The Ultimate Bakery Style Chocolate Chip Muffins
These bakery style chocolate chip muffins have a lightly crisp, golden sugar top with a soft, tender center packed with chocolate chips. If you love muffins with that slightly crunchy bakery-style dome and a rich, soft interior, this recipe delivers every time. They’re easy to make and perfect for breakfast, snacking, or serving with coffee.
Here's What Our Readers Are Saying About This Recipe
“So I never comment but I had to. This is seriously the BEST chocolate chip muffin ever. I followed your instructions exactly and they came out perfect. Thank you for this recipe. ❤️” – Kate from Pinterest
“These turned out so good! My kids loved them! Will definitely be making more in the future!” – Michelle from Pinterest
“Tried these followed the instructions as you mentioned. They turned out just Wow. Yummy thank you for the recipe” – Geeta from Pinterest
“I cannot believe how beautiful and tall these came out. Great recipe. The instruction about starting them high and turning the heat down really made a difference.” – Renae Meredith from Pinterest
“Omg it taste like a chocolate chip cookie!!!! So amazing. Keeping this recipe in my book . Thank you :)” – Lindsay from Pinterest
Many of you found my site originally through this recipe as it was one of my very first posts to go viral. It's been a reader favourite since 2015, with over 200K shares across social media! Wow! Thank you so much to everyone who's tried the recipe and to those who haven't tried it yet, I'm so excited for you to dig in!
What These Chocolate Chip Muffins Are Like
These chocolate chip muffins have a bakery-style texture, with a lightly crisp, sugary top and a soft, tender center. The contrast between the slightly crunchy dome and the soft inside is what gives them that classic bakery feel.
Many readers have even said they remind them of a chocolate chip cookie in muffin form (and you’ll even see that in the reviews above!)
If you’re expecting a fully soft, cake-like muffin all the way through, these will be a little different, but that texture is exactly what makes them so good.
These muffins are the perfect treat, great for breakfast, a snack, or even dessert. No matter the occasion, they always hit the spot.
Growing up, my school cafeteria had the most amazing chocolate chip muffins. I know, cafeteria food isn’t usually memorable, but these were different. They were big, bakery-style, with tall domed tops and that lightly crisp, golden finish you get from a really good bakery muffin.
This recipe is my little tribute to those nostalgic muffins. They’re soft and tender inside with those classic bakery-style domes and just the right amount of that bakery-style rise.
For an extra special touch, I love sprinkling a little coarse sugar on top, just like bakeries do. It adds a slight crunch, a hint of sparkle, and let’s be honest… who doesn’t love a little muffin bling? 😆
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
- What These Chocolate Chip Muffins Are Like
- Why You’ll Love This Recipe
- What makes this the Ultimate Chocolate Chip Muffin Recipe?
- How to Make Bakery Style Chocolate Chip Muffins from Scratch – Overview
- How to Get Big, Bakery-Style Muffin Domes
- This Temperature Trick Gives You Perfectly Domed Muffins!
- Tips for Perfect Muffins Every Time
- Recipe Variations
- Frequently Asked Questions
- Best Ways to Store and Keep Your Muffins Fresh
- What Can I Serve These Chocolate Chip Muffins With?
Why You’ll Love This Recipe
These bakery style chocolate chip muffins have that perfect contrast of a lightly crisp, sugary top and a soft, tender center. They bake up with tall, domed tops and are packed with chocolate chips in every bite. If you love muffins that feel a bit like a chocolate chip cookie in muffin form, this recipe is a keeper.
What makes this the Ultimate Chocolate Chip Muffin Recipe?
These muffins have everything: big, bakery-style domed tops, a lightly crisp, sugar-crusted surface, and a soft, tender center packed with chocolate chips. Some readers have even compared them to giant chocolate chip cookies in muffin form!
I can confidently say this is one of the best chocolate chip muffin recipes because it’s been tested and tweaked many times to get the texture just right. The high-then-low baking temperature helps create those tall domes, while the balanced batter gives you a rich, soft interior with that signature bakery-style finish.
Another reason these muffins stand out is how versatile they are. You can keep them classic or switch things up with different mix-ins depending on what you have on hand. They’re simple to make, stay fresh for days, and freeze well, so you can always have a batch ready when you need them.
