If you’ve ever wanted a go-to treat that feels like a warm, comforting hug in every bite, this Chocolate Chip Muffins Recipe is exactly what you need. These muffins deliver a perfect balance of fluffy tenderness and melty chocolate goodness, all wrapped up in a golden-brown exterior that’s just begging to be pulled apart. Whether it’s breakfast, snack time, or an anytime pick-me-up, these muffins shine with simple ingredients and an easy-to-follow method that yields impressive results every single time.
Ingredients You’ll Need
Every ingredient in this Chocolate Chip Muffins Recipe plays a crucial role, combining to create a tender crumb, subtle moisture, and sweet pockets of chocolate that melt in your mouth. From the creamy butter to the tangy buttermilk, these staples come together to bring you muffins that taste like a special treat, not just a quick bake.
- All-purpose flour (3 cups): The foundation of your muffins, giving them structure and fluffiness.
- Baking powder (1 tablespoon): Helps the muffins rise beautifully and get that perfect height.
- Baking soda (½ teaspoon): Works alongside the baking powder to lend lightness and texture.
- Kosher salt (½ teaspoon): Enhances all the flavors without overpowering the sweetness.
- Unsalted butter, melted (½ cup): Adds rich flavor and keeps the muffins moist.
- Vegetable oil (¼ cup): Keeps the crumb tender and soft for days.
- Granulated sugar (1 cup): Sweetens just right, balancing the chocolate chips.
- Large eggs (2): Bind everything together and give structure.
- Buttermilk (1 cup): Brings a subtle tang and reacts with leaveners to make the muffins extra tender.
- Pure vanilla extract (2 teaspoons): Adds a warm, inviting aroma and depth of flavor.
- Semisweet chocolate chips (1½ cups): The star of the show, delivering pockets of melty chocolate yumminess.
- Coarse sugar (optional): For a lovely crunchy topping that adds texture and sparkle.
How to Make Chocolate Chip Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tins
Start by preheating your oven to a toasty 425°F and grease up your muffin tins or line them with paper liners. If using two pans, prep four muffin wells on the second to be ready for the second batch. This setup ensures your muffins bake evenly and develop that gorgeous golden top.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. This step is key to distributing all your leavening agents evenly, setting the stage for that perfect muffin rise.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the melted butter, vegetable oil, sugar, and eggs until smooth and a little fluffy. Then, add the buttermilk and vanilla extract, giving everything a good whisk to meld the flavors together.
Step 4: Bring It All Together
Pour the wet mixture into the bowl with dry ingredients and gently stir until just combined. It’s important not to overmix here; you want tender muffins, not dense ones. A few lumps are totally fine!
Step 5: Fold in the Chocolate Chips
Carefully fold in the semisweet chocolate chips so they’re evenly distributed without breaking them up. These little pockets of chocolate are what make this Chocolate Chip Muffins Recipe so irresistible.
Step 6: Fill the Muffin Wells
Using a portion scoop or spoon, fill each muffin cup about two-thirds full with batter. If you like a bit of sparkle, sprinkle coarse sugar over the tops before baking—it adds a delightful crunch and shine.
Step 7: Bake with Temperature Magic
Pop your muffins into the oven at 425°F for 5 minutes to give them a quick rise boost. Without opening the oven, reduce the heat to 350°F and bake for another 16-18 minutes or until a toothpick comes out clean. This two-step baking ensures a beautifully domed and tender muffin.
Step 8: Cool and Repeat
Let your muffins rest in the tin for about 10 minutes before moving them to a cooling rack. If you made batter for 16 muffins and only baked some, cover the remaining batter, then bake the rest fresh. There’s nothing like warm, freshly baked chocolate chip muffins!
How to Serve Chocolate Chip Muffins Recipe
Garnishes
While these muffins are perfectly delicious as is, adding a sprinkle of powdered sugar or a light drizzle of melted chocolate can elevate their look and taste beautifully. A touch of cinnamon sugar before baking also adds a cozy twist that’s delightful for chilly mornings.
Side Dishes
Serve your Chocolate Chip Muffins Recipe alongside fresh fruit like berries or a fruit salad to balance sweetness with brightness. A dollop of Greek yogurt or a smear of cream cheese can also complement the rich chocolate in the muffins, making for a satisfying and well-rounded snack or breakfast.
Creative Ways to Present
For a fun dessert idea, split the muffins and sandwich them with peanut butter or Nutella. You can also turn them into mini trifle layers with whipped cream and strawberries for an impressive yet easy dessert. The fluffy texture and chocolate chips make them versatile for endless presentations.
