Bakery Style Chocolate Chip Muffins
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.
→ 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.
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.
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!
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!
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
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.
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.
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.
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.
Bakery Style Chocolate Chip Muffins
Ingredients
- ⅔ cup salted butter, room temperature
- ½ cup granulated sugar
- 2 Tablespoons brown sugar
- 2 large eggs, room temperature
- ¾ teaspoon vanilla extract
- 2 cups all purpose flour
- 3 ½ teaspoons baking powder
- 1 cup milk, room temperature
- 1 ⅔ cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with baking cups or spray with cooking spray.
- Whisk flour and baking powder together. Set aside.
- With an electric mixer, cream butter and sugars, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla.
- Add flour mixture alternately with milk, mixing only to blend.
- Gently stir in chocolate chips.
- Spoon batter into prepared muffin pan.
- Bake for 20-23 minutes, until golden brown.
Watch How To Make This Recipe Below!
Notes
- 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!
- 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!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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So good!