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chocolate chip muffins bakery style

Bakery Style Chocolate Chip Muffins

Sophia Inza
A bakery style chocolate chip muffin is always a great recipe to have on hand for brunch on the weekends. This one is easy, and makes 15 perfect muffins to enjoy!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 15 muffins


  • 3 cups all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 tbsp. unsalted butter melted and cooled
  • 1/4 cup canola or vegetable oil
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1/2 cup full fat sour cream or full fat plain yogurt
  • 1 cup whole milk room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cup mini semi sweet chocolate chips or 3/4 semi-sweet & 3/4 dark chocolate
  • coarse sugar for sprinkling optional


  • Preheat your oven to 450 degrees F. Line your muffin tin with liners (I love using tulip liners to really play the "bakery style" part).
  • In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined and then set aside.
  • In another large bowl, add the butter, oil, sugar and eggs. Whisk until combined and a little frothy. Whisk in the sour cream, vanilla and milk. Pour the wet ingredients into the bowl with dry ingredients and fold together with a spatula until minimal lumps remain. Try not to overmix. Add in the chocolate chips and fold together again.
  • Using a cookie scoop, measuring cup or ladle, pour the batter into the liners, filling 3/4 the way. Sprinkle with extra chocolate chips. If using, sprinkle with coarse sugar for that full on bakery effect!
  • Place in the oven and bake at 450 for 8 minutes, then reduce the heat to 350 and bake for another 15-20 minutes or until a toothpick is inserted in the center and it comes out clean.
  • Remove from oven and allow them to rest in the pan for a few minutes and then remove and transfer to a wire rack to fully cool.
  • Once cool, store in a closed cake dish, or an air tight container.
Keyword breakfast, muffins