Bakery Style Chocolate Chip Muffins

A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning!

BAKERY STYLE CHOCOLATE CHIP MUFFINS. A crispy sky-high muffin top, full of chocolate chips, soft and buttery - a perfect way to start your morning.I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.

BAKERY STYLE CHOCOLATE CHIP MUFFINS. A crispy sky-high muffin top, full of chocolate chips, soft and buttery - a perfect way to start your morning.Anyway, let’s talk baking science. The key to the perfect bakery style muffin is to have just enough leavening agents (baking soda and baking powder) to create that puffy dome when baking, but not so much that you can taste it. Baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create the high rise. Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You also need enough volume of batter to fill the tins to the top. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in hockey pucks and you don’t want that. Everything else is a matter of preference in taste.

BAKERY STYLE CHOCOLATE CHIP MUFFINS. A crispy sky-high muffin top, full of chocolate chips, soft and buttery - a perfect way to start your morning.I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. I added 1 tablespoon of vanilla because I like vanilla in all my baked goods. It’s just one of those flavors that goes well with most things, and of course you need some sugar. I only used 1 cup of sugar for this recipe because the chocolate chips are already sweet. So, in a nutshell, that’s pretty much how I came up with the recipe.

BAKERY STYLE CHOCOLATE CHIP MUFFINS. A crispy sky-high muffin top, full of chocolate chips, soft and buttery - a perfect way to start your morning.Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.

Bakery Style Chocolate Chip Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


2 & 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 cup milk (whole or buttermilk is preferred)

1 tbsp vanilla

1 & 1/2 cups chocolate chips


1) Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.

2) In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

3) In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.

4) Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.

Recipe by Little Sweet Baker

You might also like:

Bakery Style Blueberry Streusel Muffins

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS. A buttery, soft and fluffy muffin that's loaded with juicy blueberries and topped with a crunchy sweet cinnamon streusel on a sky-high muffin top. You must try this recipe!

Cherry Chocolate Chip Muffins

CHERRY CHOCOLATE CHIP MUFFINS Fresh juicy cherries and mini chocolate chips in a soft, fluffy and buttery muffin. These delicious muffins are made with only 4 tbsp of butter and 1/2 cup of sugar.


  1. most amazing chocolate chip miffins i ever had👌👌

  2. Would using almond milk affect the recipe?

  3. I was searching around for a good muffin recipe for quite a few minutes, daughters really wanted muffins-and honestly so did I 😉 I finally settled at your recipe. We are eating them right now and they are amazing! I knew I had to follow you, looking forward to trying more of your recipes.

  4. I bake muffins quite often, but I saw this recipe on Pinterest and had to give it a try. I am AMAZED! These are, hands down, the BEST muffins I’ve ever made. I followed the recipe exactly and could not believe how nicy they turned out. Tall and crispy with a beautiful cakey crumb…. Thank you so much for the recipe. This will be my go-to recipe from now on!

  5. These look lush. Gonna have a go 🙂

  6. Lily, I just made these muffins and am so glad i chose these. They are DELICIOUS and so easy too! However, they didn’t look as nice as yours. What pan do you use, i want to buy it??? I made 12 in a regular cupcake pan and they were overfilled so the tops spread out and touched each other but did not dome like yours. They tasted great though, i found my go to muffin batter, so i definatley want to try again with our pan.

    • Hi Anna, glad to hear you were pleased with the muffins:) the baking pan I use is Baker’s Secret Pro brand. Its a standard 1 dozen 1/2 cup muffin tin. I don’t think you need to buy a new baking pan, try reducing the milk to 3/4 cup to thicken the batter so it doesn’t spread so much and you should get the nice high dome. Give that a try next time and let me know how it turns out. Thanks for the lovely comment:)

  7. My husband made these a few nights ago and he loves them. The top is perfectly crunchy — just the type of muffin top he was looking for. 🙂

  8. says:

    Can you use brown sugar instead if that’s all you have?

  9. I can’t wait to try these, would 2% milk work?

  10. just made them and love it!! Thank you

  11. Caroline Huffman says:

    How can this recipe be modified for high altitude? If it can be modified, I look forward to trying it.

    • Hi Caroline, I have never baked at high altitude before, but from what I understand, start with decreasing the baking soda by 1/2 tsp, decrease the sugar by 1 tbsp, increase the milk by 1 tbsp, fill 14 muffins cups instead of 12, same temperature, so 425F for 5 mins, then 375 for remainder of time and keep a close watch at this point. Please let me know how they turn out and thank you for your question:)

  12. Any tips in converting to mini muffins???

  13. I did a lot of research before choosing which muffins to make and I am SO glad I chose these! They are absolutely delicious! I ended up making 18 smaller muffins instead of 12 big ones and they all puffed perfectly and are light and fluffy. Thank you!

