The classic bakery-style chocolate chip muffin topped with sea salt.

The classic bakery-style chocolate chip muffin topped with sea salt.

I tried several recipes out to find the best bakery-style muffin recipe I could. Some didn’t work out too well, some were alright, and some met that bakery-style muffin expectation I had hoped for!

The difference in those recipes from the average and not so great recipes was the BAKING TEMPERATURE. To get that almost crispy outside to the muffin while it’s soft in the middle is blasting the muffins with high heat for the first 5 minutes and then cooling down the temperature to make sure the muffin is cooked through in its entirety. Check out this video below to see the step by step process!

I don’t know the science behind why this works and not interested in finding out too much, I just know it does work and it made a real difference! Hope you find this useful and enjoy an American favorite!

The classic bakery-style chocolate chip muffin topped with sea salt.

Yield: 12

Author: Keaton Epps

Bakery Style Sea Salt Chocolate Chip Muffins

prep time: 15 Mcook time: 30 Mtotal time: 45 M


  • 3 cups AP flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt (regular)
  • 2 eggs
  • 1 cup greek yogurt (plain or vanilla)
  • 1 cup granulated sugar
  • 1 cup milk
  • 4 Tbsp melted butter
  • 4 Tbsp melted coconut oil
  • 1 tsp vanilla
  • 1 1/2 cup chocolate chips
  • 1/2 tsp  coarse sea salt
  • 1 tsp coarse sugar


How to cook Bakery Style Sea Salt Chocolate Chip Muffins

  1. Preheat oven to 450°F 
  2. In a large mixing bowl, mix together the flour, baking powder, cinnamon, and salt
  3. In a separate mixing bowl combine eggs, greek yogurt, and sugar then add the remaining wet ingredients (milk, coconut oil, butter, and vanilla) and mix until combined
  4. Add wet ingredient bowl to dry ingredient bowl and fold in gently with spatula until JUST combined (make sure to scrape bottom and get all the flour mixture off the bottom). Fold in chocolate chips
  5. Cut up 12 squares of parchment paper 
  6. Place a parchment square into the muffin tin and fill with mixture until it almost completely fills the cup
  7. Combine the coarse sea salt and coarse sugar and sprinkle over top of the 12 muffins 
  8. Bake for 5 minutes at 450°F, then without opening oven, lower temperature to 350°F and bake for 25 more minutes
  9. Use toothpick test to make sure muffins are baked through, serve and enjoy!
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Ashton • Keaton • Mia

Administrator at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer. Mia married into the family in 2019 and joined Keat’s Eats shortly afterwards, bringing her INCREDIBLE Italian Macarons with her.