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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
Light and fluffy without all the sweetness, these are well-balanced. Not having the whole wheat pastry flour I substituted it with 200 grams of all-purpose flour and 40 grams of cake flour. I couldn’t resist adding both mini and regular chocolate chips into the batter, also. I was pleasantly surprised by the amount of rise these had. The only thing I noticed is mine liked to stick to the muffin liner. I didn’t know how much I needed a less sweet muffin in my life, delicious!
Hey Jen,
Perfect!! Thanks so much for making these muffins and sharing the adjustments that worked well for you! So glad to hear that they were enjoyed! xT
Just pulled these out of the oven and yum! Quick and delicious. Thanks for another good one!
Hey Chelsea,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
Thank you for sharing your recipes. This one was a bit too salty (topping) and not sweet enough for my crew. The texture was perfect, however I’d maybe use sugar next time instead of the maple syrup? Also, the batter was a little thicker but they baked up beautifully.
Hi Jennifer,
Thanks for making this recipe and sharing your feedback! Sorry to hear these weren’t a fave. I’ve not tested these with sugar, but you could certainly give it a try next time! Let me know how that works for you! xx
i only used 1.5 cups of flour but the batter was still too thick, so added a little bit of milk to thin it out. they turned out fantastic and tasted amazing!!
Hey there,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
I learned to cook from my mom which was to feed 8 kids on a budget. I have 3 kids of my own and never really enjoyed cooking- just maybe here or there, more baking than cooking.
Since I began trying your recipes a year ago, I have renewed interest and a new found love of cooking! THANK YOU! Your dishes are easy but exciting and I think you are so brave at your young age. I know the feedback isn’t always pleasant or easy to read. Keep it up! I made these on a gloomy day…can’t wait for my kids to try them!
Awe, thanks so much for your kind message Jane!! I am so glad you have been enjoying the recipes and appreciate you making them! I hope your kids love these muffins! xT
So delicious! So soft and moist and chocolatey! Loved them. Easy to make!
Hey Tina,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
Great simple recipe!
I only had fresh cream & honey… but they worked as well – super yummy! Thank you!! I also added a few chai seeds 🙂 so fluffyyyyy
Hey Kitty,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
I forgot to turn the heat down, baked on 200d cel (g’day from the land down under), but they turned out fine/delicious!
Thanks so much for making this recipe Arieta!! So glad to hear they turned out well for you:) xT
These are really delicious but mine also came out very dense. I used a very thick Greek yogurt so I’m assuming that’s why? The batter was very thick. Still yummy tho<3
Hi Brooke,
Thanks so much for giving this recipe a try! It’s hard to say without seeing the batter…could have been the yogurt, what kind of flour did you use? Let me know how I can help! xT
Mine came out very dense, they are not light and fluffy… I’m not sure what I did wrong! The taste is great but my kids don’t line how dense they are
Hi Erin,
Thanks for giving these muffins a try and sharing your feedback! Sorry to hear they were dense. What kind of flour did you use? xT
Hmm I’m an experienced baker but I’m not sure where I went wrong. The batter was so thick I could barely mix it. When baking, pools of butter were coming up around the cups. The muffins were dense, lumpy on top, and lacked sweetness (which I find using maple instead of sugar- wish you would use sugar in some of your recipes!). Sorry, not my fav recipe. I enjoy your meals though.
Hi Megan,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear you had some issues. Was there anything you may have adjusted in this recipe? Let me know how I can help! xx
Definitely delicious but next time I will change a few things. Use all AP flour, sugar instead of syrup, more salt (I didn’t have salted butter), and nonfat yogurt (I used whole milk yogurt). These were super rich and dense and I personally would like them to be a little “lighter”.
Hey Martha,
Thanks for making this recipe and sharing your feedback, sorry to hear these weren’t a fave! All purpose flour is going to make them more dense, the pastry flour makes these lighter:) xT
These are great! Super easy because I skipped the topping due to not having vanilla powder in my cupboard. Dense and filling and not terribly sweet. Like muffins should be, rather than cake! Will makes these many times again for sure!
Thanks so much Jill! Love to hear that this recipe turned out well for you, thanks so much for making this! xx
Just made these this morning and they were a big hit! Not a very sweet muffin, but the salt/sugar/vanilla topping really makes the muffins top notch. I didn’t have vanilla bean powder so I used a little vanilla bean paste and it worked well. I will definitely make these again.
Hey Jeanie,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
Ommgggg these so simple to make and curbs that sweet tooth! Delicious
Hi Allie,
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