Name: Bakery Style Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2/3 cup salted butter, (room temperature); 1/2 cup granulated sugar; 2 Tablespoons brown sugar; 2 large eggs, (room temperature); 3/4 teaspoon vanilla extract; 2 cups all purpose flour; 3 1/2 teaspoons baking powder; 1 cup milk, (room temperature); 1 2/3 cups mini chocolate chips

Jump to Recipe

Bakery Style Chocolate Chip Muffins. Light and fluffy vanilla muffins, loaded with LOTS of mini chocolate chips, then sprinkled with a few extra chocolate chips for the ultimate melty and gooey chocolate on top, and then baked to golden brown perfection. There is really nothing not to love about these super simple breakfast muffins! The real secret behind these bakery style muffins? It’s the addition of just a little bit of brown sugar and the use of mini chips for better chocolate chip dispersion. Trust me, the brown sugar and mini chips makes alllllll the difference in this recipe. Soft, fluffy, loaded with melty chocolate, and just so DARN. GOOD. Best enjoyed warm, right out of the oven, with your favorite cup of coffee in the mornings. There’s really no better way to start your day. Every last bite is truly oh so delicious.

chocolate chip muffins on cooling rack with white napkin and flowers

→ This post is also available as a Web Story: Chocolate Chip Muffins

About The Recipe

It’s hard to beat a freshly baked chocolate chip (or any other!) muffin. There’s just something so comforting about them! They’ve always been my favorite breakfast treats, and honestly, I feel like during these colder winter months, there’s no better time for cozy and comforting.

When my mom and I were discussing recipes to make/post for this week, one of the the more common themes seemed to be – well, comfort! Though, specifically chocolate-y comfort foods. We came up with some great ideas that we’re gonna share coming pretty soon, but there was just something about these muffins that really just felt right.

flat lay of muffin with bite missing on scalloped plates

three stacked muffins on three stacked plates with muffins around, chocolate chips, flowers, and two glasses of milk

So, we dug around and found our old recipe! Turns out, it’s a good thing we did. This recipe needed some serious TLC! I mean, It was good. It’s the same recipe my mom made for me and my brother when we were growing up, but what if it could be made better?

Well, that was my mom’s thought process!

She sat down for about 5 or 10 minutes and came back with this new and improved recipe. Not much changed, but there are a few things in this muffin that really make it special.

Though, after thinking about it, as a family of chocoholics, none of us ever really thought they had enough chocolate growing up. So, I pitched the idea of increasing the chocolate but using mini chocolate chips instead of regular.

head-on photo of muffin on stacked plates with muffins in front and behind, white flowers around, a glass of milk, and stack of plates behind

It just seemed to make sense. Smaller chocolate chips = more chocolate and a better dispersion of chips throughout each muffin! So, we tested the theory immediately…at 11 o’clock at night.

Yep.

I’m definitely the night owl of the family and my mom is definitely the early bird. Though, she was wide awake and we had the best time baking up a batch of these muffins! We didn’t head to bed until well past midnight. Which, was totally worth it because the next morning, we got to have (pretty much) freshly baked chocolate chip muffins!

muffins on wire serving tray with a bite taken out of one muffin with flowers and two milk glasses behind

And they are soooooooo good. We had split one before bed the night before, pretty much as soon as the muffins came out of the oven, and they were great, but there was just something about having a warmed chocolate chip muffin with a cup of coffee in the morning that made them so much better! Every bite was soft, fluffy, chocolate-y, and perfectly sweet. There truly is no better muffin out there!

Why You Will Love This Recipe

Fluffy and oh so chocolate-y.
Ready to eat in 30 minutes or LESS!
Made using a blend of granulated sugar and brown sugar.
Extra chocolate-y!
Makes 16 muffins…which is enough for you and your whole family and friends to enjoy!
A great breakfast or snack.
The perfect breakfast bake any time of year!

head-on photo of six muffins on white napkin with two other muffins behind, flowers, and chocolate chips around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

Salted Butter
Granulated Sugar
Brown Sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Baking Powder
Whole Milk
Mini Chocolate Chips

brown sugar, baking powder, flour, eggs, mini chocolate chips, sugar, butter, vanilla, and milk on marble counter

How To Make Chocolate Chips Muffins

Step 1: Mix dry ingredients

Whisk flour and baking powder together. Set aside.

Step 2: Make the batter

With an electric mixer, cream the salted butter and both sugars, beating until light and fluffy.

sugar, brown sugar, and butter in a mixer

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla.

Add the flour mixture alternately with milk, mixing only to blend.

Mix in the chocolate chips.

Step 3: Spoon into pan and bake

Using a large cookie scoop, spoon the batter into lined muffin pan. Bake for 20 minutes, or until lightly brown and tests done.

chocolate chip muffin batter in lined muffin pan

What Are The Best Chocolate Chips To Use?

While there are so many different brands out there, we highly recommend just using your favorite! The chocolate chips are the predominant flavor in these muffins and, while it’s always better to use a higher quality chocolate like Ghirardelli, it’s all about what you like!

We also recommend that you use mini chips. They really make all the difference in this recipe!

Substitutions

You can use any kind of chocolate chip you like! We prefer dark, but milk chocolate or semi sweet both taste great with this muffin.
You can make this recipe vegan by using non-dairy butter, vegan eggs, and your favorite non-dairy chocolate!

How To Store

Once these muffins are baked and cooled, you can keep these muffins in an airtight container on the counter for 1-2 days or in the fridge for 5-7 days! You can also freeze these muffins for up to 2 months.

three stacked muffins with a bite taken out of the one on top

Expert Tips

Make sure the butter and the eggs are room temperature before beginning to make these muffins.
You can use a large cookie scoop to ensure that every muffin is uniform in size!
If you aren’t sure the muffins are baked through, use a cake tester or a tooth pick and poke in the middle in the muffin to see if it’s done.
Do not over mix the batter!

When you make these Bakery Style Chocolate Chip Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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Bakery Style Chocolate Chip Muffins