JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!
There’s something about visiting the bakery and picking up a pack of muffins. I love having one of those amazing giant muffins with my coffee on the weekends.
But I don’t always have a chance to get to the store or place a delivery order. So, fortunately, I can make my own bakery-style chocolate chip muffins easily at home. Check these out!
Don’t miss our Basic Muffin Recipe for making all your favorite flavors!
My friends – these giant muffins are INCREDIBLE! When I say giant – I truly meant it! They are nearly the size of a grapefruit.
Definitely more than enough to fill you up for breakfast- that’s for sure. When I first made these I almost doubled the recipe. But once I realized that these are “shareable-size” I was happy I only made 6.
These are perfect to make on a Friday afternoon and you have enough for breakfast throughout the whole weekend.
bakery style muffins
Here are some commonly asked questions
What is the best way to store leftover chocolate chip muffins?
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
Can these muffins be frozen?
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
chocolate chip muffins from scratch
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Can fat-free yogurt be used in this recipe?
For these muffins, you will want the full or at least some fat in the dairy you are adding. That fat is needed for the muffins to have the right texture and rise when done. You can use full fat, or low fat sour cream, or yogurt but please do not use fat free.
easy chocolate chip muffins
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect muffin texture.
What other recipes can be made with chocolate chips?
We love chocolate chips in this house – so we definitely have a lot of recommendations on what to make using chocolate chips. Here is a small list of our favorites.
- chocolate chip cookie dough
- mint chocolate chip cake
- chocolate chip cookie bars
- chocolate chip dessert dip
- Santa’s favorite chocolate chip cookies
- quarter-pound chocolate chip cookies
- chocolate pretzel brownie cookies
chocolate chip muffins
HOW DO YOU MAKE JUMBO BAKERY-STYLE CHOCOLATE CHIP MUFFINS?
- Preheat the oven to 425 degrees.
- Liberally grease a jumbo muffin tin (6-count) with shortening or baker’s release or line with liners. Set aside.
- Mix the sugar, eggs, melted butter, and oil until combined.
- Then mix in the milk, yogurt, and vanilla until the mixture is a pale yellow color.
- Add the flour, baking powder, salt, and baking soda and mix until combined using a rubber spatula or wooden spoon. The batter will be thick, but please avoid over-mixing.
- Gently fold in both types of chocolate chips.
- Divide the batter evenly between the prepared muffin cups, filling to the top.
- Add a couple more chocolate chips to the tops of each filled muffin cup followed by a sprinkle of coarse sugar.
- Bake at 425 for 5 minutes – THEN REDUCE THE HEAT TO 350 DEGREES (leaving the pan in the oven) and continue to bake for another 25-30 minutes or until the muffins are light golden brown and the tops spring back when lightly pressed on. (you can also do the toothpick test)
- Cool for at least 15 minutes in the pan before removing.
- Serve warm or let cool to room temperature before placing in an airtight container for storage.
best chocolate chip muffins
Ingredients for Bakery-Style Chocolate Chip Muffins
- granulated sugar
- eggs
- butter
- oil – vegetable, canola, or coconut
- milk
- vanilla yogurt or sour cream
- vanilla extract
- all-purpose flour
- baking powder
- table salt
- baking soda
- regular semi-sweet chocolate chips
- mini chocolate chips
- coarse raw sugar
Can these be made into different size muffins?
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
chocolate chip muffin recipe
What is bakers release?
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
- equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
jumbo chocolate chip muffins
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
moist chocolate chip muffins
Products I love when making jumbo chocolate chip muffins…
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
- granulated sugar
- oil – vegetable, canola, or coconut
- vanilla extract
- all-purpose flour
- baking powder
- table salt
- baking soda
- regular semi-sweet chocolate chips
- mini chocolate chips
- coarse raw sugar
- jumbo muffin tin
- jumbo muffin liners
- mixing bowl
- rubber spatula
If you love this Easy Chocolate Chip Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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JUMBO Bakery-Style Chocolate Chip Muffins
Ingredients
- 1 cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup butter melted and slightly cooled
- ⅓ cup oil vegetable, canola, or coconut
- 1 cup milk room temperature
- ⅓ cup vanilla yogurt room temperature or sour cream
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp table salt
- ¼ tsp baking soda
- 1 cup regular semi-sweet chocolate chips + more for tops
- ½ cup mini chocolate chips + more for tops
- 1 tbsp coarse raw sugar for tops *opt
Instructions
- Preheat the oven to 425 degrees.
- Liberally grease a jumbo muffin tin (6-count) with shortening or baker’s release or line with liners. Set aside.
- Mix the sugar, eggs, melted butter, and oil until combined.
- Then mix in the milk, yogurt, and vanilla until the mixture is a pale yellow color.
- Add the flour, baking powder, salt, and baking soda and mix until combined using a rubber spatula or wooden spoon. The batter will be thick, but please avoid over-mixing.
- Gently fold in both types of chocolate chips.
- Divide the batter evenly between the prepared muffin cups, filling to the top.
- Add a couple more chocolate chips to the tops of each filled muffin cup followed by a sprinkle of coarse sugar.
- Bake at 425 for 5 minutes – THEN REDUCE THE HEAT TO 350 DEGREES (leaving the pan in the oven) and continue to bake for another 25-30 minutes or until the muffins are light golden brown and the tops spring back when lightly pressed on. (you can also do the toothpick test)
- Cool for at least 15 minutes in the pan before removing.
- Serve warm or let cool to room temperature before placing in an airtight container for storage.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Amanda Le Roux says
Good day, I made 12 muffins from the recipe today. I however added two bananas and double cream yogurt to my batter. Once the muffins were done baking I topped each muffin with a teaspoon of honey and sprinkled some Granola on top. They were gone in a jiffy and I was told it was so amazing. Thank you for sharing 🤗