  14. I was a bit scared of trying this since im not used to cook with cups (here in spain we use gr and ml ) but on my last trip to ireland i bought some us measuring cups and spoons and today ive decided to use them for the first time .All i can say is that i’ve tried many muffin recipes before but this is the best one so far,they are super fluffy and A-B-S-O-L-U-T-E-L-Y D-E-L-I-C-I-O-U-S!!

    • Awww, thank you so much Nuala. You totally made my day! I’m so happy to hear that the muffins are absolutely delicious. Thank you for your wonderful comment and for choosing my recipe as the first one to try with your new baking tools:)

  15. Baker wannabe says:

    I’m so sad just made these, followed the directions perfect…..they look gorgeous….but bottoms are rock hard! Hubby isn’t gonna let this one go. Haha My oven temp is wonky so I can blame the oven. Heated up they will be tasty

    • Oh no, I’m sorry to hear that the bottoms of the muffins got over baked. That can definitely happen if your oven temp is wonky. Well, I hope the muffin tops are still delicious. Thank you for your comment:)

    • This happened to mine the first time I made them in the oven in our new house, I placed a piece of foil under the pan the next time and they turned out great! I also cook mine for a little less, I just keep a close eye on them and take them out when they look good!

      • Thanks Brailey, that’s a great tip!

      • I have had some recipes call for a cookie sheet to be placed under the muffin tin! At first I thought it was just a silly extra step (and dish to wash!) but quickly learned that this helped the bottoms to not over “brown”! Sometimes if my muffins need extra baking time (bake GF and all things are possible!) I will slip one underneath for this reason!

  16. just made the muffins. i was a little nervous since its the 1st time i was baking something sweet. they r awesum and moist. this recipe is a keeper.

    • I’m so glad to hear and I’m honoured that you picked my recipe as your first sweet recipe. Thank you for your lovely comment and have a great day:)

  17. greeting from indonesia.I made the muffin this morning.It’s perfect.It rose tall and has soft texture inside.I reduced the amount of sugar.Love this

  18. Made these a while back, and going to make them again tonight. The BEST chocolate chip muffins ever. Everything about these from taste to texture are simply to die for. Thanks for the recipe.

  19. These are the best homemade muffins that I have come across! I made them this morning and they were delicious! One question though. Mine rose up quite high rather than wide. Any ideas of what caused that?

    • It could be that your flour content was higher than mine. I notice that when I use regular flour vs pre-sifted flour, its a little heavier. Your oven temp could also be higher, but I’m glad you liked them. Thank you for your comment and have a great weekend:)

  20. You know what the worst thing about these muffins are? Trying to decide what flavor I LOVE the most!!! 😄 these are so perfect and we make them all the time! This time we chose butterscotch and milk chocolate…. YUM! My boys love these just as much as I do and they are great to send to work with my husband. Again, thank you for such a wonderful recipe! And the sky high muffin tops get better each time I bake them! They still don’t look as good as your though!! 😃

    • Hey Brailey, thanks for giving me another great flavour combination to try, I love butterscotch and milk chocolate. Glad to hear the muffin tops are getting bigger each time, aren’t the muffins tops the best? I always sprinkle a few extra chocolate chips on top before I bake, it makes for pretty muffins and the more chocolate the better! Thanks for stopping by again and have a fabulous weekend with your family:)

  21. The chocolate chip muffins are awesome. Thanks for sharing this great recipe!

  22. Michele K. says:

    Pretty darn tasty! Not so dense that it sits like a brick after you eat it but not so light that you think you’re eating a cupcake. Glass of milk is an absolute necessity! I think I could have made more like 15 muffins. Filled up my 12 to the top and had lots of spillover, but no big deal as I still had the nice puffy muffin top with crispy edges. Thanks for the great recipe!

    • You’re welcome Michele, glad you liked it, I enjoy my muffins with a glass of milk too, thank you for the lovely comment and have a great weekend:)

  23. Would Almond milk work with it instead?

  24. I have a batch of these in the oven for my kids, can’t wait until they’re done! I’d like to make them mini the next time around. Would I still need to do the higher heat first and if so, how long?

