Chocolate Chip Muffins (Bakery Style)

A close-up of a golden brown chocolate chip muffin with a domed top, studded with chocolate chips, sitting on a white plate.

Chocolate Chip Muffins (Bakery Style)

These bakery-style chocolate chip muffins are so easy to make. They’re perfectly sweet, moist, and fluffy. Serve them as a sweet breakfast, afternoon snack, or easy dessert!

Course baked goods

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings standard muffins

Calories 362kcal

Author Kylee Ayotte

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

US Customary - Metric

Instructions

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.

Notes

This recipe makes 16 standard muffins, or 9 large, bakery style muffins.

Chef Tips

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.

How to Store Leftovers

Room temperature: Store muffins in an airtight container for up to 3 days.

Refrigerator: Store in the fridge for up to 5 days.

Freezer: Place them in a freezer-safe container labeled with the date. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition