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    Published: Sep 13, 2019 • Modified: Mar 3, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Bakery Style Chocolate Chip Muffins

    Jump to Recipe Print Recipe
    Images of bakery style chocolate chip muffins from Beyond the Butter®.
    Image of bakery style chocolate chip muffins from Beyond the Butter®.
    Images of bakery style chocolate chip muffins from Beyond the Butter®.

    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 a neighbor!

    Bakery style chocolate chip mufins unwrapped with a small dipping bowl of sparkling sugar nearby | © Beyond the Butter®
    Muffin tin with bakery style chocolate chip muffins in tulip style liners | © Beyond the Butter®
    Bakery style chocolate chip muffin sliced in half laying on the tulip style liner | © Beyond the Butter®
    Jump to:
    • Ingredients Needed
    • Substitutions
    • Let's Make the Recipe!
    • How to Make Homemade Buttermilk Substitute
    • The Best Muffin Making Tools
    • Recipe FAQs
    • More Chocolate Chip Desserts to Enjoy!
    • 📖 Recipe

    Ingredients Needed

    Here's what you'll need to make these homemade bakery-style chocolate chip muffins.

    • All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Eggs
    • Unsalted Butter
    • Vegetable Oil
    • Granulated Sugar
    • Buttermilk
    • Vanilla Extract
    • Semi-Sweet Chocolate Chips
    • Sparkling Sugar

    It's best for the unsalted butter to be melted and cooled slightly and for the buttermilk and eggs to be at room temperature before starting.

    Bakery style chocolate chip muffins on a dark wood background | © Beyond the Butter®

    Substitutions

    Vegetable Oil. In place of vegetable oil, you can use canola.

    Buttermilk. In place of buttermilk, you can use either a substitute buttermilk powder, like The Saco Pantry's Cultured Buttermilk Blend or you can use the homemade buttermilk mix I mention below.

    Semi-Sweet Chocolate Chips. In place of semi-sweet chocolate chips, you can use milk chocolate or semi-sweet or dark chocolate chunks.

    The sparkling sugar is optional and does not need to be added to the tops of the muffins before baking.

    I did not test this recipe using eggs, flour, or butter substitutes.

    Let's Make the Recipe!

    Here's a quick overview of how to make these easy and delicious bakery style chocolate chip muffins. You don't need your stand or hand mixer for this one either—just a few mixing bowls, a whisk, and a spatula!

    Melt the butter. Do this first so it can have a chance to cool a little before adding to the batter.

    Whisk the dry ingredients together. This includes all-purpose flour, baking powder, baking soda, and salt.

    Whisk the wet ingredients together. Place the eggs, melted unsalted butter, vegetable oil, granulated sugar, buttermilk, and vanilla extract into a large mixing bowl and whisk until it's well blended.

    Add in the dry ingredients and chocolate chips. Use a spatula for this part and mix until the mixture is just combined.

    Scoop, then bake. Scoop the batter evenly into each liner (standard or tulip-style), then bake at 425ºF for 8 minutes. Reduce the temperature at this time to 350ºF and bake for additional 12-15 minutes. My chocolate chip muffins came out well at the 15-minute mark.

    Unwrapped bakery style chocolate chip muffin on flattened muffin linerand black dessert plate | © Beyond the Butter®
    Muffin tin with bakery style chocolate chip muffins in tulip style liners | © Beyond the Butter®

    How to Make Homemade Buttermilk Substitute

    If you're out of buttermilk or don't have time to get to the store, you can use the following homemade buttermilk substitute to make these chocolate chip muffins.

    Add one tablespoon of lemon juice to the bottom of a ⅔ measuring cup. Then fill the rest of the measuring cup with milk.

    Whole milk or 2% is preferred, but I've used 1% in a pinch. Stir the mixture, then let it sit for a minimum of 5 minutes to thicken.

    The Best Muffin Making Tools

    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
    Norpro Cookie Scoop (2 Tablespoon)
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Wilton 12-cup Muffin Pan
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
    Norpro Cookie Scoop (2 Tablespoon)
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Wilton 12-cup Muffin Pan
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
    Norpro Cookie Scoop (2 Tablespoon)
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Wilton 12-cup Muffin Pan
    Unwrapped bakery style chocolate chip muffins on flattened muffin liners on a dark background | © Beyond the Butter®
    Single unwrapped bakery style chocolate chip muffin on a flattened muffin liner with white background | © Beyond the Butter®

    Recipe FAQs

    Can I bake these in standard-size cupcake liners?

