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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
Hello,can I use a stand mixer fo this ?
Hi Liza,
I would stick with a food processor or blender for this recipe:) Please let me know if you have any other questions, I hope you love this recipe! xT
I used a whole wheat flour with a 1:1 ratio and I was nervous with the batter being very thick, but they turned out fabulous! The whole batch is already almost gone and it hasn’t even been 24 hours yet. I’ll definitely be making these again soon!
Hi Lauren,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
These are so good! Can you freeze them?
Hi Lisa,
So glad to hear these turned out well for you! Yes, you can totally freeze these! Have a great day! xx
I didn’t have sour cream or yogurt so I used cream cheese, came out SOOO yummy!
Hi Amber,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
I really love these muffins! The store near me was out of whole wheat pastry flour, but I liked the idea of the extra nutritional bump so I used half AP flour and half WW regular flour — really nutty and delicious with the brown butter. I made 12 large-ish muffins and they needed 25 minutes to come out perfectly done. The salty sugar on top is a super fun touch. I pretty much always have the ingredients for this recipe on hand so expect it to become a staple.
Thanks so much Raquel!! I love to hear that you enjoyed this recipe and thanks for sharing what worked well for you! Happy Tuesday! xT
What can I sub the maple syrup for?
Hi Tia,
So sorry, I have only tested this recipe with maple syrup, but you could certainly try some honey to see if that works! Let me know if you give this recipe a try! xT
I have been following you for a short time now but every recipe I see you make I’m like oh my gosh I’ve got to try this. The same week you posted this recipe I was CRAVING chocolate chip muffins and then I saw your post on Instagram and had to make it! It took me a week to get around to making these and I totally regret not making them sooner! These are simply delicious and way better than any bakery muffin I’ve ever had!
Hey Kas,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:) Thanks so much for your kind message! xT
Can you specify the amount of butter one stick could be in 8 ounces or 16 ounces
Hi there,
One stick of butter is equal to 113 grams or 4 ounces. Please let me know if you have any other questions! xT
Delicious muffins! The height of the muffins were perfect and they had just the right amount of sweetness. I didn’t end up using the sugar mixture on top and instead used maple sugar. I will definitely be making these again.
Hi Tamara,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Hi! How could we turn these in to chocolate chocolate chip muffins?
Thank you!
OMG I am so sorry. I just logged on to see if you responded and saw that I rated this recipe 3 stars!!!! I didn’t mean to do that! I haven’t made it yet! I AM SO SORRY!!!!
Lol no worries:)
Hi Jennifer,
Sorry, I have not tested that, but I would assume you would omit some of the flour for cocoa powder. Let me know if you give this recipe a try! xx
Delicious!! I didn’t make the sugar mixture to put on top, but they were still so good and moist without it. 🙂 I loved them, and so did my dad, even though he doesn’t like whole wheat flour. Thank you! Abigail
Hi Abigail,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
Living in the mountains, how do you adjust your recipes for the altitude? I spend some time at 10,000 feet and have had some baking disasters.
Hey Ellen,
You should be able to follow my recipes as written without any issues. In general, I don’t ever adjust recipes for the altitude. I always cook/bake as if I was at sea level. When baking, I always under-bake by a few minutes and I find this “fixes” most issues that can be caused from the altitude.
I hope this helps! xx
Absolutely delicious, love the browned butter yummy, vanilla punch! And the height and fluffiness, so good!!
I wish they had browned a little bit more as they were pretty pale, which didn’t look as yummy as they taste ☺️ but a definite keeper!
Hey Leslie,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
These turned out amazing! I’m gluten free so I subbed bobs red mill GF flour. Used Fage 2% Greek yogurt. Baked at 350 for exactly 22 min. Incredible! I think the negative reviews are from people that missed “turn the oven down to 350. Because 425 for 25 min would have way overcooked them.
Hey Tula,
Wonderful!! So glad to hear that you enjoyed these muffins, thanks so much for making them! xx
These were SO good! I followed the recipe but like you suggested instead of yogurt I did sour cream. They were amazing they were all gone same night!
Hey Selma,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT