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    Home » Breakfast and Brunch » Bakery Style Chocolate Chip Muffins

    Bakery Style Chocolate Chip Muffins

    May 6, 2018 , Updated June 14, 2020 Maria 40 Comments

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    A chocolate chip muffin on a cooling rack.

    How would you like to make the best muffins? You’re in luck because here’s a recipe for Bakery Style Chocolate Chip Muffins from scratch. You won’t believe how easy they are to make.

    Bakery Style Chocolate Chip Muffins cooling off on a wire rack.
    Bakery Style Chocolate Chip Muffins

    Did you know that there is a chocolate chip day?

    Did you know that it’s on May 15th?

    Well, I just recently found out and as a lover of muffins (and dark chocolate chips), I felt it was my duty to share this recipe for these best ever chocolate chip muffins.

    A basket of chocolate chip muffins.

    I have previously mentioned my love for muffins.

    I love to use this recipe as a base for all kinds of add-ins.

    Small berries, dried fruit, nuts, Pumpkin Seeds, and even a few tablespoons of grated lemon or orange peel will work extremely well with this quick bread recipe.

    I also love to mix different flavors of chips. One of my favorites is the combination of peanut butter and chocolate chips just like this recipe for Moist and Easy Banana Muffins.

    I encourage you to play around with this basic muffin recipe with all kinds of add-ins and make your special muffin recipe. This is especially fun to do with kids.

    In the meanwhile, let me show you how easy it is to make these moist muffins with mini chocolate chips since that is what we are celebrating today!

    Instructions

    As in most muffin recipes, you need to combine the dry ingredients in one bowl and the wet ingredients in another bowl.

    The batter for chocolate chip muffins is ready to be portionned.

    Then, it is simply a question of combining the wet and dry ingredients and mixing until just combined.

    Fill your muffin liners with the batter; bake and in under 20 minutes, you will be enjoying bakery-style muffins in the comfort of your home.

    These homemade muffins are quick to make and are not overly sweet. They truly make the perfect snack.

    A close up of the chocolate chip muffins.

    Recipe origins

    My daughter, Sara, loves to read and hates spending money, so you can imagine how frequently she visits secondhand bookstores!

    A few years ago, she surprised me with a stack of cookbooks.

    One of the lovely books Sara gifted me is entitled Mom’s Big Book of Baking. How appropriate is that!

    To date, I have tried a few recipes from this book and all have been a success.

    Of course, you know by now that I like to tweak the recipes to suit the preferences of my family.

    Chocolate chip muffins on a cooling rack.

    Here are some of the changes I made to this choc chip muffins: I replaced the butter with vegetable oil; I decreased the amount of sugar; I used buttermilk, but please note that whole or low-fat milk also works well in this easy muffin recipe.

    The final change is that I decreased the total amount and type of chocolate chips. When it comes to chocolate, I prefer to use dark. Once again, just a personal preference.

    The other morning it was my turn to surprise my daughter with some moist Chocolate Chip Muffins!

    Here are a few other chocolate chip muffin recipes to help you celebrate chocolate chip day or any other day: The first are these perfectly spiced Pumpkin Muffins and the second are these moist and tender Zucchini Muffins.

    Of course, it wouldn’t be chocolate chip day without everyone’s favorite Chewy Oatmeal Chocolate Chip Cookies.

    So, in anticipation of May 15th, Happy Chocolate Chip Day!

    Here is the best muffin recipe to help you celebrate!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Chocolate Chip Muffin Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A close up of the chocolate chip muffins.

    Bakery Style Chocolate Chip Muffins

    How would you like a recipe to make the best muffins? You're in luck because here's a recipe for Bakery Style Chocolate Chip Muffins from scratch.
    4.91 from 10 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 servings
    Calories: 216kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    The dry ingredients:

    • 2 cups flour all-purpose (240 grams)
    • ½ cup brown sugar firmly packed, light
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • 1/4 teaspoon salt
    • ½ cup chocolate chips mini

    The topping (optional):

    • 1 tablespoon sugar granulated
    • ½ teaspoon cinnamon

    The liquid ingredients:

    • 2 eggs room temperature
    • 1/4 cup vegetable oil or canola oil
    • 1 cup buttermilk room temperature, SEE NOTE
    • 1 teaspoon vanilla extract pure

    Instructions

    • Preheat the oven to 400℉/200℃. Position rack to middle.
    • Use a non-stick cooking spray or paper line a 12 cup muffin tray.
    • In a medium mixing bowl, combine dry ingredients. Whisk together.
    • Stir in chocolate chips. Set aside.
    • In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional. 
    • In a large mixing bowl, whisk eggs with oil, buttermilk and vanilla extract. Mix well.
    • Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
    • Fill muffin liners ¾ full.
    • If using, sprinkle each muffin top with some of the cinnamon sugar. 
    • Bake for 18-20 minutes or until top bounces back when lightly touched.
    • These muffins are best the day they are made. Leftovers can be frozen.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    Note: If using milk (instead of buttermilk), increase the baking powder to 2 teaspoons and eliminate the baking soda.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from Mom's Big Book of Baking

    Nutrition

    Serving: 1serving | Calories: 216kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 76mg | Potassium: 172mg | Sugar: 15g | Vitamin A: 90IU | Calcium: 90mg | Iron: 1.3mg
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    This post was originally published on May 15, 2015, and republished on May 6, 2018, with updated content, photos, and a video. Thanks for watching and sharing!

