These Bakery Style Chocolate Chip Muffins are light, airy and oozing with chocolate chips! Jumbo, regular sized or mini, they’re super delicious and so simple to make (no mixer needed) in under an hour! Best of all, they’re gluten free, nut free, egg free and easily dairy free (vegan)!
These Bakery Style Chocolate Chip Muffins are so soft and have beautiful height like they came from a bakery! They take no time to whip up (with just a whisk) and a short time to bake; you'll have beautiful muffins in under an hour! If you're a chocoholic, you'll need to try my Gluten Free Chocolate Muffins, which is the chocolate version!
Reasons to Love these Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Loaded with Chocolate Chips- Each bite of these muffins is full of chocolate chips just like in my Triple Chocolate Muffins!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Chocolate Chips- Make sure to use gluten free/nut free and vegan if you want these dairy free.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (NOT tablespoons) vegetable oil.
For Other Muffin Sizes
- Regular: Bake at the same temperature for 20-22 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Use 1 cup of mini chocolate chips in the batter. Still sprinkle some extra mini chips on top. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched. Mine take 18 min in my oven. Makes 48 mini muffins.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Bakery Style Chocolate Chip Muffins
Here are the step by step instructions to make these muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add the Other Liquid Ingredients
Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.
Step 4: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 5: Add in the Chocolate Chips
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 6: Scoop the Batter
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Step 7: Sprinkle More Chocolate Chips
Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Step 8: Bake and Cool
Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are golden on tops, risen and springy when carefully touched.
Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 22-24 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. If doing so, use mini chocolate chips. You'll only need 1 cup of mini chips in the batter. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched.
Yes you can!
Instead of 1.5 cups of chips in the batter, you can do ¾ cup or 1 cup and then you can eliminate the extra chips on top.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Other Muffin Recipes You'll Love
Bakery Style Chocolate Chip Muffins
- 1 ¾ cup plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ⅓ cups milk
- 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
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking powder and 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons cornstarch and with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Then pour in the 1 ⅓ cups milk, the ⅓ cup plus 2 tablespoons vegetable oil and the 1 teaspoon pure vanilla extract. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 29 minutes until the muffins are golden on top, risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.