  25. Made these tonight and they were great! I didn’t have buttermilk so i used regular milk and my butter wasn’t melted all the way so they didn’t turn out quite as pretty as yours but definitely will make them again! Thanks for the recipe! You don’t by chance have a recipe for crispy carrot muffins do you? 🙂

  26. These were delicious! Thanks for an easy and yummy recipe! We all loved them :). I followed your recipe and they came out perfectly.

  27. Hi, I’m assuming it’s because of the salted butter. There is quite a lot of salt in salted butter. I have made this recipe with half white and half brown sugar so it not that. I’m sorry your muffin turned out heavy, let me know how they taste at least.

  28. these are great!

  29. Oh my goodness! Lily, I have to say these muffins are AB-SO-LUTE- LY DELICIOUS. Please believe me when I say that. I’ve followed quite a few recipes and they never came out this great. My son took one to school and he shared it with a friend, the friend said it was so good where did he buy it, my son said,my mom made it,friend didn’t believe..Conclusion- your muffins were a hit. I love blueberries so next time I’ll use them. I will definitely be making them again. 🙂 ❇❇❇❇❇.

  30. Barbara Anderson says:

    I just made these muffins and they are fabulous! I’ve been making muffins for years for my family and this is my favorite recipe ever! Would you use 1 and 1/2 cups of blueberries if you were to substitute them for the chips? Thank you so much for this delicious recipe.

    • You’re welcome Barbara. I’m so delighted to hear that this is your new favorite recipe and yes, simply sub 1&1/2 cups of blueberries. Enjoy!

  31. Would these work in jumbo silicone forms?

    • Yes, bake at the same initial 425F temp for 5 minutes, then 375F for about 15-18minutes or until a toothpick inserted into the centre comes out clean. Enjoy 🙂

      • Lily, I have to say these are the muffins I have been searching for, they are amazing! Big, soft and not dry!
        FYI in regards to my previous post…I did use the jumbo silicon cups and they worked great (baking time was closer to 20 minutes) the only thing is with these cups there is no base for the tops to rest on as they bake so you don’t get that “real” muffin top. They ran over some too, so next time I will not fill them quite to the top.
        I may also look into a regular jumbo pan as I DO like the tops!
        Def a keeper for me!

      • Oh, so glad to hear Geri. Thank you for letting me know about the baking time for jumbo muffins and thank you so much for your feedback:)

  32. I tried this recipe and love it-it’s the first one where we could actually get the muffin tops to puff! I was just wondering what kind of modifications would be necessary to make Blueberry muffins? I’m guessing there would be more to it than just substituting berries in for chocolate?

  33. You don’t happen to have the nutritional values do you? Mine are in oven as we speak and look delish

  34. If i use fat free milk will it work?

  35. thank you so much for sharing this recipie!! I was shock as to how good they turned out. They were absolutely delicious

  36. sooooo i did the 1/2 brown sugar and 1/2 granulated that i read in comments
    and did 1/2 chocolate chip and 1/2 peanut butter chip and omg omg omg. The batter made 12 and they will be gone before breakfast tomorrow. And i have a family of 4 (including me). My family is happier when peanut butter is involved.

    • Hi Carrie,
      OMG! I think I’m going to have to make your version this weekend for my family. My 4 yr old loves peanut butter, so what a great idea. Thank you so much for your lovely comment:)

  37. After pouring milk and my other wet ingredients into my melted butter, the butter immediately solidified. I was very disappointed because then I had to scoop out the butter chunks from the mixture, remelt it, and pour it in hot. I’m not sure what went wrong, but the batter became very thick. I just put them in the oven so we’ll see how they turn out!

    • Hi Jenna, sorry to hear about the butter. Next time, try mixing the wet ingredients one at a time in the order listed, so the butter with the sugar first, creating a sandy mixture, then mix in the eggs, then milk and vanilla. The sugar butter slurry helps prevent the butter from solidifying when you add in the cold milk or have all your ingredients at room temperature helps too. Please let me know how it turns out.

  38. Do you think blueberries would be good if substituted for chocolate chips?

  39. Made these 3 days ago, I’ve been on a desperate search to find the perfect chocolate chip muffin recipe, I’ve made atleast 5 or 6 and wasn’t impressed with any of them until yours, it’s the perfect subtle yet chocolately taste I’ve been looking for. I over cooked them a little, those were some high temps for muffins, so I’ll watch them better next time. But I loved the taste of these and I always sift my dry ingrediants for light airy muffins but I might have to try letting them sit for a few minutes. Thanks for ending my search for a chocolate chip muffin recipe I can keep reusing.

    One question have you ever done 1/2 cup brown sugar and a 1/2 cup white? I’ve seen so many recipes that use brown sugar, they say for moisture.

