These these easy bakery-style chocolate chip muffins are going to be a family favorite! Moist, fluffy, and loaded with chocolate chips, they feature perfect tall muffin tops for a delightful treat.
Try my Raspberry Crumb Muffins as well as my epic Blueberry Muffins, too! If you want the same chocolate chip situation but in cake form (and still no frosting drama), make my Chocolate Chip Bundt Cake.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This bakery-style chocolate chip muffin recipe is the perfect combination of soft, fluffy, and packed with chocolatey goodness.
Whether you’re making them for breakfast, a snack, or dessert, they come together quickly with simple ingredients.
Best of all, this recipe makes 16 standard muffins or 9 large muffins, so you can choose the size that suits your cravings!
I hope you try this recipe – let me know your thoughts!
Love chocolate chip flavored things? Try my Chocolate Chip Cookie recipe or my Chocolate Chip Pancakes, too! And for a chocolate breakfast that’s flatter but just as fun, whip up my chocolate pancakes next!
Why you’ll love this recipe:
- Easy. Simple steps and no complicated techniques.
- Adaptable. Easily customize the mix-ins and flavors.
- Quick. Ready in just over 30 minutes.
- Kid-approved. A favorite among children and adults alike.
Frequently Asked Questions
Why are my muffins dry?
Overbaking can cause dry muffins. Bake at a higher temperature initially to set the top, then lower it to finish baking.
Why did my muffins deflate?
Underbaking can cause muffins to collapse. Bake until a toothpick comes out clean to ensure the structure is set.
Can I use different chocolate chips?
Absolutely! Try milk chocolate, dark chocolate, or even white chocolate chips for variety.
Can I make mini muffins?
Yes! Reduce the baking time to about 10-12 minutes.
What can I use instead of Greek yogurt?
Plain yogurt or sour cream works well as a substitute.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. Holds everything together. Whole wheat works if you want a heartier texture, but you will need a longer baking time. Try doing half and half wheat and white and have the best of both worlds!
- Sugar. Plain old white granulated sugar.
- Baking powder & baking soda. Helps the muffins rise and puff up nice and fluffy.
- Salt. Brings out the flavors – don’t skip it!
- Vanilla extract. The good stuff makes a difference!
- Eggs. Use large eggs – they help everything stick together.
- Milk. Keeps things moist. Any kind works! You can even use buttermilk if you have it handy.
- Greek yogurt. Makes the muffins soft and moist. Plain yogurt is fine too.
- Vegetable oil & butter. The combo makes them super soft and fluffy.
- Chocolate chips. Semi-sweet chocolate chips are classic, but use whatever you like! Dark chocolate chips make them super chocolate-y. I use a mix of both mini chocolate chips and regular sized.
- Raw sugar. Adds a little crunch on top. Totally optional, but so good!
How to make chocolate chip muffins
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 425 degrees F (218 degrees C). Spray your muffin pan with baking spray, then line the pan with muffin liners. Set aside.
Mix the batter
In a large mixing bowl, combine the dry ingredients (flour, baking powder, baking soda, and salt). Whisk to combine.
In a medium-sized bowl, mix the wet sugar, eggs, milk, yogurt, vanilla, melted butter, and oil. Stir until the eggs are fully incorporated.
Add the wet ingredients to the dry and stir gently until no dry spots remain. Fold in the chocolate chips until evenly distributed.
Assemble
Fill the muffin cups to the top for a bakery-style look. Sprinkle with raw or sanding sugar and extra chocolate chips, if desired.
Bake the muffins
Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C). Bake 15 minutes for standard muffins or 20 minutes for large muffins, until golden brown and a toothpick comes out clean.
Remove and Cool
Remove from the oven and place the muffins on a cooling rack. Let the muffins cool for 5 minutes before serving.
Kylee’s Notes
Use any neutral-flavored oil if you don’t have vegetable oil but avoid olive oil as it may affect the taste.
A mix of mini and regular-sized chocolate chips creates a fun texture, but you can also use chocolate chunks.
Substitute Greek yogurt with your favorite plain yogurt. Flavored yogurt will alter the taste.
Storage
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
To freeze, place them in a freezer-safe container labeled with the date. Freeze for up to 3 months. Thaw at room temperature before serving.
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Chocolate Chip Muffins (Bakery Style)
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- 2 large eggs
- 1 cup milk
- ⅓ cup Greek yogurt
- 2 teaspoons vanilla extract
- ⅓ cup melted butter
- ⅓ cup vegetable oil
- 2 cups semi-sweet chocolate chips (I used a mix of small and regular-sized chips)
- 1 tablespoon raw sugar
Directions
Get prepped
- Preheat the oven to 425°F (218°C).
- Spray your muffin pan with baking spray, then line the pan with muffin liners. Set aside.
Mix the batter
- In a large mixing bowl, combine 3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk to combine.
- In a medium-sized bowl, mix the 1 cup white sugar, 2 large eggs, 1 cup milk, ⅓ cup Greek yogurt, 2 teaspoons vanilla extract, ⅓ cup melted butter, and ⅓ cup vegetable oil. Stir until the eggs are fully incorporated.
- Add the wet mixture to the dry mixture. Stir gently with a whisk, wooden spoon, or spatula until there are no dry patches.
- Fold in 2 cups semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed.
Assemble and bake
- Spoon the batter into the prepared muffin cups, filling them all the way to create the bakery-style look.
- Top the muffins with 1 tablespoon raw sugar or sanding sugar and additional chocolate chips, if desired.
- Bake at 425 degrees F (218 degrees C) for 5 minutes. Reduce the heat to 350 degrees F (177 degrees C) and bake for an additional 15 minutes for standard muffins or 20 minutes for large muffins, until golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and transfer them to a cooling rack. Cool for 5 minutes before serving.
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Notes
- Oil alternatives. Use any neutral-flavored oil if you don’t have vegetable oil, but avoid olive oil as it may affect the taste.
- Chocolate variations. A mix of mini and regular-sized chocolate chips creates a fun texture, but you can also use chocolate chunks.
- Yogurt substitutes. Substitute Greek yogurt with your favorite plain yogurt. Flavored yogurt will alter the taste.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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