5 from 2 votes
Bakery Style Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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!

Course: Breakfast
Cuisine: American
Servings: 6 jumbo muffins
Author: Amy Nash, House of Nash Eats
  • 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)
  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.

Recipe 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.