And let’s be honest, no one wants a flat muffin! If you’re after bakery-style muffins with tall, golden domes and plenty of chocolate in every bite, this recipe delivers.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Make Bakery Style Chocolate Chip Muffins from Scratch – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make bakery style chocolate chip muffins!
Preheat your oven to 425°F and prepare a muffin pan with nonstick spray and paper liners. In a large bowl, whisk together the dry ingredients, including the sugar, then stir in 1 ¾ cups of chocolate chips to help prevent them from sinking.
In a separate bowl, mix the wet ingredients—melted butter, eggs, milk, and vanilla—until combined. Gently fold the wet ingredients into the dry, being careful not to overmix so the muffins stay soft and tender inside.
Divide the batter evenly between the muffin cups, filling them generously, then top with the remaining chocolate chips and a sprinkle of coarse sugar for that lightly crisp, bakery-style finish.
Bake at 425°F for 7 minutes, then reduce the temperature to 375°F and continue baking for 15–20 minutes. This method helps create tall, domed tops while allowing the muffins to bake through evenly.
Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack. This helps the structure set while keeping the inside soft and the tops lightly crisp.
How to Get Big, Bakery-Style Muffin Domes
Want that irresistible bakery-style domed muffin top? Here’s how to make it happen:
Start by baking at a high temperature, then lowering it. This recipe begins at 425°F for the first few minutes, which helps the muffins rise quickly. After that, the temperature is reduced to 375°F to finish baking without overcooking. Since oven temperatures can vary, keep an eye on your muffins as they bake.
Bake the batter right away. Once you mix the wet and dry ingredients, the leavening agents (like baking soda) start working immediately. If you let the batter sit too long before baking, the muffins won’t rise as much. Preheating your oven ahead of time ensures it's ready when you are.
Fill the muffin cups to the top. To get those big, domed muffin tops, don’t skimp on batter! Fill each cup right to the brim. This gives the muffins enough volume to rise tall with those classic bakery-style domes.
Follow these simple steps, and you’ll get those beautifully puffed-up muffin domes every time!
This Temperature Trick Gives You Perfectly Domed Muffins!
Getting the perfect rise on your muffins comes down to the right baking temperature! Here’s how to do it:
- For tall, bakery-style muffin tops (as written in the recipe card below): Start baking at 425°F for 7 minutes, then reduce the temperature to 375°F and continue baking for 15–20 minutes. This method helps the muffins rise quickly, creating those beautiful domed tops!
- Alternative method: If you prefer a simpler approach, you can bake the muffins at 350°F for 15–20 minutes without adjusting the temperature. Many readers have tried this and still had great results!
While both methods work, I highly recommend following the high-then-low temperature method in the recipe card at the bottom of this page for the best muffin tops that are tall, golden, and bakery-perfect!
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Tips for Perfect Muffins Every Time
✔️ Use an Oven Thermometer for Accuracy
Oven temperatures can be unreliable, especially in older models. An oven thermometer helps ensure your muffins bake at the correct temperature. If your oven runs too hot or too cold, adjust accordingly and follow the thermometer reading, not the dial.
✔️ Measure Ingredients Properly
Baking is a science, and small mistakes can make a big difference! Use dry measuring cups for flour and level them off with a knife. For liquids, use a clear measuring cup with a spout and check at eye level. If you want extra precision, weighing ingredients is a great option!
✔️ Don’t Overmix the Batter
Overmixing leads to dense, dry muffins. Stir the batter only until the dry ingredients are just combined with the wet. A few lumps are totally fine. Overworking the batter creates tough muffins instead of soft, tender muffins.
✔️ Use Fresh Baking Soda & Baking Powder
Expired leavening agents won’t do their job, leading to flat muffins instead of beautifully domed ones. Always check the expiration date before baking!
✔️ Add Moisture for High Altitude Baking
If you live at a higher altitude, your muffins may turn out dry due to lower air pressure. Add a tablespoon or two of vegetable oil or applesauce to help retain moisture and keep them soft.
✔️ Check for Doneness with the Toothpick Test
To know when your muffins are ready, insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re done! If there’s wet batter, bake for a few more minutes.
For that classic bakery-style finish, don’t skip the sprinkle of sugar on top—it helps create that lightly crisp, golden dome that contrasts with the soft interior.
Follow these simple tips, and you’ll have perfect, bakery-style muffins every time!
Recipe Variations
If you want to get creative with your muffins, there are a few ways you can change up this recipe. Here are a few ideas:
- Add in 1/2 cup of chopped nuts (I like pecans or walnuts)
- Swap out the chocolate chips for another type of baking chip like milk chocolate, white chocolate, peanut butter, or butterscotch. You could also use mini chocolate chips, so you have more chocolate in every bite!
- Stir in 1/4 cup of instant coffee granules into the batter for a mocha flavor
- Add a tablespoon of cinnamon to the batter for a Cinnamon Chocolate Chip Muffin
- Top the muffins with a streusel topping before baking (example: 1/4 cup brown sugar + 1/4 cup flour + 1 tablespoon melted butter)
- Turn them into double chocolate muffins by adding 1/2 cup of cocoa powder to the batter!
No matter how you choose to bake them, these muffins are sure to be a hit! Enjoy!
Frequently Asked Questions
Why do these chocolate chip muffins have a slightly crisp top?
The sugar on top melts and caramelizes as the muffins bake, creating that lightly crisp, bakery-style dome. It adds a bit of texture contrast to the soft interior and is completely intentional.
Are these muffins soft or more cake-like?
The inside is soft and tender, but the tops have a slight crispness. They’re not meant to be fully cake-like all the way through—instead, they have that bakery-style texture with a soft center and lightly crisp top.
Best Ways to Store and Keep Your Muffins Fresh
To keep your chocolate chip muffins tasting fresh and delicious, here are a few simple tips:
Room Temperature:
Store muffins in an airtight container or resealable bag, placing parchment paper between layers to help maintain their texture. They’ll stay fresh for up to 4 days.
Freezing:
These muffins freeze really well. Place them in a freezer-safe bag or container and store for up to 3–4 months. When you’re ready to enjoy them, let them thaw at room temperature or warm them slightly in the microwave.
Make-Ahead Tip:
If you like having muffins on hand, make a double batch and freeze half. It’s an easy way to always have something ready for breakfast or snacks.
What Can I Serve These Chocolate Chip Muffins With?
These chocolate chip muffins are perfect on their own, but they also pair really well with a few simple additions to turn them into a more complete breakfast or snack.
They’re especially good with a hot cup of coffee or tea, and if you want to round things out, you can serve them alongside fresh fruit, yogurt, or even a simple smoothie. For a cozy weekend breakfast, try pairing them with other easy favorites like pancakes or eggs for a mix of sweet and savory.
Other Recipes You’ll Enjoy
If you loved these chocolate chip muffins, there are plenty of other cozy recipes to try next. There are lots of muffin recipes on the site if you’re in the mood for more easy baking, along with a full collection of baking recipes that range from simple treats to weekend projects. And if you’re leaning more toward something sweet, the dessert recipes include plenty of options that pair really well with a cup of coffee, just like these muffins.
The Ultimate Bakery Style Chocolate Chip Muffins
- Total Time: 37 minutes
- Yield: 12 Muffins 1x
Ingredients
- 2 ¾ cups all purpose flour
- 1 tbsp + ¼ tsp baking powder
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 ¼ cups sugar
- ½ cup unsalted butter, melted and cooled
- 3 large eggs
- ½ cup milk
- 3 tsp vanilla
- 2 cups semi sweet chocolate chips
- Optional – 1 tbsp coarse sugar – the clear kind that's used for decorating confections,etc
Instructions
- Pre-heat the oven to 425°F.
- Using cooking spray coat the muffin pan. Make sure that the whole top of the muffin pan is covered, not just the part that the batter goes into.
- Place paper muffin/cupcake liners into the muffin pan.
- Combine dry ingredients (flour, baking powder, baking soda, salt, sugar) in a medium bowl using a whisk so that everything is well combined. Stir in 1 ¾ cups of the chocolate chips.
- In a separate bowl combine all the wet ingredients (melted butter, eggs, milk, vanilla), making sure the eggs are well incorporated.
- Pour the wet ingredients into the dry and stir until *just* combined.
IMPORTANT: Avoid over mixing! If you stir too much, the muffins will become too dense, not rise and become more like a puck. The muffins should be fluffy and moist, so all you need to do is combine the ingredients until *just* combined. Once the dry ingredients dissolve into the wet, you're done mixing! - Scoop out the batter evenly into each section of the muffin pan. Try to fill the muffin tins as close to the top as possible in order to help those delicious muffin top dome rise!
