These Bakery Style Chocolate Chip Muffins are soft, buttery, and loaded with chocolate chips! With just a few simple ingredients, you can easily have homemade muffins in under 30 minutes.
This recipe was originally published in August of 2020, but was updated on January 7, 2022 with newer content and fresh pictures.
These bakery style 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.
A little bit of coarse sugar is even sprinkled over the muffin tops before baking to add an extra crunchy texture.
Looking for more chocolate chip desserts? Then check out these: chocolate chip sheet cake, banana chocolate chip bars, and chocolate chip cookie pie.
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 on top of the muffins adds a nice crunch.
- They're perfect as a quick breakfast or afternoon snack!
These are the best chocolate chip muffins because they taste like a cookie, but in muffin-form.
You don’t even need an electric mixer! Just two mixing bowls, a whisk, and you’ll be on your way to baking up a fresh batch of bakery muffins.
Expert BAKING TIPS
- Muffin Pan: Prep a 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with nonstick cooking spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Room Temperature Ingredients: I recommend pulling out the egg, milk, and yogurt from the refrigerator 1 hour before baking. Having those ingredients at room temperature will help to 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.
- Topping: Sprinkle coarse sugar over the muffin batter before baking. You could also add extra chocolate chips to the top before baking.
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Unsalted Butter: Melted butter is used for flavor and moisture instead of vegetable oil.
- Milk: I used 2 % milk, but feel free to use whichever kind you want or have on hand.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream or plain Greek yogurt. This helps to create soft muffins.
- Flour: I used all purpose flour.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use mini, milk chocolate or dark chocolate chips.
Here are the step by step instructions on how to make these moist chocolate chip muffins.
Step 1: Butter. Melt the butter in a small bowl and allow it to cool for 2 minutes.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, sugar, egg, milk, yogurt, and vanilla extract until combined.
Step 3: Dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 4: Combine the ingredients. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold everything together until combined.
Then fold in the chocolate chips.
Step 5: Bake. Divide the batter up evenly, filling each muffin cup just barely to the top. Bake for 15-18 minutes. Use a toothpick to check the center of the muffins for doneness.
Step 6: Cool. Allow the muffins to cool in the muffin tin for 5 minutes. Then transfer them over to a wire rack to finish cooling completely.
Keep any leftover muffins in an airtight container on the counter for up to 7 days.
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! Feel free to use your favorite kind of chocolate chips!
Yes you can. Once the muffins are completely cooled, place them in an airtight container or ziplock 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
Bakery Style Chocolate Chip Muffins
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
- ½ cup unsalted butter, melted
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 large egg, room temperature
- ½ cup milk, room temperature
- ⅓ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ 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. In a large bowl, whisk together the melted butter, brown sugar, sugar, egg, milk, yogurt, and vanilla extract until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and gently fold together using a rubber spatula just until combined. Then fold in the chocolate chips.
- Divide the batter up evenly, filling each muffin cup just barely to the top with batter. Sprinkle on some coarse sugar if desired and bake for 15-18 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.
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