Chocolate Chip Muffins Recipe

Bakery Style Chocolate Chip Muffins

The BEST chocolate chip muffin recipe – soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 367 calories, Sugar 31 g, Sodium 227.2 mg, Fat 15.3 g, Saturated Fat 9.2 g, Trans Fat 0 g, Carbohydrate 54.1 g, Fiber 2.4 g, Protein 6.1 g, Cholesterol 51.7 mg

Ingredients:

• 2 & ½ cups (315g) all-purpose flour
• 1 tbsp (13g) baking powder
• 1 tsp (5g) baking soda
• ½ tsp (2.5g) salt
• ½ cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (250ml) buttermilk (see notes for substitutions*)
• 1 tbsp (15ml) vanilla extract
• 1 & ½ cups (275g) semi-sweet chocolate chips

Instruction:

1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

Bakery-Style Chocolate Chip Muffins

Big, bakery style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Prep: 15min

Total: 45min

Yield: 6

Ingredients:

• 3 cups (375g) all-purpose flour (spoon & leveled)
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
• 1/3 cup (80ml) vegetable oil*
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) sour cream or yogurt, at room temperature*
• 1 cup (240ml) milk, at room temperature*
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (270g) semi-sweet chocolate chips*
• optional: coarse sugar for sprinkling

Instruction:

1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
5. Allow to cool for 10 minutes in pan before serving.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Mom’s Easy Chocolate Chip Muffins

These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that’s perfect for breakfast or brunch.

Prep: 15min

Total: 45min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 313 kcal, Carbohydrate 41 g, Protein 4 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 49 mg, Sodium 181 mg, Fiber 1 g, Sugar 22 g, servingSize 1 serving

Ingredients:

• ½ cup butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
• 1 cup semi sweet chocolate chips

Instruction:

1. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5. Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
6. Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Chocolate Chip Muffins

Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas

Prep: 15min

Total: 35min

Yield: 1 dozen.

Nutrition Facts: calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 213mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 3/4 cup 2% milk
• 1/3 cup canola oil
• 3/4 cup miniature semisweet chocolate chips

Instruction:

Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

Chocolate Chip Muffins

FAQ

How do you make muffins moist and not dry?

1. Tips to Make Homemade Muffins Moist.
2. Keep Wet and Dry Ingredients Separately.
3. Add All Flavorings Last.
4. Consider Paper Liners.
5. Don’t Overfill the Muffin Cups.
6. Check the Temperature of Your Oven.
7. Test if Muffins Are Fully Cooked.

What makes muffins too moist?

How to make crispy muffin top?