A firm believer in measuring chocolate with your heart, I created these bakery style chocolate chip muffins to be loaded with chocolate chips and have the fluffiest muffin texture! When you need muffins in a hurry, these will become your new go-to!

  • Truly quick and easy to make – one bowl, a whisk and a spatula.
  • Moist, light and fluffy.
  • Buttery and super chocolatey.
  • Tall muffins with a crunchy sugar topping.
  • Can be made ahead and even frozen.
  • No changing the oven temp!

I may be biased but I swear these are the best chocolate chip muffins ever! The texture is amazing, the flavour is amazing and no chocolate lover is going to be disappointed when these are around.

This recipe is an adaptation of my buttermilk blueberry chocolate chip muffins.

Closeup of a batch of chocolate chip muffins.

Ingredients you’ll need

These buttermilk chocolate chip muffins are for real chocolate lovers. With way more chocolate chips than most, these bakery style muffins will disappear quickly! Buttermilk keeps them moist and tender, while a combination of baking soda and baking powder makes them incredibly light and fluffy.

Ingredients for chocolate chip muffins in a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Flour: It all starts with everyday plain flour (all-purpose flour).
  • Sugar: Just white granulated sugar keeps things simple.
  • Baking powder & soda: A combination of both baking powder and baking soda (bicarbonate of soda) makes them light and gives those beautiful domes.
  • Buttermilk: Buttermilk is what makes these muffins both moist and tender. You can swap it for sour cream or Greek yogurt let down with a little milk until it’s a thick milk consistency.
  • Butter: Stick to unsalted butter. This is because there is no standard amount of salt added to salted butter. By using unsalted, you can control the amount of salt.
  • Eggs: All my recipes use large eggs. I like to use free-range.
  • Vanilla: Use pure vanilla extract for the best flavour.
  • Chocolate chips: I use a combination of milk chocolate chips and dark chocolate chips (semi-sweet chocolate chips). You can use any type you like for this recipe. Try something different like white, butterscotch or peanut butter chips. Mini chocolate chips work too.
  • Raw sugar: The tops are made crunchy by using a sprinkling of raw granulated sugar. You can swap this for regular white granulated, turbinado sugar or demerara sugar.

To get those tall tops, I adjusted my buttermilk blueberry chocolate chip muffins recipe by adding a little more flour and a little more baking powder – that’s it. This will become my basic muffin recipe for everything now since it has both the simplicity and flavour I want when I’m craving muffins.

How to make chocolate chip muffins (step-by-step)

These bakery style chocolate chip muffins are seriously easy to make – pinky promise!

While many recipes recommend oven temperature changes, I find this can lead to overbaked muffins since not all ovens cool down at the same rate. Plus you have to sit there and wait to turn the temperature down when you could be doing other things. Just one temperature and you’ll still get perfectly tall muffin tops and a fluffy texture.

A collage showing how to make chocolate chip muffins.

Detailed quantities and instructions in the recipe card below.

  1. Dry ingredients: Start simple by whisking together the dry ingredients in a large bowl.
  2. Wet ingredients: Make a well in the centre and add the wet ingredients to your mixing bowl. Break up the yolks before gently whisking it all together.
  3. Chocolate chips: Throw in most of your chocolate chips and gently fold the batter together with a spatula.
  4. Portion: Use a large ice cream scoop to drop scoops of muffin batter into the greased holes of a muffin tin. Top them with the remaining chocolate chips and the raw sugar.
  5. Bake: Now just bake them. One simple temperature for 22-23 minutes and you’re done.
11 chocolate chip muffins on a tray with one broken in half.

Tips and tricks

  • Room temperature ingredients: Make sure the buttermilk and eggs are at room temperature. They will blend in much better this way. If cold, just heat the buttermilk for 20 seconds in the microwave and sit the eggs in warm water for 10 minutes before starting.
  • Don’t overmix: Careful not to overmix the batter or you could end up with tough muffins. Just mix it enough that it all looks combined.
  • Paper liners: While I normally prefer to bake my muffins in paper liners, I shot these muffins (and they work perfectly) without paper liners just so you can see them both ways (between these and my other muffin recipes). I still recommend using paper liners as they’re easier to remove from the tin, makes the muffins more portable and there’s less washing up because the tin doesn’t get dirty.

Yield and storage

This muffin recipe makes 12 muffins. They’re gorgeous served just slightly warm from the oven still but will keep well. Fee free to zap them in the microwave for 8 seconds to warm slightly and soften the chocolate chips again.

These chocolate chip muffins keep well at room temperature, in an airtight container for 3-4 days. They freeze well too and will happily sit in your freezer (also in an airtight container or ziplock bag) for up to 2 months.

Chocolate chip muffins on a dark tray.

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Closeup of a batch of chocolate chip muffins on a tray.

Bakery Style Chocolate Chip Muffins

5 from 3 ratings
The chocolatiest of all bakery style chocolate chip muffins are here! These easy choc chip muffins are tall, moist, fluffy, bursting with chocolate chips and so quick to make.


  • 325 g plain flour (all purp flour) (2 ½ cups / 11.5oz)
  • 200 g white granulated sugar (1 cup / 7oz)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda (bicarb soda)
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature (250ml) (notes 3)
  • 113 g unsalted butter, melted (½ cup / 4oz / 1 stick)
  • 2 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2 cups chocolate chips of your choice (I use milk and dark ) (300g / 10.5oz)
  • 2 ½ teaspoons raw granulated sugar

For best results, always weigh ingredients where a weight is provided



  • If you haven’t already, melt the butter and let it cool slightly as you proceed with the next few steps.
  • Preheat the oven to 180C (160C fan) / 350F. Line a regular 12 hole muffin tin with muffin liners or cupcake cases. If you prefer, you can just grease the holes instead (notes 5).
  • In a large bowl, combine the muffin dry ingredients – flour, sugar, baking powder, baking soda and salt. Whisk well to combine and lighten.
  • Make a well in the centre. Add the buttermilk, melted butter, eggs and vanilla. Stir with a spatula, starting gently in the middle to break up the eggs, then work around in circles gradually pulling all the flour mixture in.
  • Add most of the chocolate chips and blueberries, keeping a few aside to dot the tops of the muffins. Fold together gently until evenly dispersed.
  • Divide batter among your paper liners evenly. Dot with remaining chocolate chips and blueberries, then scatter the extra sugar evenly over the top.
  • Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
  • Let them cool in the tin if you didn’t use paper liners then loosen them with a knife before lifting out. If you did use liners, you can transfer them to a wire rack after about 5 minutes. These muffins can be eaten warm or room temperature.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Weighing: I’ve included cups for measures, however I always weigh ingredients for the best result. Kitchen scales are relatively cheap but if you can’t weigh the ingredients like flour and sugar, use the spoon and level method (don’t scoop).
  2. Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
  3. Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or white vinegar. Mix then let it sit for 5 minutes before using. You can also replace it with sour cream or Greek yogurt let down with a little whole milk until you have a thick milk consistency.
  4. Chocolate chips: I like a mixture of milk and dark (semi-sweet) chocolate chips.
  5. Paper liners: While I normally prefer to bake my muffins in paper liners, I shot these muffins (and they work perfectly) without paper liners just so you can see them both ways (between these and my other muffin recipes). I still recommend using paper liners as they’re easier to remove from the tin, makes the muffins more portable and there’s less washing up because the tin doesn’t get dirty.
  6. Don’t overbake: Especially if you’re not using paper liners, be careful not to overbake your muffins – they will cook further as they cool in the tin.
  7. Storage: Best eaten the day they’re baked. Store leftovers in an airtight container in the fridge (3-4 days) or freezer (2 months). Reheat in microwave for 10-12 seconds to fluff up again.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.