Bakery-Style Chocolate Chip Muffins (Tall, Fluffy & Loaded with Chocolate)
These bakery-style chocolate chip muffins are soft inside, golden on top, and bursting with gooey chocolate chips in every bite. With a tall, domed rise and just the right sweetness, they’re everything you love about the coffee shop version—made easily at home.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 30 minutes
Ingredients
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted and cooled
¾ cup sugar
2 eggs
1 cup milk (or buttermilk for extra richness)
2 tsp vanilla extract
1½ cups chocolate chips (reserve some for topping)
Optional: coarse sugar for sprinkling
Instructions
Preheat oven to 425°F (220°C). Line or grease a muffin tin.
In one bowl, whisk flour, baking powder, baking soda, and salt.
In another, mix butter, sugar, eggs, milk, and vanilla until smooth.
Gently fold dry ingredients into wet until just combined. Stir in most of the chocolate chips.
Divide batter into muffin cups, filling nearly to the top. Add extra chips and coarse sugar on top.
Bake 5 minutes at 425°F, then reduce to 350°F and bake another 13–15 minutes, or until golden and a toothpick comes out clean.
Cool slightly before serving.
Nutrition
- Calories: 300
- Fat: 16g
- Carbohydrates: 35g
- Protein: 5g