Bakery Style Chocolate Chip Muffins (Print)
Moist, fluffy muffins with tall golden tops and rich vanilla flavor, loaded with semi-sweet chocolate chips.
# Ingredient List:
→ Dry Ingredients
01 - 2 2/3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and cooled
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon pure vanilla extract
→ Add-Ins
12 - 1 3/4 cups semi-sweet chocolate chips, plus extra for topping
# How-To Steps:
01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until well blended.
03 - In a separate bowl, whisk melted butter, oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients and fold gently until just combined. Small lumps are acceptable—avoid overmixing to ensure tender texture.
05 - Fold in 1 3/4 cups chocolate chips, reserving a small handful for sprinkling on tops.
06 - Divide batter evenly among muffin cups, filling each completely to the top. Sprinkle reserved chocolate chips over batter.
07 - Bake at 425°F for 5 minutes to create domed tops, then reduce temperature to 350°F and continue baking 13–15 minutes until a toothpick inserted in center comes out clean or with moist crumbs.
08 - Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The combination of butter and oil creates an incredibly tender crumb while keeping these muffins moist for days
- That bakery trick with the high-heat start creates those gorgeous towering tops that make everyone think you are a professional baker
- The chocolate-to-dough ratio is seriously generous, which is exactly how a muffin should be
02 -
- That temperature trick is non-negotiable because starting high creates the initial rise, then finishing lower cooks them through without burning
- Room temperature ingredients make a huge difference in how well everything incorporates, so plan ahead
- These are best eaten within 24 hours but honestly, they rarely last that long in my house
03 -
- Sprinkle coarse sugar on top before baking for that bakery sparkle and extra crunch on the muffin tops
- If you do not have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes