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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!
Muffins are a great freezer-friendly breakfast idea. Some of our other favorite muffin recipes are Lemon Poppy Seed Muffins, The Best Double Chocolate Muffins, and Easy Streusel-Topped Raspberry Muffins.
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!
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.
And unlike cupcakes where you usually only fill the cup halfway to ⅔, 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.
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
- Easy Apple Oatmeal Muffins
- Homemade Blueberry Muffins with Crumb Topping
- One-Bowl Easy Banana Nut Muffins
- Pumpkin Streusel Muffins with Cream Cheese Filling
- Morning Glory Muffins
- Raspberry Streusel Muffins
Bakery Style Chocolate Chip Muffins
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ 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
- Heat oven to 425 degrees. Prepare a 6-cup jumbo-size muffin tray by spraying cups with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add chocolate chips and stir to evenly distribute.
- 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.
- 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.
- Cool for 5 minutes, then serve.