Chocolate Chip Muffins (Bakery Style)

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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. Jump to the recipe card if you wish!

A batch of freshly baked chocolate chip muffins with golden tops and scattered chocolate chips, cooling on a wire rack.

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

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.

FAQs

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.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A top-down view of six chocolate chip muffins arranged on a white plate, surrounded by chocolate chips, striped straws, and a milk bottle.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

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!

A flat lay of labeled ingredients for chocolate chip muffins, including flour, sugar, eggs, butter, oil, Greek yogurt, and chocolate chips, arranged on a white surface.

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How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

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 the dry ingredients (flour, baking powder, baking soda, and salt). Whisk to combine.

A glass mixing bowl with flour, baking powder, baking soda, and salt, with other ingredients in small bowls in the background. Text overlay says, "Add the flour, baking powder, baking soda, and salt to a bowl."

A glass mixing bowl with dry ingredients whisked together. A metal whisk rests on top. Text overlay says, "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.

A glass mixing bowl with sugar, eggs, milk, yogurt, vanilla, melted butter, and oil, ready to be mixed. Text overlay says, "Add sugar, eggs, milk, yogurt, vanilla, melted butter, and oil to a bowl."

A whisk inside a bowl of wet ingredients after being mixed. Dry ingredients are visible in the background. Text overlay says, "Whisk until well combined."

Add the wet ingredients to the dry and stir gently until no dry spots remain. Fold in the chocolate chips until evenly distributed.

A bowl of dry ingredients with wet ingredients poured in the center, ready to be mixed. Text overlay says, "Add the wet mixture to the dry mixture."

A whisk stirring batter in a glass bowl. Text overlay says, "Stir until there are no dry patches."

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.

A muffin pan lined with paper liners, filled with chocolate chip muffin batter, ready to bake. Text overlay says, "Spoon the batter into the muffin cups."

A close-up of freshly baked chocolate chip muffins in a muffin tin, golden brown with crisp tops and chocolate chips scattered on top. Text overlay says, "Bake until golden brown."

Remove and Cool
Remove from the oven and place the muffins on a cooling rack. Let the muffins cool for 5 minutes before serving.

chocolate chip muffins on a cooling rack.

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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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee