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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
So delicious and so simple to make. Thank you for a quick and light muffin recipe…my whole family loves them!
Thanks so much Irina!! I love to hear that this recipe was enjoyed and appreciate you making it:) xx
I knew something off when my batter was thick. They baked for 20 min at 425. Tops were a little darker than I would have liked. The muffin was a little denser than I would have liked and not a lot of flavor.
Hi Mariela,
Thanks for giving this recipe a try and sharing your feedback. What kind of flour did you use? Also, in step 4 you are going to turn the oven down to 350F. I hope this helps! xx
I love bakery style muffins.. especially chocolate chip, and especially made as a healthier indulgence, so I had to try these. After reading the mixed reviews I crossed my fingers while I made them. Mine turned out so very yummy! I used Trader Joe’s 72% dark chocolate chips. Instead of using sugar and vanilla bean powder, I just sprinkled a bit of Maldon salt flakes on the top of each one before baking.. wow. So good. Thank you Tieghan!
Hey Gretchen,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
So good & simple to make. I love that you suggested using maple syrup over sugar. These are mom & toddler approved.
Thanks so much Lisa!! Love to hear that these muffins were enjoyed and I appreciate you making them:) xx
My batter looks so much thicker than in the video. How long do they stay in the oven at 425? I don’t see that step for some reason.
When you put them in the oven, turn the temp down to 350.
Thanks Gretchen!
Hi Sherry,
These are going to bake at 350F for 20-22 minutes, you are literally just putting them in the oven at 425F and then during the heat down right after that. I hope this helps! xx
I’m not sure what the other reviews were talking about but these are delicious 😍
I have to be GF so I used one for one gf flour and I did half the recipe. I also didn’t have Greek yogurt on hand but I had reg plain yogurt. I used the enjoy life dark chips. They are a little more dense so that review I get but they are delicious!! Well worth it!! Don’t forget the coffee/tea with them!
Hey Francesca,
Perfect!! So glad to hear that the GF flour worked well for you, thanks for giving the recipe a try! xx
Tieghan,
These muffins are amazing!! I followed the recipe and they came out so yumm, I’m sharing these with my Bible Study group tonight. Thank You for sharing the recipe, you are truly an amazing baker!!
Hey Alexa,
Thanks so much for your kind message and making this recipe, I love to hear that they turned out well for you! xx
Liked this recipe a lot. I substituted blueberries for the chocolate chips just because it’s what I had on had. I also baked it in a loaf pan which worked surprisingly well! Just did it at a lower temperature for about double the time.
Hey Liz,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Horrible! Did you even make these? Because I make baked goods with yogurt and maple syrup all the time and they have a wonderful rich taste. These didn’t even firm up, I had to bake an extra 35 minutes and still they were off. Such a sad waste of ingredients.
Why do healthier options never taste as good as the regular, sugar filled options?? Not a fan of this recipe at all and not happy that I wasted two packages of chocolate chips and half a cup of expensive maple syrup. 😒
Hi Sara,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear it was not enjoyed. Unfortunately, granulated sugar is highly processed, highly inflammatory, and highly addictive which tends to make it hard getting used to “better for you options” in recipes. xx
Easy to make and taste great however they stuck to the paper and fell apart.
I didn’t know if I should have put them back in the oven longer since I had already cooled them.
Hey Debbie,
Thanks for trying this recipe! Sorry to hear they stuck to the paper, maybe they needed to be sprayed? Let me know if that helps for next time! xx
Hi
I would love to make these but when selecting the metric option it converted all the ingredients except the stick of butter. How much would it be in grams. We don’t get butter in sticks in South Africa. Thanks
Hey Linzi,
One stick of butter is equal to 113 grams. I hope this helps! Let me know how the muffins turn out for you:) xT
These muffins were crazy good and seem relatively adaptable. I didn’t have Greek yogurt or sour cream on hand so I substituted 3/4 cup of buttermilk! It still worked and these were so soft, not overly sweet, and super easy. For the topping, I made a simple glaze with powdered sugar, cocoa powder, and a splash of milk and drizzled it over the top after baking. Then added sea salt!
Hey Mickyla,
Perfect!! So glad to hear the buttermilk worked well for you, thanks so much for making this recipe! xT
These are to die for!! Definitely one of the best muffins I’ve made, thank you for this fantastic recipe!
Hey Tara,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
I made these today using Caputo Gluten Free Flour and dairy free oat yogurt and dairy free chocolate chips. I only made 1/2 recipe since I’m the only one who has to be gf/df. I really enjoyed them. Nice and moist. I did have to bake them a few minutes more but I ate 2 right away. Thanks for the recipe.
Hey Mary,
Happy Tuesday! Thanks so much for making this recipe! So glad to hear they were enjoyed and thanks for sharing the products that worked well for you! xx
I’m a HUGE fan of half baked harvest…but these muffins…were not one of my favourites. Very doughy consistency for a muffin…almost more like a bread or bun. I would not make these again.
Hey there,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear they were not enjoyed! Was there anything that I can help with? Let me know! xx