You know how most muffins out there taste like someone tried to make a cupcake but gave up halfway? Yeah, not these. These chocolate chip muffins? They’re the real deal. Moist, fluffy, packed with gooey chocolate chips, and crowned with those golden bakery-style tops that crack just right. They’re dangerously good—like, ‘oops I ate three before they cooled’ good.

And here’s the kicker: you don’t need fancy tools, a culinary degree, or a mixer that costs more than your rent. Just a bowl, a whisk, and a wild craving for chocolate. Let’s do this.

Recipe Snapshot

Category	Details
Yield	12 muffins
Serving Size	1 muffin
Prep Time	15 minutes
Bake Time	20–22 minutes
Total Time	About 40 minutes
Calories per Serving	~290
Primary Cooking Method	Baking
Occasion	Breakfast, Snack, Dessert
Diet Type	Vegetarian
Cooling Time	10 minutes
Freezing Time	Up to 2 months

Calories are approximate and may vary depending on exact ingredients used.

Chocolate Chip Muffins

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

muffin

Prep time

minutes

Bake Time

minutes

Calories

290

kcal

When a muffin walks the fine line between breakfast and dessert, you know you’ve hit gold. These chocolate chip muffins are bakery-style beauties: tall, domed, moist inside, with just the right amount of sweet. The secret? A thick batter, a hot oven start, and a load of chocolate chips in every bite.

Ingredients

Dry Ingredients
2½ cups (310g) all-purpose flour – sifted, for lighter muffins
1 tbsp baking powder – gives the muffins their lofty rise
½ tsp baking soda – balances the acidity from the buttermilk
½ tsp salt – enhances flavor and balances sweetness
Wet Ingredients
½ cup (120ml) vegetable oil or melted unsalted butter – oil makes them moist, butter adds flavor
¾ cup (150g) granulated sugar – for structure and sweetness
¼ cup (50g) brown sugar, packed – adds moisture and a caramel hint
2 large eggs, at room temperature – helps bind and lift
1 cup (240ml) buttermilk, at room temperature – keeps the texture soft and tangy
1 tsp vanilla extract – for warmth and depth
Add-ins
1½ cups (255g) semi-sweet chocolate chips – plus extra to sprinkle on top
Pro Tip: Want extra chocolate pools? Use a mix of regular and mini chocolate chips.

Directions

Preheat and Prep
Start by preheating your oven to 425°F (220°C). This high initial temperature is the key to those signature muffin tops. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup if you’re going liner-free.
Combine the Dry Ingredients
Grab your largest mixing bowl. Add the flour, baking powder, baking soda, and salt. Whisk thoroughly to distribute everything evenly—no clumps allowed. This also helps incorporate air for a fluffier texture.
Whisk the Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth and glossy. Add in the eggs one at a time, beating well after each. Stir in the vanilla extract. Now, slowly pour in the buttermilk while whisking until the mixture is fully combined. A little curdling? Totally fine.
Combine Wet and Dry
Pour the wet mixture into your dry ingredients. Using a spatula or wooden spoon, stir gently and slowly. You’re aiming for a thick, lumpy batter—don’t overmix or you’ll end up with dense muffins. Fold in the chocolate chips until just incorporated. The batter should be so thick you could scoop it with an ice cream scoop.
Fill and Top
Scoop the batter into the muffin cups, filling each one almost to the top. Want that bakery-style dome? Don’t be shy—pile it high. For a little extra oomph, press a few chocolate chips on top of each muffin before they go in the oven.
High-Heat Bake Trick
Place the muffin tin into your preheated oven. Bake at 425°F (220°C) for exactly 5 minutes—this will help them rise fast and form those beautiful high tops. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for another 15–17 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve
Remove the muffin tin from the oven and let the muffins rest in the pan for about 5–10 minutes. This lets the structure set. Then transfer them to a wire rack to cool completely—or eat one warm while the chocolate chips are still melty and irresistible.

Extra Tips

Don’t skip the initial high-temperature bake—it’s the magic trick to get those beautifully domed muffin tops.
Room temperature ingredients blend better and give you fluffier results. Cold eggs and buttermilk can lead to a lumpy batter and uneven bake.
Add a crunch factor by sprinkling coarse sugar on top before baking. Turbinado or demerara sugar works best.
Use an ice cream scoop to portion the batter evenly and reduce mess.
Rotate the muffin tin halfway through baking (only if your oven has hot spots). This helps ensure even browning.

Equipment List

12-cup muffin tin
Paper muffin liners (optional but helpful)
Large mixing bowl
Medium mixing bowl
Whisk
Spatula or wooden spoon
Measuring cups and spoons
Cooling rack
Ice cream scoop or large spoon (for batter)

Substitution Options

Need to tweak things a bit? These swaps have you covered:

Dairy-Free: Use a non-dairy milk like almond or oat milk mixed with 1 tablespoon of vinegar or lemon juice as a buttermilk substitute.
Egg-Free: Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins).
Gluten-Free: Use a 1:1 gluten-free flour blend. Look for one that includes xanthan gum for structure.
Butter Alternative: You can substitute the vegetable oil with melted coconut oil or dairy-free margarine.
Lower Sugar: Cut the sugar by ¼ cup total or use coconut sugar for a slightly less sweet, more caramelized flavor.
Different Chips: Not a fan of semi-sweet? Go dark, milk, or even white chocolate. Or mix them up.

Make-Ahead Tips

If you’re the kind of person who likes to bake on your own schedule (read: midnight muffin cravings are real), these muffins have your back. You can prepare the batter the night before and store it covered in the refrigerator. Just give it a gentle stir before scooping into the muffin tin and baking as usual.

You can also bake the muffins ahead of time, let them cool completely, and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. They reheat like champs—just pop one in the microwave for 20–30 seconds or warm in the oven.

Storage Instructions

Once your muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. If you want to keep them moist, line the container with a paper towel and cover the top with another before sealing—it absorbs any excess moisture.

To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll stay good for up to 2 months. When ready to eat, thaw at room temperature or warm in the microwave for 20–30 seconds for that just-baked feel.

FAQ

Why did my muffins turn out dry?
Dry muffins usually mean the batter was overmixed or they were baked too long. Keep the stirring gentle and bake just until a toothpick comes out with a few moist crumbs.

Can I use yogurt instead of buttermilk?
Yes! Use plain full-fat yogurt in a 1:1 ratio. It adds the same moisture and tangy flavor.

What’s the best way to reheat muffins?
Microwave one muffin for 20–30 seconds, or place them in a 300°F (150°C) oven for 5–10 minutes to bring back that fresh-baked warmth.

Can I make mini muffins with this recipe?
Absolutely. Just reduce the bake time to around 10–12 minutes total. Start checking early—they bake fast!

Should I coat the chocolate chips in flour?
Not necessary here. The batter is thick enough to keep them suspended and evenly distributed.

Nutritional Information

Each muffin contains approximately:

Calories: 290
Fat: 14g
Carbohydrates: 37g
Sugar: 20g
Protein: 4g
Fiber: 1g

These values are estimates based on standard ingredients and may vary depending on specific brands or substitutions used.

Final Thoughts

If you’ve made it this far, you’re clearly serious about your muffin game—and trust me, these chocolate chip muffins are worth every second. They strike the perfect balance between sweet and indulgent, fluffy and rich, and best of all—they’re incredibly easy to make. Whether you need a breakfast boost, a lunchbox treat, or a cozy midnight snack, these muffins never disappoint.

So go ahead, bake a batch. Or two. You might find yourself making them weekly. And hey, if someone asks for the recipe? Just smile and say, “It’s my secret weapon.