- Sprinkle the tops of the batter with the remaining chocolate chips and the coarse decorative sugar.
- Bake in the oven for 7 minutes at 425°F (middle rack) then reduce the heat to 375°F and bake for 15-20 min. (The muffins stay in the oven when you lower the temperature)
- Once the muffins are finished baking cool in the muffin pan for 5-10 minutes.
- Transfer muffins to a cooling rack. They're great served warm with a little butter. 😋
Notes
The change in temperature during the baking process is important in creating the domed muffin top. High heat, in the beginning, will make the domes pop up, then when heat is reduced it'll safely finish the baking process without burning or overdoing the muffins.
If you're nervous about the change of temperatures during the baking process, no worries! Many of my readers have baked their muffins at 350°F for 15-20 minutes total and have had no issues! Personally, I find that starting with the higher temperature, then lowering it has an amazing effect in creating those lovely large muffin tops we all love!
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American/Canadian
This is such a wonderful recipe. I used it for blueberry muffins, too. They turned out great!
did I do something wrong? I followed the recipe exactly and my batter is not really batter but rather dough. is that right?
Yes, that’s normal 😊 This recipe creates a thicker batter than most muffin recipes, which is what helps give the muffins their tall, bakery-style tops.
My husband has dairy allergies so I subbed vegan butter and oat milk. I also reduced the amount of sugar a bit, as my husband doesn’t like his sweets super sweet.
I made mine with freeze dried blueberries (in place of the chocolate chips) and added a couple dashes of All Spice + a small splash of almond extract in addition to the vanilla.
My cupcake liners said they were good up to 410 degrees, so I did the first 7 min at that temp. Then dropped them to 375 for about 17 min.
I turned the oven light on to peek at the 7 min mark and they were looking a little flat on the top. I was a bit disappointed because I LOVE bakery muffins. I turned the oven down and announced they would likely be a bust.
After the 15 min mark, I opened the oven to check for doneness and to my surprise, they had puffed up! I was so excited!
Served them up warm. Breaking one in half, the crumb was beautiful! The tops were mildly browned and ever-so-slightly crispy. They were deliciously moist, so IDK if the slightly lower temp helped since some commenters mention 425 seemed to over bake them.
My husband took his first bite and was like THESE ARE GOOD! SAVE THAT RECIPE! He and our daughter dipped theirs in a small glass of oat milk. I enjoyed dipping mine in my coffee.
Will definitely make again and trying different flavors. Everyone agreed chocolate chip is next.
Kay, thank you so much for sharing this! I love your dairy-free swaps, and the freeze-dried blueberries with allspice and almond extract sound amazing. So glad they puffed up in the end — and “SAVE THAT RECIPE” seriously made my day! 💛
I followed this recipe exactly and found the batter to be incredibly thick! Almost like a cookie dough consistency! Is 2 3/4 cups of flour accurate? I baked them just as the recipe indicated, but had to take them out sooner as they were getting very dark (I know temps vary from each oven). Not sure what went wrong? They taste great, but they were just very dry.
The flour amount is correct, and this batter is meant to be very thick—almost like soft cookie dough 😊 These muffins do have a slightly firmer top by design, but if they turned out dry, pulling them out a few minutes earlier next time should help, especially if your oven runs hot. I’m glad you enjoyed the flavor, and thanks so much for trying the recipe!
Made the recipe exactly and my tops caved in completely!! So upsetting.
I’m so sorry—that’s really frustrating 😞 When muffin tops cave in, it’s usually from overmixing the batter or the oven temperature being a bit off, which can cause them to rise too fast and then collapse. Thank you so much for trying the recipe, and I’m happy to help if you want to troubleshoot it.
These muffins were very good, even when made gluten free. However, they were a bit too dark for me, and a bit dry. I think skipping the first 7 minutes on 425 will fix that. If you are also a fan of ‘just- baked’ rather than overbaked, try that.
Perfect! I’ve had so many issues trying to create great muffins. The change in temperature gave a nice dome and inside was moist without being dried out or under baked. I made 12 regular and 24 mini with the batter, following the recommendation of shortening time by 3 minutes for the mini muffins. (Just for the 425 initial temp, same time for 375). Muffins can be so finicky, I’ve had them sink in the middle, refuse to thoroughly bake in center, and be flavorless. This recipe nails it!
