Bakery-style Chocolate Chip Muffins – Sky-high muffins are loaded with mini chocolate chips, a perfect round dome on top, and a crunchy sugar-coated muffin top. You’ll think these came straight from a bakery!
Making muffins at home just became worth it. Not only can you enjoy muffins any time you want now, but you can also impress your family and friends with how exquisite they look. They won’t be able to tell the difference between yours and store-bought!
The flavor of these bakery-style muffins in chocolate chip. I love a great chocolate chip cake or baked treat so I was happy to stumble upon this stellar recipe from Butternut Bakery.
Here is my version of these killer Bakery-style Chocolate Chip Muffins!
Tips & Tricks:
- Mini chocolate chips. The smaller chips are best in muffins because they won’t sink to the bottom.
- Resting time is important. The resting time allows the batter to aerate and getting a little bigger. This will help begin the rising process before they even get in the oven. This is what create the beautiful domes on the muffins!
- Overfill the tins. Another key step in creating those domed tops is filling the individual muffin tins just slightly past the top.
- European-style butter. This kind of butter has more fat and helps the muffins achieve their key style and flavor. I haven’t tried these muffins without it so I can’t comment on if it has too much of a difference. Substitute at your own risk.
Bakery-style Chocolate Chip Muffins
Servings: 12 muffins
Ingredients
- 2½ cups all-purpose flour
- 1 cup granualted sugar
- 2½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 1¼ cup mini chocolate chips divided
- ¼ cup sour cream
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons canola oil
- 1 cup buttermilk
- ½ cup European-style butter melted
- 2 teaspoon pure vanilla extract
- 3 teaspoons turbinado sugar
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together. Add in mini chocolate chips and toss together. Set aside.
- In a medium bowl, whisk together eggs and sour cream together until smooth. Whisk in buttermilk, maple syrup, and canola oil. Finished with melted butter and vanilla until combined.
- Make a well in the center of the dry ingredients. Add in wet ingredients. Slowly whisk together just until combined. Do not over mix! Cover and set aside for 1 hour to let the baking soda react with the wet ingredients.
- Preheat oven to 425 degrees. Line 12-cup muffin pan with cupcake liners. Using a cookie scoop, fill each liner with batter a little over the top, being careful not to deflate the batter too much. Top with mini chocolate chips and a sprinkle of turbinado sugar.
- Place in oven and bake for 8 minutes. After 8 minutes, reduce temperature of oven to 350 degrees. Bake until golden brown on top, about 10 more minutes. Remove from oven and let cool for 10 minutes before eating.
Notes
Recipe adapted from Butternut Bakery
Pin for Later:
More recipes you’ll love:
Bakery-Style Blueberry Muffins
Cinnamon Chocolate Muffins
Cinnamon Chocolate Chip Snowballs
these look amazing! I’m always on the hunt for a good muffin recipe. The tip about the resting time is super helpful, I’ll definitely try that next time I bake muffins.
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These bakery-style chocolate chip muffins look amazing! The perfect dome and crunchy top are definitely goals. It sounds like strategic resting time and mini chips are key. This reminds me of planning my next Retro bowl play – small details make a big difference for a winning outcome.
That perfect dome and all those chocolate chips… I gotta try making these this weekend! Thanks for sharing the recipe!
Omg, these chocolate chip muffins look absolutely divine! I have created some recipe videos in Framepack AI
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These Muffins look amazing! Do you think the cinnamon sugar coating would work well with a gluten-free Muffins mix? Thanks for the creative breakfast inspiration!
Thank you for sharing this valuable resource!
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This is one of the simplest and most delicious cake recipes I have ever come across. Poly Track
I love cake
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Thank you for the fantastic recipe. It turned out perfectly!
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The tips and tricks you’ve shared seem like they’ll make a difference in achieving that perfect bakery-quality result.
My niece LOVED these chocolate chip muffins! According to her I prepared BEST EVER muffins for her. Thank you for the recipe, she says 🙂 Now, she wants bake some for her teachers and friends too.
This is an awesome recipe, the muffin looks moist on the inside and crisp on the outside, and i bet the flavors would be much greater which makes it a perfect muffin!
What a great recipe! Never used European butter before but I’m so glad I did! This is an amazing muffin recipe!
I made your muffins yesterday and they were a big hit with my family. I gave some to my neighbors and they loved them too.
THe best muffins I have had in a very long time. Thank you! Soft and so rich in flavor, we could not stop eating them.
Making them again.
These muffins are so delicious! I’ll be making them again for brunch this weekend and I know everyone will love them like I do!
These chocolate chip muffins are so good! And thanks for the tip on resting them – I’m always so impatient, I eat them as soon as they come out!
I just made these Bakery-Style Chocolate Chip Muffins, and wow, they turned out incredible! The muffins were perfectly golden with a moist texture inside and the chocolate chips were evenly distributed. Thanks for this recipe! 🙂
Whoa! These look just like you bought them at a bakery. I can never get my muffin tops to look that pretty. Can’t wait to try these on the weekend for our family brunch.
Your recipe looks good and I like the combination of ingredients used to making these delicious Muffins. Ideal for a kids party. Chocolate Chip Muffins would surely be their favorite. Presentation looks so tempting with the Topping of Chocolate chips and Turbinado Sugar.
I love the added crunch from the turbinado sugar. I’m especially glad that I no longer have to go to the bakery to get amazing chocolate chip muffins. This recipe has them beat!