Overhead view of a Tim Horton's copycat chocolate chip muffin with a bite out of it sitting on it's wrapper. More muffins in background.

Tim Hortons Copycat Chocolate Chip Muffins

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These chocolate chip muffins are a staple of Canadian society so everyone should be able to make them at home in an affordable way! My Tim Hortons copycat chocolate chip muffins are just like the real thing but dare I say, even better. Loaded with chocolate chips, these muffins are so tasty and soft with those giant muffin tops.

I loved getting these muffins growing up but let’s face it, Tim Hortons food isn’t what it used to be since they started making everything from frozen. I wanted to make these like how they tasted in the 90’s and I think I’ve achieved that based of my memory at least. Plus, these are homemade so they’re not going to contain all the extra preservatives and additives!

If you’re not sure what Tim Hortons is, don’t worry, you’ll still love these muffins as they’re basically just bakery style chocolate chip muffins with the extra tall and crispy muffin top. Packed full of mini chocolate chips, so there’s chocolate in every bite, these muffins will save you a couple bucks so you don’t have to buy them from the store or bakery!

Front view of a bakery style chocolate chip muffin. Mini chocolate chips and sugar on top.

If you’d prefer some healthier muffin options, check out my blueberry flax muffins, chocolate almond banana muffins which are also gluten free or my pumpkin oatmeal chocolate chip muffins for a Fall twist.

There’s a couple important steps here besides the recipe itself that will assure you tall bakery style tops. First is letting the batter rest for 20-30 minutes if you can wait that long. I typically just do 20 minutes because I’m impatient but 30 will give a little better result.

Next is starting the oven temperature higher at 425°F, forcing the muffins to rise quickly. Just make sure to turn the temperature back down after 8 minutes or they’ll become dry.

Third, is filling each one so it’s overflowing. This is also why you need to let the batter rest. The water molecules will start to absorb leading to a thicker batter. Then you can overfill without making a big mess.

Last is optional and it’s only filling 6 of the muffin cups in your pan. So you fill every other cup. This allows heat to better spread and gives the muffins more room to grow. You can skip this step but your muffins won’t rise as much and make bake into each other a little.

Also, if you really want the look of bakery or Tim Hortons chocolate chip muffins, at least how they used to be, then add the sanding or turbinado sugar as well as additional mini chocolate chips on top.

Front view of a Tim Horton's copycat chocolate chip muffin broken in half.

So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!

If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.

1. Fluff the flour by giving it a mix with a whisk or fork.

2. Spoon the flour into your measuring cup.

3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)

4. Repeat until you’ve measured the amount the recipe calls for.

Overhead view of a bakery style chocolate chip muffin with a bite out of it. Muffin is sitting on it's wrapper.

When storing these chocolate chip muffins, follow these steps:

  1. Fully cool the muffins, otherwise they’ll get gummy and soggy.
  2. Place a paper towel on the bottom of an airtight container or bag.
  3. Put the muffins on top of the paper towel.
  4. Lay another paper towel on top of the muffins.
  5. Seal and keep at room temperature for up to 3 days.
Front view of a Tim Horton's copycat chocolate chip muffin. Mini chocolate chips and sugar on top.

If you want to freeze these, follow these steps:

  1. Fully cool the muffins
  2. Place a paper towel on the bottom of an airtight container or bag.
  3. Put the muffins on top of the paper towel in a single layer.
  4. Lay another paper towel on top of the muffins.
  5. Seal and keep at room temperature for up to 3 days.
  6. To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. Be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
Front view of a Tim Horton's copycat chocolate chip muffin sitting on it's wrapper. A bite is taken out of the muffin. More muffins in background.
  • Make sure not to overmix the batter or you will end up with a very tough, dense muffin. Gently fold the batter until just combined.
  • For a taller dome and to avoid them baking into each other a little, bake them in every other tin, so only 6 muffins per pan.
  • If you do bake all 12 in one pan and they bake into each other, use a butter knife to cut them apart. You’ll barely be able to tell plus you won’t scratch your pan.
  • Follow my above steps for the best Tim Hortons or bakery style muffin top.
  • Using room temperature ingredients allows everything to properly combine and will lead to a better bake.
  • I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Front view of the muffin top of a Tim Horton's copycat chocolate chip muffin sitting in the muffin pan. More muffins and mini chocolate chips in background.

Today’s song is s brand new song that just came out a few days ago and it is amazing! I discovered him on TikTok and I’m sooo glad I did. His voice is unreal! Here’s Alive by Spencer Sutherland. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.

Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Overhead view of a Tim Horton's copycat chocolate chip muffin with a bite out of it sitting on it's wrapper. More muffins in background.

Tim Hortons Copycat Chocolate Chip Muffins

Olivia Daly
These Tim Hortons copycat chocolate chip muffins are just like the real thing but dare I say, even better. Super soft with beautiful domes, chocked full of chocolate chips and the traditional sugar on top!
5 from 1 vote
Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
Course Dessert, Snack
Servings 12

Ingredients
  

  • 3 1/3 cups (400g) all purpose flour
  • 1 1/4 tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 cups (280g) mini semi sweet chocolate chips (additional for topping)
  • 2 large eggs
  • 1 1/4 cup (250g) granulated sugar
  • 1/3 cup (76g) unsalted butter, melted
  • 1/3 cup (60g) canola oil
  • 2/3 cup (160g) sour cream
  • 1 cup (250g) whole milk (or any kind of milk other than skim)
  • 1 tbsp vanilla extract
  • Sanding or turbinado sugar for topping

Instructions
 

  • In a medium mixing bowl, add the flour, baking powder, baking soda, salt and mini chocolate chips. Whisk to combine and set aside.
  • In a large mixing bowl, add the eggs and sugar. Whisk until well combined. Add the melted butter, oil, sour cream, milk and vanilla extract and whisk until combined.
  • Add the dry ingredients into the wet mixture and whisk until just combined. Let batter rest for 20 minutes and preheat the oven to 425℉ while you wait.
  • Line or spray 12 tins on 2 different pans, alternating so there's space between each muffin or 12 tins in one pan (*see notes). Fill each tin so it's slightly overflowing. As we've rested the batter, it won't actually spill out the sides. Then top each muffin with more chocolate chips and turbinado or sanding sugar if you like.
  • Bake at 425℉ for 8 minutes and then without opening the oven door, drop the temperature to 350℉ and bake for an additional 22-28 minutes or until they have started to turn golden on top and a toothpick comes out clean. Allow to fully cool before storing in airtight container for up to 3 days and enjoy!

Notes

*If you want taller domes and want to ensure the muffins don’t bake into each other, line every other tin. So you’ll have 2, 1, 2, 1 tins lined or the opposite. This is optional but the muffins may bake into each other a little if all 12 are in the same tin. They won’t rise as much either.
Keyword Bakery Style Chocolate Chip Muffins, Tim Hortons Copycat Chocolate Chip Muffins
Tried this recipe?Let us know how it was!

Nutrition Facts

Serving Size1muffin
Servings12
Amount Per Serving
Calories455
% Daily Value *
Total Carbohydrate64g
22%
Dietary Fiber2.4g
10%
Sugar35g
Total Fat20g
31%
Saturated Fat9g
45%
Trans Fat0.13g
Protein7g
15%
Cholesterol55mg
19%
Sodium339mg
15%
Potassium98mg
3%

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