Thank you so much for your wonderful review!! I’m so happy you were happy with the recipe!!
LOVE these muffins! They freeze and thaw really well too. Starting with the high temp then lowering the temperature works so well.
Are these regular sized muffin? Can I use this recipe in my jumbo muffin pan; if so, how much do I fill jumbo liner? Thanks in advance
Yes, this recipe is for standard-sized muffins, but you can use a jumbo muffin pan by filling each liner about 2/3 full. Just note that the dome might not be as high since there’s less batter per cup. You’ll also need to extend the baking time by about 5 minutes, checking for doneness with a toothpick. Hope that helps—happy baking! 😊
What a wonderful muffin recipe! I did a “peanut butter and jelly” variation (1 1/4 peanut butter chips & 1/2c blueberries) Delicious 💙
These are the best!! My granddaughters request these every time I go see them. They say don’t forget the sugar on top!
I made these gluten free and dairy free and they are/were very good. I made them last night to enjoy today.
Excellent! So glad they turned out for you! <3 <3 <3
Okay so let me give it to you straight—a TON of recipes on Pinterest claim to be the “best”, but ma’am, these are genuinely the BEST muffins I’ve ever made. This will certainly be my base for every muffin recipe I make moving forward. Thank you for sharing, you kind soul!!
The muffins turned out great! although i feel that the taste of baking powder/soda lingers a bit, is it possible to reduce the amount in the recipe?
just found this recipe and know why I immediately loved it. I do a bit of Canadian cooking and looks like your origin is in CA. just checking to see if you are still active as the last post I note is a year ago and before that 2-3. I found this on Pinterest and will try in the morning for very finicky eaters.
Hey there!
Thanks for trying out my recipe – hope you enjoy them! 🙂
I’m definitely still active here! 😀 You can check out my most recent posts on the front page of the site or here: http://dishesanddustbunnies.com/blog/
I try to post about 2-3 times a week if time allows – Once my son starts school this fall I’ll be posting more. Yay! 😀
Thanks so much again for reaching out and I hope you enjoy the recipe!
Michelle
Just made these with 1 c almond meal &1 3/4 c brown rice flour instead of regular, 1/2 c coconut sugar, 1/2 c cane sugar, coconut oil instead of butter, almond milk, & a kingsize hershey bar chopped up (the best part) instead of chocolate chips. I baked them 7 mins at 425 and 9 mins at 375 and they turned out perfectly! Lots of allergies in our house but this made a great base recipe!
Hi there Lauren!
Thanks so much for trying the recipe and I’m so glad it turned out well for you using the substitutions! Thanks as well for giving the measurement details in your comment since I’m sure other who have allergies will find this helpful. 🙂
Ultimate chocolate chip muffins for all! 😀
Michelle
Just found this recipe on Pinterest and couldn’t wait to try it! Success! And it passed the ultimate test – my 17 year old son declared them “Perfect – crunchy top with a soft moist center!” I did notice my pan must be smaller than yours as I got 18 muffins instead of 12. Also, I added just a dollop of sour cream for extra moisture. This may be my new “go-to” recipe! Thank you!
Hi Rhona!
That is so awesome that your son loved them so much! Adding some sour cream sounds like a great way to build up the moisture – MMM YUM! 😀
I’m so happy they turned out so great for you and thanks for sharing your picture!
Michelle
Yum! Simple ingredients, simple instructions, delicious result 🙂 That’s my kind of recipe!! For anyone using smaller muffin pans or a mix of both sizes like I did… I put the smaller muffins in 3 minutes later and pulled them out 3 min earlier
My son loves chocolate chips and muffins so I might have to make this recipes soon!!! Thanks for the beautiful muffins and I can’t wait to try them!
Thanks so much for stopping by and checking out the recipe!
Let me know how they turn out for you! 😀
Michelle
I made these last week & they were to die for! I’m sure I’ll make them again!
Excellent! So happy you enjoyed them! 🙂
Michelle
YUM! I just made these and they were to die for. Perfect, crunchy, golden tops with a soft muffin underneath. Thanks for a great recipe that even a novice baker like myself can succeed with!
