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Want to make absolutely perfect chocolate chip muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
These are the most BEAUTIFUL muffins I have ever made! I am SO excited about them and their gorgeous dome. THANK YOU!!!
-Rebecca
This is the Perfect Chocolate Chip Muffins Recipe
These muffins are studded with chocolate chips and topped with sanding sugar. Keep scrolling and I’ll walk you through this recipe step-by-step so you’re guaranteed success!
I am pumped to be adding a recipe for chocolate chip muffins to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.
I extensively tested this recipe.
After making 5 batches of muffins, that’s 60 muffins, I nailed the most perfect moist chocolate chip muffin with nice, domed tops.
While some recipes use sour cream or greek yogurt, I found that I can make the perfect chocolate chip muffin with regular milk! The whole family will love these muffins, I recommend making a double batch so you have extras for a quick breakfast, afternoon snack or sweet treat!
Why these are the best Chocolate Chip Muffins
- Made with everyday ingredients you already have in your pantry
- Yield the largest muffin dome you’ve ever seen
- Use your favorite type of chocolate – milk, semi-sweet dark, mini chops or regular chips
- Better than a professional bakery
Can’t get enough chocolate chips? You’ll love my tested Nestle Toll House cookie recipe.
Chocolate Chip Muffin Recipe Ingredients
These simple ingredients make the best chocolate chip muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.
- all purpose flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the batter
- salt: just a pinch to balance the sweetness and enhances the other flavors
- nutmeg: I like the spice and flavor it adds, 1/4 tsp is not overpowering
- chocolate chips: critical for chocolate chip muffins! I used regular semi-sweet chocolate chips and mini semi-sweet chocolate chips
- large eggs: binds the batter together by providing structure
- whole milk or 2% milk: adds moisture. I now use and recommend buttermilk. This same tenderizing trick is why I reach for buttermilk in buttermilk pancakes from scratch too, not just muffins
- vegetable oil: adds fat and moisture
- melted butter: adds flavor and tender texture
- vanilla extract: adds flavor
No buttermilk on hand? Here’s how to make buttermilk from milk in under 15 minutes.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess. You’ll need to repeat the aerating process after filling each cup.
How to Make Chocolate Chip Muffins
- Combine dry ingredients. In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.
- Combine wet ingredients. In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.
- Combine batter. Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
- Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- Prepare pan. For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. And I mean a lot of batter. I actually fill my holes with 1/2 cup of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- Bake. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Gluten-Free Chocolate Chip Muffin Variation
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Tips for Homemade Chocolate Chip Muffins
- Allow the eggs and milk to sit at room temperature for 15 minutes before making the batter.
- Use buttermilk instead of milk. I personally use and recommend buttermilk in this recipe now. No buttermilk on hand? Here’s how to make buttermilk from milk in under 15 minutes.
- Do not swap baking soda for the baking powder.
- Allow the batter to rest for 15 minutes in the mixing bowl.
- Top the muffins with lots of chocolate chips and sanding sugar for a true bakery style muffin. I like to use regular chocolate chips and mini chocolate chips.
- Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
- Bake at a higher temperature initially to cause the muffins to rise quickly.
Craving something fruity instead of chocolate? My blueberry muffins use the same bakery style dome technique, just packed with blueberries instead of chips.
Storing Chocolate Chip Muffins
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
How To Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
Frequently Asked Questions
Yes. The key to making bakery style muffins is letting the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency.
First, properly measure the flour to ensure they aren’t dry. Second, watch the bake time closely. These two are big factors in making sure muffins are moist.
I recommend using semi-sweet chocolate chips. I like using mini and regular sized chips. You can also use chunks and rough chop them with a knife.