    Yes! If you're using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.

    What tulip-style baking liners did you use?

  • 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/muffin liners can.
  • How much batter should I add to each liner?

    I used a 3.4-tablespoon cookie scoop to fill each liner. I did one full scoop, then went back and added about one tablespoon more which used up all of the batters.

    Why do you add the chocolate chips and dry ingredients to the wet ingredients simultaneously?

    I find that when I add the chocolate chips and dry ingredients simultaneously, they get coated, preventing them from sinking to the bottom.

    What can I use as a buttermilk substitute?

    You can use either a substitute buttermilk powder, like The Saco Pantry's Cultured Buttermilk Blend, or you can use the homemade buttermilk mix I mention above.

    More Chocolate Chip Desserts to Enjoy!

    • Zucchini chocolate chip oatmeal cookies on a parchment paper lined baking sheet.
      Zucchini Chocolate Chip Oatmeal Cookies
      Cook Time41 Minutes
    • Sliced chocolate zucchini bread on white background.
      One Bowl Chocolate Zucchini Bread
      Cook Time1 Hours 25 Minutes
    • Angled closeup image of Chocolate Chip Pie with a scoop of vanilla ice cream on top that's drizzled with chocolate syrup.
      Chocolate Chip Pie
      Cook Time1 Hours
    • Slices of chocolate chip sour cream coffee cake on brown parchment paper with center slice on its side.
      Chocolate Chip Sour Cream Coffee Cake
      Cook Time1 Hours 5 Minutes

    or visit My Recipe Box for more delicious chocolate chip recipes!

    📖 Recipe

    Unwrapped bakery style chocolate chip muffin on flattened muffin liner and black dessert plate.

    Chocolate Chip Muffins

    Author: Jennifer
    These Bakery Style Chocolate Chip Muffins are soft and fluffy, loaded with chocolate chips, with a little crunch on top thanks to a sprinkling of some sparkling sugar. They're easy to whip up and the perfect treat to share with the family, a good friend, or neighbor!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes minutes
    Cook Time 23 minutes minutes
    Total Time 43 minutes minutes
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 384 kcal

    Ingredients
     

    • 2 ½ cups All-Purpose Flour
    • 3 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Salt
    • 2 Large Eggs (room temperature)
    • ¼ cup Unsalted Butter (melted and cooled slightly)
    • ¼ cup Vegetable Oil
    • 1 cup Granulated Sugar
    • ⅔ cup Buttermilk (room temperature)
    • 2 teaspoon Vanilla Extract
    • 1 ½ cup Semi-Sweet Chocolate Chips (plus extra for tops of muffins)
    • Sparkling Sugar (for sprinkling over top of the muffins (optional))

    Instructions

    • 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 tulip style or standard size liners.
    • In a medium-size bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
      2 ½ cups All-Purpose Flour, 3 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
    • In a separate large-size mixing bowl, whisk together the eggs, cooled melted butter, vegetable oil, granulated sugar, buttermilk, and vanilla extract, mixing until fully incorporated.
      2 Large Eggs, ¼ cup Unsalted Butter, ¼ cup Vegetable Oil, 1 cup Granulated Sugar, ⅔ cup Buttermilk, 2 teaspoon Vanilla Extract
    • Add in the dry ingredients along with the semi-sweet chocolate chips to the wet mixture and mix until just combined.
      1 ½ cup Semi-Sweet Chocolate Chips
    • Using a 2-3 tablespoon-size cookie scoop or 2 spoons, divide the batter evenly into the 12 muffin liners. Top with a sprinkling of sparkling sugar and a few more semi-sweet chocolate chips (optional).
      Sparkling Sugar
    • Bake for 8 minutes at 425ºF, then reduce the temperature to 350ºF (keep the oven door closed) and bake for an additional 12-15 minutes or until an inserted toothpick comes out clean. The tops should also be light golden brown in color.
    • 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!

    Recipe Notes

    • If you're using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.
    • 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/muffin liners can.
    • I used a 3.4-tablespoon cookie scoop to fill each liner. I did one full scoop, then went back and added about one tablespoon more which used up all of the batters.
    • As a substitute for buttermilk, you can use either a substitute buttermilk powder, like The Saco Pantry's Cultured Buttermilk Blend, or you can use the homemade buttermilk mix I mention above.

    Nutrition

    Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 276mg | Potassium: 186mg | Fiber: 3g | Sugar: 26g | Vitamin A: 191IU | Calcium: 97mg | Iron: 3mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
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