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This post has been sponsored by NESTLÉ. All thoughts and opinions are my own. Jumbo-sized and studded with real semi-sweet chocolate chips, these Bakery Style Chocolate Chip Muffins are just the thing to start off your morning for breakfast or to unwind with in the afternoon for a snack!

Chocolate chip muffins on a wooden board with a glass of milk and scattered chocolate chips to the side

Get a 12 oz bag of NESTLÉ® TOLL HOUSE® Real Semi-Sweet Chocolate Morsels and everything else you need to make these jumbo-sized Bakery Style Chocolate Chip Muffins at Walmart! They are made with ingredients you know and trust, which is important to me for my family.

Chocolate chip muffins in a baking dish with one removed and split open beside it with a glass of milk and scattered chocolate chips

One of my favorite parts of the day is the after-school download with my daughters at our kitchen table. It’s our time to connect and relax between the fun and work of school and the many other activities in our busy schedule like homework, piano practice, and swimming, gymnastics or soccer, depending on the season.

And this bonding time is made even sweeter with a yummy treat like these jumbo-sized Bakery Style Chocolate Chip Muffins and some cold milk. I feel a little better about feeding my girls muffins rather than say cookies or cupcakes, since they aren’t topped off with mounds of frosting.

My girls especially like to help make them with me by measuring flour, cracking eggs, or stirring in the Nestlé® Toll House® Real Semi-Sweet Chocolate Morsels!

a muffin pan on top of a walmart reusable bag some measuring spons and ingredients needed to make chocolate chip muffins a glass bowl with eggs and other ingredients inside, a measuring cup and egg shells off to the side A large liquid measuring cup with dry ingredients and chocolate chips inside and a glass bowl of wet batte other used measuring cups and bowls off to the side large glass measuring cup with thick chocolate chip batter and a wooden spoon inside with a bowl of egg shells and other tools used off to the side

These bakery style chocolate chip muffins don’t have to be jumbo-sized. I just happen to have an extra large six-cup muffin pan that I sometimes like to use to make really big muffins because it’s fun. Plus, they make the most amazing, domed muffin tops, which everybody knows is the best part of a muffin!

But I’ve included instructions on times and temperature adjustments in the recipe notes for how to make these in a regular muffin pan or even in mini muffin pans.

Be sure to note the change in temperature indicated in the recipe partway through the baking process. Baking the muffins in a hotter oven to begin with helps them rise higher before dropping the temperature to finish baking the muffin all the way through.

It also helps the muffins achieve the soft texture inside that makes them so special. Like all muffins, if you overmix the batter, you will end up with dense, dry muffins, which is not what you want.

The key is to mix the wet ingredients and dry ingredients separately first, then add the wet ingredients all at once, stirring until just barely combined.

An upclose vew of a liquid measuring cup with thick chocolate chip batter and a wooden spoon inside A muffin pan with raw chocolate chip muffin batter in each cup ready to be baked and the used tools and egg shells off to the side

And unlike cupcakes where you usually only fill the cup halfway to 2/3, with these muffins you want to fill them all the way to the very top. It’s another trick to getting those beautifully high-domed muffin tops.

I love that all of the ingredients in these muffins are pantry staples that I can pick up at Walmart when I’m doing my shopping. Nestlé has a wide range of products that are made with ingredients you know and trust, and they have created this really useful tool that allows shoppers to identify Nestlé products that fit their dietary food needs or preferences.

6 baked chocolate chip muffins in a an on a wooden cutting board next to a bag of chocolate chips white towel and walmart bag baked chocolate chip muffins in a baking dish with one out and to the side on a wooden cuttting board with a glass of milk next to some scattered chocolate chips

What are your favorite ways to connect with your kids after school? I would love to hear about any traditions your family has that helps you and your student decompress in the comments below!

More Of Our Favorite Muffin Recipes

Chocolate chip muffins on a wooden board with a glass of milk and scattered chocolate chips around it
Yield: 6 jumbo muffins

Bakery Style Chocolate Chip Muffins

Jumbo-sized and studded with real semi-sweet chocolate chips, these Bakery Style Chocolate Chip Muffins are just the thing to start off your morning for breakfast or to unwind with in the afternoon for a snack!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 2 cups Nestlé® Toll House® Real Semi-Sweet Chocolate Morsels
  • Coarse sugar (optional)

Instructions

  1. Heat oven to 425 degrees.  Prepare a 6-cup jumbo-size muffin tray by spraying cups with non-stick cooking spray.  
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.  Add chocolate chips and stir to evenly distribute.  
  3. In a separate bowl, combine the butter, sugar, eggs, buttermilk and vanilla.  Whisk well, then slowly add to the flour mixture, stirring with a wooden spoon or rubber spatula, just until combined.  Do not overmix.
  4. Divide the batter between the 6 muffin cups, filling them all the way to the top, then bake at 425 degrees for 5 minutes.  Without opening the oven door, reduce the temperature to 375 degrees and continue to bake for 25-26 minutes more, or until a toothpick inserted into the center of a muffin comes out clean.  Do not overbake.  
  5. Cool for 5 minutes, then serve.

Notes

Whole milk may be substituted for buttermilk.

For regular-size muffins, bake for 5 minutes at 425 degrees, then reduce oven temperature to 375 degrees and continue to bake for 13-14 minutes until done.  Makes 14-16 muffins.

For mini muffins, bake at 375 degrees for 11-12 minutes until done.  Makes about 30 mini muffins.

Recipe adapted from Little Sweet Baker.