Bakery Style Chocolate Chip Muffins

This recipe for Bakery style Chocolate Chip Muffins brings bakery magic right to your home kitchen. These jumbo muffins are bursting with melty chocolate chips in every bite, and have a tender crumb that practically melts in your mouth.

You don't need store-bought treats when you can whip up a batch of these at home!

Why You'll Love This Recipe

Move over bakery because this incredibly easy recipe for Bakery-Style Chocolate Chip Muffins takes just minutes to make! You can have these tender, chocolately muffins on the table in about a half hour!

• Easy to Make: This recipe comes together quickly and easily, requiring minimal effort for maximum flavor payoff.
• Bursting with Chocolate Chips: Packed with a generous amount of chocolate chips in every bite, these muffins are a chocoholic's dream come true.
• Tender and Buttery Crumb: Oil is the secret weapon for achieving a remarkably tender and moist crumb that everyone will love.
• Jumbo-Sized and Satisfying: These muffins are baked in a jumbo muffin tin, providing a hefty and satisfying portion perfect for breakfast on-the-go or a decadent afternoon snack.

Ingredients Overview

This muffins recipe relies on a handful of pantry staples that most home cooks already have in their pantry, or can easily and inexpensively get:

• All-Purpose Flour: The base of the muffin structure.
• Sugar: Sweetens the muffins and helps them brown beautifully.
• Oil: Keeps the muffins moist and tender, creating that perfect bakery-style crumb.
• Eggs: Binds the ingredients together and adds richness.
• Milk: Adds moisture and helps create a tender crumb.
• Vanilla Extract: Enhances the overall flavor profile.
• Baking Powder and Baking Soda: Leavening agents that make the muffins rise light and fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Chocolate Chips: The star of the show! Use your favorite semi-sweet, dark, or milk chocolate chips for customizable chocolatey goodness.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Chocolate Chip Muffins

We're ditching the dry, crumbly texture of some muffin recipes and using vegetable oil instead of butter for a melt-in-your-mouth tenderness.

These muffins are also baked in a jumbo muffin tin, so you get a more substantial and satisfying serving that's perfect for breakfast on-the-go or a delightful afternoon snack.

So preheat your oven, grab your mixing bowls, and get ready to bake up a batch of Bakery-Style Chocolate Chip Muffins that will rival your favorite bakery!

Prepare The Batter

1. Preheat the oven to 375° F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan.

PRO TIP: For regular size muffins, line a 12 cavity regular muffin pan. For mini size muffins, spray a 24 cavity muffin pan with non stick cooking spray.

2. Whisk the vegetable oil, egg, milk, and vanilla in a large mixing bowl.
3. In a separate medium size bowl, whisk the gluten free flour blend, cornstarch, sugar, baking powder, and salt so that all dry ingredients are evenly distributed.
   
4. Add the blended dry ingredients to the large mixing bowl of wet ingredients, mixing very lightly until just little bits of flour show. Add the chocolate chips.

Fold In The Chocolate Chips

5. Gently fold the chocolate chips into the batter. Do not over mix the batter though. It may look a little lumpy.

Fill The Muffin Cups And Bake

6. Fill each muffin cup ⅔ full, regardless of muffin cavity size chosen.
7. Bake Jumbo muffins for 22 to 25 minutes. OR
   • Bake regular size muffins 17 - 20 minutes.
   • Bake mini muffins 10 to 14 minutes.
8. Insert a tooth pick in a middle of the pan regular size muffin to check for doneness. Transfer to a cooling rack and let cool for 10 to 15 minutes before tipping out of the muffin pan.

Serving Suggestions

These Bakery-Style Chocolate Chip Muffins are perfect for breakfast on-the-go, a delightful after-school snack, or a sweet treat anytime you need a pick-me-up.

Enjoy them warm from the oven for the ultimate melty chocolate chip experience, or pack them for a satisfying lunchbox surprise. They also pair beautifully with a cup of coffee or tea for a cozy and delicious morning ritual.

Related Recipes

• Gluten Free Cornbread Muffins
• Banana Bread with Self Rising Flour
• Tsoureki Bread with Red Easter Eggs
• Easy Orange Muffins
• Banana Pineapple Bread

Substitutions and Variations

Here are some substitutions and variations you can use when making this bakery style muffin recipe:

• Jumbo vs. Regular Muffin Pan: If you don't have a jumbo muffin pan, you can bake these muffins in a regular muffin pan. However, you will need to adjust the baking time. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Chocolate Chips: Get creative with your chocolate chips! Use chopped dark chocolate, peanut butter chips, butterscotch chips, or a mixture of different kinds for a fun twist.
• Milk: You can substitute buttermilk or plain yogurt for the milk in this recipe. Buttermilk will add a slight tang, while yogurt will add a touch of tang and moisture.
• Mix-Ins: Feel free to get creative with mix-ins! Chopped nuts, dried fruit, or a streusel topping would all be delicious additions.

Tips for Success

• Use room temperature ingredients for even mixing and a smooth batter.
• Don't overmix the batter! Overmixing can lead to tough muffins.
• Fill the muffin cups almost all the way to the top for bakery-style giant muffins.
• Let the muffins cool slightly in the pan before transferring them to a wire rack.

Equipment

Storage Options

These Bakery-Style Chocolate Chip Muffins will stay fresh and moist for several days with proper storage:

• Store leftover muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, you can store muffins in an airtight container in the refrigerator for up to 5 days. They will become slightly firmer when chilled, but you can refresh them by warming them slightly in the microwave or oven before serving.
• Muffins can also be frozen for up to 3 months. Wrap cooled muffins tightly in plastic wrap or place them in a freezer-safe bag. Thaw frozen muffins overnight in the refrigerator or defrost them in the microwave before enjoying.

Frequently Asked Questions

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