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Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They’re deliciously soft and moist with a crackly muffin top. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again.
Today's homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor, and are topped with a sweet, sparkly sugar crunch. Think of them as an acceptable version of chocolate chip cookies for breakfast! This recipe is a variation of my master bakery-style muffin recipe.
Ingredients for Chocolate Chip Muffins
You'll appreciate the simple ingredient list, as you only need a few basic items to make absolutely awesome chocolate chip muffins. Each ingredient is essential and transforms boring muffins into bakery-style delights!
- Flour: The foundation of these chocolate chip muffins; we need a thick batter to hold all of the chocolate chips.
- Baking Powder & Baking Soda: A lot of leavener is required to create a significant rise against all of the wet ingredients.
- Cinnamon & Nutmeg: Cinnamon is a muffin’s favorite spice. A small pinch of nutmeg is a must, adding a special touch that most chocolate chip muffin recipes miss.
- Vanilla Extract & Salt: Both are used for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: Helps keep the muffins extra moist; highly recommended!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil: Oil produces a moist, tender muffin. I combine a little melted butter and oil for best results.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Chocolate Chips: Essential for these chocolate chip muffins! Always keep a large stash on hand.
- Coarse Sprinkling Sugar: My secret ingredient for sparkle and crunch on top. Use Sugar in the Raw or white sparkling sugar sprinkles.
How to Make Bakery-Style Chocolate Chip Muffins
This chocolate chip muffin recipe is incredibly easy. The batter comes together in minutes, making it a wonderful choice for busy mornings.
- Mix the Ingredients: Combine the wet ingredients and dry ingredients separately by hand, then mix them together. The batter will be thick, which is ideal for holding add-ins like chocolate chips. Muffin batter is much thicker than cupcake batter because muffins are denser.
- Tip: Ensure the eggs, sour cream, and milk are at room temperature. This helps them incorporate more quickly and easily with other ingredients. Take these ingredients out of the refrigerator about 30 minutes before starting.
- Fill the Muffin Pan: Divide the batter into your muffin pan and fill each all the way to the top. This recipe makes 6 large muffins, 14-15 standard size muffins, or 40 mini muffins. Top with a sprinkle of coarse sugar for an authentic bakery-style muffin!
- Don’t Over-mix: When combining the wet and dry ingredients, don’t overmix. This ensures soft and fluffy muffins. It only takes about 20 strokes to mix everything together. A few lumps in the batter are normal.
The Secret Trick for Tall Muffin Tops
Fill your muffin tins all the way to the top. For giant muffins, the batter will fill 6 large tins to the brim. Bake the muffins for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for about 25 minutes. This initial high oven temperature lifts the muffin top quickly, creating a tall crust.
Most muffins bake at 350°–375°F for the entire time. Setting the oven to 425°F initially and then lowering the temperature after 5 minutes guarantees muffins with tall, sugar-crusted, crackly tops.
See my Master Bakery-Style Muffin Recipe for more flavor options and ideas.
Enjoy these bakery-style chocolate chip muffins that are sure to become a staple in your kitchen!
This post may contain affiliate links. Read our disclosure policy.
The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.

Ingredients
Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
😎 Total Time: 45 minutes
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil*
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips*
- optional: coarse sugar for sprinkling
Instructions
-
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-Count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Chocolate Chips: I love using a mix of regular size and mini size chocolate chips for varying chocolate texture. You can also use chocolate chunks or milk chocolate chips.
- Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read for more about the importance of room temperature ingredients.