You know those giant muffins with crunchy tops you see in every coffee shop? This recipe is for those classic bakery style chocolate chip muffins.
The first time I was in New York I fell in love! What got my attention the most was that everything was HUGE. The stores, the streets, the buildings. The muffins! They were bigger and taller than any muffin I’ve ever seen before. My favorite morning routine was watching the hustle and bustle of the city from a street cafe, and enjoying a cup of coffee and a giant blueberry or chocolate muffin.
How to make bakery style chocolate chip muffins
So far I’ve tried many different muffin recipes, searching desperately for just the right one. Most of the recipes produced more of a cakey texture, but nothing like the real deal – moist, but no too moist, slightly sweet muffins with a bread-like crumb and crunchy tops.
- Preheat oven to 425°F/220°C. Grease 12 muffin cups or line them with liner papers.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- In a medium bowl whisk the egg, buttermilk/milk, oil and vanilla extract, and whisk until combined. Pour the egg mixture into the flour mixture and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. The batter should be thick and lumpy. Fold in chocolate chips.
- Divide the mixture between the muffin cups almost all the way to the top. Bake for 3 minutes, then reduce the oven temperature to 375°F/190°C and continue to bake for an additional 12-17 minutes (for standard size muffins; see the above post notes for jumbo and mini muffin baking times) until a toothpick inserted into the center of the muffin comes out clean. If the muffin tops start to brown too fast on the outside but are not fully baked yet, cover the pan loosely with aluminum foil. Overbaking will make the muffins dry so keep an eye on them. Remove from oven and allow to cool for 10 minutes in pan, then transfer muffins to a wire rack to cool completely.
Note: Starting the baking process at a higher temperature and then lowering it after a few mins is the key to big crunchy muffin tops!
Tips for making bakery style chocolate chip muffins
- Fill the muffin tins with batter almost all the way to the top.
- To get domed muffins, start by baking the muffins at 425°F/220°C, and after a few minutes, lower it to 375°F/190°C. That way, the muffins rise quickly and the outside edges will set faster than the center, causing the muffins to have a peak.
- If the muffin tops start to brown too fast on the outside but are not fully baked yet, open you oven and cover the pan with aluminum foil.
- Fill any empty tins in the muffin pan half full of water for even baking.
- Don’t overmix the batter to avoid tough, dense muffins. Mix just until all the ingredients are fully combined. The batter should be a bit lumpy.
- Baking time differs if you make mini muffins (8-12 mins), standard muffins (15-20 mins) and jumbo muffins (25-35 mins). You’ll know it’s done when a toothpick comes out clean, but not dry.
The type of pan I use: I prefer this pan for my muffins I highly recommend it!
More of my favorite muffin recipes
- Pecan Pie Muffins: All the flavors of classic pecan pie in muffin form.
- Pumpkin Muffins: Full of pumpkin spice and everything nice.
- Peanut Butter and Banana Muffins: Made with creamy peanut butter and sweet, ripe bananas.
- Bakery Style Double Chocolate Muffins: Super moist and chocolatey.
- Lemon Muffins: Tender, fluffy, and bursting with lemon flavor.
Fluffy, tender muffins chock full of dark chocolate chips. These muffins have perfectly round and crunchy muffin tops and taste amazing!
- 1 3/4 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk or milk (see notes)
- 1/3 cup canola oil (or vegetable, safflower)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chocolate chips or chunks (see notes)
Preheat oven to 425°F/220°C. Grease 12 muffin cups or line them with liner papers.
In a large bowl whisk together flour, sugar, baking powder, and salt.
In a medium bowl whisk the egg, buttermilk/milk, oil and vanilla extract, and whisk until combined. Pour the egg mixture into the flour mixture and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. The batter should be thick and lumpy. Fold in chocolate chips.
Divide the mixture between the muffin cups almost all the way to the top. Bake for 3 minutes, then reduce the oven temperature to 375°F/190°C and continue to bake for an additional 12-17 minutes (for standard size muffins; see the above post notes for jumbo and mini muffin baking times) until a toothpick inserted into the center of the muffin comes out clean. If the muffin tops start to brown too fast on the outside but are not fully baked yet, cover the pan loosely with aluminum foil. Overbaking will make the muffins dry so keep an eye on them. Remove from oven and allow to cool for 10 minutes in pan, then transfer muffins to a wire rack to cool completely.
-Both milk and buttermilk taste great but buttermilk makes the muffins much more moist.