     

     

     

     

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. HM

      June 29, 2020 at 11:09 am

      Hi,
      Can I use fresh blueberry instead of the chocolate chip for this recipe???
      Cheers

      Reply
      • Maria

        June 29, 2020 at 11:11 am

        Thanks so much for your interest.
        Yes, I think it would work just fine. If you are interested, I do have a blueberry muffin recipe. You can find it here: https://www.shelovesbiscotti.com/healthy-blueberry-oat-muffins/

        Reply
    2. Eliza lopez

      April 05, 2020 at 12:09 pm

      Hello, could you bake these chocolate chip muffins in a convection oven?

      Reply
      • Maria

        April 05, 2020 at 1:56 pm

        Hi Eliza, yes, just make sure to lower the temperature by 25°F. Thanks for stopping by.

        Reply
    3. Pam

      March 03, 2020 at 10:21 am

      5 stars
      I love how you used oil instead of butter. I used extra light olive oil. I also used whole wheat pastry flour instead of all purpose flour. These muffin were a big hit with my family.

      Reply
      • Maria

        March 03, 2020 at 9:42 pm

        Fantastic Pam, thanks for sharing!

        Reply
    4. Jess

      December 28, 2019 at 3:49 pm

      4 stars
      Just made these! They are delish!!! I accompany my muffin with whip cream, which makes a perfect combo! I did add white sugar to the recipe of 1.5tsps. Agreed with others, not too sweet and texture is nice and doesn’t crumble…
      Thanks for the recipe!!!☺️

      Reply
      • Maria

        December 28, 2019 at 7:32 pm

        How wonderful Jess! Thrilled to hear you enjoyed these Chocolate Chip Muffins. Thanks so much for taking the time to comment, appreciate it

        Reply
    5. Mom of 1

      September 19, 2019 at 6:21 pm

      Super easy, delicious and moist! Thank you!!! I might not thank u after eating more than two tonight with a cold glass of milk but man these are so yummy! 🙂

      Reply
      • Maria

        September 19, 2019 at 6:45 pm

        LOL… made my day, thanks for that! Thrilled to hear you are enjoying these chocolate chip muffins. Thanks for stopping by Mom of 1 ♥

        Reply
      • Melissa

        March 14, 2020 at 1:13 am

        This is the BEST chocolate chip muffin! Definitely my new go to recipe!

        Reply
    6. Sherry

      August 10, 2019 at 1:56 pm

      5 stars
      Hi Maria, you explained it so well. The one thing I liked about this muffin is it’s not too sweet perfect sweetness balance. Instead of vegetable oil I added cold pressed virgin coconut oil, and instead of buttermilk I added 2%milk coz I didn’t have buttermilk otherwise I make buttermilk at home and I didn’t have time coz my kids were hungry for breakfast. I must tell you Maria these chocolate chips muffins turned out so good and moist a super hit. Actually I made them for my kids my husband and myself eat them too! I already took a picture wish I able to post it to you. Thank you so much, God bless you and your family!

      Reply
      • Maria

        August 10, 2019 at 2:15 pm

        Ahhh Sherry, thanks so much for your kind words! I am thrilled to hear you enjoyed these chocolate chip muffins. Appreciate you taking the time to share, thanks!

        Reply
    7. Star

      April 02, 2019 at 10:27 pm

      I sometimes have buttermilk left from another reciepe, so this helped me use what i had left. they are in the oven right now,and smell wonderful. I also keep cinnamon sugar by the toaster for toast, so that was easy.it is hard to make for one person so i am always taking baked goods to my elderly neighbors, they love it. OH BOY, they are done and look great..

      Reply
      • Maria

        April 03, 2019 at 8:31 pm

        Star, what a wonderful thing to do ♥
        Thanks so much for taking the time to comment, appreciate it!

        Reply
    8. Johnna

      March 05, 2019 at 7:51 pm

      I made these tonight & they were not good. Followed the recipe but they were disappointing in texture & flavor. Ended up throwing them away 😝

      Reply
      • Maria

        March 05, 2019 at 8:00 pm

        I’m sorry to hear this Johnna. Difficult to say what could have gone wrong… were there any substitutions to the ingredients? Was the flour weighed? Was the texture too dry? Thanks again for letting me know, appreciate it.

        Reply
    9. Deborah Rauch

      January 27, 2019 at 10:06 am

      5 stars
      I made these last night. They made the house smell so good.
      So nice warmed up a bit with my coffee this morning. Not to sweet and great texture. I can’t wait to try your other muffin recipes. Thank you 😋

      Reply
      • Maria

        January 27, 2019 at 10:09 am

        How wonderful Deborah:) I am thrilled to hear you enjoyed these chocolate chip muffins! Thanks so much for taking the time to comment, appreciate it ♥

        Reply
    10. Genevieve

      January 07, 2019 at 9:00 am

      Thanks so much for posting this recipe. I made one substitution (to make these dairy free), which may have led to the off taste, so I’ll leave this comment for anyone considering making a similar switch: I replaced the milk with unsweetened soy milk + 1 tsp vinegar (which I let sit to “mimic” buttermilk). The texture of the muffins was fantastic, but the flavor was off, so next time I would execute the recipe as written. I don’t normally have issues with soy milk/vinegar subs, so *shrugs*.

      Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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