These bakery style chocolate chip muffins are moist and fluffy, have a perfect domed top, and are filled with plenty of melty chocolate chips.
These muffins are inspired by our favorite moist and fluffy vanilla muffins. They are perfect for a quick breakfast, snack, or dessert!
They are so delicious and come together in a snap! These are always crowd and family pleaser and will disappear so fast since you won't be able to stop at one.
If you like baking muffins, check out our healthy breakfast muffins, moist banana mini muffins, pistachio muffins, moist vanilla muffins, and our cinnamon roll muffins.
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Why this recipe works
- Texture- These muffins have a light and fluffy texture! They are incredibly soft and moist.
- No mixer needed- They are made without an electric mixer. All you will need is a whisk and a bowl!
- Muffin top- These muffins have a perfect domed top that makes them perfect!
- Chocolate chips- these muffins are loaded with chocolate chips and mini chocolate chips that melt and create delicious pockets of melty chocolate.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cookies rise and spread. Make sure that your levelers aren't expired.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this banana bread.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Greek yogurt- get your greek yogurt to room temperature. Any percent of fat will work for this recipe. If you don't have greek yogurt, you can use sour cream instead.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Milk- use whole milk for this recipe. You can use plant-based milk as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this, we like to use either dark chocolate chips or semisweet chocolate chips. We used mini chocolate chips and regular chocolate chips for this.
Instructions
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Into a large mixing bowl, add the cooled and melted butter, eggs, greek yogurt, kosher salt, vanilla extract, milk, granulated sugar, and vegetable oil, and mix until combined.
Add the flour, baking powder, baking soda, and chocolate chips. Mix until just combined and there are no visible lumps of flour. Do not overmix the batter to keep them moist.
Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely.
Top the muffins with more chocolate chips (optional). Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients.
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be firmer and won’t crumble up. These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait for the wait.
Faq's
My biggest tip for getting muffins light and fluffy with a domed top is to let the muffin batter rest at room temperature for at least 30 minutes. This step allows the gluten to rest and activates the leaveners.
Yes! Simply combine 1 cup of powdered sugar with 1-2 tablespoons of milk and 1 teaspoon of vanilla extract or vanilla paste.
These muffins will last for up to 3 days stored in an airtight container at room temperature.
These muffins are done when you insert a toothpick into the middle of a muffin and it comes out with a few moist crumbs and no wet batter.
Yes! You can use the recipe card below to double or triple this recipe!
Storing
Store these muffins for 3-4 days at room temperature, in an airtight container, or covered with plastic wrap, or store these in the fridge for up to 5 days in an airtight container.
Cover the muffins with plastic wrap or foil to prevent them from drying out.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months. Thaw at room temperature for a few hours until they are completely defrosted.
Reheating
I highly recommend reheating these muffins in the microwave for 20 seconds for each muffin. This brings back the moisture to these muffins and gives them a fresh texture!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried it, but it should work just fine!
Sour cream- if you don't have sour cream, you can use full-fat yogurt or greek yogurt instead.
Variations
Mix-ins- add your favorite muffin mix-ins like white chocolate chips, semisweet chocolate chips, sliced almonds, dried cranberries, or your favorite dry fruit!
Chocolate chips- you can use your favorite type of chocolate chips for this recipe like milk chocolate chips, dark chocolate chips, white chocolate chips, mini chocolate chips, etc.
Cinnamon- add 1 teaspoon of cinnamon to add a lot of flavor to these!
More chocolate chip recipes
Banana chocolate chip cake- This banana chocolate chip cake is moist and filled with melty pockets of chocolate and is topped with our rich and silky smooth chocolate frosting.
Giant bakery style chocolate chip cookies- These giant bakery style chocolate chip cookies are large and loaded with chocolate chips! They are gooey in the middle and crunchy on the edges.
Chocolate chip banana pudding- This chocolate chip bread pudding is made with an easy custard made with eggs, vanilla, cinnamon, milk, and plenty of chocolate chips!
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📖 Recipe
Bakery Style Chocolate Chip Muffins
Ingredients
- 60 g Butter melted and cooled
- 1 cup Granulated sugar
- 2 Eggs
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ¼ cup Vegetable oil
- ½ cup Milk
- ¼ cup Greek yogurt
- 2 â…“ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Chocolate chips
- ½ cup Mini chocolate chips
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a large mixing bowl, add the cooled and melted butter, eggs, greek yogurt, kosher salt, vanilla extract, milk, granulated sugar, and vegetable oil, and mix until combined.
- Add the flour, baking powder, baking soda, and chocolate chips. Mix until just combined and there are no visible lumps of flour. Do not overmix the batter to keep them moist.
- Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
- Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely.
- Top the muffins with more chocolate chips (optional). Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.Â
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients.
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be firmer and won’t crumble up. These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait for the wait.
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