Bakery-Style Chocolate Chip Muffins: the amazing recipe for moist, soft muffins

Meltingly soft, tender, and moist, chocolate chip muffins are a sweet treat loved by both young and adults. This bakery-style chocolate chip muffin recipe is a must-make for anyone who loves those tall, fluffy muffins with crispy tops that are found at most bakeries.

Loaded with chocolate chips, these easy-to-make muffins make a perfect snack and can even be enjoyed with a cup of coffee or tea at breakfast. While you can use regular-sized or even mini muffin tins, jumbo-sized is the hands-down top choice if you're looking to make the ultimate bakery-style chocolate chip muffins. Very easy to make and bake, simply combine the wet and dry ingredients for making them soft and tender.

With just the right amount of sweetness, these homemade bakery-style chocolate chip muffins are sure to become a favorite with your kids. So, don't be surprised if you find yourself tempted to bake them a few times a month.

What are the Best Chocolate Chips to Use for Chocolate Chip Muffins?

Most people opt for semi-sweet chocolate chips for their muffins. Semi-sweet chocolate chips have just the right amount of sweetness. However, if you prefer dark chocolate or white chocolate, feel free to use those instead. Whichever you choose, pick up regular-sized chocolate chips.

Chocolate Chip Muffin Ingredients

Flour – use all-purpose flour.

Baking powder – it's the perfect leavening agent to make high, tall muffins.

Sugar – use granulated sugar.

Vegetable oil – it makes muffins tender and soft. You can replace oil with butter.

Milk – it adds moisture.

Chocolate chip – use semi-sweet chocolate chips.

Plain yogurt or sour cream – it keeps the batter super moist and rich. Use just one of them.

Vanilla extract – adds a delicious taste.

Salt – it enhances the flavor of the muffins.

How to make Moist Chocolate Chip Muffins

It's super easy to make chocolate chip muffins. Start by mixing sugar, eggs, yogurt, oil, vanilla and milk in a bowl. In another bowl, combine all the dry ingredients like flour, baking soda and salt, then pour them into the bowl of wet ingredients.
Incorporate the chocolate chips, then pour the batter into a muffin tray lined with muffin liners. Bake at 375°F for 30 minutes or until golden brown on top. Stick a toothpick in to check if they are cooked. If it comes out clean, you can let the muffins rest for 10 minutes before serving.

Tips for Making the Bakery-style Chocolate Chip Muffins

The secret for making super moist, rich muffins lies in the ingredients. Make sure to use enough fats and liquids such as oil, egg, milk and yogurt.

Use room temperature ingredients to ensure your batter comes together evenly. Using room temperature ingredients will also help your muffin tops get nice and tall.

Another trick for tall bakery-style muffins is to let the batter rest overnight in the fridge. You can also fill the muffin liners to the top to give them higher domes.

Be wary of overmixing your batter. It will make your muffins dense instead of soft and tender.

To prevent the bottoms of your muffins from burning, place the oven rack in the center of your oven.

For a little extra crunch, sprinkle a little coarse sugar over the top of the batter before baking.

If you love the taste of warming baking spices, add a little extra cinnamon and nutmeg. You can also a dash or two of ground cloves or allspice to this recipe.

How to Store Homemade Chocolate Chip Muffins

Keep your leftover chocolate chip muffins fresh by storing them in an airtight container at room temperature for 2 to 3 days.

For long-term storage, put them in freezer-safe bags and freezer for up to 2 months. To reheat your muffins, microwave them for 1 to 2 minutes on high.

Instructions

Preheat your oven to 375°F. Grease a muffin tray with cooking spray or line it with muffin liners.

In a large bowl, whisk sugar and egg.

Add the yogurt, oil, and vanilla.

Add in the milk.

Combine until smooth.

In a separate bowl, whisk flour, baking powder, and salt.

Fold the flour mixture into the egg mixture.

Mix well.

Fold the chocolate chips into the batter.

Pour the batter into the muffin liners.

Bake for 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Remove from oven and let cool for 10 minutes before taking the muffins out of the muffin tin.

Notes

Use vegetable, canola, or sunflower oil to make your chocolate chip muffins.