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Bakery Style Chocolate Chip Muffins

Karissa Parrish
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients:
 
 

  • ½ cup unsalted butter, melted
  • cup brown sugar
  • cup sugar
  • 1 large egg, room temperature
  • ½ cup milk, room temperature
  • 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)

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. 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.

Notes:

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.

Nutrition

Serving: 1muffinCalories: 258kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 22mgSodium: 198mgPotassium: 71mgFiber: 0.5gSugar: 21gVitamin A: 0.4IUCalcium: 38mgIron: 1mg
Keyword bakery style chocolate chip muffins, bakery style muffins, chocolate chip muffins, muffin recipe
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