Hi Emma!
I’m so very happy to hear you enjoyed the recipe. Thanks so much for sharing your results and including a picture!
Love the bakeware by the way! 😀
Michelle
Made these this morning (Sunday) for the kiddos, followed almost exact, rather than 1 1/4 C of sugar I used 1.5 C, and I only had 1.5 C of choc chips so I topped the batter with mini M&M’s and reg sugar rather than coarse. Kids love them. They are a bit on the dry side oh and I reduced cooking time to 10 min at 375 and could’ve pulled them at 8 and probably wouldn’t be as dry. Still a great recipe
Hi Amanda!
Glad your kids enjoyed the muffins!
Since you increased the amount of sugar in the recipe, it might be a good idea to also increase the amount of butter by maybe 1 tbsp or 2.
Thanks again for trying the recipe and for leaving your comments! 🙂
Michelle
Hi!!
I found this recipe on Pinterst and just tried it, but I replaced half of the chocolate chips with coconut shreds.
https://uploads.disquscdn.com/images/08c897eb56cd28c352adff8ab8267f569c6b5e26b5fee4549afc02de136fe8a1.png ..
Wonderful recipe! Thank you very much!
Awesome!! So happy you enjoyed the recipe! Love your idea of adding coconut – they look so good!
Thanks so much for sharing you picture of them. 🙂
Michelle
My muffins came out hard 🙁 My guess is the whole wheat flour, it’s all we use.
Sorry to hear that you had this result. You’re right about the whole wheat flour.
If using whole wheat as a substitute for all purpose flour you would have to use less in the recipe since it’s more dense. I’m not sure of the exact ratio so when I have a chance I’ll do some experimenting and see what I can figure out.
Thanks for commenting!
Michelle
The sugar sure gives it a nice touch!
This recipe looks fantastic. I see lots of chocolate chips, which I love 🙂 Thanks for sharing it. Pinned to try later.
Thanks so much Erlene! 🙂
These look absolutely delicious Michelle and have featured them via the Say G’day Party; blog post coming today! Pinned and shared and look forward to seeing you next week at the party!
Thanks so much for featuring my muffin recipe! Looking forward to the next linky party! 🙂
Ooh we are chocolate chip cookie addicts, we should try these. Thanks for posting. Hello from Happy Home Life.
Thanks so much for stopping by! 🙂
Yum! I#TheHappyHomeLife
Thanks so much for stopping by!! 🙂
Mine came out dry as well (7 min/15 min)…even with reducing the time for both the high and low temperatures for the second half of the batch (5/10). I noticed there’s no oil in the recipe posted – could that be a missing ingredient?
That said, even though they are a little dry, I found that putting one in the microwave for 20 seconds makes it pretty tasty – especially with butter!
Hi A A,
I’m not sure where you’re located, but I know that in higher altitudes it may be necessary to make adjustments when baking since moisture will evaporate quicker.
Although there isn’t any oil in the original recipe you could certainly try adding a few tablespoons and see if that helps.
The only other issues that I can think of that may have made them dry is possible overmixing or how the ingredients were measured (make sure the dry ingredients are leveled off, etc).
Hope this helps! Thanks again for your comments! 🙂
Michelle
Trying this recipe from Argentina! Let’s see how they turn out! Loved the recipe btw very clear 🙂
Thanks very much for trying the recipe!! 🙂
If I were making these as mini muffins, what adjustments would you recommend for baking times?
Hi Samantha!
If you’re creating these as mini muffins, I would suggest baking them for about 4 minutes at 425°F then reducing the heat to 375°F and bake for 10-13 min. Just keep a close eye on them so they don’t become overdone.
Let me know how they turn out! 🙂
Michelle
They turned out fantastic. I did the 425 degrees for 4 minutes. Then they seemed done at the 375 degrees after about 9 minutes. Perfectly delicious!
Excellent! So glad the timing worked out and you’re enjoying them! 🙂
Michelle
I made these tonight and used Gluten Free Almond Flower. They are AMAZING!!! Thank you for the recipe.
That’s wonderful to hear!! So glad you enjoyed them! 🙂
Thanks so much for commenting!
Michelle
Can you freeze the muffins?
Hi Shari!
Yes, you can definitely freeze the muffins. They’ll still taste great when thawed, but I prefer them fresh.