Make Ahead and Storage
Storing Leftovers
Leftover muffins keep best stored in an airtight container at room temperature for up to three days. Be sure to let them cool completely before storing to avoid sogginess. This way, their tender crumb stays fresh and inviting.
Freezing
You can freeze these chocolate chip muffins individually wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. When you’re ready to enjoy one, just thaw it at room temperature or pop it in the microwave for a quick warm treat.
Reheating
A quick microwave zap of about 15-20 seconds or warming in a toaster oven revives the muffins’ fresh-baked texture and enhances the gooeyness of the chocolate chips. Just watch carefully to avoid drying them out, and enjoy them like they just came from the oven.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk in a pinch, but to mimic the tanginess of buttermilk, add 1 tablespoon of lemon juice or white vinegar per cup of milk and let it sit for 5 minutes before using. This helps maintain the texture and flavor of the muffins.
Can I freeze the batter instead of the baked muffins?
While it’s possible, it’s best to freeze the baked muffins for optimal texture and rise. Freezing batter can affect how the leavening agents work, often leading to denser muffins after baking.
How do I make these muffins dairy-free?
Replace the milk with a plant-based alternative like almond or oat milk and use a dairy-free butter substitute. Just make sure to check that your chocolate chips are dairy-free as well for a fully vegan-friendly treat.
Can I use mini chocolate chips instead of regular?
Absolutely! Mini chocolate chips work beautifully, distributing more chocolate per bite and melting evenly into the batter. This can make the muffins even more chocolaty and delightful.
What’s the secret to getting a perfect muffin top?
The initial high-temperature bake at 425°F helps create a quick rise that results in the classic domed muffin top. Reducing the temperature afterward ensures the muffins cook through without burning the outside. This technique gives your muffins a bakery-quality appearance.
Final Thoughts
This Chocolate Chip Muffins Recipe is one of those timeless classics that never goes out of style. It’s easy enough for busy mornings yet indulgent enough to feel like a treat any time of day. I encourage you to give this recipe a try—your kitchen will fill with the wonderful aroma of warm chocolate and vanilla, and your taste buds will thank you for every bite. Once you make these, they just might become one of your favorite baked delights to share with friends and family.
Print
Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 16 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
These chocolate chip muffins are moist, fluffy, and packed with semisweet chocolate chips, making them an irresistible treat for breakfast or snack time. With a tender crumb and a golden top sprinkled with optional coarse sugar, this easy-to-make recipe yields 16 delicious muffins perfect for sharing or storing for later.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon baking powder (12 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter (113 grams, melted and slightly cooled, 1 stick)
- ¼ cup vegetable oil (50 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (100 grams, room temperature)
- 1 cup buttermilk (227 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Add-ins
- 1½ cups semisweet chocolate chips (255 grams)
- Coarse sugar (optional, for garnish)
Instructions
- Preheat and Prepare Equipment: Preheat your oven to 425°F (220°C). Grease a 12-count muffin tin with nonstick spray or line it with paper liners. If you have two muffin tins, prepare an additional 4 muffin wells in the second tin. Set all aside to use later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until they are fully combined and aerated.
- Mix Wet Ingredients: In another bowl, whisk together the melted unsalted butter, vegetable oil, granulated sugar, and eggs until the mixture is smooth. Then, add the room temperature buttermilk and pure vanilla extract, whisking well to combine all the wet ingredients evenly.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently and just until combined, avoiding overmixing to keep the muffins tender and light.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the batter, ensuring they are evenly distributed without breaking them up.
- Fill Muffin Tins: Using a portion scoop or spoon, fill each prepared muffin well approximately two-thirds full with batter. If using two tins, fill all 16 wells. If only one tin is used, cover the remaining batter and set aside to bake after the first batch. Optionally, sprinkle coarse sugar over the filled muffin wells for added crunch and sweetness.
- Bake Initial Blast: Bake the muffins at 425°F (220°C) for 5 minutes to give an initial rise and set the tops. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: After baking, let the muffins cool in the pan for 10 minutes to firm up, then transfer them to a wire rack to cool completely. If you have batter left for a second batch, repeat the baking process. Serve the muffins warm or at room temperature and enjoy!
Notes
- Using room temperature eggs and buttermilk helps to create a smoother batter and more even rise.
- Do not overmix the batter once wet ingredients are added to avoid dense muffins.
- Coarse sugar sprinkled on top is optional but adds a nice texture and sweetness.
- Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- To make buttermilk if you don’t have any, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let sit for 5 minutes.