More Recipes
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Easy Chocolate Chip Muffins
Video
Ingredients
- 4 cups (480g) all-purpose flour, *properly measured
- 1 ½ cup (300g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg, can also use cinnamon
- 4 large eggs
- 1 cup (227g) whole milk or 2% milk, can also use buttermilk, which I now prefer and recommend
- ½ cup (100g) vegetable oil, can also use olive oil, avocado oil, canola oil
- 4 Tbsp (57g) unsalted butter, melted & cooled
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips, divided (I used regular and minis)
Instructions
- The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method: Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir with a spoon to combine, set aside.4 cups (480g) all-purpose flour, 1 ½ cup (300g) granulated sugar, 4 tsp baking powder, 1 tsp salt, 1/4 tsp nutmeg
- In a larger mixing bowl combine the eggs, milk, vegetable oil, cooled & melted butter, and vanilla extract. Stir to combine.4 large eggs, 1 cup (227g) whole milk or 2% milk, 1/2 cup (100g) vegetable oil, 4 Tbsp (57g) unsalted butter, 2 tsp vanilla extract
- Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!2 cups (340g) semi-sweet chocolate chips
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Top the muffins with the remaining chocolate chips. Sprinkle them with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
- Note: the recommended bake times are based on filling the muffins with at least 1/2 cup of batter, so if you put less, the bake time would need to be decreased. I have a gas conventional oven (not a convection oven) and bake on the standard setting, not convection bake. I position my oven rack so that my muffin pan sits in the middle of the oven.
Last Step: I’d love to hear what you think. Leave a rating and comment here.
Notes
Beth’s Tips
- I have increased the amount of granulated sugar to 1 & 1/2 cups due to feedback asking to make them sweeter! The original amount of sugar was 1 cup.
- *Some readers have reported dry muffins. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
- The muffins are best served warm.
These muffins turned out beautiful looking, I was literally a bit giddy watching them rise in the oven. Unfortunately, as many others have stated, they turned out quite dry. I weighed my dry ingredients, mixed the batter by hand until just combined, and followed the baking directions. After 12 mins at 350, I had a little gooey batter on my tooth pick, and the top did not spring back up so gave it two more minutes. Dry. the 2nd pan I only baked for 13 mins once temp was reduced to 350, still dry. Im not blaming the recipe. Ill give them another try because I truly have not had muffins look so beautiful, I’ll have to brainstorm a couple ideas to try and improve the texture. Im open to suggestions….
Hi Lindsey! Are you using buttermilk?
I don’t Know why but the 2 last time i cooked them , they did not domed. They stayed heavy Like if they were not cooked enough. I made them often and i was very desapointed :(
Strange! Did you use a kitchen scale to measure the dry ingredients?
Great recipe. I already have my tried and true recipe, but saw these beautiful ones and had to try. I weighed the flour with a scale, along with all the other ingredients you have a weight for. I probably topped them with a little more chocolate chips than stated, and made them into jumbo sized muffins. I was worried about the amount of oil/butter to flour ratio, but they turned out beautifully! I did have to bake longer since they were jumbo sized, but they turned out great. I had to make mine immediately after to see the difference, and my husband can’t choose one over the other. Thank you!
The chocolate chip muffins turned out exactly like the picture! Thank you for such a great recipe I am looking forward to trying different variations.
Can I use all butter instead of an oil !?
Yes, you can use butter in place of the oil.
These turned out so good. The doom is huge!! My question is can I add bananas to this recipe? How would I go about doing this
Follow my banana chocolate chip muffin recipe!
It works! It’s amazing! Thank you!
Hi, love the flavor of the muffins but my batter was too runny after being precise with the weighing of the flour. Do I just add more flour?
Hi Jacquie! Shoot! I’m sorry to hear that, usually people are the opposite problem. Did you make any ingredient substitutions? Did you let the batter rest in the mixing bowl for 15 minutes before scooping?
Excellent ! However, after a few hours, they do taste pretty dry. Not in a “crumbling through your fingers” type of way, more like hard to swallow without choking 😭
I did lower the sugar quantities to 200g, so next time I’ll definitely try cutting about 50g of flour and see what it’ll do
Hi there! You cut 1/3 of the sugar without adjusting anything else? Sugar in a muffin isn’t just sweetness — it’s moisture retention, crumb tenderness, oven spring timing, and crust color all in one ingredient. Cutting it changes all of those things at once.