If you freeze them just make sure that you remove any excess ice crystals before they thaw so they’re not exposed to too much moisture.
Thanks so much for commenting! 🙂
Michelle
Love this recipe! I added raspberries and blackberries, these wont last long in this household.
I feel incredibly silly asking this question. I’m new to baking, so I was wondering if I need an actual muffin pan or if it’s the same as a cupcake pan?
Hi Savanna!
No worries – totally not a silly question in my book! With all the gadgets and special things used in baking these days you never know. 🙂
A muffin pan and a cupcake pan are the same, so you won’t need to worry about not having the right kind of pan.
Let me know if you have any other questions! Hope you enjoy the recipe and thanks for commenting! 🙂
Michelle
its 1am here and I just pulled them out of the oven and I have not eaten one yet because I do not want to eat them all. they are a gift. Any who can sub the chocolate with fruit like blueberries or cranberries?
Hi Pat,
That’s so nice of you to make these as a gift for someone! 🙂
You could definitely substitute the chocolate fruit – blueberry especially tastes great in this recipe.
Thanks again for commenting!
Michelle
I made these tonight and they were delish! Thanks for the recipe 🙂
That’s great to hear! So glad you enjoyed them! 🙂
Michelle
I tried these today and used Bob’s Red Mill Gluten Free cup for cup flour, they were great!
That’s great to hear! So happy they turned out well in a gluten-free version as well!
Thanks so much for letting me know how they turned out! 🙂
Michelle
I made these muffins the other day. But they were dry, what did I do wrong.
Thanks Tara
Hi Tara,
I’m sorry to hear your muffins turned out dry. 🙁 I’ve made these quite often and haven’t had an issue with them being dry before.
If you followed everything in the recipe the only thing I can think of that may have made them dry could have been your individual oven’s temperature. Sometimes an oven’s actual temperature will differ from what the dial indicates especially if it’s an older oven. Does this sound like it could have been a factor?
Decreasing the time that the muffins are baking should fix the issue with the dryness. Maybe next time take them out and test them with a toothpick 10 minutes before the end of the baking time. If they’re still battery put them in for 5 minutes and check again. It’s fine if the toothpick comes out a little moist, but it shouldn’t be covered in batter.
I hope this helps! Let me know how it goes. 🙂
Michelle
When you reduce the heat, do you take the muffins our of the oven until the temperature is at 375, then put them back in or do you just leave them in the oven all that time unless it reaches 375? I would think leaving them in would make them overdone, but taking them out seems kind of a hassle, but if it makes
Them bigger & fluffier, well worth it. Just wanted to do it right. Thanks
Hi Pam!
Thanks very much for commenting.
As soon as the first 7 minutes of baking have elapsed turn down the temperature and immediately continue baking for 15-20 minutes. Taking the muffins out and waiting for the temperature to reach 375°F will interrupt the baking process. The temperature gradually reducing while the muffins are in the oven helps with creating the fluffyness and they shouldn’t become overdone. 🙂
I hope this helps. Let me know how they turn out! 🙂
Michelle
Those look like some absolutely delicious muffins. The only problem with them is that they would be eaten to fast.
Thanks so much! They really are hard to resist! I usually have to keep out only the ones we’re “allowed” to have and then freeze the rest or else they do disappear quite quick!
Michelle
I wish I could be more of a baker because this looks absolutely delicious. Chocolate chip muffins is one of my favorite goodies to grab on Sunday mornings.
These cupcakes look absolutely delicious!!! I really love your photography too! Thanks for sharing!
Omg these muffins look so yummy!!!! Chocolate chip muffins use to one of my all time favorite snacks!
Yum! These look gorgeous. They look like something straight out of a coffee shop.
I love everything about this muffin recipe except for the sprinkling of sugar on top. I don’t know why, but I don’t like the feel of sugar crystals on my teeth. Your pictures are tantalizing.
These look like fantastic muffins. I will have to try them this week when i do all my baking.
I love chocolate muffins. It is one of those easy to make recipes that is a tried and true dessert. I sometimes make some and bring it over to a potluck party. It gets finished in no time!
Those sound absolutely delicious. Definitely going to have to make these sometime soon.
I keep wanting to count the chocolate chips, definitely the most ultimate chocolate chip muffin recipe I have seen! Can’t wait to try this recipe with my kiddos.
