Bakery Style Chocolate Chip Muffins (2024)

Big, buttery, moist, fluffy & filled with chocolate chips – these bakery style chocolate chip muffins will be your new favorite. They’re made with sour cream and buttermilk for the softest texture. Then they’re stuffed with so many chocolate chips.

You know those kinds of muffins that are basically just an excuse to eat cake? Well, this weekend I decided to make those muffins for breakfast.

Big, buttery bakery chocolate chip muffins to be exact. Because hey, I was on holidays. And you really don’t need an excuse to eat chocolate chip muffins.

To preface this – I love chocolate chip muffins. They’re probably my favorite thing to eat for breakfast. Or whenever the craving hits. As a kid, I’d plead with my parents to let me get a chocolate chip muffin and chocolate milk. When I cut class in high school, my sister and I would go for chocolate chip muffins. 8:30 statistics in college? One extra-large coffee & chocolate chip muffin please!

Apparently, some things never change.

While I’ve always loved eating chocolate chip muffins, I’d never actually made them myself. So after some delicious muffin experiments – I present thesebakery style chocolate chip muffins a la Fiona.

How to Make Bakery Chocolate Chip Muffins

These moist chocolate chip muffins start with creaming the butter and sugar for extra fluffiness and buttery goodness. Then, add in a healthy dose of vanilla (1 whole tablespoon to be exact) – and mix in 2 eggs, sour cream and buttermilk for extra moisture.

Buttermilk will give your muffins the softest crumb. But if you don’t have buttermilk on hand, you can make your own with distilled white vinegar and milk (I’d recommend using 2% or whole – see Notes in the recipe).

After your wet ingredients are combined, you’ll carefully fold in the dry ingredients and chocolate chips. Not over mixing here is key – you want your batter to be just combined – and if there’s a few lumps, that’s totally OK. I use mini chocolate chips because you get a higher chocolate chip to muffin ratio – but feel free to use whatever you prefer.

Now the tricks for getting the perfect bakery style chocolate chip muffin shape?

1. The batter is very thick – this helps your muffins grow tall without overflowing.
2. Make sure to fill your muffin tins to the very top (about 1/3 cup)
3. Sprinkle a few extra chocolate chips and decorating sugar on top of each muffin (totally optional – but it’s fun to feel like you’re a professional chocolate chip muffin maker).

The muffins bake for bake for 5 minutes at 425F, then turn down your oven to 375F degrees and bake for an additional 13-15 minutes. This cooking method makes the baking soda & baking powder really work – releasing lots of air and helping your muffins rise. You don’t need to remove your muffins from the oven when you turn down the heat. Just leave them to happily bake and fill your kitchen with delicious smells. Then remove them from the oven, try to let them cool (if you can contain your excitement), and devour.

I absolutely love the buttery, fluffy, chocolatey deliciousness of these muffins (I love adjectives too apparently). They’re even better than the massive chocolate chip muffins you see in bakery counters. And coming from a chocolate chip muffin connoisseur like myself, that means a lot.

After making these bakery style chocolate chip muffins, make sure to try these other favorites too:

• Double Chocolate Chip Muffins
• Chewy Chocolate Chip Cookies
• Chocolate Chip Pancakes