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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.
Watch the How-To Reel
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!
This post was originally published on March 3, 2023
These are delicious! They are moist and baked beautifully! I really appreciate that you include alternative ingredients such as AP flour for whole wheat pastry flour or sour cream for Greek yogurt as I don’t often have those on hand.
Hey Amy,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Ps, I didn’t have flaky sea salt, just coarse, so I was hesitant to put a little on the top. I am now sorry I didn’t it adds a whole different level of taste
Just made these muffins, 425 in the oven baked only 18 minutes. Bottom is burnt, or should I say well done, what did I do wrong. Used muffins liners. The smell is absolutely amazing while preparing them. Just tried one light, tasty will try again. Thx you
It says to turn the oven down to 350 once you put them in.
Oops did not see that. Thank you
Did you turn the oven down to 350 when you put the muffins in
Oops did not see that, so excited to make these.
Hi Betty,
Thanks for giving this recipe a try and sharing your feedback! Sorry to hear the bottoms burned. Did you turn your oven down to 350F? Let me know how I can help! xx
These were really good! Made them this morning for the fam after realizing I had all the ingredients on hand already last night. My 2 year old devoured them and kept saying, “yummy chocolate!” while eating them.
My only issue was that the muffins stuck to the paper at the bottom pretty badly. I guess I should have sprayed the paper liners with cooking spray even though it didn’t say to!
Hi Tara,
Thanks so much for making this recipe, I love to hear that they turned out well for you! Sorry, I’ve never had to spray the liners before! xx
I made the muffins this morning with these changes – used all purpose flour and no topping (only because I didn’t have the pastry flour or the vanilla bean powder). Very good – family approved! I will make these again.
Hey Dawn,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
I was really hoping to love these muffins. Followed the recipe exactly, had to search all over our city to find Whole Wheat Pastry flour, very expensive in Ontario Canada. I am a seasoned baker and home chef of 45+ years and the taste was not appealing at all. My husband eats anything I make and he would not eat these muffins.
On a side note your bread recipes are amazing.
Hi Liz,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear these were not enjoyed! xx
I want to make these now! I have all the ingredients except the yogurt or sour cream.
can I substitute mayo or heavy cream? I have both of those.
Hey Barbara,
Sorry, I wouldn’t recommend either of those here, you’re going to need the yogurt or sour cream. Please let me know if you have any other questions! xx
Made these this morning and they are quite possibly the best muffins I’ve ever eaten. So good!
Wonderful!! Love to hear that these muffins turned out well for you, thanks so much for making them Lindz!! xx
Received this recipe in my email this morning and made them this afternoon. So delicious!
Thanks so much for trying this recipe Sarah, so glad to hear it turned out well for you! xx
Is there a way to know the calorie count? I’m trying to eat less calories and more protein so would love to know this information in all of your recipes. Thank you
Hey Angela,
The estimated calorie count is always listed above the ingredient list. Please let me know if I can help in any other way! xx
That’s a lot of chocolate! I’m IN! Chocolate chip muffins are my favorite breakfast! I can’t wait to make these! Thanks for another great recipe! 🙂
Hey Sarah,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
Hi, a bit of advice. You should put all measurements in grams, including a “stick of butter” with a baking recipe. In Europe a stick of butter has many shapes and sizes. (Also, “cup” measurements don’t translate universally as they are not used frequently in Europe.)
But she doesn’t live in Europe…
Click on metric, which is located just under the list of ingredients, and that will change it for you.
Hey there,
Thanks for sharing your feedback:) I live in the US, so I use those measurements because that’s what is customary for the majority of my followers. If you simply click “metric” below the list of ingredients all of the measurements will convert for you:) I hope you find this feature helpful! xx
The butter doesn‘t convert in metric in any of your recipes i‘m sure that‘s why they asked. Many followers are based in the US but not all. It would be fair to put also for those who live outside the US all metric measurements.
1 stick of butter is equal to 113 grams. The conversion calculator that we use is run by Google, it’s not something that I am able to control manually:)
Looking for suggestions to replace vanilla bean powder? Thank you.
Hi France,
That part is optional, but you’ll want the vanilla bean powder so it has a similar consistency to the sugar and salt:) Let me know if you give this recipe a try, I hope you love it! xx
Could you replace the chocolate chips and espresso powder with blueberries to make these blueberry muffins instead. This receipe looks amazing but wondered if I could use as a base for other ingredients.
Hey Sarah,
Sure, I don’t see why that wouldn’t work for you! You might also like this recipe:
https://fett-weg.today/blueberry-vanilla-crunch-muffins/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Hi! How much is 1 stick? I have no idea 😉
Hello Doogie, this is a 1/2 cup of butter. Good luck with the baking. Sarah
Yes! Be sure to coat your blueberries (lightly) in flour so the color doesn’t turn them purple!
Thanks Sarah!!
1 stick is 1/2 cup
Hi there,
1 stick of butter is equal to 1/2 cup. Please let me know if I can help in any other way! xT