Bakery Style Chocolate Chip Muffins (Printable Version)

Moist, fluffy muffins loaded with chocolate chips with tall golden tops and rich vanilla flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 2/3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and cooled
06 - 1/2 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon pure vanilla extract

→ Add-Ins

12 - 1 3/4 cups semi-sweet chocolate chips, plus extra for topping

# Directions:

01 - Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk melted butter, vegetable oil, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. The batter should remain slightly lumpy—avoid overmixing to ensure tender muffins.
05 - Fold in 1 3/4 cups chocolate chips, reserving a small handful for sprinkling on top.
06 - Divide batter evenly among the 12 muffin cups, filling each cup completely to the top. This creates the signature bakery-style dome. Sprinkle reserved chocolate chips over each muffin.
07 - Bake at 425°F for 5 minutes to activate rapid rising. Reduce oven temperature to 350°F and continue baking for 13–15 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Cool completely before storing, or serve warm for maximum enjoyment.

# Expert Hints:

01 -
  • These muffins stay incredibly moist for days thanks to the buttermilk and oil combination
  • The bakery style tops are ridiculously tall and golden just like the ones from your favorite coffee shop
  • One batch makes twelve which is perfect for sharing or keeping all to yourself for the week
02 -
  • Starting at 425°F creates an initial burst of steam that lifts the muffin tops high before setting
  • Overmixing develops gluten which makes muffins tough instead of tender so stop as soon as flour disappears
  • Filling the cups to the absolute top feels wrong but is essential for those overflowing bakery style domes
03 -
  • Measure flour by spooning it into the measuring cup and leveling off rather than scooping directly which compacts the flour
  • If you do not have buttermilk mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes

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