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    Home » Breakfast

    Bakery-Style Chocolate Chip Muffins

    May 28, 2021 By Kimberlee Ho 4 Comments

    Jump to Recipe Jump to Video Print Recipe

    There's nothing quite like a freshly baked bakery-style chocolate chip muffins served warm with a steaming mug of coffee or tea on any given morning. This makes for an ideal way to start your day. 

    So comforting and filling and just plain delicious! Now you can bake up some Bakery-Style Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge at home any day of the week!

    large chocolate chip muffin with paper liner on a black plate

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission.

    How to Make Bakery-Style Muffins at Home

    The key to achieving bakery style muffins lies in the ingredients used in this recipe and the way they’re baked. 

    To keep these chocolate chip muffins moist, we use a combination of vegetable oil, milk, and sour cream for added richness. 

    The brown sugar in these muffins has more moisture than granulated sugar and helps to retain some of that moisture when baked.

    The way these chocolate chip muffins are baked is also key to achieving that bakery-style size and beautiful dome shape. 

    Starting with a higher than normal baking temperature, baking for a few minutes, than lowering the temperature for the remainder of the baking time helps to create the domed top that captures the bakery style so well. 

    And, who doesn’t love a good muffin top? (I’m not talking about the body part that’s so affectionately referred to as a muffin top on some of us, but rather a literal muffin top).

    muffin missing a bit on a black plate with paper wrapper

    Size Matters

    Bakery muffins are usually large in size and flavor! And these muffins mimic both those characteristics for sure.

    I recommend using a jumbo muffin pan in which to make these. The recipe does list baking times for both jumbo and standard size muffin pans.

    large chocolate chip muffin held in hand above pan of muffins

    Ingredients needed to make Bakery-Style Chocolate Chip Muffins

    To make these muffins, you'll need the following ingredients:

    • All-Purpose Flour
    • Baking Powder: make sure it’s fresh so it’ll work properly to help your cupcakes rise
    • Salt: use kosher salt, however, use whatever kind you have available. Feel free to adjust the level of salt to suit your preferences
    • Vegetable Oil: any neutral-flavored oil will work here, such as canola or grapeseed oil. Do not substitute with olive oil, sesame oil or walnut oil, as these carry a distinctive flavor that will affect the flavor of your muffins
    • Brown Sugar: either dark brown or light brown will work in this recipe
    • Eggs: US size large eggs. Room temperature eggs work best. Remove the eggs from the fridge at least 30 minutes prior to mixing into the batter to ensure they incorporate evenly
    • Vanilla Extract: use high quality, pure vanilla for this recipe. There's a full tablespoon in the muffin batter and the goal is to have that wonderful flavor shine through
    • Milk: whole milk works best here, although you can substitute for 1% or 2% with little impact on the end result. I have not tried substituting the milk for non-dairy milk, although it should work just fine in this recipe
    • Sour Cream or Plain Greek Yogurt: be sure to use full-fat varieties
    • Semi-sweet Chocolate: I would recommend using a semi-sweet chocolate baking bar and chopping it to get those big puddles of melty chocolate on top and throughout the baked muffin. Chocolate chunks or chocolate chips will also work well here
    ingredients in bowls with names next to them

    FAQS

    Can these muffins be made Gluten-free?

    I have not tried making these muffins gluten-free, however, I have had luck in the past substituting cup-for-cup or measure-for-measure gluten-free flour for the all-purpose flour. 

    I would recommend a high quality brand such as Bob’s Red Mill. Be sure it says cup-for-cup, measure-for-measure, or 1-to-1 on the label.

    Do these muffins freeze well?

    Yes! After the muffins have cooled completely, wrap them individually in plastic wrap and place in a ziplock bag in the freezer. Allow to thaw at room temperature at least 30 minutes before serving, or warm in the oven or toaster oven at 350º for 8-10 minutes. Store in the freezer for about 3 months.

    Can I substitute the sour cream and milk in this recipe?

    The sour cream can be substituted for plain Greek yogurt in equal amounts.

    I have not tried substituting the milk for non dairy alternatives, although it should work just fine in this recipe.

    Can I make these chocolate chip muffins vegan?

