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Bakery Style Chocolate Chip Muffins Recipe

These bakery-style chocolate chip muffins are the ultimate homemade treat. With tall, domed tops, melty chocolate, and a soft, tender crumb, they rival any muffin you’d buy at a café. Easy, customizable, and downright delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs
  • 1 cup milk dairy or non-dairy
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips semi-sweet or dark

Instructions
 

  • Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together melted butter, oil, sugars, eggs, milk, and vanilla until smooth.
  • Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
  • Fold in chocolate chips.
  • Divide the batter evenly into muffin cups, filling each about 3/4 full.
  • Sprinkle a few extra chocolate chips on top of each muffin.
  • Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and continue baking for 15-18 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra tall muffin tops, chill the batter for 30 minutes before baking.
  • Don’t skip the high initial temperature—it’s key to achieving the domed tops.
  • Swap in mini chocolate chips for a fun variation.
  • Muffins can be stored at room temperature for 3 days or frozen for up to 2 months.