Learn how to make bakery style chocolate chip muffins with simple everyday ingredients! This easy chocolate chip muffin recipe will impress everyone with those big domed muffin tops loaded with chocolate chips! 

single chocolate chip muffins on white background

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.

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!

chocolate chip muffin batter in metal muffin pan

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.
ingredients for making chocolate chip muffins with text overlay

Chocolate Chip Muffin 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 – you can also use buttermilk
  • vegetable oil: adds fat and moisture 
  • melted butter: adds flavor and tender texture
  • vanilla extract: adds flavor
how to make chocolate chip muffins collage with text overlay

How to Make Chocolate Chip Muffins

Combine dry ingredients. In a medium bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir with a spoon to combine and set aside.

Combine wet ingredients. In a large bowl combine the eggs, milk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a fork or spatula for 30 seconds. 

Combine all ingredients. Gradually mix in the flour mixture, mixing by hand just until combined. The batter will be very thick!

Let batter rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes on the counter. During this time, preheat the oven to 425ºF.

Add batter to muffin tin. For bakery style muffin tops, line a 12 count muffin pan with 6 paper liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.

Fill muffin pan. Use a large cookie scoop or ice cream scoop to fill the muffin cups completely full, with about 8 heaping tablespoons of batter. Add the additional chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar, also called coarse sugar. 

Bake one pan at a time. Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. 

chocolate chip muffin with bite removed on round metal cooling rack

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 a tall muffin top.

1. THE REST PERIOD

Let the muffin 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. 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.

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. 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 muffins 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.

chocolate chip muffins with domed muffin tops in metal muffin pan

Total Time Required

  • 10 minutes to make the batter
  • 15 minutes for the batter to rest
  • 7 minutes at 425ºF
  • 14-16 minutes at 350ºF
  • 10 minutes to cool

Gluten Free Chocolate Chip Muffins

I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Storing & Freezing Chocolate Chip Muffins

To store this chocolate chip muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.

You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw frozen muffins, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.

Tips for Making Bakery Style Chocolate Chip Muffins

  • Allow the eggs and milk to sit at room temperature for 15 minutes before making the batter
  • 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
aerial shot of chocolate chip muffins in metal muffin pan

More Desserts to Try

Chocolate Chip Muffin Recipe

4.31 from 347 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 15 minutes
Total Time: 40 minutes
Yield: 12 muffins
Learn how to make bakery style chocolate chip muffins with simple everyday ingredients! This easy chocolate chip muffin recipe will impress everyone with those big domed muffin tops loaded with chocolate chips!

Ingredients

  • 4 cups all purpose flour, 480 grams, properly measured*
  • 1 ½ cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 ½ cups semi-sweet chocolate chips, divided (I used regular and minis)
  • 4 large eggs
  • 1 cup whole milk or 2% milk, can also use buttermilk
  • ½ cup vegetable oil
  • 4 tbsp melted unsalted butter, cooled for 5 minutes
  • 2 tsp vanilla extract
  • [For topping the muffins: sanding sugar]

Instructions
 

  • In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins. 
  • Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. After the 15 minute rest, use a large cookie scoop to fill the muffin cups super full. Fill them with as much batter as each cup can possibly hold, creating a little dome with the batter. I typically fill each muffin liner with 8 heaping tablespoons of batter. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar. 
  • Place one pan in the center of the oven and bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. **Baking times are suggestions, every oven is different, start checking the muffins after 10 minutes at 350ºF and adjust as needed.** Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

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.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 419kcal, Carbohydrates: 62g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 371mg, Potassium: 225mg, Fiber: 3g, Sugar: 26g, Vitamin A: 251IU, Vitamin C: 1mg, Calcium: 132mg, Iron: 4mg
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