    • Hi Daphne, thank you for taking the time to leave your lovely comment and no, I have not tried this recipe with half brown sugar, but I certainly will next time, I think the extra flavor and moisture the brown sugar will provide would be nice, thanks for the suggestion and happy baking:)

  40. I made these muffins for the first time this morning for Christmas. They are really delicious, but how do you get the tops to be so smooth?

    • I think its how I spoon the batter into the muffin tins, I use 2 large tablespoons to divide the batter into the tins and top with a few more chocolate chips. Enjoy and Merry Christmas Stephanie:)

  41. OMG these were soo yummy!!!! Over the years I’ve found a trick to keep the muffins nice and light…I tend to be an over-mixer, I had so many muffins with clumps of flour still in them it was disgusting. I also had more than a few hockey pucks too so one day I hit on a solution by accident. I had made up the batter and filled the pan…..only I had forgotten to pre heat the oven, So I let them sit while it heated and then popped them in. Result? the lightest fluffiest muffins I had ever made! Apparantly that couple minutes of resting waiting for the over let the gluten relax enough from the mixing to turn out perfect!

  42. I tried this recipe last night and I was a lil disappointed that it became kind of dry the next day. I’m not a master Baker or anything, in fact I consider myself pretty new but I follow recipes well and these did not stay moist.

    • Hi Jen, I’m sorry to hear that the muffins didn’t stay moist. There are so many factors that can effect the end of results of baked goods like the difference in ingredients, oven temperatures and measuring tools. If you try this recipe again which I hope you do, perhaps reduce the baking time by 2 minutes. Thank you for your feedback.

  43. i saw the picture of the muffins and just had to make them immediately. Literally immediately. at 8:30PM. Haven’t tasted them yet, but they look amazing, and I’m the type who would rather buy bakery muffins than make them since they always come out looking sad. These came out super plump and I am also a huge fan of the muffin top. I always split my muffin in two. I eat the bottom half first, and then the top part because you have to save the best for last!!! I can’t wait to try them tomorrow!

    • Glad to hear they turned out so well for you! The muffin top is my favourite part too, but I eat it first because I can’t wait. Enjoy the muffins:)

  44. These are just wonderful and you did get the science of them just right! Going to make them now, for the second time. 🙂

  45. I’d like to try this recipe over the weekend. Can you give me any more details on melting and then cooling the butter?

    • Hi Emily, I melt my butter in the microwave, 10-20 second at a time to avoid the butter splattering, until just completely melted and then I set it aside to let cool as I gather my other ingredients. Let me know if you have any other questions. Enjoy:)

  46. Recipe looks good! I’m going to try it out soon. How much batter do you put iHun each muffin tin? 3/4 full?

  47. I’m a big fan of the proper bakery-style muffin top – these look amazing!

  48. Would it screw up the recipe if used 2% milk??

    • No, not at all. You can use any kind of milk. I personally prefer whole milk due to the higher fat content and buttermilk due to its richness. Go ahead and use 2% milk, the muffins will still be delicious. Enjoy:)

  49. These looks so yummy, Lily! I will surely try your recipe. =)

    • Thanks, please do, I’ve received great feedback from other readers and it’s my most popular recipe, have a great weekend and thanks for stopping by:)

  50. Hello! I just baked these, and they are amazing! I used white granulated sugar, but what kind of sugar did you use?

  51. I made these for the first time about a month ago, and have been making them at least once a week since! My new go to muffin recipe!! Today we used mint choc chips!! This might be my new favorite kind of muffin!!! And my boys love them too! It’s sub an easy breakfast and snack for them, I get a dozen regular size and a dozen mini muffins from one batch, but I think my regular size are a bit less sky high, but that’s ok since it leaves enough for the mini ones, they are perfect for all the little hands around here! Thank you for such a wonderfully perfect recipe!

    • I love chocolate mint, what a great idea! Thank you so much for taking the time to give me your wonderful and kind feedback. You made my day:)

  52. yummo! Currently baking them right now! Substituted the egg with flax seed to make them a little healthier.

  53. I made this recipe last night, they turned out delicious!! My family loved them. Only downside is I’m thinking I should have used a cupcake pan instead, no big overflowing muffin tops. 😦 Definitely will be making these again.

