Perfect Chocolate Chip Muffins

You know when you see those big, bakery style muffins in double chocolate, carrot, and vanilla chocolate chip and you just want to have them allllll, even if you can literally see the oil oozing out of their over-stuffed pores?

I do.

Chocolate chip muffins were my siren call in every box of muffins my boss thoughtfully brought in for the painters and staff that frequented the paint store at the crack of 7 am. They are still my siren call in any Tim Hortons line up, grocery store bakery section, or now, my freezer.

Bakery Style Chocolate Chip Muffins

Yup, these are perfect. They are much, much lighter on the oil, if not the sugar, and irresistibly moist, vanilla scented, chocolate chip-packed, and crisply dome-topped. The mini chocolate chips make all the difference, putting chocolate chips in every bite – you haven’t lived until you’ve substituted regular chocolate chips for their mini cousins. If you love a sweet breakfast, or midday snack, or easy thing to throw in a school lunch, having these in your freezer will make your life that much happier.

Happiness is in the little things that speak to you: quirky seahorses, old floral couches, and maybe or maybe not the cuter-than-sleeping-newborn-twins stone rabbit that followed me home to grace my garden. And, of course, big fluffy chocolate chip muffins.

Chocolate Chip Muffins

But that’s just me – can’t-stop-thinking-about-it food and can’t-stop-smiling-at-it home decor. What makes your heart sing?

Let’s eat a warm muffin and discuss.

4.7 from 3 reviews
Bakery Style Chocolate Chip Muffins
Total time
A perfectly domed vanilla muffin stuffed with mini chocolate chips.
Recipe type: Muffin, Breakfast
Serves: 12
  • 2¾ cups all-purpose flour
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅓ cup butter, softened
  • 4 Tbsp vegetable oil
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • ¾ cup milk
  • ½ cup regular or low fat sour cream (not fat free)
  • 1 cup mini chocolate chips
  1. Preheat oven to 425 degrees Fahrenheit. Line 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. With an electric mixer, beat together butter, vegetable oil and sugar until pale and fluffy. Blend in eggs one at a time, adding in vanilla with second egg. In a 2-cup liquid measuring cup measure milk, then add sour cream and whisk to blend.
  4. With mixer on low, stir in ½ of the flour mixture and ½ of the milk mixture until almost combined, then repeat process with remaining flour and milk mixture. Add in chocolate chips and fold until just combined - do not overmix or muffins will be tough and dense instead of fluffy and soft!
  5. Divide batter among prepared muffin cups. Bake in preheated oven for 8 minutes, then REDUCE oven temperature to 400 degrees and continue to bake about another 10 minutes, until toothpick inserted into center comes out clean (they should be nicely domed and edges will be just golden).
  6. Transfer muffins to a wire rack and let cool. Store in airtight container at room temperature for 3 days, or freeze for longer storage and microwave/thaw as needed.

*Recipe adapted from Cooking Classy.



  1. Tabi says

    I make these muffins at the very LEAST once a week. They are stashed in the freezer and whenever my family (10 people) want something to snack on, they just take one and defrost it in the microwave. If I don’t make these muffins and they run out, my family will complain CONSTANTLY until I make them again!
    The only thing that disappointed me was that the recipe says that it will yield 12 muffins when one batch can actually make 24 if spread out lots.
    So, THANK YOU SO MUCH FOR THIS RECIPE! It is a piece of heaven every time I make it! Thanks!!!

    • says

      So glad you’re loving them! I love huge muffins so I fill my muffin tins really high, but I can see that smaller ones would make perfect snacks, and then they go a bit further with your family :)

  2. Tabi says

    I made these and they turned out a little bit dry… but when I gave them to my family, they said that these were actually the best muffins that I made yet! I was really happy with the outcome… but as I said, a little dry.
    Thank you so much for this recipe! I will DEFINITELY be making these again!

    • says

      It’s that darn butter…although I’ll be honest, I have basically melted the butter so I can just whisk together the wet ingredients because I tend to think mixers are for cookies and bread dough, not muffins! So it’s going to work with your muscles too :)

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