun Run
I am sorry that you had such a terrible day and had to experience an earthquake on top of the other stress, Moki. I am happy that you are safe and find baking as a way to escape from the stress of the world right now. I am glad you enjoyed the muffins and hope that you try more of my recipes. Thank you for commenting. 🙂
Abby
If you are using a 12 count muffin tin, how long would you leave them in the oven at 425?
Sugar Spun Run
Hi, Abby! If you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long. Start checking your muffins after 7-8 minutes on 350F (177C). 🙂
Hannah K
Hey! I have been using Suger Spun Run for a bit, when I found these muffins I was all over them, sooo I tried them and OH MY GOSH! I am not that great of a baker i mean 12 years old ehh, but the muffins where like SO GOOD!! I tad dry, (I over baked them )but still!!
Thanks Sam!!
Sugar Spun Run
Thank you so much for trying my recipe, Hannah! I am so glad that you have enjoyed my site and my recipes. I really appreciate it. I am happy to hear that you enjoyed the muffins. If they were a tad dry, they were slightly overcooked. Your oven temperature may be running too hot or they will not need as long next time. Thanks for commenting. I can’t wait to hear what recipe you try next!!! 🙂
Ricky
Very delicious. Extremely moist and fluffy result. So easy to prep/bake and more importantly, eat!
Sugar Spun Run
I am so glad that you enjoyed the muffins, Ricky! Thank you for commenting. 🙂
Ricky
Delicious muffins. OMG. Very easy to prep/bake and more importantly, eat!
Constantina
Fantastic! I used brown sugar since it was all I had in my pantry, and followed the instructions giving it a half hour rise. I also replaced half a cup of flour with almond meal. These muffins are fluffy and delicious! They’re so moist! With the brown sugar they end up reminding me of chocolate chip cookies in muffin form. Decadent!
Sugar Spun Run
I am so glad that you enjoyed the muffins! Thank you for trying my recipe. 🙂
Terry
I just made chocolate chip muffins today. I’m so disappointed in how dry and dense they are. The recipe I used called for 1 cup milk, I made sour milk, 1/4 cup sour cream, 60 grams butter and 80 of oil. A little more flour, same sugar, 4 tsp of baking powder, cinnamon, nutmeg . No cornstarch and 2 eggs. I did not overmix! When these are gone, if we can choke them down, I’m going to try yours. I don’t know why chocolate chip muffins are always so dang dry!!
Sugar Spun Run
I am so sorry that you experienced this, Terry! These muffins should be soft and moist. From the sound of it sounds like you may have over measured your flour. This is the most common mistake in baking. To help, I have created a guide on how to properly measure flour that can be used as a reference for next time. Again, I am so sorry that you had issues. 🙁
Terry
Oh! I’m sorry, I should have mentioned I weigh all my ingredients! I know I didn’t do that wrong! 😉
Sugar Spun Run
Thanks for clarifying, Terry! Another thought…have you tested your oven for accuracy lately? I recently purchased a new oven and found that it was running 15 degrees hotter than indicated. They could have been overbaked. Again, I am so sorry that this happened.:(
Terry
Yes! My oven is relatively new also and I had issues when it was new. I had their repairman here, who helped somewhat. The biggest help was using 2 oven thermometers against the ovens bake mode, and adjusting the temp or cook time. I used whole milk with vinegar added to sour, I used sour cream, butter and oil, only stirring till flour was incorporated (after chips were added)…however I haven’t tried your recipe! Only a few of these dry ones left, then I’ll make yours! Fingers crossed yours is the winner! 🙂
Sugar Spun Run
I hope that these muffins turn out perfectly for you, Terry! Keep me posted. Happy Baking. 🙂
Terry
Yay!! Moist and delicious! Finally! There’s a few differences between your recipe and the other I tried that was dense and dry. I think you’re correct! An egg white and corn starch made the difference! Thank you for a delicious recipe! You know, sparkling sugar on top really is a must have! 😉
Sugar Spun Run
I am so glad that you enjoyed them, Terry! Thanks for commenting. 🙂
Mike
I accidentally bought fat free buttermilk. Will that work as well as regular buttermilk?
Sugar Spun Run
Hi, Mike! That should be fine. 🙂
Nancy B Farndell
I always read the recipe thoroughly before making. I am trying Bakery Style Chocolate Chip Muffins. Before the ingredients list it says prep time 15 minutes and cook time 7 minutes. It looks like it will take more than 15 minutes of prep time, since you are letting them sit for at leas 15 minutes. Also the Cook time says 7 minutes. It says to bake at 425 for 8 minutes and 350 for another 15 minutes.
Sam
Sorry about the confusion, Nancy! I corrected the prep and bake time in the instructions. I hope you love the muffins!