    I have not tried making the recipe vegan, however, I would recommend substituting the eggs for flax eggs (2 tablespoons (18 grams) flax meal + 5 tablespoons (74 ml) water) and substituting the milk and sour cream for non dairy alternatives.

    Some brown sugars are not vegan, so be sure to read the ingredients. Wholesome Brand is a vegan variety of brown sugar that would work well here.
    The chocolate can be substituted for dairy-free chocolate as well.

    What kind of mix-ins can I add in to these muffins?

    There are plenty of variations to these muffins you can make! Here are some recommendations:
    Chocolate Cherry Muffins - reduce the amount of chocolate in the recipe by half and add in fresh cherries (pitted and cut into quarters) or frozen cherries (not thawed). Fold into the batter with the chocolate and bake as usual
    White Chocolate Chip Muffins - substitute half or all of the chocolate in this recipe for chopped white chocolate. I would recommend using high quality white chocolate baking bars instead of white chocolate chips, as these do not melt well when baked

    chocolate chip muffin batter in a white bowl with a wooden spoon
    chocolate chip muffin batter in paper liners with chocolate pieces on top in a metal pan
    silver pan of six chocolate chunk muffins in paper wrappers

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    chocolate chip muffin cut in half on a black plate with other muffins around it

    Looking for more muffin recipes? Give these a try:

    • Bakery-Style Double Chocolate Chip Muffins Recipe
    • Banana Muffins Swirled with Dulce de Leche
    • Banana Chocolate Muffins
    • Honey Corn Muffins
    chocolate chip muffin in a paper wrapper on a black plate with muffins around

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    muffin missing a bit on a black plate with paper wrapper
    large chocolate chip muffin with paper liner on a black plate

    Bakery-Style Chocolate Chip Muffins

    Now you can bake up some Bakery-Style Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge at home any day of the week!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
    Cuisine: American
    Servings: 12 servings
    Calories: 396kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 2 ½ cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • ⅓ cup vegetable oil
    • 1 cup packed brown sugar
    • 2 large eggs room temperature
    • ½ cup whole milk
    • ½ cup full-fat sour cream or plain Greek yogurt
    • 1 ½ cups semi-sweet chocolate baking bar chopped or chocolate chips
    US Customary - Metric

    Instructions

    • Preheat oven to 425ºF.
    • Line a 12-cup muffin tin with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
    • In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.
    • Gently fold in the dry ingredient mixture until no dry spots of flour are left.
    • Gently fold in chocolate chips.
    • Fill each cup of muffin tin about ⅔ of the way with muffin batter.
    • Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 20-22 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.
    • Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

    Video

    Notes

    Nutrition information is based on 12 standard sized muffins. The muffins pictured were made using jumbo sized muffin tin. If using muffins. The a jumbo size tin, the recipe yields about 8 muffins

    Nutrition

    Calories: 396kcal | Carbohydrates: 57.8g | Protein: 6.8g | Fat: 16.8g | Saturated Fat: 11.3g | Cholesterol: 35.4mg | Sodium: 133mg | Fiber: 2.7g | Sugar: 34.6g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

    chocolate chip muffin with text above and below

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    Filed Under

    Muffins
    « One Bowl Vanilla Cake
    Baked Churros »

    Reader Interactions

    Comments

    1. Eleanor

      June 09, 2022 at 10:02 pm

      Hi! What muffin pan liners did you use?

      Reply
      • Kimberlee Ho

        June 14, 2022 at 7:54 pm

        Hi Eleanor, here is a link to the ones I use in this recipe: https://amzn.to/3Qzu4kL. They're called Tulip muffin liners.

        Reply
    2. Sapna

      June 17, 2022 at 1:59 pm

      Hi,
      Could you please help or guide with the measurements by weighing scale for this recipe!!

      Reply
      • Kimberlee Ho

        June 17, 2022 at 3:38 pm

        Yes! The Metric measurements are enabled on the recipe. If you look underneath where it says "Servings, Calories," etc and just above where it says "Equipment" you'll see an option for selecting to view the measurements in metric units. Click that and it'll show you the weights.

        Reply

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    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

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