These Bakery Style Chocolate Chip Muffins are soft, buttery, and loaded with chocolate chips! With just a few simple pantry ingrdients, you too can have a quick and easy breakfast treat!
This recipe was originally published in August of 2020, but was updated on January 7, 2022 with newer content and fresh pictures.
These chocolate chip muffins are so incredibly moist and tender! Each bite just melts in your mouth from the combination of the butter and the ooey gooey chocolate chips. Unlike other muffin recipes that can be dry, these are far from it because of the milk and yogurt that's incorporated into the batter.
I wanted a muffin that tasted just like my classic chocolate chip cookie recipe, and let me tell you, they really do! A little bit of coarse sugar is even sprinkled over the muffin tops before baking to add an extra crunchy texture.
Why You'll Love These Muffins:
- They're beyond tender and moist.
- Chocolate chips are tasted in every bite.
- They take less than 30 minutes to make from start to finish.
- The coarse sugar adds a nice crunch!
Who doesn’t love a homemade muffin for breakfast (or anytime of day for that matter)? Especially when they’re so easy to make and require just simple pantry ingredients.
On top of this recipe being so fool-proof, you don’t even need a mixer! Just two mixing bowls, a whisk, and you’ll be on your way to baking up a fresh batch of bakery-style muffins.
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Room Temperature Ingredients: I recommend pulling out your egg, milk, and yogurt from the refrigerator 1 hour before baking. Having those ingredients at room temperature will help us achieve a soft and tender muffin.
- Folding: When you add the dry ingredients into the wet it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Muffin Batter: Fill each muffin cup to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.
Let’s take a look at some of the ingredients we’ll need to make this recipe:
- Unsalted Butter: Used for flavor and helps to create a soft interior.
- Sugars: A combination of both brown and granulated sugar are used, just like in a chocolate chip cookie.
- Milk: I used 2 % milk, but feel free to use whichever kind you want or have on hand.
- Yogurt: This is a must-needed ingredient. You can use either plain or vanilla yogurt, or even sour cream.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand tall and have that "muffin top".
- Chocolate Chips: I used regular-sized semi-sweet chocolate chips, but you could also use mini, milk chocolate or dark chocolate chips.
How To Make This Recipe:
- Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, sugar, egg, milk, yogurt, and vanilla extract. Set aside.
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Ingredients: Pour the dry ingredients into the wet and fold together gently using a wooden spoon or silicone spatula just until combined. Then gently fold in the chocolate chips.
- Bake: Divide the batter up evenly, filling each muffin cup to the top with batter. Bake the muffins for 14-16 minutes. Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.
Frequently Asked Questions:
I always add yogurt to my muffin batter because it helps to produce moist and fluffy muffins every time!
Yes you can! If you'd like, you could also use dark or milk chocolate chips.
Keep any leftover muffins in an airtight container on the counter for up to 7 days.
Yes you can. Once the muffins are completely cooled, place them in an airtight container or ziploc bag and freeze for up to 2 months. Allow the muffins to thaw in the refrigerator overnight and then reheat in the microwave.
More Muffin Recipes To Try:
Bakery Style Chocolate Chip Muffins
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 large egg, room temperature
- 1/2 cup milk, room temperature
- 1/3 cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- coarse sugar (optional)
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- Melt the butter and allow it to cool for 2 minutes. Then in a large bowl, whisk together the melted butter, brown sugar, sugar, egg, milk, yogurt, and vanilla extract until combined.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and gently fold together using a wooden spoon or silicone spatula just until combined. Then fold in the chocolate chips.
- Divide the batter up evenly, filling each muffin cup to the top with batter. Sprinkle on some coarse sugar if desired and bake for 14-16 minutes. Use a toothpick to check the centers for doneness.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer them over to a wire rack to finish cooling completely. Keep leftovers in an airtight container on the counter for up to 7 days.