Bakery-Style Chocolate Chip Muffins
Last Updated on March 17, 2026 by Kiersten James
Easy homemade chocolate chip muffins with tall bakery-style tops, crunchy sugar topping, and soft, fluffy centers packed with chocolate chips.
If you grew up on Long Island, you know exactly the kind of muffin this is.
These are the big chocolate chip muffins sitting next to the register at the bagel store. They’re also the ones in plastic clamshell containers in the bakery at Stop & Shop or King Kullen. Sometimes you’ll see them sitting in counter baskets at 7-Eleven.
They’re not fancy pastry shop muffins. These are the “I should eat this so I don’t shake from coffee later” muffins you see at bagel stores, delis, and convenience stores all over the island.
They bake up with cracked tops, a lightly crunchy sugar crust, and soft, fluffy center full of chocolate chips. If you’re looking for that Long Island deli-style chocolate chip muffin, this is it.
If you like simple bakery-style breakfast recipes like this, you’ll also love my Morning Glory Muffins and my classic New York Crumb Cake, which is another staple you’ll see in Long Island bakeries and bagel shops.
Why You’ll Love These Chocolate Chip Muffins
- Big bakery-style muffin tops
- Soft fluffy centers
- Packed with chocolate chips
- Light, crunchy sugar crust
- Simple pantry ingredients
- Ready in about 30 minutes
Ingredients You’ll Be Using:
Milk: Adds moisture and keeps the crumb soft.
Vegetable Oil: Oil is what gives muffins that soft, tender texture. Butter makes muffins heavier. Oil keeps them light.
Egg: Gives the muffins structure so they rise properly.
All-Purpose Flour: Creates the base structure for the muffins.
Granulated Sugar: Sweetens the batter and helps create a soft crumb.
Baking Powder: This is what gives the muffins their lift and tall tops.
Salt: Balances the sweetness.
Semi-Sweet Chocolate Chips: Add a heaping cup so the muffins are loaded with chocolate like the deli ones.
Granulated Sugar + Brown Sugar (for topping): Sprinkled on top before baking to create that classic slightly crunchy sugar crust.
Tips for Tall Muffin Tops
- Use a jumbo muffin pan so the muffins bake up big like deli muffins.
- Fill the muffin cups almost to the top. Muffins need enough batter to rise high.
- Bake at 400°F. The higher temperature helps create cracked bakery-style tops.
- Always sprinkle sugar on top before baking. This creates the light, crunchy crust you see on store muffins.
- Don’t overmix the batter. Stir just until combined or the muffins will be dense.
If you enjoy big bakery-style breakfast treats, my New York Crumb Cake uses a similar baking method to get that classic tall cake layer and thick crumb topping.
How to Make Bakery-Style Chocolate Chip Muffins
Equipment:
- Jumbo muffin pan + liners
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
Instructions:
Preheat the oven to 400°F and line a jumbo muffin pan with 6 liners.
In a small bowl, whisk together the milk, vegetable oil, and egg until fully blended.
In a large bowl, combine the flour, 1/2 cup sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until the batter is just combined.
Fold in the chocolate chips by hand with a stiff rubber spatula or wooden spoon.
Divide the batter evenly between the 6 jumbo muffin cups, filling them almost to the top.
In a small bowl, mix the 1 tablespoon of granulated sugar and 1 tablespoon of brown sugar. Sprinkle this mixture evenly and generously over the tops of the muffins.
Bake for 25 minutes, or until the tops spring back when lightly pressed and the muffins are golden.
Let the muffins cool briefly in the pan, then transfer them to a wire rack.
Serve warm. Wait until they’re completely cooled before wrapping for storage.
Storage & Freezing
Wrap muffins individually in plastic wrap and store at room temperature for up to 4 days.
Chocolate chip muffins freeze very well. Once cooled completely, place them in a freezer bag or an airtight container and freeze for up to 3 months.
To reheat, microwave for 20 to 30 seconds or warm in a 300°F oven for about 10 minutes. They come back soft and taste freshly baked.
More Chocolate Chip Recipes
Levain Style Chocolate Chip Walnut Cookies
Chocolate Chip Cookie Bars (9×13 Pan)
Oatmeal Chocolate Chip Cookies
Bakery-Style Chocolate Chip Muffins
Easy homemade chocolate chip muffins with tall bakery-style tops, crunchy sugar topping, and soft, fluffy centers packed with chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 400°F and line a jumbo muffin pan with 6 liners.
- In a small bowl, whisk together the milk, vegetable oil, and egg until fully blended.
- In a large bowl, combine the flour, 1/2 cup sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until the batter is just combined.
- Fold in the chocolate chips by hand with a stiff rubber spatula or wooden spoon.
- Divide the batter evenly between the 6 jumbo muffin cups, filling them almost to the top.
- In a small bowl, mix the 1 tablespoon of granulated sugar and 1 tablespoon of brown sugar. Sprinkle this mixture evenly and generously over the tops of the muffins.
- Bake for 25 minutes, or until the tops spring back when lightly pressed and the muffins are golden.
- Let the muffins cool briefly in the pan, then transfer them to a wire rack.
- Serve warm. Wait until they're completely cooled before wrapping for storage.
Storage & Freezing
Wrap muffins individually in plastic wrap and store at room temperature for up to 4 days.
Chocolate chip muffins freeze very well. Once cooled completely, place them in a freezer bag or an airtight container and freeze for up to 3 months.
To reheat, microwave for 20 to 30 seconds or warm in a 300°F oven for about 10 minutes. They come back soft and taste freshly baked.
