Bakery Style Jumbo Chocolate Chip Muffins

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Bakery Style Jumbo Chocolate Chip Muffins

There’s something irresistible about a giant bakery muffin loaded with chocolate chips and topped with those signature golden domes. These Bakery Style Jumbo Chocolate Chip Muffins are soft, fluffy, buttery, and packed with melty chocolate in every bite.

Using a few bakery-style baking tricks—like resting the batter and starting with a high oven temperature—gives these muffins their oversized tops and tender texture. They’re perfect for breakfast, brunch, snacks, or freezing for later.

If you love those giant coffee shop muffins, this recipe delivers the same bakery flavor right at home.

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Why You’ll Love This Recipe

• Tall bakery-style muffin tops
• Soft, fluffy, and ultra moist
• Loaded with chocolate chips
• Easy to make with pantry staples
• Perfect for freezing and meal prep
• Better than store-bought muffins

👉🏻Use these Jumbo Muffin tins to get your bakery style muffins!

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🛒 Ingredients

Jumbo Chocolate Chip Muffins

• 3½ Cups All-Purpose Flour
• 2 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• ½ Cup Butter, Melted
• ½ Cup Neutral Oil
• 1½ Cups Sugar
• 4 Large Eggs + 1 Egg Yolk
• 1 Cup Buttermilk
• 2 Teaspoons Vanilla Extract
• 2 Cups Chocolate Chips
• 2 Tablespoons Flour (For Tossing Chocolate Chips)

Optional Bakery Crumb Topping

• ½ Cup Flour
• ¼ Cup Sugar
• ¼ Cup Brown Sugar
• ¼ Cup Butter, Melted
• Pinch Of Salt

Optional Topping

• Extra Chocolate Chips
• Coarse Sugar

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👩‍🍳 How To Make Bakery Style Jumbo Chocolate Chip Muffins

Step 1: Prepare The Oven

Preheat oven to 425°F. Line a jumbo muffin tin with paper liners.

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Step 2: Mix The Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

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Step 3: Mix The Wet Ingredients

In another bowl, whisk together melted butter, oil, and sugar until combined.

Add eggs and egg yolk, mixing until smooth. Stir in buttermilk and vanilla extract.

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Step 4: Combine The Batter

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Toss chocolate chips with 2 tablespoons flour and gently fold into the batter.

Let batter rest for 15–20 minutes for taller muffin tops.

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Step 5: Add The Topping

Fill jumbo muffin cups almost to the top.

If using crumb topping, mix all topping ingredients until crumbly and generously sprinkle over muffins.

Top with extra chocolate chips and coarse sugar if desired.

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Step 6: Bake

Bake at 425°F for 5–7 minutes.

Without opening the oven, reduce heat to 350°F and continue baking for 18–22 minutes, or until the tops are golden brown and a toothpick comes out mostly clean.

Let cool slightly before serving.

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💡 Tips For Perfect Bakery Muffins

• Do not overmix the batter
• Rest the batter before baking
• Fill muffin cups high for tall domes
• Use room temperature eggs and buttermilk
• Sprinkle extra chocolate chips on top before baking for bakery-style presentation

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❓ FAQs

Why are my muffins dense?

Overmixing the batter can create dense muffins. Mix until just combined.

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Why do bakery muffins have taller tops?

Starting with a high oven temperature helps the muffins rise quickly and create tall domes.

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Can I use mini chocolate chips?

Yes, but regular chocolate chips give a more bakery-style appearance and texture.

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Can I freeze these muffins?

Yes. Wrap tightly and freeze for up to 2 months.

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Can I make these without crumb topping?

Absolutely. They’re delicious with or without it.

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How do I store chocolate chip muffins?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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Can I make these into regular muffins?

Yes. Reduce baking time to approximately 18–22 minutes total.

Other Variations to Try:

Bakery Style Blueberry Muffins

Bakery Style Pumpkin Muffins

Bakery Style Apple Cinnamon Muffins