Golden tops and melty chocolate in every bite.
Jump to RecipeThere is something deeply satisfying about a true bakery-style chocolate chip muffin. Not a cupcake pretending to be a muffin. Not a sad, flat muffin that disappears in two bites. I’m taking tall, golden domes, soft and plush centres, and melty chocolate in every single bite.
The secret? A rich, thick batter that bakes up high, a generous amount of chocolate chips, and that slightly crisp top. The inside stays tender and fluffy, while the outside gets just enough structure to hold that signature muffin top.
What I love most about these is how classic and comforting they are. No fancy flavours, no gimmicks – just a really, really good chocolate chip muffin done right. They’re perfect warm with coffee, tucked into lunchboxes, or grabbed on the way out the door when you want something that feels like a treat but still counts as breakfast.
Why You’ll Love This Recipe
- Tender inside that stays soft, without being cakey.
- True bakery-style rise with tall, golden tops and a beautifully domed finish.
- Generous chocolate throughout, ensuring rich flavour in every bite.
Bakery-Style Chocolate Chip Muffins
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup oil (any light/neutral oil will work like avocado oil, canola oil, etc.)
- ⅓ cup butter, melted
- 1 cup white sugar
- 2 large eggs
- ⅓ cup plain yogurt (or sour cream)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups mini chocolate chips
Instructions
- Preheat oven to 350℉. Line your muffin tins with muffin liners. This recipe makes 15-18 muffins.
- In a large bowl, stir together flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together oil, melted butter, eggs, milk, yogurt, vanilla, and sugar until combined. Stir in yogurt.⅓ cup oil, ⅓ cup butter, melted, 1 cup white sugar, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract, ⅓ cup plain yogurt
- Pour wet ingredients into dry ingredients and stir until combined and no flour remains. Fold in mini chocolate chips.1½ cups mini chocolate chips
- Divide batter into muffin cups. Bake 20-25 minutes until they're golden brown, firm to the touch, and a toothpick inserted into the center comes out clean or with a few dry crumbs, not wet batter.
- Remove from muffin tins and cool on a wire rack.
Notes
- Fill the muffin cups generously – about 3/4 full or more. Don’t be shy – fuller cups=higher domes.
- Sprinkle extra chocolate chips on top to get that extra bit of chocolatey goodness.
- Don’t overbake. Check them after 20 minutes – if they need a few more minutes, then bake them for another few minutes and check again.
If you’ve been chasing that bakery energy at home, this is it. Big tops. Soft middles. Chocolate in every bite. Exactly how a chocolate chip muffin should be.
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