Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins that are soft, and filled with gooey chocolate chips in every bite. These easy homemade muffins have a perfect bakery style dome and rich flavour, making them ideal for breakfast, brunch, or an afternoon treat. Follow simple step-by-step instructions to bake bakery-quality chocolate muffins at home that taste just like your favourite café.

Why you will love this recipe?

You will love how easy and fool proof this recipe is, giving you consistent bakery-style results every time. The texture is perfectly balanced with a soft, fluffy interior and a light, tender bite. Each muffin is loaded with chocolate chips (no counting here!), making it a simple yet indulgent treat that works for breakfast, snacks, or dessert.

Expert Tips for Best Results!

• Start with a high oven temperature – Baking first at a higher temperature helps the muffins rise quickly and form a nice dome before lowering the heat to cook through.
• Check for doneness correctly – Insert a toothpick into the centre; it should come out with a few moist crumbs for soft and tender muffins.
• Use room temperature ingredients – Make sure the egg, sour cream, and buttermilk are at room temperature so the batter mixes smoothly and bakes evenly.
• Do not overmix the batter – Once you add the dry ingredients, mix just until you see a few streaks of flour. Overmixing will make the muffins dense instead of soft and fluffy.
• Fill muffin liners to the top – Filling the liners fully is key to achieving that high domed muffin top instead of flat muffins.

How to make Bakery Style Chocolate Chip Muffins?

Step 1: Prepare dry ingredients

First, whisk together the flour, salt, baking soda, and baking powder in a bowl and set aside.

Step 2: Whisk egg and sugar

In another bowl, beat the egg and sugar until light in colour and slightly fluffy.

Step 3: Add wet ingredients

Next, whisk in the melted butter, oil, sour cream, buttermilk, and vanilla extract until smooth and well combined.

Step 4: Combine wet and dry

Add the dry ingredients to the wet mixture and gently mix until just combined, leaving a few streaks of flour.

Step 5: Fold in chocolate chips

Then, fold in the chocolate chips gently to evenly distribute.

Step 6: Fill and rest the batter

Fill the muffin liners all the way to the top and let the batter rest for 5–10 minutes.

Step 7: Preheat and bake at high temperature

First, preheat your oven to 200°C . Place the muffins in the oven and bake for 5–6 minutes at 200°C to help them rise quickly and form a bakery-style dome.

Step 8: Reduce temperature and continue baking

Then, without opening the oven door, reduce the temperature to 175°C (350°F) and continue baking for 12–15 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs. Try to not overbake otherwise the muffins will come out dry.

Step 9: Cool and serve

Finally, let the muffins cool slightly before serving, ensuring they remain soft and moist.

Frequently Asked Questions

Why didn’t my muffins rise with a dome?
This can happen if the batter was overmixed, not rested, or if the oven wasn’t hot enough at the start. The initial high temperature is important for that bakery-style rise.

How should I store these muffins?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Can I skip the resting step?
You can, but resting the batter improves texture and helps create taller muffins with better structure.

Why are my muffins dry?
Overbaking is the most common reason. Remove them as soon as a toothpick comes out with a few moist crumbs.

Why is my batter too thick or too thin?
The consistency should be thick but scoopable. Make sure measurements are accurate and ingredients like butter are cooled before mixing.

Watch How to Make it!

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If you like Muffins recipes like these, you should definitely check out my:

1) Chocolate Brownie Muffin Recipe
2) Bakery Style Coffee Crumble Muffins