Bakery Style Chocolate Chip Muffins Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe I have really fallen head over heels in love with this Chocolate Chip Muffins recipe. It’s everything that I’m looking for in a muffin– soft, fluffy, and as big as my face! And, of course, packed to the brim with chocolate chips. Because that’s completely necessary. It’s by far the best muffin recipe I’ve ever tried, and I’m a pretty avid muffin recipe tester. It seems like they’re always a little too tough, or not sweet enough, or too sweet, or crumbly, or soggy, and on and on! Honestly, I’ve searched high and low for the perfect homemade gigantic muffin recipe to no avail for years. I’ve found okay ones, and pretty good ones. But guys. This one is IT. Did I mention this Chocolate Chip Muffins recipe makes muffins that are oh so soft and fluffy? And gigantic?? I mean– just look at that!!! And so easy to make. I’ve even over-mixed these once by accident, which is normally a huge problem for muffins, and they still turned out soft and yummy. I’m not saying I’d recommend over-mixing or anything. They’ll taste soft-er and yummy-er if you’re careful to only mix the appropriate amount (for muffins, that’s juuuuuuuuuust until the batter comes together, still with some flour lumps). But, overall, it’s a pretty forgiving recipe nonetheless. One more thing to note here: I know I’ve spoken out pretty adamantly in the past against using a milk + vinegar mixture to replace buttermilk in recipes. But I actually like how it plays out in this recipe (and in another recent recipe– my Diner Style Pancakes). Normally, that’s just not my thing. But in the moment, when I neededmuffinsNOW, all I had on hand was milk and vinegar. And it really worked out well, so I haven’t messed with anything at all. Meaning– I can’t vouch for results if you use real buttermilk in place of the milk and vinegar. But I imagine it would be pretty good (maybe even better?). As it stands though, I don’t see a reason to mess with perfection. And these are definitely perfection. Enjoy! Continue to Content Bakery Style Chocolate Chip Muffins Yield: 12-13 Gigantic Muffins Utterly in love with this easy recipe for soft and fluffy, HUGE Bakery-style Chocolate Chip Muffins! Print Ingredients 1 cup milk 1/4 cup vinegar 2 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup granulated sugar 1/2 cup butter, melted 2 larges eggs 1 tbsp vanilla 1 1/2 cups miniature chocolate chips optional: sanding sugar for sprinkling on top Instructions Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray. In a small bowl, pour the milk and vinegar. Let sit while preparing the remaining ingredients. In a larger bowl, mix together the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms. Fold in the chocolate chips. Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup). Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving. Delicious fresh and next day. Freezes well.
I’m on a continuos, never-seem-to-end quest for THE perfect muffin recipe too! So I totally get your muffin language. My criteria is just like yours, moist, fluffy, just sweet, with HUGE domes and this one looks like it has it all! I’m so excited to try these! Thanks for sharing. Pinned!
These chocolate chip muffins look so light and fluffy I can hardly stand it! Love how they’re super-huge, too. Pinning 🙂
Wow. I love that top. It’s very exciting. Thanks for sharing your feelings about subbing in vinegar for buttermilk! I always thought that was kind of sketchy, but I’m glad it works here!
I’m all about chocolate chip muffins; these look like they’d be a winner in my house. My favorite part about ordering a muffin at a diner is that they ask you whether you want them to grill it… Yes. Always, yes.
These look absolutely perfect!! Great job!! I too am not a huge fan of subing milk and vinegar for buttermilk but glad to know it works here!
I cannot get over how fluffy these look! I want to whip up a batch right now. 🙂 Pinning, Stumbling and Yumming!
Why are you usually ADAMANTLY against using milk+vinegar to replace buttermilk? These muffins look good. Are they dense or more light/fluffy? I need to know, so I can make them and bring the to work!
For a long time, I always used the milk + vinegar sub! But then I (randomly) started buying and using real buttermilk instead, and OHMYGOSH what a difference it makes!! Everything is fluffier, softer, richer, creamier– BETTER when you use real buttermilk. Particularly in these recipe where you want a little fluff 🙂
Do you remove the muffins from the oven after the 5 minutes at 425 and then wait for the temperature to reach 375 before you put them back in oven to do the 13 minutes?
Just baked these this morning, and I have to tell you that I agree- these are BY FAR the best chocolate chip muffins I’ve ever had. Seriously. I have a recipe that I’ve been using for years. It is officially replaced. There are so light and airy. Absolutely delicious. Thanks for sharing!
HI. LOVE YOUR SITE BUT QUICK QUESTION. YOU ONLY FILL THE MUFFIN TIN 1/4 CUP FULL?? THAT DOESNT SEEM LIKE ENOUGH??THANKS!!!
1/4 cup should fill the muffin tin all the way up if you are using a standard sized tin (not jumbo sized) 🙂
Do I remove the muffins from the oven after the 5 minutes at 425 and wait until the oven reaches 375 before I put them back in?
I just finished making these muffins. Oh. My. God. These are probably the best muffins I’ve ever made. They are light and fluffy and so delicious. They are better than bakery muffins. The only change I made was using canola oil instead of butter because I was too lazy to melt the butter : ) awesome recipe, thanks!
