Bakery Style Chocolate Chip Muffins

I started making this muffin recipe a few months before my daughter’s wedding. Everyone loved them, so I made them as part of their wedding breakfast. They are easy to make and don’t require a mixer. Pay close attention to the directions here, there is a temperature change that is very important.


  • 1/2 cup butter, melted and cooled
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract


  1. Start by melting the butter so it has time to cool.
  2. Preheat oven to 425°F. Line a 12 cup muffin tray with paper liners.
  3. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  4. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  5. Divide the batter into the 12 muffin cups (a regular size ice cream scoop works perfectly here) and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
  • The melted butter, sugar, eggs, milk and vanilla