These Bakery Style Chocolate Chip Muffins are light, airy and oozing with chocolate chips! Jumbo or regular sized, they’re super delicious, so simple to make and a must try! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
I’ve said it before and I’ll say it again.
Chocolate Chip Muffins are one of my favorite things to eat. EVER.
I’ve been obsessed since I was 3 and I’m still obsessed today. I can't get enough and these beauties are no exception!!!!
For more muffin recipes, try my Red Velvet Chocolate Chip Muffins, Jumbo Apple Cinnamon Muffins and my Jumbo Gingerbread Muffins.
What makes these muffins bakery style?
Light and Airy Muffins
I hate biting into a muffin and having to chew for what seems like forever; super dense muffins are not for me.
I want a delicious breakfast, not a work out for my jaw!
These muffins are so light. Just like the ones I used to get when I was little.
Loaded with Chocolate Chips
Each bite of these muffins is full of chocolate chips.
You don’t have to search around to find a chocolate chip!
High Domed Muffins
Recreating those Bakery-Style Chocolate Chip Muffins means we need the right muffin height.
Nothing is worse than taking the time to make muffins and having them come out flat on top. Drives me nuts.
These muffins have insane lift. As long as you don’t take them out of the oven too soon, they will keep that gorgeous height!
Tips for Making Bakery Style Chocolate Chip Muffins
Mix the Ingredients
Whisk together your dry ingredients- In a large bowl whisk until they’re all combined.
Mix the cornstarch and water- In a medium bowl, using a spoon, mix together the cornstarch and water until it’s thin and watery. It will be thick and tacky at first.
Add in the wet ingredients- To the cornstarch water, add in the milk of choice, vegetable oil and vanilla. Whisk until combined.
Add the wet ingredients to the dry- Slowly add them in a little at a time and whisk them together. Once it gets too thick, switch to using a spatula. Mix until combined.
Fold in the chocolate chips- Use a spatula to mix in all the chips.
Fill the muffin pans
Fill the muffin tin to the very top- Line your muffin pan with liners. If you don’t have liners, grease each muffin well in the tin. Use an ice cream scoop to fill the muffin tins to the top. If you’re using the jumbo pan, use all the batter to fill 6 cups. If you’re using a regular pan, use all the batter to fill 12 cups. You want them filled to the top because they are going to rise straight up.
Add more chocolate chips- Sprinkle more chocolate chips on the tops of each muffin before they go into the oven. Gently push down on the chips to make sure they stick to the batter. Otherwise, when they rise, the chips will all fall off.
Baking Time
Bake the muffins- Bake the muffins until they are risen, springy and a gorgeous golden brown on top.
- For jumbo- Bake for 28 minutes
- For regular- Bake for 22 minutes
Let the muffins cool- Let them cool almost completely in the muffin pan before trying to take them out. If you have paper liners, the muffins will come right out. If you don’t have liners, once they’re cool, use a small spatula to lift them out of the pan.
Serve the muffins- You can eat these warm and gooey or at room temperature. Once they’re cool, store the muffins in an airtight container on your counter.
Can these Muffins be vegan?
Yes! Follow these three simple steps below to ensure the muffins are vegan:
- Use a gluten free flour that’s free from dairy- Some gluten free flours contain dairy. Make sure to read the label.
- Swap out the milk with a non dairy milk- Before nuts became an issue in our house, I used almond milk in all my recipes and it worked beautifully.
- Make sure to use allergy friendly chocolate chips- Use chocolate chips that are free from dairy.
More Chocolate Chip Muffin love
If you want these muffins extra chocolatey, make sure to check out my recipe for Jumbo Chocolate Chocolate-Chip Muffins.
It’s the same style muffin, only the batter is chocolate. They’re equally light, delicious and loaded with all the chocolate!
The perfect last minute treat
These Bakery Style Chocolate Chip Muffins are so simple to make and only require a few ingredients that you most likely have in your house!
They’re the perfect muffin to whip up on a weekend morning.
I even make them for a quick dessert in a pinch.
The kids devour them immediately but luckily it's so easy to make more. Hope you love them as much as we do! Enjoy!
Bakery Style Chocolate Chip Muffins
Ingredients
- 1 ¾ cup plus 2 tablespoons gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- 2 pinches of kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ⅓ cups milk of choice
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi sweet chocolate chips plus 3 tablespoons of chips for sprinkling
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a jumbo muffin tin with paper liners or grease a jumbo 6 cup muffin tin with vegetable oil. If using a regular 12 cup pan, line with paper liners or grease with vegetable oil as well. Set aside.
- In a large bowl, with a whisk, mix together the gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
- In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk of choice, vegetable oil and the vanilla. Whisk to combine.
- Add the liquid ingredients to the dry and using a spatula, mix until just combined. Add in the 1.5 cups of chocolate chips and stir to combine.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon and then sprinkle more chips on top in each cup. Gently push down to make sure they stick to the batter.
- Bake jumbo muffins for 28 min until muffins are risen, springy and golden brown on top. If using a regular muffin 12 cup muffin pan, bake for 22 minutes until the muffins are risen, springy and golden brown on top.
- Let the muffins cool in the muffin pans and then remove. If you didn’t use paper liners, use a small spatula to lift the muffins out of the muffin tins. Make sure you wait till they have cooled or they will break apart. This recipe makes 6 jumbo muffins or 12 regular sized. Enjoy!
John
This is the best recipe for muffins I’ve seen so far!!!
Lee
Thanks so so much!!!
Katelynn
We make these every Sunday for breakfast for the week! I make a mini version for the kiddos and regular for the grown ups. We’ve used dairy free and regular milk, both ways work perfectly. I would choose these over a traditional muffin recipe any day!
Lee
SO glad you love them!! Thank you!
Meha
Obsessed with this recipe! It’s the perfect egg free recipe for me. I make them almost every week (:
Lee
Thank you! SO glad!