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!
Table of Contents
Here's what you'll need to make these homemade bakery-style chocolate chip muffins.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Unsalted Butter
- Vegetable Oil
- Granulated Sugar
- 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.
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 any egg, 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 the 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 for 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.
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 1 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 so it can thicken.
Yes! If you're using standard muffin liners, you will yield more chocolate chip muffins, approximately 21.
I used a 3.4 tablespoon cookie scoop to fill each liner. I did one full scoop, then went back and added about 1 tablespoon more which used up all of the batter.
I find that when I add the chocolate chips and dry ingredients at the same time, the chocolate chips get coated preventing them from sinking to the bottom.
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.
Bakery Style Chocolate Chip MuffinsAuthor:
- 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)
- 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.
- 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.
- Add in the dry ingredients along with the semi-sweet chocolate chips to the wet mixture and mix until just combined.
- 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).
- 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!