– Using chocolate chips or chunks (cut from a chocolate bar) yield a slightly different muffin. Chocolate chips hold their shape well during baking while chocolate chunks (which I cut to different size pieces for varying chocolate texture) are melty and soft. I highly recommend trying both options!
– Muffins are best the same day they are made.
– Muffins can be frozen for up to 2 months, then thawed overnight in the fridge or a couple of hours at room temperature.
MilaNovember 4, 2013 at 5:11 pm
Sounds great! Gonna try it! I like it that you don’t use butter, but use Canola oil instead.
ShiranNovember 7, 2013 at 7:30 pm
I’m glad you like it Mila! Can’t wait for you to try it 🙂
MilaNovember 14, 2013 at 9:49 pm
Can I use brown sugar instead of white sugar?
ShiranNovember 17, 2013 at 10:25 am
Yes you can, but I suggest starting with half brown sugar and half white sugar to see if you like the result first. Brown sugar adds moisture and contains molasses, so it changes the texture and flavor. Also, the color of the muffins will be slightly darker. Before you add it to the other ingredients, put it in a bowl and break any lumps with a whisk or with your hands.
viiMarch 12, 2014 at 8:28 pm
Hi, just wondering what did you top it with? is that just sugar? does it just stick on?
looks yummy !
ShiranMarch 17, 2014 at 8:38 am
Hi 🙂 I topped the muffins with white sparkling sugar/coarse sugar. It makes the muffins look beautiful, right? I sprinkled them on top of the muffin batter before baking. Hope it helps 🙂
cristinaApril 9, 2014 at 4:27 pm
These are beautiful, bakery-style looking muffins and luv the textured crowns!
I like how the muffins have straight sides – bakery style (instead of the slant), did you bake these muffins in a regular muffin/cupcake pan or another type of mold or pan?
ShiranApril 9, 2014 at 8:06 pm
Thanks Cristina! I was looking for a muffin pan with straight sides for a long time. I love that! You can purchase it here. I have the 6-cup pan (jumbo size) and it’s great 🙂
cristinaApril 10, 2014 at 5:56 pm
Thank you for sharing about the muffin pan mold, Shiran! I’ve been searching for a straight-sided pan for so long too (even tried the one from Ikea, but it’s not quite the right shape…). Looking fwd to trying out that mold! 🙂
zeepJune 6, 2014 at 9:52 pm
Hey, can I use butter instead of canola oil? How much butter will be required and do the muffins remain the same? 🙂 thanks.
ShiranJune 7, 2014 at 3:06 pm
Yes you can – the muffins will taste really good with butter 🙂 Substitute the oil with 75 grams/2.6 ounces melted butter.
ArlesiabrJune 21, 2014 at 5:13 pm
I added strawberries white chocolate chips and a little cheesecake mixture , I over filled by accident but they were delicious mess !
ShiranJune 22, 2014 at 8:17 am
You can’t go wrong with strawberries and white chocolate! This combination sounds so delicious! I’m glad you liked them, thank you so much for sharing 🙂
hyeriJuly 17, 2019 at 12:05 am
hello, Shiran. I have a question for you, If I can use melted butter instead of oil, and then the taste will good , Why do you use oil? I always wonder this matter when Im baking, ^_^ and I really like your recipes They are simple but they go always good result. thanks
PreethaJuly 6, 2014 at 11:15 pm
hi! Thank u for the great tips. If we wld like an eggfree breadlike muffin, how wld u suggest replacing the egg in the recipe?
ShiranJuly 7, 2014 at 3:39 pm
Hi Preetha! I’m glad to share my tips 🙂 I haven’t yet tried a bread-like muffin recipe without eggs, but you can try replacing the egg with 1/4 cup applesauce, yogurt or mashed bananas. I can’t tell you how the texture and flavor will be though, since I haven’t tried it myself.
LizaAugust 25, 2014 at 2:47 am
If I may add my penny 🙂 – 1 table spoon ground flax seeds and 3 table spoons of hot water, let it sit for few minutes till it thickens.
ShiranAugust 25, 2014 at 8:39 am
Thank you for sharing Liza!
TeresaAugust 3, 2014 at 1:01 am
I made these this morning, they were perfection! The texture was wonderful. I was looking for a muffin to make and found your blog. You are now bookmarked! Thank you – I really enjoy your blog.
ShiranAugust 3, 2014 at 8:06 am
You’ve made my day Teresa! That’s very sweet of you! I’m glad you enjoy my blog 🙂
FurkanOctober 26, 2014 at 12:08 pm
Hello Shiran, I tried the recipe today and it really worked out well!
