Okay, so I can almost hear you thinking, “Really? Another baker throwing out a super complex recipe for chocolate chip muffins?”

But hear me out! I’ve been through the whole starting-from-scratch thing with my bakery, so I totally get your struggle. That’s why I’ve kept this recipe super simple. Trust me, you can whip up the muffins in a flash!

Why Everyone Loves Bakery-Style Chocolate Chip Muffins Recipe?

They’re not your average homemade muffins! We’re talking about ingredients like browned butter, sour cream, and full-fat milk that take the flavor up a notch. Imagine a crispy top with peeking chocolate chips meeting the soft, fluffy inside with every bite. Crazy, right?
And can we talk about how they look? These babies are like little works of art – tall, domed, and with those oh-so-tempting caramelized tops. Plus, like double chocolate chip muffins, they’re also loaded with mini chocolate chips – basically heaven for any chocolate lover.
The best part? You can enjoy them however you like! Have them solo, or pair them with your morning coffee, tea, or rice krispie treats for a full-on breakfast or snack. They’re also amazing for brunch alongside some fresh fruit or yogurt.
Oh, and did I mention they’re super portable? A real lifesaver during busy mornings before work, let me tell you.

6 Basic Steps To Make Chocolate Chip Muffins

Ingredients

Here’s what you need before getting started!

Baking Soda and Baking Powder: We need lots of leavening agents to help these muffins rise nicely alongside all the wet ingredients!
Flour: Flour forms the base of our muffins, giving them that perfect texture to hold all the yummy chocolate chips.
Cinnamon and Nutmeg: Cinnamon and nutmeg (just a hint is more than enough) brings us the classic muffin spice.
Vanilla Extract and Salt: These add depth of flavor to our muffins.
Eggs: They’re the glue that holds everything together and adds moisture.
Sour Cream/ Plain Yogurt: A little sour cream works wonders for keeping our muffins super moist. Highly recommended!
Sugar: We’re using white sugar (about a cup) to sweeten things up just right.
Oil: This helps give our muffins a moist and tender feel. Sometimes, I like to use a mix of oil and melted butter for extra richness.
Milk: Adding milk keeps our muffins moist while also lightening the crumbs. A true double-kill!
Chocolate Chips: Because, let’s be honest, what are chocolate chip muffins with no chocolate chips? Load them up, not only for this recipe but for other relatives, like chocolate chip cookie dough cupcakes. I always have some in my pantry whenever the mood strikes.
Coarse Sprinkling Sugar (optional): There’s no better way to add extra crunch and sparkle to the top. I love raw sugar, but you can also use sparkling white sugar sprinkles. They’re sold in every baking aisle!

Instructions

Step 1.

First, preheat your oven temperature to 425°F or 218°C. Then, grease your 6-cup jumbo muffin pan (or a standard muffin pan if you like) well with nonstick spray or butter. If you have muffin liners, even better!

Step 2.

Whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a bowl. Set aside for a second.

Step 3.

Whisk together the unsalted butter, sugar, oil, and eggs in another bowl until they’re all buddy-buddy. Then, mix the milk, sour cream, and vanilla until the mixture turns pale yellow.

Pour that wet mixture into the dry ingredients (from Step 1) and gently fold them with your spoon or spatula. Don’t go overboard; we don’t want tough muffins! Once everything’s combined, fold in those yummy chocolate chips.

Step 4.

Divide your batter evenly between the muffin cups, filling them about ¾ full. Oh, an optional tip: sprinkle some coarse sugar before you pop them in the oven for extra crunch.

Step 5.

Bake them for 5-7 minutes at 425°F, then lower the heat to 350°F (or 177°C) and wait another 25-27 minutes. You’ll know they’re done when the tops become golden brown, and a toothpick stuck in the middle comes out mostly clean.

Step 6.

Let them cool for 8-10 minutes in the pan. It’s time to dig in!

Notes

1. Parchment paper liners don’t just make cleanup easier. They also help our muffins rise beautifully and hold their shape like a champ! That’s why I like to use liners that come up high above the rim of the tin. Trust me, this simple trick will give your baked treats a beautiful dome shape that blows everyone’s mind.

2. From my experience, the outside edges cook faster than the center as the muffins bake. You must be wondering, “How can I make sure the browning is spread evenly?”

It turns out that’s easier than a piece of cake! I simply rotate the muffin pan 180 degrees halfway through baking. My muffins on the back will get browned on the front and vice versa.

3. I know many of you want to let the muffins stay in the oven for a few extra minutes to be “baked through.” But you know what? That’s entirely unnecessary, as these babies will continue to cook a bit even after they come out of the oven! Overbaking only dries out the muffins and makes them tough as hell.

My classic toothpick test (as I described earlier) is the best way to check for doneness. If the toothpick still comes out with wet batter, bake for a couple more minutes.

4. Browning butter adds a nutty, caramelized flavor to your muffin! As the milk solids in the butter cook and brown, your muffins will taste a thousand times richer.

Luckily, it’s super easy to brown the butter for this chocolate chip muffin recipe. You only need to melt it in a saucepan over medium heat. Keep swirling until it turns golden brown and releases a nutty aroma. Be careful not to burn it!

5. Don’t be shy; get wild with your chocolate! I like to use a mix of semisweet and dark chocolate chips to vary the flavor profiles. For better texture, you can also include chopped nuts (like walnuts or pecans) or dried fruit (raisins, cranberries, etc.).

FAQs

Can I Reduce The Sugar?

Hmm… Yes, you can reduce sugar if you prefer a less sweet muffin. But sugar helps us BIG TIME with browning and texture, so be aware that a huge cutdown might change the final result!

How Can I Store These Moist Chocolate Chip Muffins?

These muffins can be stored at room temperature in an airtight container for up to 2 days.

If you want to play the long game, freeze them for up to 3 months! Wrap them tightly in plastic wrap or store them in an airtight freezer-safe container to keep them from drying out or absorbing freezer odors.

Good luck!