Say hello to your next must-make muffin recipe—Bakery Style Chocolate Chip Muffins! These soft and fluffy muffins are loaded with chocolate chips, with a crunchy, crackly top thanks to a little added sparkling sugar. They're easy to whip up and the perfect treat to share with the family, a good friend, or neighbor!
recommended baking tools for making buttermilk chocolate chip muffins
check out these other easy-to-make chocolate chip recipes!
- One Bowl Chocolate Zucchini Bread
- Chocolate Chip Sour Cream Coffee Cake
- Oatmeal Chocolate Chip Salted Caramel Cookies
- Chocolate Zucchini Cake with Chocolate Chips
- Chocolate Chip and Pecan Pie
quick tips for making the best homemade chocolate chip muffins
- If not using cupcake/muffin liners, make sure to spray the muffin tin generously with a flour-based baking spray.
- This recipe has 2 baking temperatures and times. The first is 8 minutes at 425ºF and the 2nd is 15-20 minutes at 400ºF. Reducing the temp after the first 8 minutes will give them that nice crackly top. Please note thought that some ovens (like mine did) may take a smidge longer to bake. Always begin checking on your baked goods at the earlier suggested bake times.
- This recipe calls for either buttermilk or a substitute buttermilk powder., like The Saco Pantry’s Cultured Buttermilk Blend.
- The sprinkling of the sparkling sugar on top is an optional step. It is only added to give it a nice sparkle!
- Fold the semi-sweet chocolate chips into the batter using a spatula to avoid over mixing your muffin batter.
- To give your bakery style chocolate chip muffins some height (a.k.a. “muffin top”☺️), fill them all the way to the top of the muffin tin.
- For this muffin recipe, I used Katgely's white tulip baking liners. They're not flimsy, stay upright, and don't get super greasy on the bottoms like some cupcake/muffins liners can.
- If you're using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.
Bakery Style Chocolate Chip MuffinsAuthor:
- 12 cupcake or muffin liners
- 1 cupcake or muffin tin
- 2 tablespoon-size cookie scoop
- 2 ½ cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Large Eggs
- ½ cup Unsalted Butter, melted
- 1 cup Granulated Sugar
- 1 cup Buttermilk
- 1 tablespoon Vanilla Extract
- 12 oz Semi-Sweet Chocolate Chips, divided (1 ½ cup for the muffins and remaining ½ cup for topping)
- Sparkling Sugar, for sprinkling over top of the muffins (optional)
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF. Line a standard size cupcake or muffin tin with liners. If you're not using cupcake/muffin liners, make sure to generously spray each muffin cavity with a flour-based backing spray.
- In a large-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate medium-size mixing bowl, whisk together the eggs, melted butter, and granulated sugar. Then add in the buttermilk and vanilla extract, and mix until fully incorporated.
- Using a spatula, gradually add in the dry ingredients to the wet mixture and mix until just combined. Gently fold in the 1 ½ cups of semi-sweet chocolate chips into the muffin batter.
- Using a 2 tablespoon cookie scoop, divide the batter into the 12 muffin liners, then top with the remaining ½ cup of chocolate chips, and sprinkle with a little sparkling sugar.
- Bake for 8 minutes at 425ºF, then reduce them temperature to 400ºF and bake for an additional 15-20 minutes or until an inserted toothpick comes out clean (some ovens, like mine, took a smidge longer).
- Remove from the oven and allow to cool for 5 minutes before removing muffins from the tin. Chocolate chip muffins are best served slightly warm, but enjoying them completely cooled is just as good!