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Bakery Style Chocolate Chip Muffins

Deliciously fluffy and chocolatey, these Bakery Style Chocolate Chip Muffins are the perfect comfort food infused with rich chocolate flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk Can be substituted with almond milk or oat milk.
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix – a few lumps are perfectly fine!
  5. Gently fold in the chocolate chips until evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
  7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

For variations, consider adding shredded coconut, nuts, or a drizzle of honey. Store in an airtight container for 2-3 days at room temperature, or refrigerate for up to a week.