Bakery Style Chocolate Chip Muffins

Up Close Bakery Style Chocolate Chip Muffin
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These homemade Bakery Style Chocolate Chip Muffins are sure to please! You can’t beat the soft, fluffy texture, perfect amount of sweetness, and delicious chocolate flavor! They come together in a snap, but taste like a gourmet bakery treat. These muffins essentially taste like a cakey, super soft chocolate chip cookie. They are perfect for breakfast, an afternoon snack, and especially for dessert!

Baking muffins has become one of my absolute favorite hobbies. There’s something about recreating the taste and texture of a bakery style muffin! Not to mention, enjoying a delicious muffin with coffee in the morning is one of life’s greatest pleasures. I recently found some tulip paper cups that I can’t wait to try with my next batch of muffins, stay tuned!

The Muffin Batter

This recipe begins with softened butter creamed together with granulated sugar. While mixing, preheat your oven to 375 degrees and grease a standard muffin tin or line with paper cups. After about 2 minutes on medium speed, the mixture will be light and fluffy.

Creamed Butter and Sugar

Next, beat in 2 large eggs and the tablespoon of vanilla extract. I love the vanilla extract from Costco, the quality is excellent and one bottle lasts a whole year!

Adding Eggs and Vanilla

Continue mixing on medium speed for about 2 minutes until the batter has a consistent texture.

Creamed Wet Ingredients in Mixing Bowl

In a separate medium bowl, whisk the flour, baking soda, baking powder, and kosher salt together.

Dry Ingredients in Bowl

To finish the batter, alternate adding the dry ingredients and the cup of sour cream to the batter, starting and ending with the dry ingredients. Be careful not to over-mix!

Combined Raw Muffin Ingredients

Gently stir 1 cup of the mini chocolate chips into the prepared batter. Using a large cookie scoop, transfer the batter evenly into the wells of your prepared muffin pan. Sprinkle the remaining 1/4 cup of mini chocolate chips evenly on top of each muffin. Gently tap to help them adhere, if needed.

Muffin Batter in Pan

Bake at 375 degrees for 17-21 minutes, or until a toothpick inserted in the center comes out nearly clean, with light crumbs. Be careful not to overbake! Let the muffins rest in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Freshly Finished Bakery Style Blueberry Muffins

Up Close Bakery Style Chocolate Chip Muffin

Look at those beautiful muffin tops, bursting with fudgy chocolate chips! These Bakery Style Chocolate Chip Muffins are definitely going to go fast!

Side view of muffins on platter

They are so soft and cakey, a perfect choice for breakfast. And so tempting, you can easily eat a second one for dessert later in the day too! We love to eat these on busy school mornings as we wait for the bus.

2 Tier Chocolate Chip Muffins on Stand

Very soft, and sweet – even on day 3. I ate this one with a fork for dessert!

Chocolate Chip Muffin Middle with fork
Up Close Bakery Style Chocolate Chip Muffin

Bakery Style Chocolate Chip Muffins

Soft, perfectly sweet chocolate chip muffins, even better than your favorite coffee shop!
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

  • 3/4 cup Salted Butter, softened (1.5 sticks)
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 1 Tbsp Vanilla Extract
  • 1 2/3 cup All Purpose Flour, spooned and leveled
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 cup Sour Cream (or Greek Yogurt)
  • 1 1/4 cup Mini Semi-sweet Chocolate Chips

Instructions
 

  • Preheat oven to 375 degrees, and grease or place liners in a 12 muffin baking pan.
  • Cream the salted butter and sugar together for two minutes until blended, mixture will be light and fluffy. Add in the eggs and vanilla extract, and beat for 2 more minutes until the mixture has a smooth consistency.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Alternate adding the dry ingredients and the cup of sour cream to the creamed batter from the previous step, starting and ending with the dry ingredients. Be careful not to over-mix!
  • Gently stir 1 cup of the mini chocolate chips into the prepared batter. Using a large cookie scoop, transfer the batter evenly into the wells of prepared muffin pan. Sprinkle the remaining 1/4 cup of mini chocolate chips evenly on top of each muffin. Gently tap to help them adhere, if needed.
  • Bake at 375 degrees for 17-21 minutes, or until a toothpick inserted in the center comes out nearly clean, with light crumbs. Be careful not to overbake! Let the muffins rest in the pan for 10 minutes, then transfer toa wire rack to finish cooling.

Notes

*For mini muffins bake at 375 degrees for 10-14 minutes or until a toothpick inserted into the center of a muffin comes out clean.
*For jumbo muffins, bake at 350 degrees for 22-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Substitute sprinkles, dried fruit, or anything you like to make different varieties. Get creative!
Keyword Bakery Muffins at home, Bakery Style Chocolate Chip Muffins, Best Chocolate Chip Muffins, Best Muffin Recipes, Chocolate Chips, Chocolate Muffins, Desserts with Chocolate Chips, Fluffy Muffins

Like these muffins? Try my other muffin recipes next!

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