Bakery Style Chocolate Chip Muffins
Put every bakery muffin to shame with these Bakery Style Chocolate Chip Muffins! These large-and-in-charge muffins are insanely moist and dotted with tons of chocolate chips for the perfect chocolate touch in every bite. Topped with coarse sugar and you get delicious sweet and crunchy muffin tops.
Another delicious chocolate chip muffin recipe is my Buttermilk Banana Chocolate Chip Muffins! Other favorite muffin recipes are Buttermilk Blueberry Muffins and my All Bran Muffins with Buttermilk. We make these muffin recipes all the time!
Why This Recipe Works
- Extra moist chocolate chip muffins. Not only do we use melted butter and vegetable oil, but these muffins also have sour cream and buttermilk for the ultimate moist muffins!
- Topped with turbinado sugar. These bakery-style muffins are the best chocolate chip muffins because they are topped with coarse sugar that gets crispy on top! It’s the most amazing sweet crunch on the muffin tops right when you take a bite.
- Bakery style chocolate chips muffins. You get SIX jumbo muffins! Perfect to serve for breakfast, brunch, Mother’s Day, Father’s Day, girls night, etc!
Ingredient Notes
- Flour: Use regular, all-purpose flour.
- Baking Powder & Baking Soda: Using a combination of these help to give a nice sky-high muffin top in the bakery chocolate chip muffins.
- Ground Cinnamon: Adding a hint of cinnamon makes these chocolate chip muffins so delicious!
- Unsalted Butter: I love using melted butter AND vegetable oil because you get that delicious buttery flavor but the nice moist texture from the oil.
- Vegetable Oil: Like I mentioned above, the oil will help the muffins to be nice and moist, but you get that added buttery flavor by using both!
- Sugar: These bakery style chocolate chips muffins are a sweet treat.
- Sour Cream: The added sour cream provides additional fat for extra moistness. Use full fat for best results.
- Buttermilk: Use room temperature buttermilk so you don’t harden the melted butter.
- Semi-Sweet Chocolate Chips & Mini Semi-Sweet Chocolate Chips: Using a combination of the regular chocolate chips and the mini chocolate chips provides the perfect balance of melted chocolate in each bite!
- Coarse Sugar: Also known as sugar in the raw or turbinado sugar. This adds a little crunch to the top of the muffins and a sweet crust right when you bite into it!
Step-by-Step Instructions
- Combine dry ingredients. Preheat the oven to 425ºF and spray a jumbo muffin pan with nonstick cooking spray. Add 3 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp ground cinnamon to a large bowl. Whisk to combine.
- Combine the wet ingredients. To a separate bowl add 6 tablespoons melted butter, 1/3 cup vegetable oil, 1 1/4 cups granulated sugar, and 2 large eggs. Whisk until combined. Add 1/3 cup sour cream, 1 cup buttermilk, and 2 tsp pure vanilla extract. Mix until combined.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the flour mixture. Use a rubber spatula to stir. When halfway combined, add 1 1/4 cup semi-sweet chocolate chips and 1/4 cup mini semi-sweet chocolate chips. Finish stirring the mixture until no flour streaks remain. Batter will be thick! Don’t over mix.
- Portion into the muffin tin. Portion the chocolate chip muffin batter between each muffin cup in the muffin tin. Fill each all the way to the top.
- Sprinkle with turbinado sugar. Take the coarse sugar and sprinkle it over the top of the muffin batter in each compartment.
- Bake. Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF (keeping the pan in the oven) and bake for 25 minutes or until the centers of the muffins are set and the tops of the muffins are golden brown. Remove and let cool in the pan for 10 minutes then turnout onto a cooling rack to cool or enjoy warm.
Recipe Tips
I always use nonstick spray the contains flour. My favorite brand is Bakers Joy.
Always use room temperature wet ingredients (so room temperature buttermilk, eggs, and sour cream)
You want to add the chocolate chips to the batter when it is partially combined. This way, the flour mixture will somewhat coat the chocolate chips, which will keep them from filling to the bottom of the muffins while baking.
The chocolate chip muffin batter will be thick! That’s ok. Do not over mix the batter once you are combining everything. Even if the batter has a few lumps, that’s normal.
The batter will divide evenly in a large muffin tin (makes 6 large muffins).
Don’t open the oven door when you are adjusting the temperature! Keep the door closed and the muffins inside! Just change the temperature of the oven and continue baking. We want to bake at a high temperature first, then at a low temperature.
Make Ahead, Storing, and Freezing
If you want to make these ahead time, I would bake as directed, let the muffins cool completely, and then freeze. See freezing instructions below.
Store chocolate chip muffins at room temperature in a ziplock bag or airtight container for 4-5 days.
To freeze, let the muffins cool completely. Then wrap each muffin in plastic wrap and store in a freezer safe bag. The muffins will keep in the freezer for up to 3 months. Remove and let thaw, then warm in the microwave!
Recipe FAQs
I love adding some mini chocolate chips because it adds extra small pockets of chocolaty goodness in each bite! Feel free to omit if you don’t have any.
Yes, you can but the bake time will be much different. I would expect the muffins to bake for the 5 minutes at 425ºF and then for 10-13 minutes at 350ºF. Just keep an eye on your oven. And I would probably fill the muffin tin with batter that’s about 3/4 full in each compartment.
Turbinado sugar, which is also known as coarse sugar or sugar in the raw, is simply golden brown large sugar crystals. The sugar isn’t as processed or refined, which is why it is thicker and slightly brown in color.
No, you don’t. You can bake these bakery style chocolate chip muffins without the coarse sugar on top. It won’t change how they bake up. The sugar on top gives it a sweet crunch on top.
Use full fat plain greek yogurt instead.
More Muffin Recipes
- Pumpkin Oatmeal Muffins
- Lemon Poppy Seed Muffins with Sour Cream
- 2-Ingredient Pumpkin Muffins
- Zucchini Chocolate Chip Muffins
Bakery Style Chocolate Chip Muffins
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 6 tablespoon unsalted butter - melted and still warm
- 1/3 cup vegetable oil
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 cup buttermilk - room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cup semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips
- coarse sugar - for topping (sugar in the raw, turbinado surgar)
Instructions
- Preheat oven to 425°F. Spray a jumbo 6 compartment muffin pan with nonstick cooking spray (preferably one that contains flour) or use muffin liners. Set aside.
- In a large bowl whisk the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a medium bowl whisk the melted butter, vegetable oil, sugar, and eggs. Once combined, whisk in the sour cream, buttermilk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients over the dry ingredients. Use a rubber spatula to stir to combine. When halfway combined, add the chocolate chips and mix until no flour streaks remain. Batter will be thick! Don’t overmix.
- Portion the batter into each muffin cup, filling all the way to the top. Sprinkle coarse sugar over the batter then bake at 425°F. for 5 minutes, then reduce the oven temperature to 350° and bake for an additional 25 minutes until the centers are set and the tops are golden in color.
- Remove from the oven and let cool in the pan for 10 minutes. Remove and enjoy warm or at room temperature.
- Store leftovers at room temp for 4-5 days. Fridge for 1 week or freeze for up to 3 months.
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