One thing: I haven’t sprinkled sugar on top, but did the trick you gave (baking first at high temperature and then going down). It actually made it crunchy but unfortunately only for a very short time. After 1 hour or so it became already soft and a bit sticky. Do you have an idea about this problem? What I want is more like a cookie-like top which stands at least for a day like that 🙂
ShiranOctober 28, 2014 at 7:30 pm
Hi Furkan 🙂 I’m glad the recipe worked out well for you! The tops will eventually get soft due to moisture, but it shouldn’t happen in an hour. When I make them, they stay crisp and crunchy for much longer! I’ll make sure to check this out the next time I make them!
EstherNovember 10, 2014 at 7:25 am
Hi. If I wanted to make these into chocolate muffins with white chocolate chips;how would you modify the recipe ?
ShiranNovember 10, 2014 at 11:48 am
Hi Esther 🙂 here’s a link to my chocolate muffin recipe. Instead of the chocolate chips in the recipe, you can add white chocolate chips.
memeNovember 15, 2014 at 10:45 am
hi, i was wondering if i can use baking soda instead of baking powder
ShiranNovember 15, 2014 at 5:39 pm
Hi! Since baking soda must combine with acidic ingredients (such as buttermilk, cocoa powder etc.), it isn’t possible to substitute baking powder with it.
sanJune 26, 2015 at 9:37 am
if choco chips is not available what will be the options?
ShiranJune 26, 2015 at 10:24 am
You can cut chocolate bars into chunks and use it instead.
AndreaJanuary 12, 2016 at 9:41 pm
Can I use olive oil instead of the other oils you suggest?
ShiranJanuary 14, 2016 at 5:30 am
Hi Andrea! Basically you can and the texture would be fine, but olive oil has a strong flavor, so you might want to use half olive oil and half canola/vegetable oil.
AvaJune 19, 2016 at 9:06 pm
Hi Shiran, I can’t wait to try your recepi! Just would like to know will it be okay if I use moisture of butter and coconut oil instead to canola oil? Will that taste good?
ShiranJune 20, 2016 at 10:56 am
Hi Ava! You can use 70g melted butter instead of the oil, and it would taste great. Coconut oil is ok to use, too, but would affect the flavor.
CherJune 20, 2016 at 8:00 am
I only have self raising flour at home. How much baking powder in addition I may need to add?
ShiranJune 20, 2016 at 10:49 am
Hi Cher, if you want to use self-rising flour, you’ll need to omit the baking powder and the salt completely.
ragiaFebruary 1, 2017 at 3:29 pm
i did the muffin..it tastes great but it color was white not as yours
HFebruary 28, 2017 at 8:30 pm
How would we turn this recipe into a blueberry muffin recipe? Besides substituting the chocolate for blueberries, are there any other changes?
ShiranMarch 5, 2017 at 10:19 am
You can substitute blueberries for chocolate, or you can make my blueberry muffins recipe.
PayJuly 25, 2018 at 4:35 am
Hello! This recipe is an absolute favorite! Couldnt stop myself from finishing a batch in one sitting. May i ask if it’s ok to store batter chilled in the fridge? And for how long? Thanks!
ShiranJuly 26, 2018 at 6:45 am
It’s better to bake the muffins after making the batter. I suggest to bake as many muffins as you like, and then freeze in an airtight container. Bring to room temperature or rewarm before serving. They stay fresh and taste delicious that way.
SynthiaAugust 11, 2018 at 2:15 pm
I am just wondering what will happen if I totally omit the chocolate chips… I am not able to find them any where. Will it affect the taste? I think it will… But I want to confirm! Btw, recipe is GREAT!
ShiranAugust 12, 2018 at 9:58 am
The recipe is a good base for other flavors or add-ins, but if you don’t want to make chocolate chip muffins you can search my other muffin recipes.
TygsOctober 15, 2019 at 7:27 pm
Came across this article while looking for an easy muffin recipe that didn’t use buttermilk or sour cream. Tried it out and OMG best muffins ever…. puffed right up, nice crispy top, and tasted amazing!! First batch got eaten warm, so I had to make more…. came out perfectly every time. Will be sharing this recipe with everyone!!!!
JanetMay 2, 2020 at 9:09 am
These are great. I decreased baking powder to 1 tsp and added a 1/2 tsp of soda since I used buttermilk.
SahadevJune 20, 2020 at 11:59 pm
Hello! If I want to make Banana and Coconut Muffins using this recipe as a base, what is the quantity of Mashed Ripe Bananas and Dessicated/Shredded Coconut I need to add?