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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 so soooooo good! I absolutely loved these and being able to add extra protein with the Greek yogurt was a huge plus!
Hey Crystal,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
I started making these this week and everyone has gone crazy for them. I’m not a sweets person but I do bake a lot for friends and family and they all love them. The brown butter is so yummy!
Hey Anne,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Has anyone added bananas to these? Wondering if any of the other measurements would need adjusting.
Hi Chelsey,
So sorry, I have not tested that with this recipe! Let me know if you give it a try! xT
I just made these – they are absolutely delicious, not too sweet and they are really pretty! Thanks for a great recipe!
Hey Katherine,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
I’ve made this muffin recipe twice – my daughter helped me make them today and loved dumping the syrup + sour cream into the bowl… lots of fun ~ flavorful ingredients in lieu of white granulated sugar as my other recipe calls for. This is our new fave, thanks much for sharing!
Hey Elizabeth,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I have made these twice already and I am making them again this morning. My family loves them and it’s such a simple recipe the kids help me with it!! Thank you for sharing this with all of us.
Hi Jennifer,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
Delicious. The texture is perfect; just the right denseness without being heavy and fluffy/chewy. Not overly sweet also which is exactly what I was hoping for. I skipped the topping since I didn’t have vanilla bean powder and they were wonderful as is. Next time I’m going to add in instant coffee as suggested to see how that enhances the flavor. Question; do you recommend storing in the fridge or room temperature?
Hey Andrea,
Perfect!! Thanks so much for making this recipe and sharing your comment, so glad it was a hit! I store these at room temp! Have a great weekend:)
Can’t wait to try these. How long are they good for after baking?
Thanks Tracie! I would enjoy these within 3-4 days of baking:) I hope you love the recipe! xx
Mine came out really dense and don’t taste the best, at least not as good as they would at a bakery😅 could it be because I used lactose free Greek yoghurt?
Hi Kristin,
So sorry to hear that these were not the best for you! I’ve never worked with lactose free yogurt, so I’m not sure the results there. Was there anything else that you may have adjusted? Let me know how I can help! xx
These muffins are delicious and so easy to make! I’ll definitely make them again. Thank you for this amazing recipe! I’m looking forward to making more desserts and dinners from you.
Hey Angela,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Have all the ingredients to make this today!
Could I sub flour for oat flour?
Hi there,
I’m not sure oat flour is going to be the best option here, but I’ve not tested it so can’t say for sure! Let me know if you give this recipe a try, I hope you love it! xx
I heard you on a podcast and thought I would check out your site. I have been baking regularly for about 20 years and these are the best muffins that I have ever made. Looking forward to trying more of your recipes. Thank you.
Hey Jen,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:) Thanks for your kind message! xT
Made these the second time today. First time with Greek yogurt, this time with sour cream. Love this recipe!
Hey Tricia,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
Hello 🙂
I only have unsalted butter- would you add salt to the recipe?
Thanks,
Daniella
Hey Daniella,
You should be just fine leaving the recipe as written:) Let me know if you give this recipe a try, I hope you love it! xx
Made these with my 9year old & 5 year old, so yummy! We substituted vanilla cinnamon sugar for the sea salt topping. The browned butter really makes all the difference in the world 💗 I also used 1 c whole wheat flour & 1 c all purpose to appease the wee beasties & the hubby, whenever I try to use more than 1:1 they can tell and they’re whiners about it 😜 it’s all about balance, right?
Hi Clair,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT
This was delicious and very simple to make! I used 3/4 Greek yogurt and 1/4 sour cream because I didn’t have enough. But they still turned out perfect and super moist. It’s definitely a keeper. Thinking of trying this with blueberries next.
Hey Tricia,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT