These are fluffy, soft, bakery style chocolate chip muffins. They bake super tall and large in a jumbo muffin tin and taste just like a muffin you would get at a bakery. Before baking, the muffins are sprinkled with a buttery sugar streusel.
These fluffy muffins have pockets of chocolate in every bite you take. They are topped with a buttery sugar streusel that crisps up while baking and makes the most delicious muffin top.
My favourite part about this recipe is how large and fluffy these muffins are. The jumbo size really makes them extra soft inside!
For more muffin recipes, try Lemon Blueberry Muffins, Jumbo Strawberry Muffins, and Double Chocolate Banana Muffins.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This is going to be melted.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acidity in the buttermilk reacts with the baking soda to create the fluffy crumb. To make buttermilk at home, stir 1 cup of milk with 2 tbsps of lemon juice. Allow to sit on your counter for at least 10 minutes before using.
Chocolate chips – Mini chocolate chips are used. I find this gives the muffins the perfect pockets of chocolate in every bite.
Cornstarch – Helps add to the tender crumb. If you don't have cornstarch, replace it with more flour. The muffins will still be delicious.
Oil – I used a flavourless oil. If you use a flavoured oil, it can slightly change the flavour.
Step by step instructions
Here is how to make and bake these Bakery Style Chocolate Chip Muffins. You will need a jumbo muffin liner, jumbo liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the jumbo muffin tin with your liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set in the refrigerator to chill.
Step 3 - Mix together dry ingredients. In a bowl, add flour, baking soda, baking powder, cornstarch, and salt. Stir together and set aside to use later.
Step 4 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, eggs, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 5 – Add in dry ingredients. Using a spatula, mix until just completely combined. Don't over-mix. Once you see no flour streaks, stop mixing!
Step 6 – Add in chocolate chips. Toss in the mini chocolate chips, and mix a few times until evenly distributed.
Step 7 – Scoop. Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full and not any more than this or else they will overflow. The recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Using a cookie scooper helps to minimize the mess created. Sprinkle a handful of streusel on top of each muffin.
Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean with no wet muffin batter. If it's wet, continue baking until ready.
These delicious muffins are best enjoyed day of or next day. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. This is my favourite tip. It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or don't turn out fluffy is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use room temperature ingredients – This is key for your muffins to turn out good!
FAQ
Do I have to add mini chocolate chips?
No! Feel free to leave them out or add something else in (like some walnuts!)
Do I have to add the streusel?
No! Feel free to not make it and top the muffins off with extra mini chocolate chips and a sprinkle of white sugar for that crisp muffin top.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is to create a tall muffin with a beautiful muffin dome. Then once you lower it down the inside of the muffin continues to bake.
Can I use normal milk instead of buttermilk?
No, but you can make yogurt, kefir, or homemade buttermilk! To make buttermilk, use any milk (dairy or non-dairy) and mix 1 cup of milk with 1 tbsp of lemon juice. Allow this to sit on your counter for 10 minutes to activate and create your buttermilk.
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Bakery Style Chocolate Chip Muffins
Ingredients
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 6 tbsp unsalted butter cold
For the muffins
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup oil
- 2 large eggs room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsps cornstarch
- 1 cup mini chocolate chips
Instructions
- Line your jumbo muffin tin with liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/4 cup unsalted butter
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp unsalted butter
For the muffins
- Mix together your dry ingredients and set aside to use later.2 1/2 cups all-purpose flour, 2 1/2 tsps baking powder, 1 tsp baking soda, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, whisk melted and cooled butter, white sugar, eggs, buttermilk, oil, and vanilla. Whisk until combined.1/4 cup unsalted butter, 1/4 cup oil, 2 large eggs, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add the dry into the wet ingredients. Using a spatula, stir until just combined. Don't over-mix!
- Toss in the mini chocolate chips and fold a few more times to evenly distribute them.1 cup mini chocolate chips
- Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
- These muffins are best eaten fresh or the next day. They stay fresh at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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