Bakery Style Chocolate Chip Muffins are sweet and fluffy jumbo-sized muffins loaded and topped with mini chocolate chips. There is no reason to leave the comfort of your home to enjoy a bakery-style treat! (That works for me!) Baked at a high temperature for the first few minutes, they puff up beautifully, giving them a tall, bakery-style appearance. Perfect for breakfast (I love a little chocolate with my morning coffee), a snack, or a dessert! If you are looking for another easy grab-and-go treat, try my Banana Nut Muffins, too—they are just as delicious and perfect for busy mornings or any time of the day!
Ingredients & Substitutions
- Butter: Melt the unsalted butter, and then let it cool before using it in the recipe. Cooling the butter helps it mix evenly into the batter, making the muffins soft and moist without making them greasy. If using salted butter, you may want to lessen the salt.
- Buttermilk: Buttermilk helps the jumbo muffins be nice and soft! If you don’t have any on hand, make homemade buttermilk to use. Make sure it is at room temperature before using.
- Sour Cream: Sour cream makes the muffins extra soft and moist. (I can’t argue with that!) If you don’t have sour cream, you can try plain Greek yogurt instead.
- Mini Chocolate Chips: I wanted as much chocolate as possible distributed throughout the muffins so I used mini chocolate chips (semi-sweet). You could use regular-sized chocolate chips, but they might not spread as evenly through the batter. Then, have some extra for the toppings of the muffins, too!
Why Start Baking Bakery-style Chocolate Chip Muffins At A High Temperature
Baking at a high temperature at the start helps the muffins rise quickly, making them taller and fluffy. The heat makes the batter puff up and form a nice dome shape. After a few minutes, the temperature is lowered so the muffins bake all the way through without burning the edges. This gives them a golden outside and a soft, moist inside.
Tips For Perfectly Domed Muffins
- Start with a high oven temperature: Bake at 425°F for the first 5 minutes, then lower the temperature. The heat helps the muffins rise quickly.
- Don’t overmix the batter–stir until just combined to avoid dense muffins. It should be a thick batter.
- Fill the muffin cups generously. I filled each cup about 3/4 cup full to give them room to rise into a dome shape.
- Use room temperature ingredients.
- Avoid opening the oven door early. (This helps maintain consistent heat for a good rise.)
Can I Use A Regular Muffin Tin Instead Of A Jumbo Muffin Tin For Bakery-Style Muffins?
Absolutely! If you don’t have a jumbo muffin tin, you can still enjoy these bakery-style chocolate chip muffins by using a regular muffin tin. Since jumbo muffin cups are about twice the size of regular ones, this recipe will make 16-18 regular-sized muffins. Just be sure to reduce the final baking time to 12-15 minutes for the smaller muffins.
Can You Add Nuts or Other Mix-Ins to Bakery Style Chocolate Chip Muffins?
Yes, you can definitely add other nuts or mix-ins to the batter! You can customize the bakery-style chocolate chip muffins by adding:
- Chopped walnuts, pecans, or almonds for extra crunch and flavor.
- Dried fruit like raisins, cranberries, or chopped dried apricots for a sweet and chewy element.
- Shredded coconut for a tropical twist.
- White chocolate chips, butterscotch chips, or even peanut butter chips (I would mix and match peanut butter chips with chocolate).
Just be sure to fold in the mix-ins gently to avoid overmixing the batter, and keep in mind that adding too many extra ingredients could affect the texture. You may also need to slightly adjust the baking time depending on the additions.
How To Store Muffins
To keep your bakery-style chocolate chip muffins fresh, store them in an airtight container at room temperature for up to 2-3 days. (I don’t like or recommend refrigerating muffins–that can dry them out faster.) If you want to keep them for longer, you can freeze them!
How To Freeze Chocolate Chip Muffins
To freeze these chocolate chip muffins, first, wrap each muffin in plastic wrap or aluminum foil. Next, place them in a freezer-safe bag or container–they will last up to 3 months. When you’re ready to enjoy, simply thaw a muffin (or however many you need or crave) at room temperature. Or, heat them up in the microwave for a few seconds to bring back that fresh, warm-from-the-oven taste.
Bakery Style Chocolate Chip Muffins
Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (245 g) buttermilk, room temperature
- ½ cup (115 g) sour cream, room temperature
- ⅓ cup (76 g) unsalted butter, melted and cooled
- ¼ cup (54.5 g) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (173 g) mini semisweet chocolate chips, plus more for topping
Instructions
- Preheat oven to 425°F. Spray a jumbo muffin tin* with baking spray. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.
- Whisk in the buttermilk, sour cream, butter, oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mini chocolate chips. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Evenly sprinkle the extra mini chocolate chips on top of each muffin.
- Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 14-16 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These muffins are huge and so delicious! The mini chocolate chips inside and more on top make every bite perfect. I loved how soft they were!
Elizabeth
These are awesome muffins! I love the size, and I even ate even more than just the muffin top (which is not my norm)!
Annabelle
The chocolate chips are spread out nicely in the muffins. And, I like the jumbo size.
Bella
These muffins were amazing! I love that they had plenty of chocolate! They were so soft and had the best flavor.
Selena
I really liked how fluffy these muffins were! The chocolate was the right amount, and the topping made them even better. They’re definitely a treat I’ll make again!
