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    Home » Muffins

    Bakery Style Chocolate Chip Muffins

    January 7, 2022 by Ginger Snap 1 Comment

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    freshly plated chocolate chip muffins

    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.

    Looking for even more chocolate chip desserts? Then definitely check out these recipes: chocolate chip sheet cake, banana chocolate chip bars, and chocolate chip cookie pie.

    the soft and fluffy insides of a chocolate chip muffin that is bursting with chocolate chips

    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.

    muffins stacked on top of each other with chocolate chips scattered everywhere

    Baking Tips:

    1. 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.
    1. 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.
    1. 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.
    1. 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.

    Ingredients Needed:

    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.
    Ingredients needed for these muffins: flour, yogurt, milk, egg, chocolate chips, baking powder, salt, baking soda, butter, brown sugar, sugar, and vanilla extract

    How To Make This Recipe:

    1. Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, sugar, egg, milk, yogurt, and vanilla extract. Set aside.
    • wet ingredients mixed in large bowl for chocolate chip muffins
    • combined dry ingredients form muffins
    1. Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
    1. 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.
    • fold together the wet and dry ingredients in the same bowl
    • muffins batter
    1. 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.
    • muffin batter with chocolate chips
    • chocolate chip muffin batter in the muffin pan ready to bake

    Frequently Asked Questions:

    What Is The Secret To Making Moist Muffins?

    I always add yogurt to my muffin batter because it helps to produce moist and fluffy muffins every time!

    Can I Use Mini Chocolate Chips?

    Yes you can! If you'd like, you could also use dark or milk chocolate chips.

    How Do You Store Chocolate Chip Muffins?

    Keep any leftover muffins in an airtight container on the counter for up to 7 days.

    Can You Freeze Muffins?

    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.

    muffins plated on a round marble plate with a jar of milk

    Happy baking!

    More Muffin Recipes To Try:

    • Blueberry Muffins with Cinnamon Topping
    • Banana Carrot Muffins
    • Double Chocolate Chip Muffins
    • Triple Berry Muffins

    Bakery Style Chocolate Chip Muffins

    Karissa Parrish (Ginger Snap)
    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!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Mixing Bowls

    Ingredients:
      

    • 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)

    Instructions:
     

    • 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.

    Notes:

    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.
    Keyword bakery style chocolate chip muffins, chocolate chip muffins
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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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