The perfect muffin top recipe DOES exist and these fluffy chocolate chip bakery muffins prove that they’re easy to make and are nothing less than baked perfection. Buttery and moist, these insanely delicious bakery-style chocolate chip muffins will take your breath away and make you come back for more! My favorite part about these muffins is their sky-high muffin tops, which is the best part of a baked muffin, if you want my two cents!
I enjoy baking these on a weekend morning for my family as they’re quite popular in my house! I think they would rather me bake chocolate chip muffins than pick some up from a bakery! (YES, they ARE THAT TASTY!) If you like, you can use mini chocolate chips for a different texture and to get the kids excited! We love eating these with a cold glass of milk or coffee. My husband loves dipping them in his coffee and his iced caramel mocha latte!
My mouthwatering chocolate chip bakery muffin recipe contains all-purpose flour, baking powder, baking soda, salt, semi-sweet chocolate chips, butter, sugar, eggs, buttermilk, and vanilla, and is done in just 20 minutes, making it one of the quickest muffin recipes out there! If you like muffins, then you’ll love my Blueberry Muffins, Chocolate Chip Pumpkin Muffins, and French Toast Muffins recipes!
Ingredients in Chocolate Chip Bakery Muffins
Flour. All-purpose flour provides structure and when it’s combined with the wet ingredients, it starts to thicken which is necessary for this muffin recipe.
Baking powder. Baking powder combines with baking soda to form carbon dioxide bubbles. It’s a leavening agent that is used in many baking recipes such as muffins, cakes, cookies, and more.
Baking soda. Baking soda reacts quickly and generates a gas when exposed to heat or acidic ingredients (e.g. buttermilk). Its acidic component, cream of tartar, is built in and reacts with the included alkaline baking soda when it contacts liquids.
Salt. Salt enhances the flavors of the other ingredients and adds flavor.
Semi-sweet chocolate chips. We love these Ghiradelli semi-sweet chocolate chips best but feel free to use any brand you like.
Butter. Use unsalted butter as this recipe calls for salt. My insanely delicious homemade butter is the BEST butter recipe out there!
Sugar. Sugar is the secret ingredient that provides a fluffy, tender, and moist texture. Sugar also interferes with gluten production by limiting the amount of gluten that is developed, which in turn leads to leaven the muffins and ensures that your muffins contain the perfect delicate texture.
Eggs. Eggs provide nutrition, flavor, and help bind the other ingredients. Eggs also affect the texture and they are also leavening agents like sugar and baking powder.
Buttermilk. We always use our own homemade buttermilk in this recipe. You can buy store-bought buttermilk but I never have time for that! Thick and creamy buttermilk contributes to a creamy and fluffy muffin.
Vanilla. Vanilla extract provides a sweetener in this chocolate chip bakery muffin recipe.
How to make the best Chocolate Chip Bakery Muffins
STEP 1: Preheat your oven to 425° F. Spray a muffin tray with non-stick cooking spray or line with baking cups.
STEP 2: Stir the flour, baking powder, baking soda, salt, and chocolate chips in a large bowl.
STEP 3: In a separate bowl, whisk the butter, sugar, eggs, buttermilk, and vanilla. Gradually add the butter mixture to the dry mixture, stirring as you add it. Mix ONLY UNTIL COMBINED. Do not overmix.
STEP 4: Evenly spread the batter in the muffin tray and bake for 5 minutes. Lower the oven temperature to 380° F and bake for 10-14 minutes, or until a toothpick inserted in the center comes out clean.
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Final Thoughts
Finally, if you make this chocolate chip bakery muffin recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chocolate Chip Bakery Muffins
Ingredients
- 2 ¼ c all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 ¾ c semi-sweet chocolate chips
- ½ c butter melted
- ¾ c sugar
- 2 eggs
- 1 c buttermilk
- 1 tsp vanilla
Instructions
- Preheat the oven to 425° F. Spray a muffin tray with non-stick cooking spray or line with baking cups.
- Stir the flour, baking powder, baking soda, salt, and chocolate chips in a large bowl.
- In a separate bowl, whisk the butter, sugar, eggs, buttermilk, and vanilla. Gradually add the butter mixture to the dry mixture, stirring as you add it. Mix ONLY UNTIL COMBINED. Do not overmix.
- Evenly spread the batter in the muffin tray and bake for 5 minutes. Lower the oven temperature to 380° F and bake for 10-14 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.
- If you make this recipe, don't forget to leave a rating and comment!
Nutrition (per serving)
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