    • Hi Marie, sorry to hear about the muffins tops (or lack of) but I’m really happy that your family loved them, thank you for taking to time to leave me your feedback, greatly appreciated and have a wonderful day:)

  54. Im SO sorry to be that poster, But i just cut open this muffin, and its truly amazing!! you should quit your day job… for sure…

  55. Thank you for bringing this into my life!! They are in the oven as I type this!!! And I must say, gorgeous photos!!

  56. My 15 year old son has 5:45 AM basketball practice tomorrow and Tuesday. He requested chocolate chip muffins for breakfast. I found your recipe through a Google search. They are amazing! I am so glad out of the hundreds of recipes I chose yours. They look and taste fabulous and I can’t wait to cheer my sleepy son up with these for the next two mornings! I will be back to scour your site for more yummy recipes! Thank you so much!

  57. Ooh no! I already mixed all of my dry together including salt, and just noticed that we only have salted butter not unsalted. I used the last of the flour, did I already ruin these????

    • No, not at all, just continue, your muffins might have a hint of salt because of the salted butter, but that is fine.

      • Would you recommend adding anything to counteract the salty-ness?? Like a little more sugar maybe?

      • No, if you are really concerned that it would be too salty, you can cover up and set your dry ingredients aside until you have a chance to buy some unsalted butter.

  58. Just made these with my two boys (4& will be 2 tomorrow actually) and we made mini ones too! They are delicious and kept disappearing off the plate! Someone even commented that they look perfect! Thank you for a wonderful recipe!!

  59. Hi, I was wondering what type of chocolate chips do you use. Like semi sweet or milk chocolate?

    • I used semi-sweet mini chocolate chips, but you can use any kind, a fellow blogger used a combination of milk and dark chocolate chips with this recipe and she said it was great, enjoy!

  60. Caitlin {doughing it right} says:

    These look so good! I also have a soft spot for bakery muffins 🙂 I’m dying to make these right now…if only we had a kitchen in our dorms

  61. I made these this afternoon – I even got comments that they certainly did look like they were from a bakery! I used a combination of milk and dark chocolate and they are delicious, I will definitely use the recipe again. 🙂 🙂

  62. Is there any reason I shouldn’t use muffin liners with this recipe? I’d like to make them for work and it’s easier to have them in liners. Thanks!

    • ‎Hi Nicole,

      You can use paper liners with this recipe.‎ Not using liners is just a personal preference for me. Enjoy and thank you for your question 🙂 

  63. Can you turn these muffins into mini ones? btw, they look AMAZING!!! cant wait to make them. thanks 🙂

  64. I absolutely love chocolate chip muffins. They’re so comforting and you and Elaine are right – the muffin top is the best! Top of the muffin to you!

  65. Your muffins look so good! So nice, big and fluffy! I wish mine were like that 🙂

  66. these totally look like bakery style! Amazing recipe!

  67. These muffins check all the boxes for the perfect choco chip muffins! Look at that top!! Perfection, Lily!!

  68. sooo good…. perfect breakfast for the choco lover in me!! 🙂 So glad I found u in FF

  69. Your baking science has paid off!! These look like PERFECTION 🙂

  70. They look perfect, dear Lily! 🙂 and also I love your another cupcakes-with cream and small cookie on top; they are cute! How do you make that perfect cream? 🙂
    Have a wonderful weekend!

  71. These muffins look perfect! It’s been way too long since I made muffins, might have to try this one out!

  72. I just need two ingredients from the store to try this!!! Sounds good!

  73. That was a great tutorial on the science of muffins. I can’t wait to make these! They look wonderful and we love muffins. Thanks Lily!

  74. I am loving the muffin recipes this week! I love muffins 🙂 Always a good choice!

  75. What beautiful fluffy muffins Lily, I’m sure they will be a big success at this week’s Fiesta Friday 🙂

  76. These look amazing! Great Job!

  77. These look marvelous! Better than a bakery even! I hope you’ll consider adding them to Muffin Tin Month at Swirls and Spice!

  78. Wow. Amazing! They are perfect.

  79. I totally agree with Elaine’s idea of a muffin top only bakery! Your muffins look absolutely perfect

  80. Those muffin tops look like big fat chocolate chip cookies alone Lily-I want one. Or two. Or three. 😉

  81. These muffins look gorgeous! I also prefer the muffin tops and remember that episode of Seinfeld very well 🙂


  1. […] a huge fan of any breakfast food that can double as a dessert, like these Bakery Style Chocolate Chip Muffins from Little Sweet […]

  2. […] This recipe was adapted from the Little Sweet Baker.  […]

  3. […] tried out this Bakery Style Chocolate Chip Muffins recipe from Little Sweet Baker. They were quick and easy to […]

  4. […] Recipe from Little Sweet Baker […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: