Bakery Style Chocolate Chip Muffins


The weekend has finally come, which means it’s time to make a delicious homemade breakfast (or dessert) – no dry cereal, frozen waffles or granola bars on the run. It’s time to sit back, enjoy some time off and bake up something sweet. Saturday may be considered a “cheat day” for you which is something I’d never really heard about until my younger brother and husband started doing it. For them the cheat day is their in one day a week to eat sugar – yikes, say what? I can’t do that, but for those of you that are or if you’re just on a diet and want to treat yourself this is the perfect treat to splurge on! Just be sure to enjoy at least one warm from the oven with a tall glass of cold milk!

Bakery Style Chocolate Chip Muffins | Cooking Classy

These muffins are soft and without dryness (lol, because so many people hate the word “moist,” really though it’s just a word let’s not be so dramatic about it) and you get that delicious chocolatey flavor from the mini chips in each and every bite.  And those muffin tops!!!! Could I add enough exclamation points there? I don’t think so, so let’s add a few more!!! Muffins need tall and wide muffin tops (well unless they are these blueberry muffins with a delicious crumble, they are like the only exception). They are definitely the portion to be pulled off and enjoyed first – or you could save the best for last, choice is yours. Now get baking a batch of your own, your taste buds will thank you.

Bakery Style Chocolate Chip Muffins | Cooking Classy. Bakery Style Chocolate Chip Muffins | Cooking Classy Bakery Style Chocolate Chip Muffins | Cooking ClassyBakery Style Chocolate Chip Muffins | Cooking Classy


Bakery Style Chocolate Chip Muffins

5 from 1 vote

Yield: 12 muffins


  • 2 3/4 cups (390g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (74g) unsalted butter, softened
  • 4 Tbsp (60ml) vegetable oil, divided
  • 1 1/4 cups (265g) granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup (175ml) milk
  • 1/2 cup (122g) sour cream
  • 1 1/4 cups (220g) mini chocolate chips


  1. Preheat oven to 425 degrees. Line 12 cup muffin tin with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. Blend in eggs one at a time adding in vanilla with second egg. In a 2-cup liquid measuring cup measure out milk then add sour cream and whisk to blend.
  3. Remove mixing bowl from stand mixer and add 1/3 of the flour mixture and fold until nearly combined, then add 1/2 of the milk mixture and fold until nearly combined, repeat process once more with flour and milk mixture. Add in last 1/3 of the flour mixture and fold until nearly combined then add in chocolate chips (you can set aside about 2 tbsp to sprinkle over the tops before baking so more show through if desired) and fold until just combined. Divide batter among prepared muffin cups filling each slightly mounded full. Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake until toothpick inserted into center comes out clean, about 10 - 11 minutes longer (they should be nicely domed and edges of cupcakes will likely just be slightly touching). Transfer muffins to a wire rack and let cool (I highly recommend trying at least one while still warm!). Store in an airtight container at room temperature.
  4. Recipe source: Cooking Classy


  • Merin: Wow! Looks amazing!!

    merin January 17, 2016 at 4:09am Reply

  • Katelyn: Could I use nonfat Greek yogurt instead of sour cream? January 17, 2016 at 7:13am Reply

    • Jaclyn: I would say full fat Greek yogurt would be fine, I don’t know that nonfat won’t be quite as good. January 28, 2016 at 12:08pm Reply

  • Chels: These look amazing. I need these right now! January 17, 2016 at 2:38pm Reply

  • Jackie Mitchell: I made these for my husband this morning as a little “I love you” thing and I have to say they were awesome! I’ve only made 2 other muffin recipes in my life that were truly as good as bakery quality and this recipe goes right to the top of that list. It was a little extra trouble, but way, way worth it! Thanks so much! My husband ate 3 and they came out huge – so pretty too! Love the way there is a little crunchy-crispness to the top but moist (I can say it about muffins) tender cakey-ness underneath. BIG thumbs up! January 17, 2016 at 3:35pm Reply

    • Jaclyn: I’m so glad they were enjoyed Jackie! Thanks for your review! January 28, 2016 at 12:07pm Reply

  • Leslie: I love chocolate chips. These look so good, they are also so pretty. January 17, 2016 at 5:03pm Reply

  • Ashlyn ~ Dollop of Yum: These muffins look so amazing! I can relate to the struggle of trying to avoid the word “moist” as well. So many hate it but I feel like I need it to describe cake, cupcakes, muffins, and so much more! January 17, 2016 at 5:57pm Reply

  • Kelly: These look and sound delicious, yum!

    xx Kelly January 17, 2016 at 8:00pm Reply

  • Beverley: just the treat for a Winter’s day and I have never used sour cream in baking muffins…thank you I look forward to trying this yummy recipe out xoxo January 18, 2016 at 1:24am Reply

  • Laura Dembowski: These definitely look bakery worthy! I don’t do cheat days either. I try to eat a balanced diet every day. A little sugar here and there is no worse than a day of indulging. January 18, 2016 at 6:49am Reply

  • Karen: These look like such a treat, so worth the splurge! I might cheat on Cheat Saturday and make them midweek to take to work. Thanks for including the metric weights. My baking has taken a huge turn for the better since I starting weighing my ingredients. January 18, 2016 at 9:31am Reply

  • Laura @ Laura’s Culinary Adventures: Everyone needs a splurge everyone in a while :). Looks yummy! January 18, 2016 at 6:43pm Reply

  • Jen | Baked by an Introvert: I will certainly splurge on a muffin that looks as good as these!! They’re gorgeous! January 19, 2016 at 7:41am Reply

    • Jaclyn: Thanks Jen :)! January 19, 2016 at 6:55pm Reply

  • SaraLily: Oh my God. These are insanely PERFECT! Ugh! I am dying to bite into one!! Why don’t they have technology that lets us take something off our screens yet?? ;) January 19, 2016 at 1:08pm Reply

  • Madeline B: Has anyone tried this with something besides chocolate chips? Raspberries/strawberries/ect.? No one in my house eats chocolate and I’m gonna stuff my face if I don’t put something else in them January 20, 2016 at 1:18pm Reply

  • Janet Watts: Do you have a “print” button? January 22, 2016 at 8:07pm Reply

    • Jaclyn: Yes! It’s in the top right-hand corner of the recipe card. :) January 26, 2016 at 12:01pm Reply

  • Laura (Tutti Dolci): I’m in love with these gorgeous muffins! January 25, 2016 at 5:08pm Reply

  • Lisa: These are amazing. I was doubting the claim after trying many muffin recipes but these are great. Thanks for the recipe. I plan on making them regularly as my boys love them January 28, 2016 at 6:00am Reply

    • Jaclyn: I’m so glad you liked them Lisa! Thanks for your feedback! January 28, 2016 at 12:08pm Reply

  • Tiana: Thank you very so much! I made them with black currant and got good compliments cause well, it’s really delicious and so is smell :) I feel myself as a very well baker now thanks to you. January 28, 2016 at 12:50pm Reply

  • Kristin Hawkins: Jaclyn, you are the muffin queen! I have 5 sons, and most of them won’t eat or are sick of eating cereal for breakfast, so I’ve been making a lot more muffins, pancakes, waffles, etc. to stock my freezer with. I’m constantly on the lookout for new recipes to give them variety. I’ve made several of your muffin recipes, and they always turn out beautifully! You are one of the few food bloggers that I really trust when it comes to a recipe. These muffins were delicious! Perfectly sweet and they have those beautifully-domed tops that I’m always looking for in a muffin. I ended up making 15 muffins, and they baked a little longer for me. These are a definitely a keeper, and they will be added to my muffin repertoire. Thank you so much for all the work you do in blogging and sharing your recipes. February 1, 2016 at 1:04pm Reply

    • Jaclyn: Thanks so much Kristin! So glad you loved them! :) February 1, 2016 at 10:45pm Reply

  • Roma Agtarap: Hi Jaclyn,

    Thank you for sharing your recipes and ideas.

    I’ve tried most of your recipes and its all delicious.

    Just tried this muffins last night and loving it.

    Thanks again and may you never get tired of sharing your recipes. February 17, 2016 at 1:17am Reply

    • Jaclyn: I’m so glad you enjoyed these! Thanks for leaving a comment :). I hope you continue to enjoy the recipes you find here! February 17, 2016 at 9:29am Reply

      • Roma Agtarap: Thank you for your response.

        Just a quick question, can I use the batter from the to die blueberry muffins instead? I find the dough more moist than this one (maybe because of the buttermilk).

        Thanks in advance. February 24, 2016 at 3:40am Reply

        • Jaclyn: In order to get the tall nicely domed muffin tops you either need a little more flour, or a little less oil and higher temps – these should however be moist so just be careful not to over-bake. You could definitely replace the blueberries with chocolate chips in the other recipe, you just won’t get the tall muffin tops. February 24, 2016 at 4:26pm Reply

  • Robyn: I made chocolate chip muffins for my family a few days ago, and everyone was so excited until they took a bite. I had actually come across a “healthy” muffin recipe, but didn’t tell them until i saw their faces when they took huge bites. Honestly, they were the worst tasting muffins ever. So today, I decided to redeem myself and searched for a new recipe. I found yours and made them immediately. I have to say that these are delicious! Everyone loved them and no one could eat just one. THIS is now my go to muffin recipe! Thank you! March 4, 2016 at 11:20pm Reply

  • Megan: Can’t wait to try this recipe. Just wondering about making them as mini muffins. Any idea what the baking time would be? Thanks! March 16, 2016 at 10:47am Reply

    • Jaclyn: My guess is around 9 minutes. Just keep a close eye on them around that time. I hope you love them! March 16, 2016 at 8:31pm Reply

  • Lorraine: I don’t have mixer.. Could I do the steps by hand? March 20, 2016 at 11:25am Reply

  • Cordelia: Sadly, these turned out super dry for me… followed the recipe, no substitutions :( March 29, 2016 at 6:54pm Reply

  • Jenny: Delicious! March 30, 2016 at 7:13am Reply

  • Dion: Do I need to take the muffins put of the oven while I wait for the oven tobdrop to 400? Thank you! April 22, 2016 at 3:26pm Reply

    • Jaclyn: No just leave them in after reducing the temp. Hope you love them Dion! April 25, 2016 at 12:18am Reply

  • Carmen: I don’t see any butter on the recipe can you tell me how much to put in? May 29, 2016 at 6:47am Reply

  • Ane: These were insanely delicious and totally impressed my mother in law:) thank you!!!! If I wanted to make them pumpkin spice chocolate chip muffins, would I need to sub anything out or add less/more if I added the can of pumpkin purée and some spice? Thank you!! October 23, 2016 at 5:02pm Reply

  • Nati: Just made these. Came out perfect. Moist and crumbly and fluffy. Thank you for sharing!!!

    I did misunderstood the part with the milk and cream, but I just folded the flour mix little by little and its still okay I guess…. November 23, 2016 at 5:00am Reply

  • Kathy: Came out light,fluffy and tasty! Great recipe!!! May 8, 2018 at 9:29am Reply

    • Jaclyn: Thanks for the great feedback! May 8, 2018 at 11:08am Reply

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