Chocolate/ Dessert/ easy/ Muffins & Quick Breads/ no mixer/ quick

Bakery Style Chocolate Chip Muffins

November 4, 2013

Bakery-Style Chocolate Chip Muffins |

You know those giant muffins with crunchy tops you see in every coffee shop? If you love this kind of muffins then you’re going to love this recipe for 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.

Bakery-Style Chocolate Chip Muffins |

The perfect texture

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.

When I make cupcakes (with frosting) I will use a different recipe, one that produces tender, moist texture, but when I make a classic bakery style muffin, I imagine a product that is half bread half cake and not too sweet.

Bakery-Style Chocolate Chip Muffins |

A classic recipe for crunchy top muffins

These should be the amounts for each ingredient:

1 1/2 – 2 cups flour
Leavening agent (baking powder or baking soda)
1/2 – 1 cup sugar
1/4 – 1/2 cup oil/melted butter
1 egg
3/4 – 1 cup liquid (milk, buttermilk, yogurt, sour cream)

A note about the liquid: When I make chocolate chip muffins I like the mild taste of milk, but buttermilk, yogurt and sour cream give a moist texture which also taste delicious, so it’s a matter of personal preference. The muffins will also keep longer due to the moisture. Because I like soft texture, I really loved the buttermilk option. Sour cream tastes great as well but it’s a bit heavier than the buttermilk.

In many other recipes (even my own recipes) you’ll see more eggs and oil/butter than in this recipe, but with similar amounts of flour and liquid. More eggs and oil/butter produce a rich, cake-like texture with a smooth top.

How to make chocolate chip muffins

These muffins are super easy to make. You will only need two bowls. Add the dry ingredients in one bowl, and in the other bowl combine the wet ingredients. Add the wet ingredients into the dry ingredients and mix with a spatula or a wooden spoon. Mix as little as possible, just until the ingredients are combined, otherwise the muffins will be tough, heavy and flat. The batter will look lumpy and that’s OK. These lumps create these uneven, cruncy tops. Add chocolate chips or your favorite add-ins and mix just until combined.

Bakery-Style Chocolate Chip Muffins |

Notes and tips

  1. Fill the muffin tins with batter almost all the way to the top.
  2. To get domed muffins, start by baking the muffins at a very high temperature (about 425F) and after a few minutes lower it to the temperature that the recipe suggests. That way, the muffins rise quickly and the outside edges will set faster than the center, causing the muffin to have a peak. I’ve had my share of flat, spreading (batter spreading to the sides instead of rising up) muffins and after a little research, starting with a higher temperature has helped me solve this issue for good.
  3. 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.
  4. Fill any empty tins in the muffin pan half full of water for even baking.
  5. Don’t overmix the batter. I know I’ve mentioned it already but it’s important! Mix just until all the ingredients are fully combined. The batter should be a bit lumpy. Lumpy is good!
  6. 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 muffin pan I use for these muffins

Some of you have asked me what kind of pan I use for these muffins. Click here to see it. I highly recommend it, I have about 15(!!!) muffin pans and this is by far my favorite one. I have both the jumbo and standard pans. The muffins with the flat sides are the jumbo ones.

4.8 from 5 votes
Bakery Style Chocolate Chip Muffins
YIELD: 4 jumbo size muffins or 10 standard size muffins

  • 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)
  1. Preheat oven to 425°F/220°C. Grease 12 muffin cups or line them with liner papers.

  2. In a large bowl whisk together flour, sugar, baking powder, and salt.

  3. 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.

  4. 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.

Recipe Notes

-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.


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  • Reply
    November 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.

    • Reply
      November 7, 2013 at 7:30 pm

      I’m glad you like it Mila! Can’t wait for you to try it 🙂

      • Reply
        November 14, 2013 at 9:49 pm

        Can I use brown sugar instead of white sugar?

        • Reply
          November 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.

  • Reply
    March 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 !

    • Reply
      March 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 🙂

  • Reply
    April 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?

    • Reply
      April 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 🙂

      • Reply
        April 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! 🙂

  • Reply
    June 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.

    • Reply
      June 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.

  • Reply
    June 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 !

    • Reply
      June 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 🙂

    • Reply
      July 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

  • Reply
    July 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?

    • Reply
      July 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.

      • Reply
        August 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.

        • Reply
          August 25, 2014 at 8:39 am

          Thank you for sharing Liza!

  • Reply
    August 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.

    • Reply
      August 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 🙂

  • Reply
    October 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 🙂

    Thank you!

    • Reply
      October 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!

  • Reply
    November 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 ?

    • Reply
      November 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.

  • Reply
    November 15, 2014 at 10:45 am

    hi, i was wondering if i can use baking soda instead of baking powder

    • Reply
      November 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.

  • Reply
    June 26, 2015 at 9:37 am

    if choco chips is not available what will be the options?

    • Reply
      June 26, 2015 at 10:24 am

      You can cut chocolate bars into chunks and use it instead.

  • Reply
    January 12, 2016 at 9:41 pm

    Can I use olive oil instead of the other oils you suggest?

    • Reply
      January 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.

  • Reply
    June 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?

    • Reply
      June 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.

  • Reply
    June 20, 2016 at 8:00 am

    Hi Shiran,
    I only have self raising flour at home. How much baking powder in addition I may need to add?

    • Reply
      June 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.

  • Reply
    February 1, 2017 at 3:29 pm

    Hi shiran
    i did the tastes great but it color was white not as yours

  • Reply
    February 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?

    • Reply
      March 5, 2017 at 10:19 am

      You can substitute blueberries for chocolate, or you can make my blueberry muffins recipe.

  • Reply
    July 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!

    • Reply
      July 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.

  • Reply
    August 11, 2018 at 2:15 pm

    Hi Shiran!
    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!

    • Reply
      August 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.

  • Reply
    October 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!!!!

  • Reply
    May 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.

  • Reply
    June 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?

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