Sweets, Vegan Food

Giant Bakery-Style Chocolate Chip Muffins


Today we are making a homemade version of a classic: Giant Bakery-Style Chocolate Chip Muffins.

Today is the craziest weather day we have had in a while. It keeps cycling between sun, super windy, and full on raining. Most of it is the kind of cold, windy, drizzle that makes you want to go home mid-day, lock your door, put on fuzzy slippers and hide in your house until tomorrow. Dramatic? Well, I feel that too. But that is where today’s recipe comes in handy. Because I can’t think of anything better than a fresh batch of Giant Bakery-Style Chocolate Chip muffins that you can whip up with a few ingredients in the comfort of your own kitchen.

If you thought you needed a special tall muffin tin to make those giant muffins they have in bakeries, don’t worry! You can actually make do with a regular muffin tin and some parchment paper!

How to Make Tall Muffin Liners out of Parchment Paper:

Basically, you just need enough space for the muffins to rise because we are filling up the cups verrrrrry full. But, by cutting a square of parchment paper and pressing it into a muffin cup, it doubles the height of the muffin cup so there is ample room for as much muffin as you want. If you’re confused on how to do this, I’ll link a how-to article here. Just make sure your squares of parchment paper are about 6 inch by 6 inch. That way you won’t have to worry about over flow :).

These muffins are also incredibly easy to make! The ingredients list is short, and only contains the absolute pantry basics that you likely have on hand anyway. So awesome! You are going to love these muffins, I guarantee it!

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Giant Bakery-Style Chocolate Chip Muffins

  • Author: Liv B
  • Total Time: 45 minutes
  • Yield: 7 muffins


Giant bakery-style chocolate chip muffins made in the comfort of your own kitchen.


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup sugar (plus extra for sprinkling on top, if desired)
  • 1/4 tsp salt
  • 1 1/4 cups oat milk
  • 1/3 cup melted vegan butter, coconut oil or canola oil
  • 2 tsp vanilla extract
  • 1 cup dairy-free semi sweet chocolate chips


  1. Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until combined.
  3. Add the oat milk, melted vegan butter and vanilla extract and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the chocolate chips and gently mix them in until just combined.
  4. Divide all of the batter evenly between the 7 muffin cups (it is a few heaping tablespoons per muffin). They will seem extremely full! That is the point :). If desired, sprinkle tops with a pinch of sugar, this helps the top be slightly crispy/crackly when baked.
  5. Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 23 minutes, until golden brown on to0p and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
  6. Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes



  1. Hi Liv 🙂 do you use convection oven of conventional?

  2. Hi Liv what method do you use for measuring using cups, do you scoop and level or do you put the cup into the container of flour and level it against the sides? Or do you have the weights of the ingredients instead? Thanks

    • I usually scoop and level!

    • This recipe was quick and easy, which was exactly what I was going for. The muffins were super filling and absolutely delicious. I would definitely make this recipe again!! 🙂

  3. Lindsey Brooke

    Made these tonight and they were really yummy!! Suuuuper chocolatey. If you’re not into so much chocolate, I would actually halve the chocolate chips added. But if you’re really in the mood for super chocolatey muffins, then do the whole cup. These cooked beautifully following the directions Liv gave in her video. I set the oven for 425ºf, put them in for five minutes, and then put them down to 375ºf for about 23 minutes. I also used the parchment paper to make them super big. I tried to use a technique someone put in the comments: spraying the tin with cooking spray and then putting in the parchment paper to make a “glue,” but that didn’t work so I did what Liv did and put in a little dollop to hold them down until filling them up.

    I ate one while it was still pretty warm and it was so ooey gooey, fluffy, and the tops had a little yummy crunch. Next time I make them, I would definitely put the broiler on for a few minutes so the tops could get even more crunchy, and maybe I’d add that little sprinkle of sugar if I was really wanting to make them decadent. I would make these again, and plan to use the base for making other type of muffins in the future because it worked out so well. ALSO, I used coconut sugar instead of granulated and they came out great! Thanks, Liv! 🙂

  4. Raina Petrov

    I just made these tonight with blueberries I needed to use up instead of chocolate chips.! This recipe is insanely good!!! The muffins turned out perfectly golden snd fluffy. And so easy too!😍

  5. These are the most delicious chocolate chip muffins, I have EVER had!!!

  6. So, I used vegan buttermilk, I had no chocolate so I did blueberry and I doubled the vegan butter. I also mistakenly cooked at 475 for 5 minutes… yikes!! Dyslexia strikes AGAIN! That didn’t hurt them though and they came out outrageous !!!

  7. Mine didn’t rise very much and were very pale… Trying to figure out what went wrong, followed recipe EXACTLY. 🙁

  8. Holy Moley!! These are yuuuum-meeeeee! I had to make another batch to freeze so I had plenty on hand!!!

  9. Sometimes I really crave the jumbo chocolate chip muffins from cafes. I’ve tried making chocolate chip muffins at home before with other recipes but they never taste the same. This recipe is amazing though, they taste so similar! And the recipe is so simple! I especially love the tip of sprinkling sugar over the tops to get a crispy muffin top. I use a silicone muffin pan (the Trudeau structure silicone one) so I didn’t use the parchment paper trick, I just let the tops spread out which worked out well for me 🙂 Thanks for the recipe!

  10. So…My family LOVED this! I did make a few changes. I made it with Monk Fruit/Erythritol (Whole Earth plant Based Sugar Alternative). I also used 1/3 c applesauce with 1/8 cup maple syrup in place of oil. It was sooooo good! Liv you really make the best foods! Thank you so much for giving us so many great recipes.

  11. They turned out great! Mine didn’t get golden like the picture; I’m assuming that is because I didn’t use a convection over. They were still great. My husband loved them too.

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