We just made chocolate chip muffins last week. My son said that he liked them ‘sort of.’ -_- Maybe he’d like this version better! 🙂
My kids would love these, they look SO good!
Ohhh, very cool- you change the temperature and continue to bake them? I haven’t come across a recipe like that before- is there a particular reason you like doing them this way?
Very cool. They look fantastic!
I find that if the muffins start at a higher temperature and then it’s reduced the tops will puff up more. It makes for a more fluffy muffin with a nice big top. 🙂
Thanks so much for stopping by and commenting!
Michelle
Tried these muffins they came out burned to a crisp not sure what I didn’t wrong
Hi Kristin,
I’m sorry to hear that your muffins didn’t turn out.
There are a few possible reasons that could have caused them to burn:
1. You actual oven temperature may be hotter than what it reads on the dial. – It might be a good idea to pick up an inexpensive oven thermometer to check the actual temperature of your oven. I’ve found that this can sometimes be an issue with older ovens.
2. Over-mixing the batter. the wet and dry ingredients should only be mixed until the just start to combine and no more. Mixing them too much can make them deflated and much like a puck.
3. When the muffins bake at the higher temperature, the tops should begin to form a dome. If they don’t form a dome there is a possibility you may have used baking powder or baking soda that has lost its effectiveness.
4. The 15 -20 minutes of continued baking after the temperature has decreased is a suggested amount of time. If the muffins look like they’ve formed a dome on top, plus they are becoming golden you should check their readiness by pushing a toothpick in the center – if it comes out clean it’s ready. 🙂
I hope this helps! Thanks so much for stopping by and for trying the recipe! I hope it turns out better on the next shot! 🙂
Michelle
Wow, those look DELICIOUS! Seriously, yum! I need to whip some up ASAP!
OH those photos! These look absolutely amazing and I typically hate chocolate chip muffins. Might have to give this a try!
Thanks so much!
This recipe looks delicious…and I love the tips. I am very into cooking but I can’t bake to save my life so these are such great tips for me!
First I was on the hunt for the perfect chocolate chip cookie (found it this week, made them & they’re amazing) and now you show me this? I think I need to make these next, Lol!
Thanks so much for stopping by! These are some seriously awesome muffins – enjoy! 🙂
I am the only person who likes chocolate chips in my muffuns. That would not stop be from eating this entire batch.
oh my gosh those looks so good ! it looks easy enough for me to try ! thanks for sharing
These look wonderfuly delicious! Shared on my FB.
Thanks so much for sharing! 🙂
Thank you for sharing the recipe. I’ve never had chocolate chip muffins before but I’m going to now.
You had me with the first 2 words…”ultimate chocolate….” YES Please! This sounds so yummy!
Oh dear – not good – Now I want some! So yummy looking –
I’ve not made muffins – and maybe your tips explain why – I probably stif the wet and dry too much and the heating levels – well that makes sense now – thank you 🙂
Perfect timing! I have actually been looking for a good chocolate chip muffin recipe. 🙂
(visiting from the Frugal Friday link-up)
Awesome! You’ll love these!
Thanks for stopping by. 🙂
Michelle
Oh those muffins look so delicious. The chocolate chips look so chunky, the perfect bit of chocolate in the muffin mix.
Thanks so much! 🙂
It has been awhile since I’ve had a muffin, but these muffins look beyond amazing! I’ll have to try your recipe sometime. Maybe soon! 🙂
The coarse sugar sprinkled on top was the first thing I noticed! These look divine (and it doesn’t help that I’m starving right now)! The melty chocolate chips are making my mouth water…
Those look absolutely delicious! I can’t wait to try them. Thanks for posting the recipe.
Hi. I’m making these chocolate chip muffins tonight but I don’t have corse sugar! Where can I find that? And also can I use regular sugar on top?
Hi Stephanie!
You can usually find coarse sugar in the baking section of the grocery store near where the cupcake sprinkles are. It looks similar to the colored sprinkles but they’re clear and sometimes a bit larger.
You could try sprinkling a little regular sugar on top but I would really prefer the coarse sugar – that’s just me though. The sugar on top is completely optional so don’t worry if you leave it off the tops. The muffins will still be awesome! 🙂
Hope this helps!
Michelle