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These Bakery Style Chocolate Chip Muffins are soft and tender, full of chocolate chips with a cinnamon crumble topping. Perfect for breakfast or brunch, or snacking!
Make a double batch of these chocolate chip muffins and freeze some for a quick grab and go snack. For more muffin recipes, try my Apple Cinnamon Muffins, Rhubarb Muffins, and Lemon Raspberry Muffins.
Ingredients For Chocolate Chip Muffins
- All-Purpose Flour – The base of all quick bread and muffin recipes, the flour is what creates a thick batter. A little also goes into the crumb topping.
- Sugar – Granulated white sugar will sweeten the muffins, while powdered sugar is used for the crumb topping.
- Baking Powder – The leavener in baking recipes is usually baking soda or baking powder, or sometimes both. Baking powder actually has baking soda in it, so it’s crucial to creating a nice rise in your muffin top.
- Vanilla Extract, Ground Cinnamon, and Salt – All added for flavor.
- Egg – To help bind the ingredients together.
- Milk – For moisture.
- Vegetable Oil – Helps to keep the muffins moist. You could swap for sour cream or Greek yogurt, or even applesauce.
- Chocolate Chips – The star of the show! I used regular sized chips but mini would be fun, too.
How To Make Chocolate Chip Muffins
See the recipe card below for full, detailed instructions
Before you start mixing anything you need to preheat your oven to 400℉. Prep a 12-count muffin pan either by spraying with cooking spray or filling with paper liners. I usually prefer greasing the pan because the papers sometimes stick.
Mix Dry Ingredients. Combine the dry ingredients in a mixing bowl – flour, sugar, baking powder, and salt.
Mix Wet Ingredients. Add in the wet ingredients – egg, milk, vanilla, and oil. Combine the dry ingredients with the wet ingredients, and then fold in the chocolate chips. Add the chips last helps to keep them from getting clumped together or falling to the bottom of the muffins.
Fill Muffin Pan. Divide the batter into the muffin cups then set that aside so the batter can rest for a few minutes while you prep the topping.
Crumb Topping. Mix up the crumb topping in a small bowl – powdered sugar, flour, butter, and ground cinnamon. Use the back of a fork or a pastry cutter.
Add Crumb Topping. Top the muffins with the crumb mixture.
Bake for about 15 minutes, or until a toothpick comes out clean. Cool in the pan for 10-15 minutes, then transfer to a wire rack.
Use An Ice Cream Scoop for Perfectly Proportioned Muffins
A little secret tip for portioning muffins – use an ice cream scoop! One ice cream scoop will fill the muffin cups about 2/3 of the way, which is exactly what you want. This will help to make sure each muffin is the same size to ensure even cooking.
FAQs
Using oil is a big trick in producing moist muffins. You also want to be sure to mix dry ingredients separately from the wet, and then add them together, careful not to overmix.
In order to keep muffins from getting soggy, cool them completely before storing in an airtight container or plastic bag. You can add a paper towel to collect moisture, or store with a few saltine crackers.
The toothpick trick works great with muffins! Stick a toothpick into the center of one of the center muffins and if it comes out clean with a few moist crumbs, it’s done.
More Muffin Recipes
- Whole Wheat Strawberry Muffins
- Sour Cream Banana Muffins
- Lemon Blueberry Muffins
- Carrot Cake Muffins
- Banana Chocolate Chip Muffins
Bakery Style Chocolate Chip Muffins
Ingredients
Muffins:
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1½ cup chocolate chips
Crumb Topping
- ½ cup powdered sugar
- ½ cup flour
- 4 tablespoons butter melted
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400 and prep a 12-count muffin pan by generously greasing the cups with nonstick cooking spray or filling them with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder and salt.
- Stir in egg, milk, vanilla extract and oil until combined.
- Fold in chocolate chips.
- Evenly distribute muffin batter among the muffins cups in the prepared pan. An ice cream scoop can be helpful for portioning.
- In a small bowl, combine the crumb topping ingredients together. Crumble with your fingers.
- Top muffins with the crumb mixture.
- Bake 15-18 minutes or until a toothpick inserted into the center of the middle muffin comes out clean.
- Cool completely in the muffin pans sitting on a wire rack.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
