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Bakery-Style Chocolate Chip Muffins: Tall, Fluffy, and Moist

Close-up of a perfectly baked chocolate chip muffin with a golden-brown top loaded with chocolate chips.
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Create the best homemade chocolate chip muffins that rival any professional bakery. This easy recipe yields tall, fluffy, and incredibly moist muffins loaded with melty chocolate chips, perfect for breakfast or a satisfying snack.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk the melted butter, eggs, vanilla extract, and milk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and results in tough muffins.
  5. Gently fold in 1 cup of the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the signature tall, domed tops.
  8. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest muffin tops, ensure your eggs and milk are at room temperature before mixing.
  • To achieve a bakery look, use a large scoop to fill the liners, ensuring the batter is mounded slightly above the rim before baking.
  • You can substitute buttermilk with regular milk mixed with 1/2 teaspoon of white vinegar or lemon juice, letting it sit for 5 minutes before using.

Nutrition

Find it online: https://hearthbite.com/chocolate-chip-muffins-best-fluffy-recipe/