Updated 28.10.24
These Bakery Style Chocolate Chip Muffins are tall, fluffy and with a big muffin top. They are filled with lots of chocolate chips and have a soft and tender texture. These muffins are quick and easy to make, making them sure to be a family hit!
These bakery style chocolate chip muffins are so delicious! This chocolate chip muffin recipe is super easy to make and takes no time to whisk together. These chocolate chip muffins are simple, buttery and full of chocolate flavor as well as a perfect muffin top.
For more Breakfast recipes, try Nutella Banana Muffins, Brioche Cinnamon Rolls and Small Batch Cinnamon Rolls.
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WHY THIS RECIPE WORKS
- Super soft: These muffins are tall and super soft and fluffy.
- Chocolate Chips: These muffins are filled with mini chocolate chips!
- No mixer needed: The muffins are mixed by hand and therefore only needs a hand whisk and a spatula.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate Chips: I recommend mini semi-sweet chocolate chips
- Butter: For this recipe, melt the butter and then let it sit, while preparing the rest of the ingredients, to slightly cool down.
- Sour cream: Bring it out to let it come to room temperature 1 hour before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
- Whole-milk: Let the milk come to room temperature 1 hour before making the recipe.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Chocolate Chip Muffins. This recipe doesn't need an electric mixer. Just two bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Start by melting the butter, so it can cool down while preparing the rest of the batter. In a large bowl, sift the all-purpose flour, granulated sugar, baking powder and salt. Add the chocolate chips and stir it all together.
STEP 2: In another medium bowl add the sour cream, milk, egg, vegetable oil, vanilla extract and melted butter. Mix it together until combined. Pour the wet ingredients into the dry ingredients and gently stir it together with a hand whisk or rubber spatula. Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 paper liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily.
STEP 3: Using a large ice cream scoop, divide the cake batter into the prepared muffin cups, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with lots of chocolate chips and cane sugar and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10-12 minutes.
STEP 4: Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 10-15 minutes before eating! They are best enjoyed warm.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they are done.
I recommend making the muffins on they day as they are best enjoyed fresh. Luckily they take no time to make.
Yes, you can easily double or triple the recipe. See the recipe card below.
STORAGE
Serve these Chocolate Chip Muffins on the day, but they can also last well for a 1-2 days on the kitchen counter, in an airtight container.
Other Breakfast Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Best Chocolate Chip Muffins
Equipment
Ingredients
CHOCOLATE CHIP MUFFINS
- 40 g butter melted and cooled for 5 minutes
- 160 g all-purpose flour
- 100 g granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 85 g mini chocolate chips
- 50 g sour cream or full-fat greek yoghourt room temperature
- 100 g whole milk room temperature
- 1 large eggs
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 40 g mini chocolate chips for sprinkling on top
- 1-2 teaspoon cane sugar for topping the muffins
Instructions
CHOCOLATE CHIP MUFFINS
- Start by melting the butter, so it can cool down while preparing the rest of the ingredients.40 g butter
- In a bowl, sift the all-purpose flour, granulated sugar, baking powder and salt. Add the mini chocolate chips and stir it all together.160 g all-purpose flour, 100 g granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt, 85 g mini chocolate chips
- In another mixing bowl add the sour cream, milk, egg, vegetable oil, vanilla extract and melted butter. With a hand whisk, mix it together until combined.50 g sour cream or full-fat greek yoghourt, 100 g whole milk, 1 large eggs, 2 tablespoon vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and gently stir it together with a hand whisk or rubber spatula.
- Cover the bowl with some plastic wrap and let the batter rest for 1 hour.
- While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily.
- Using a large ice cream scoop, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with lots of mini chocolate chips and cane sugar and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10-12 minutes.40 g mini chocolate chips, 1-2 teaspoon cane sugar
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, gently remove the muffins from the pan. You might need to use a knife to help release the muffins from the pan. Let them cool down additionally for 10-15 minutes before eating! They are best enjoyed warm.
RAD
Baked these as a 'thank you treat' for a sweet neighbour and they were a huge success. I like that it's a small batch and they're so easy to whip up. I added a little orange zest because we always add citrus to everything out here in California, haha. Thanks for sharing the recipe. Much ❤️