Chocolate Chips Muffins (Bakery Style)

Do you know when you need a quick snack? This recipe for Chocolate Chip Muffins is the recipe you are looking for! Super easy, fast, and delicious! It serves for coffee, afternoon snack, or to take in the lunch box.

Chocolate Chips Muffin inside the cake pan

Since I bought my 6-cups muffin/cupcake tin, I want to use all the time. The weird part: I already have a 12-cup tin. Anyway… hahaha.

Regardless, Chocolate Chip Muffins (Bakery Style) is incredible. My idea for this recipe is inspired in the big Muffins that we have seen in coffee shops and bakery, you know?

The batter is incredible, soft and sweetness are spot on. As well as the moisture. Not to mention the amount of chocolate chips, it’s a lot. And, of course, the paper liner helps a lot to the look of Bakery Style.

Chocolate Chips Muffin Raw batter

Tips for the Perfect Muffin

  • For the chips or other fillings not sink to the bottom, the batter itself needs to be denser or the addons must be lighter. Flouring won’t work, it’s just a matter of density.
  • If you want the chocolate chip to show up on the surface of the muffin, you need to place them there. They won’t come out of the muffin.

Chocolate Chips Muffin (Bakery Style)

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 muffins
Author: Vitor Hugo


  • 125 mL skim milk (or whole)
  • 100 g granulated sugar
  • 60 mL vegetable oil
  • 1 egg
  • 7 mL vanilla flavoring (or extract)
  • 230 g all-purpose flour
  • 7,5 g baking powder
  • 1,5 g table salt
  • 200 g bittersweet chocolate (chips or chopped bar)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Preheat the oven to 350F/180°C, place the paper molds in a 6-cupcake / muffin pan.
  • Beat milk, sugar, oil, egg, vanilla with a wire whisk (fouet or mixer) until well blended, about 2-3 minutes.
  • Add flour, baking powder, salt, chocolate and mix until smooth.
  • Divide the dough between the 6 cavities. If you wish, put more chocolate chips on the muffin, so they will be visible on top.
  • Bake at 350F/180°C for 40-45 minutes (no fan assisted) or until golden on the surface, remove from oven.
  • Serve warm or at room temperature. If you are going to eat cold, reheating in the microwave for 15 seconds is great. Store in the refrigerator.


  • Vanilla: yes, the artificial essence/flavoring gives that “bakery” flavor, you know? Amazingly.
  • Paper liners: the liners used are taller than the usual liners, so more batter fits. They’re called Tulip Cupcake Liners Muffin. In the normal ones, you get a total of 7-8 muffins.
Open Chocolate Chips Muffin with chocolate melting

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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