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These Bakery Style Soft Chocolate Chip Muffins are big in size, flavor, with pockets of melted chocolate throughout. These soft muffins are a perfect way to start your morning or as an after school snack for the kids.
Soft Chocolate Chip Muffins Recipe (Homemade From Scratch Muffins)
I love having delicious muffin recipes that are easy to whip up! My kids love having fresh warm muffins as an after school snack – and I love making muffins, so it’s a win for everyone.
These soft-baked, bakery-style chocolate cups muffins are so delicious and simple to make with easy pantry ingredients that you probably already have. Let’s learn how to make these bakery style muffins loaded with chocolate chips throughout.
Ingredients Needed To Make Homemade Chocolate Chip Muffins
- Whole Milk – It’s best to use a higher fat milk when making muffins. I recommend using whole milk or half and half. I would suggest not using anything below 2% milk, like 1% or skim, or almond milk.
- Granulated Sugar
- Oil – Canola or vegetable oil are the recommended oils to use when baking muffins.
- Large Egg
- Vanilla Extract – Using pure vanilla extract provides the best flavor.
- All-Purpose Flour
- Chocolate Chips – I love using miniature semi-sweet chocolate chips because the mini size disperses more evenly in the muffins. Milk chocolate chips or semi-sweet chocolate chips are other great options.
- Baking Powder – The higher amount (yes 1 tablespoon!) is what will yield bakery-style muffins with that tall and fluffy dome shape muffin top.
How To Make Chocolate Chip Muffins (Step-by-Step Directions)
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together the milk, sugar oil, egg, and vanilla extract until combined. Set aside.
- In a separate large mixing bowl, whisk together the flour, chocolate chips, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and gently mix together just until combined and no flour streaks remain in the batter.
- Divide the batter evenly between the muffin cups filling each one almost full with muffin batter.
- Bake for 25-30 minutes or until the muffin tops are rounded, domed, and lightly golden brown. You can also use a toothpick inserted into the top of the muffin to make sure it comes out dry or with crumbs on it. When the muffin top is gently pushed on it should bounce back.
- Remove from the oven and let the muffins cool in the warm muffin pan for about 10 minutes before removing them to a cooling rack to cool completely.
Can I Make Mini Chocolate Chip Muffins From This Recipe?
Yes. This recipe can easily be made using a mini muffin pan. You will want to reduce the cookie time to 9-12 minutes if making mini muffins.
How To Properly Freeze Muffins
To properly freeze muffins make sure they are cooled down to room temperature. Wrap each muffin individually in plastic wrap or foil (this prevents the muffins from sticking to each other and prevents any potential freezer burn) and place the wrapped muffins inside a freezer-safe container or bag. Freeze for up to 3 months.
When ready to eat, let the muffin thaw at room temperature or in the fridge. For best results, warm the muffin up in the microwave before eating.
What Is The Best Way To Store Muffins?
The best way to store leftover muffins is at room temperature inside an airtight container with a lid or a Ziploc bag lined with paper towels. Place a piece of paper towel into the bottom of the Ziploc bag and then store the muffins on top in an even and single layer. Place another piece of paper towel over top the muffins. This will help absorb any excess moisture and prevent the muffins from going soggy.
Can I Make Any Changes To This Muffin Recipe?
The base recipe is a great starting point for any mix-ins or additions that you want! Try swapping out the chocolate chips for blueberries, chocolate chunks, raspberries, and white chocolate chips.
You can also make these peanut butter chip muffins by using peanut butter chips instead of chocolate chips. Use dark chocolate chips if preferred.
- Parchment Paper Muffin Liners : To ensure even baking it’s best to use paper liners for the muffin cups. I love the parchment paper cupcake/muffin liners from Amazon. I have linked to them below in the recipe card.
- Scoop and Level Flour Method : To avoid adding too much flour, scoop the flour into the measuring cup and then use a knife to level it off. Normally, most people use the measuring cup to scoop the flour out with, instead use a spoon to scoop the flour into the measuring cup.
More Snacks & Sweet Treats You’ll Love
- Muddy Buddy Bites
- Muddy Buddy Chex Mix
- Banana Split Dessert Cups
- Lemon Zucchini Bread
- Mango Pineapple Popsicles
- Walking Dirt Cups
- Candy Sushi
Soft Bakery Style Chocolate Chip Muffins
- 1 cup whole milk
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ cups chocolate chips (milk chocolate, semi-sweet, or mini)
- 1 tablespoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350℉. Line a 12-cavity muffin pan with paper liners. Set aside for later.
- In a small mixing bowl, whisk together the milk, egg, sugar, oil, and vanilla extract until combined. Set aside.1 cup whole milk, 1 large egg, 3/4 cup granulated sugar, 1/4 cup vegetable oil or canola oil, 2 teaspoons vanilla extract
- In a larger mixing bowl, whisk together the flour, chocolate chips, baking powder, and salt until combined.2 cups all-purpose flour, 1½ cups chocolate chips, 1 tablespoon baking powder, ½ teaspoon salt
- Pour the wet ingredients into the dry ingredients and gently mix together, using a silicone spatula, just until combined and no flour streaks remain.
- Evenly divide the muffin batter between the 12 muffin cups. Each cup will be almost full.
- Bake for 23-28 minutes or until the muffin tops are golden brown and domed shaped. * More helpful ways to know if they're done is to insert a toothpick into the center making sure it comes out clean, or gently touch the muffin and it should bounce back. * All ovens are so different, and it can vary depending on what size muffin pan is used, which is why the bake time varies above. Set the time for the minimum and watch the muffins from there. * For mini muffins bake for 10-12 minutes.
- Let the muffins cool in the pan for about 10 minutes before removing them to a cooling rack. Enjoy!