Bakery Style Chocolate Chip Muffins

chocolate chip muffins on cooling rack with white napkin and flowers

Bakery Style Chocolate Chip Muffins

Big, fluffy, and loaded with mini chocolate chips, these bakery-style muffins are everything you want in a cozy breakfast treat. Best enjoyed warm from the oven when the chocolate is gooey and irresistible.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 235kcal

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
2 teaspoons baking powder
1 cup whole milk room temperature
1⅔ cups mini chocolate chips

Instructions

Preheat oven to 350℉/177℃.
Line muffin pan 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.

Notes

Tips + Tricks

Don’t overmix! Overmixing = dense, dry muffins.
Use room temp butter and eggs for the best rise.
Mini chips give better chocolate distribution.
Test doneness with a toothpick — a few moist crumbs is perfect!

Substitutions + Variations

Chocolate chips – Dark, milk, or white all work!
Flavored chips – Cinnamon chips + streusel = dreamy.
Unsalted butter – Add ¼ tsp salt to the dry mix.
Vegan option – Use plant-based butter, milk, and a vegan egg sub.

Storage

Counter: 1–2 days in an airtight container
Fridge: Up to 7 days
Freezer: Up to 2 months
To reheat: Microwave 15–20 seconds for melty chocolate goodness.

Nutrition