Bakery Style Chocolate Chip Muffins 

Super fluffy bakery style chocolate chip muffins are super bouncy, stay moist for days and have a gorgeous crispy muffin top. 

Truth: I’ve been testing chocolate chip muffins on and off for a long time. I just wasn’t getting the texture I was looking for so I would move on and then come back and finally…I did it. I made these vanilla muffins one day that absolutely blew my mind.

Naturally, I inserted some chocolate chips into those bad boys and here we are. 

This is not the only flavor I made though so get ready for more muffin recipes!

What makes these chocolate chip muffins bakery style?

Ok quick rant. WHY do so many recipes out there say “bakery style muffins” and then you look at the photo and they’re like petite little flimsy looking muffins. I’m sorry, but I’ve never seen such sad looking muffins at a bakery…lol. 

These muffins are worthy of the “bakery-style muffin” title because:

  • They’re large and shareable (if you want lol)
  • HUGE crispy muffin top, because that’s the best part.
  • Super fluffy and feels like the kind of texture you can’t just make on whim but now you can!!! 
  • Packed full of chocolate chips.
  • & if you’re feeling fancy, use a chopped chocolate bar instead and top them with a pinch of sea salt flakes.  

Make sure to check out my white chocolate blueberry muffins, lemon poppy seed muffins, banana chocolate chip muffins and chocolate chip pumpkin muffins.


  • Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured. 
  • Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
  • Sugar: please don’t cut the sugar… 🙂
  • Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt. 
  • Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
  • Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
    • If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker. 
  • Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Chocolate usually overpowers it anyway so they’re not a huge difference. 
  • Chocolate: I used mini semi-sweet chocolate chips here (because I was lazy) but I would LOVE these with a chopped up dark chocolate bar. Any kind of chocolate works here. 

Step-by-Step Instructions

  1. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
  2. Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc. 
  3. Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
  4. Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
  5. Add the chocolate chips: gently fold in the chocolate chips just until they’re evenly distributed.
    1. Pro Tip: Reserve a handful of mini chocolate chips to place on top of each muffin before putting them in the oven.
  6. Rest the batter: another important step – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).
  7. Fill the muffin tins: all the way to the top rim and top with ½-1 tsp of granulated sugar to make a crunchy muffin top.
    1. You can also use a coarse sugar like demerara or turbinado on top of the muffins.
  8. Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 8-10 minutes. 

Frequently Asked Questions 

Can I add in other mix-ins?

Omg yes. What if you browned the butter (let it cool) and then use chocolate and pecans?! *drooling* 
Or even did a light swirl of peanut butter somewhere in there. Ok I haven’t tried that one but I will! 

What kind of chocolate can I use

I used mini semi-sweet chocolate chips. If you don’t have mini chocolate chips I do suggest chopping up a chocolate bar or chopping up larger chocolate chips. This is just because I think it wouldn’t be as pleasant to bite into a larger chocolate chip in the muffins. 
You can use milk chocolate chips, semi sweet chocolate chips or dark chocolate chips. Whatever you normally prefer…I like all three. 

Can I make batter ahead (or save some for later)?

To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.

Can I make these muffins dairy free?

You can use dairy free butter, milk, cream, yogurt or sour cream in any of my muffins but the flavor/texture will be a tiny bit changed 🙂

How to store bakery style chocolate chip muffins

I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for 2-3 days.

You can also refrigerate them for up to a week or freeze them and bring them back to room temperature before serving but again, you’ll lose that crisp muffin top. 

How to freeze muffins

Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag. Freeze for up to a couple of months. Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this chocolate chip muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!

As always, have a blessed day and happy baking!

Love, B

Yield: 12 large muffins

Bakery Style Chocolate Chip Muffins Recipe

bakery style chocolate chip cookies

Super fluffy bakery style chocolate chip muffins are super bouncy, stay moist for days and have a gorgeous crispy muffin top. 

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes


  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) salted butter, melted
  • 1 1/4 cup (250g) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 3/4 cup (6oz) heavy cream, room temperature
  • 1 cup (6oz) mini semi-sweet chocolate chips or chopped chocolate.
  • 2-3 Tbsp sugar, for topping *optional (granulated or raw sugar)


  1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl whisk together the melted butter and sugar until they’re well combined.
  3. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
  4. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
  5. Add in the heavy whipping cream and whisk until it’s completely smooth.
  6. Add in the dry ingredients and mix just until the last streak of flour is incorporated.
  7. Fold in the chocolate chips just until they're evenly distributed.
  8. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  9. Preheat the oven to 425F (218C) and line 12 muffins tins.
  10. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  11. Sprinkle each muffin a few extra chocolate chips and 1 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.
  12. Reduce the oven temperature to 375F (190C) and bake for 8-10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  13. Remove from the oven and allow to cool for at least 10-20 minutes before serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 84mgSodium: 360mgCarbohydrates: 49gFiber: 1gSugar: 28gProtein: 6g

Nutrition information may not be fully accurate.

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  1. I have literally made this for my fam so many times!! My twins, Sonny and Sofie, love to watch the oven as it bakes and rises! Thanks for sharing this yummy recipe!!

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