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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!
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.
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!
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.
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.
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.
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.
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
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.
Ingredients
- 1 stick salted butter
- 1/2 cup real maple syrup
- 1 cup plain greek yogurt or sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups whole wheat pastry flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
Salty Vanilla Sugar (optional)
- 1 tablespoon granulated sugar
- 2 teaspoons flaky sea salt
- 1/2 teaspoon ground vanilla bean powder
Instructions
- 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!
Made this recipe today! Had a mishap with my sour cream/yogurt mixture (dropped it all on the floor) and ended up using whipped cottage cheese on the fly. I think it came a little denser than the original probably, but the flavor is so delicious! Will be making them again! Hopefully without the dropping things on the floor next time (:
Ahh so sorry to hear this Bri, but great idea to use the whipped cottage cheese! Glad to hear they still turned out yummy:) xT
Can’t wait to try this! Wondering if it would be possible to make the better ahead of time?
Hi Lisa,
Sure, that would work for you, I would just bring your batter back to room temp before baking the muffins. I hope you love this recipe! xT
I love your recipes! Could you possibly link you the video’s?
Thanks so much Liz! xT
I am 7 and made these with my mom. They were so so good, we used 1 cup of mini chocolate chips and made them mini muffins. I think it is the best chocolate chip muffin recipe in the world. Thank you so much for sharing it. I love your website.
Aw thank you so so much! I’m so glad you enjoyed this recipe Evi!
Could you make these into mini muffins?
Yes that should be fine! xT
Absolutely bussin
Thank you Jen! xT
I tried making these today and they turned out perfect and just like the photos I can’t thank you enough!! Appreciate you for sharing all your recipes 🙂
Hi Angie,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Very tasty! I substituted 1tsp vanilla extract for the powder in the topping, which seemed to work fine. Other than that, followed the recipe exactly. Any recommendations on liners to use that peel off easily?
Hi Krista,
So glad to hear you enjoyed these muffins! Thanks for making them:) I get my liners from Whole Foods, but you can always spray them just as an extra insurance that they peel off:) I hope this helps! xT
I followed recipe exactly except I used half chocolate chips and half caramel sea salt chips from Trader Joe’s. Best muffins ever. Thank you.
Thank you Beth! xT
I don’t know what it was but no one could finish one. :(. Sadly, we tossed them all.
Hi Tina,
Thanks for trying this recipe and sharing your feedback, so sorry to hear they were not enjoyed. Was there anything you may have adjusted in the recipe? Please let me know how I can help! xT
Want to make these! Why is the oven set to 425 just to be turned down to 350? The last step doesn’t say whether you bake them (or how long) before topping them
Hi Allie,
I found starting the oven at a high heat right as the muffins go in and then reducing the heat bakes them the best:) The topping is sprinkled over the batter before baking, it says “Sprinkle over each muffin. Place in the oven, then turn the oven down to 350. Bake for 20-22 minutes, until just set.” Please let me know if you need any other help! xT
Mine just turned out looking like caramelized sugar, no rise
Hey Kelli,
Thanks for trying this recipe, sorry to hear you had some issues! Was there anything you may have adjusted in the recipe? What kind of muffin tin did you use? Please let me know how I can help! xx
No I followed the recipe, and I bake pretty often. The only thing I can think of is maybe with the browned butter? The batter seemed pretty liquidy before I put them in the cupcake tin. I just used a 6 muffin- muffin tin, I think metal or aluminum. I followed the temperature drop too.
Ahhh so sorry! Next time, you could let the browned butter chill longer to see if that helps!
Has anyone tried freezing these to be able to enjoy at a later date?
Can I use honey instead of maple syrup? Living in Egypt and we no longer export maple syrup.
Hi Zeina,
Of course, honey will work well for you! I hope you love this recipe, let me know if you give it a try! xT
I didn’t have pastry flour on hand and subbed regular wheat flour. Because of my kiddos I also made them mini and they were still good! I’m guessing pastry flour would have made them better so I will try again. Just letting others know they can be made without it in a pinch.
Hey Erin,
Happy Wednesday!! Thanks a bunch for testing this recipe and your comment, so glad to hear it was a hit! xx
Super easy to make and tastes delicious! I would love to see a dairy free option.
Hey Macy,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
I’m interested in trying this recipe, but I don’t have maple syrup. Would honey work?
Yes, honey should work just fine! xT
Do you use the whole 2 tsp of salt plus sugar and vanilla powder on top? Seems like a lot of salt for 12 muffins. Just asking in advance of making….
Hi Sheila,
I do, but totally adjust to your liking:) Please let me know if you have any other questions! xT
How might you alter the recipe to make as a cake instead of muffins?
Hi there,
I have not tested this, but I would try baking in a loaf pan and increasing your bake time. I hope this helps, please let me know if you give the recipe a try! xT