Bakery-Style Chocolate Chip Muffins

I’ve made these muffins dozens of times. They are fabulous and perfect for breakfast. I make them regular size most of the time but I’ve also made mini and extra large. I use mini chips along with regular size. I also don’t use the cinnamon or nutmeg - not a fan - so the chocolate is the star!

They came out flavorful and moist with the right amount of chocolate. It seems like a good base recipe to build on for different types of muffins also. I plan to check out other recipes from this source.

I made this yesterday and while they were very good they were also unexpectedly dry? Perhaps because I was making mini muffins, and so I used mini chips. I also used splenda instead of regular sugar as that was what I had on hand. Those were the only changes I made. My husband liked them very much besides the cinnamon (which he was able to taste right away). I will absolutely be making these again, although I will be looking into the dryness issue.

Made mini versions. High temp fly 5 minutes then lowered for ~8-10

Amazing! Super moist and the perfect amount of sweetness. Goes great with my morning coffee. I had just enough at the end to create one chip-less muffin and found that this recipe is actually a fantastic base for other kinds of muffins! Blueberry, banana, walnut, etc. I will definitely be making this again.

I halved the recipe and it made 8 standard size Muffins