Bakery Style Chocolate Chip Muffins

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These Bakery Style Chocolate Chip Muffins are moist, tender, and packed with mini chocolate chips for the perfect homemade muffin.

Prep Time10

Cook Time20

Resting Time20

Total Time50

Course: Snack

Cuisine: American

Servings: muffins

Calories: 361kcal

3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs
1 cup milk (240 ml) + 1 tablespoon vinegar, (15 ml), or 1 cup buttermilk, (240 ml)
⅓ cup sour cream
½ cup vegetable oil or other neutral oil
¼ cup unsalted butter melted and cooled
2 teaspoons vanilla extract
1½ cups mini chocolate chips plus more for topping
Coarse sugar for topping (optional)

Preheat oven to 425°F (218°C). Line or grease a 12-count muffin pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk sugar, eggs, milk with vinegar (or buttermilk), sour cream, oil, butter, and vanilla until smooth.
Gently fold the wet mixture into the dry until just combined. Batter will be thick. Fold in the chocolate chips.
Let the batter rest for 20 minutes in the refrigerator.
Spoon batter into muffin cups, filling nearly full. Sprinkle tops with extra chips and coarse sugar if desired.
Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for 15–18 minutes more, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan until mostly cooled, then transfer to a wire rack to cool completely.

Start baking at high heat for domed tops.
Mini chocolate chips disperse better, but you can use regular chocolate chips too!
Store muffins at room temp up to 3-4 days or freeze for 3 months.