Bakery Style Chocolate Chip Muffins Recipe

A close-up of multiple bakery chocolate chip muffins with golden brown tops, scattered on a rustic wooden surface.

4.93 from 13 votes

Bakery Style Chocolate Chip Muffins Recipe

The perfect way to start the day—these Bakery Style Chocolate Chip Muffins bake up golden, soft, and chocolate-filled. Pair one with coffee or milk for a breakfast that feels like a treat.

Prep Time25

Cook Time20

Total Time45

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 452kcal

Author: Andrea

Ingredients

3/4 cup unsalted butter (1 1/2 sticks), room temperature
1 cup granulated sugar
1 tbsp vanilla extract
2 large eggs
2 cups +2 tbsp all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher sea salt
1 cup full-fat sour cream OR real buttermilk
1 cup mini semisweet chocolate chips

Optional Toppings

1/4 cup mini semi-sweet chocolate chips
1/4 cup coarse sugar

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a standard-size muffin tin with paper liners OR spray the wells generously with non-stick baking spray.
In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar and beat on medium-high for 4 minutes, scraping down the sides as needed. Add the vanilla extract, then mix to combine. Add the eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
With the mixing speed on low, alternate adding ⅓ of the dry ingredients and the sour cream at a time until everything has been added. Mix just until combined—do not overmix!
Using a rubber spatula, gently fold in the chocolate chips. Let the batter sit for 10 minutes.
Using a large cookie scoop, divide the batter among the 12 liners. Sprinkle the tops with additional mini chocolate chips or coarse sugar, if desired. Place the muffin tin in the oven and bake for 5 minutes at 425 degrees Fahrenheit (218 degrees Celsius), then reduce the temperature to 400 degrees Fahrenheit (204 degrees Celsius) and continue baking for 14–16 minutes or until fully set in the centers.
Remove from the oven and allow the muffins to cool in the pans for 6 minutes before transferring them to a wire cooling rack to cool completely.

Notes

-You can make mini muffins with this recipe too. Use 2 mini muffin pans and a standard cookie scoop. Bake at 425°F (218°C) for 4 minutes, then reduce to 400°F (204°C) and bake for 6–8 minutes.

STORE Chocolate Chip Muffins Bakery Style by letting them cool completely before placing them in an airtight container or bag at room temperature for up to 3 days; adding a piece of bread to the container helps maintain moisture.

For longer storage, refrigerate for up to a week. FREEZE by placing cooled muffins in a freezer-safe bag or airtight container for up to 2 months. REHEAT using a microwave for 10–15 seconds or a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–7 minutes; if frozen, let muffins thaw at room temperature before reheating.

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