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Bakery Style Chocolate Chip Muffins

5 from 2 votes
Servings 12 Muffins


  • 2 Eggs
  • 1 cup Sugar
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 tsp Vanilla
  • 3 cup Flour
  • 4 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Cinnamon
  • 1 1/2 cup Semisweet chocolate chips
  • 1 tbsp Sanding or Sparkling Sugar


  • Preheat oven to 400.
  • Place paper liners in muffin pan.
  • Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • Beat together eggs and sugar until mixed.
  • Beat in milk, oil, and vanilla until well blended.
  • Add 1/2 cup of flour mixture to chocolate chips and stir to insure chips are coated in flour.
  • Beat remaining flour mixture into the to wet ingredients until just combined.
  • Fold chip mixture into batter until well distributed.
  • Fill each liner in muffin pan with batter and sprinkle top with sparkling sugar.
  • Pour batter into tins, pouring batter all the way to the top of each tin. Sprinkle with sugar and Bake at 400 for 5 minutes, then drop temperature to 375 and bake for 24 minutes or until a toothpick inserted in the centre comes out clean.