Bakery style chocolate chip muffins

These beautifully domed bakery style chocolate chip muffins are gorgeous enough to sell. They bake up light and fluffy and are chock full of chocolate chips. I made these secretly healthier by swapping out the oil with applesauce. No one will ever know!

bakery style chocolate chip muffins

My 10 year old daughter is a fun but strange creature. Not too long ago, she begged and begged me to make blueberry scones. She ate one and decided that she didn’t like them so I was the lucky one who got to eat them. Not that I’m complaining, of course.

Since she has not be going to in-person camp much this summer, she has been home most of the time. For breakfast, she typically eats a granola bar but then complains that it isn’t enough food. When she attends camp, they give the kids a breakfast snack so she isn’t as hungry in the mornings. At home though, that’s another story. This little girl is almost always complaining that she’s starving. I decided to remedy that by making chocolate chip muffins.

bakery style chocolate chip muffins

I found a promising bakery-style muffin recipe and made it slightly healthier. As usual, I swapped out the butter and oil with unsweetened applesauce. And I doubled the chocolate chips. Sorry not sorry. The resulting muffins were super light and fluffy, chocolatey and baked up with a gorgeous domed top. They certainly were beautiful enough to be in a bakery. Neither my husband nor my daughter ever knew that I secretly made these muffins healthier. Score!

bakery style chocolate chip muffins

We happily ate these for breakfast and for snacks throughout the day. My only complaint is that they only make a dozen, so these muffins disappeared pretty quickly!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Bakery style chocolate chip muffins

Big and fluffy chocolate chip muffins - just like the kind you'd buy from a bakery!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 2 cups all-purpose flour
  • ½ cup brown sugar packed
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips
  • 2 large eggs
  • ¼ cup unsweetened applesauce
  • 1 cup buttermilk I added 1 teaspoon of white vinegar to 1 cup of milk
  • 1 teaspoons vanilla extract


  • Preheat your oven to 400°F. Generously grease or a line a standard muffin pan and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Then fold in the chocolate chips and set aside.
  • In a medium sized bowl, mix together the eggs, applesauce, buttermilk and vanilla extract.
  • Transfer the egg mixture into the large bowl with the dry ingredients and mix until everything just comes together. Do not over mix.
  • Evenly distribute the batter into your muffin pan, filling each well about ¾ full. If desired, sprinkle additional chocolate chips on top.
  • Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center cones out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature and will keep for several days. They can also be frozen and thawed.
Source: Slightly adapted from She Loves Biscotti


  1. June
    August 1, 2020 / 4:28 pm

    I’ve been dying to try making a bakery style chocolate chip muffin, but wasn’t too keen on all the calories. This sounds like a win-win situation! I will have to make these soon!

    • evabakes
      August 1, 2020 / 6:23 pm

      I hope you enjoy them, June! Nobody will ever know that they are slightly healthier than the bakery versions!

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