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Bakery Style Chocolate Chip Muffins. Whole wheat vanilla cake made with browned butter, Greek yogurt, and swirled with plenty of semi-sweet chocolate chips. These bakery-style muffins are no fuss, whole grain, low sugar, and SO DELICIOUS! Finish the muffins with a salted vanilla sugar on top. These are so much simpler to make than you’d think (just 1 bowl). A wonderful muffin to enjoy anytime, and so much better than the bakery!

Bakery Style Chocolate Chip Muffins |

I’m on a muffin kick right now. Actually, I’ve been into recreating anything that can be picked up at your favorite bakery in town. Why? I think it’s because of where I live, which sometimes seems like the middle of nowhere.

Alight, alright, so I definitely don’t live in the middle of nowhere. But living in the mountains, where it snows ten, sometimes eleven, months out of the year, I sometimes crave city living and apparently local bakeries too. There just aren’t a lot of baked goods options beyond the grocery store here.

Bakery Style Chocolate Chip Muffins |

So, I made us all some muffins, which oddly aren’t something I’ve made much over the past ten years. But for the last couple of months I’ve been all about them!

I LOVE the peanut butter banana muffins I shared a month or so ago. But I decided that I now need classic chocolate chip muffins too. No banana, no peanut butter.

It took everything in me to not make this a banana muffin, as that’s what I would typically do, but these are perfect just as is!

Bakery Style Chocolate Chip Muffins |

Details, details

I wanted these to be two things 1. so simple to make. 2. extra tall and fluffy with more chocolate than is really necessary.

The batter starts with browned butter. Since there’s no banana or peanut butter, I wanted to add a little richness and nuttiness with golden brown butter. It was a good move and really makes the muffins stand out.

Bakery Style Chocolate Chip Muffins |

Then a little maple syrup to sweeten, yogurt for moisture, eggs, lots of vanilla extract. If you have it, add 1-2 teaspoons instant coffee or 2 tablespoons hazelnut liquor with the vanilla. This is totally optional, but adds to the muffin. I know those ingredients may seem kind of different, but the flavors really highlight the chocolate.

The dry is my basic mix, whole wheat pastry flour, baking powder, and salt.

Bakery Style Chocolate Chip Muffins |

And then the topping, a salty vanilla mix. Instead of just a sprinkle of sugar on top like a lot of bakeries will do, I used sugar, mixed with flaky Maldon sea salt, and vanilla bean powder.

Bakery Style Chocolate Chip Muffins |

So much more delicious with the additions of sea salt and vanilla, a nice little sweet/salty topping. These muffins are soft and fluffy with so much melty chocolate, using semi-sweet chocolate chips is key.

These are great warm or at room temperature. But please, have at least one warm, right out of the oven…truly just the best thing ever.

Bakery Style Chocolate Chip Muffins |

Looking for other yummy bakery items?? Here are my favorites: 

Giant Double Blueberry Muffin Cookies

Cream Cheese Swirled Cinnamon Carrot Cake Muffins

Baked Blueberry Cinnamon Sugar Doughnuts

Chocolate Chunk Chai Banana Muffins

Chocolate Chunk Rye Banana Bread

Easy Chocolate Cinnamon Crunch Knots

Lastly, if you make these Bakery Style Chocolate Chip Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Bakery Style Chocolate Chip Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories Per Serving: 331 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Salty Vanilla Sugar (optional)


  • 1. Preheat the oven to 425 degrees F. Line 11-12 muffin tins with paper liners.
    2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
    3. To the butter, add the maple syrup, Greek yogurt, eggs, and vanilla until smooth. Add the flour, baking powder, and kosher salt, mix until just combined. Fold in the chocolate chips. 
    4. Divide the batter among the prepared muffin tins, filling all the way to the top. In a bowl, mix the sugar, sea salt and vanilla powder with your finger tips for 1 minute. Sprinkle over each muffin. Place in the oven, then turn the oven down to 350. Bake for 20-22 minutes, until just set. Enjoy, enjoy!
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Bakery Style Chocolate Chip Muffins |

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  1. 3 stars
    Mine came out really dense and don’t taste the best, at least not as good as they would at a bakery😅 could it be because I used lactose free Greek yoghurt?

    1. Hi there,
      I’m not sure oat flour is going to be the best option here, but I’ve not tested it so can’t say for sure! Let me know if you give this recipe a try, I hope you love it! xx

  2. 5 stars
    I heard you on a podcast and thought I would check out your site. I have been baking regularly for about 20 years and these are the best muffins that I have ever made. Looking forward to trying more of your recipes. Thank you.

    1. Hey Jen,
      Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:) Thanks for your kind message! xT

  3. 5 stars
    Made these the second time today. First time with Greek yogurt, this time with sour cream. Love this recipe!

    1. Hey Tricia,
      Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT

    1. Hey Daniella,
      You should be just fine leaving the recipe as written:) Let me know if you give this recipe a try, I hope you love it! xx

  4. 5 stars
    Made these with my 9year old & 5 year old, so yummy! We substituted vanilla cinnamon sugar for the sea salt topping. The browned butter really makes all the difference in the world 💗 I also used 1 c whole wheat flour & 1 c all purpose to appease the wee beasties & the hubby, whenever I try to use more than 1:1 they can tell and they’re whiners about it 😜 it’s all about balance, right?

    1. Hi Clair,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

  5. 5 stars
    This was delicious and very simple to make! I used 3/4 Greek yogurt and 1/4 sour cream because I didn’t have enough. But they still turned out perfect and super moist. It’s definitely a keeper. Thinking of trying this with blueberries next.

    1. Hey Tricia,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT