Jump to Recipe· 4.6 from 10 reviews

Introducing a cafe-style treat you’ll want to have on repeat. Warm, fluffy bakery muffins with that irresistible bakery lift. If you enjoyed our bakery-style golden brown sugar cookies as much as we do, you’ll absolutely adore these! Ideal for weekend baking or slow mornings, these take only 45 minutes start to finish for a nostalgic and crowd-pleasing treat.

With over fifteen years of combined baking knowledge, eight years of which learning to make plant-based swaps and adjustments, I think we cracked the code to a perfect muffin. The days of trial and error behind me, finding the balance of fluffy muffin batter and semi-sweet chocolate is one of my proudest baking accomplishments! These are surprisingly easy to make, which is something you really grow to appreciate after having baked more batches than you can count.

Size DOES matter with bakery-style muffins

Height isn’t luck! And if you’re tired of giant muffin tops spilling over and sticking to the pan, and you thought that tall muffins were exclusive to bakeries only – this recipe is for you! Here’s how to get the perfect muffin every time.

  • It’s simple, tall muffin liners are all you need to get the desired height of these chocolate chip muffins that would otherwise require specialty tins.
  • Filling the batter closer to the top of the liner (something I used to be hesitant to do in fear of overspilling) is exactly what creates those domed bakery-style tops. When you see the strength of the batter texture, you’ll know exactly why!

Bakery hack:

Let the muffins rest in the pan for a few minutes after baking. Testing taught me that pulling them out too soon lets the centre deflate. A quick pause allows the steam to finish firming the batter and create a tall, deciduous muffin!

Muffin tops and muffin tips

What really keeps me coming back to this recipe is the texture. Much like you find at a bakery, it isn’t just a “pop it in the oven, see what happens” type of recipe. Getting the batter right was the first step of course, but choosing the right things to go in (or on) the muffins are just as important! Here’s what I like to do:

  • Chocolate chips. Always. If you don’t have chocolate chips on hand, I love chopping up any chocolate bar for some big chunks scattered throughout. Not to mention it makes the muffins photo-worthy every time!
  • For an added texture delight, turn over the muffins and lightly coat the tops in rock sugar. Once cooled, the extra sweet surprise is a texture-sensitive persons dream come true!

An experienced and amateurs muffin dream

Why? Simply put, anybody can do it! Approachable is how I’d best describe this recipe. And the beauty of that means you can easily custimize for any flavours you want! I listed my favourites above – but for anybody who loves to experiment, these are some of the other great things I’ve tried over the years and might pique your interest:

  • Toasted pecans or walnuts for a buttery crunch.
  • orange or lemon zest over top for a brighter flavour.
  • a swirl of jam or fresh blueberries like I did with these blueberry crumble topped muffins.
  • espresso powder or chocolate chunks for a mocha vibe.
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Side view of chocolate chip muffins being opened from their parchment wrapping on a white background scattered with chocolate chips.

Giant Bakery-Style Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Olivia Biermann
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 45 minutes
  • Yield: 7 muffins
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Description

a cafe-style treat you’ll want to have on repeat. Warm, fluffy bakery muffins with that irresistible bakery lift. Ideal for weekend baking or slow mornings, these take only 45 minutes start to finish for a nostalgic and crowd-pleasing treat.

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 F. Prepare muffin tin with 7 large size (or “tall”) parchment paper muffin liners, or you can make your own as described here.
  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.

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