Chocolate Chip Muffins

By Maria Lichty

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Quick Summary

Chocolate Chip Muffins- soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!

chocolate chip muffins in muffin tin.

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I LOVE making muffins. They are easy to make and easy to share! You can enjoy muffins for breakfast on the go or add them to a full breakfast or brunch spread. They also make a a great snack with a cup of coffee or a sweet dessert. A few of my favorite muffin recipes include: blueberry muffins, strawberry muffins, pumpkin muffins, and apple cinnamon muffins.

Whenever I am in the mood for something a little more decadent, I like to make Chocolate Chip Muffins. Chocolate for breakfast? YES! These muffins are such a treat and easy to make at home.

The muffins are made with basic ingredients, but if you follow my recipe and tips, you will end up with bakery-style chocolate chip muffins that are soft, tender, buttery, and filled with chocolate flavor!

And we all know the muffin tops are the best part. They are slightly crispy, sugary, and dotted with mini chocolate chips for the ultimate chocolate experience…and they make the muffins extra pretty too!

Serve slightly warm with a little bit of butter and they will melt in your mouth. You will savor every single bite!

If you like chocolate, you have to make these muffins. They are perfect for breakfast, brunch, snack time, or dessert!

ingredients in bowls to make chocolate chip muffins.

Muffin Ingredients

  • All-purpose flour– spooned and leveled!
  • Granulated sugar– to sweeten the muffins.
  • Baking powder– check the date and make sure it is fresh. It will help the muffins rise nicely in the oven.
  • Salt– use kosher salt.
  • Butter– melted and cooled to room temperature.
  • Buttermilk– I like to use buttermilk to create a super tender muffin.
  • Plain Greek yogurt– You can also use sour cream. I recommend full fat for best results.
  • Eggs– use large eggs for baking. Make sure they are at room temperature.
  • Oil– to keep the muffins moist! Use vegetable, canola, avocado, or melted and slightly cooled coconut oil.
  • Pure vanilla extract– a MUST!
  • Mini chocolate chips– I like to use mini chocolate chips in this muffin recipe for ultimate chocolate flavor! You get chocolate in every single bite! The chocolate chips get mixed in the batter and sprinkled on top!
  • Turbinado sugar– sprinkle on top to create sugary, crunchy muffin tops!

How to make Chocolate Chip Muffins

dry ingredients being whisked together in mixing bowl to make chocolate chip muffins.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
liquid ingredients in mixing bowl to make chocolate chip muffins.
  • In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
muffin batter in bowl with spatula.
  • Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
chocolate chip muffin batter in mixing bowl with spatula.
  • Gently fold in 1 cup of the mini chocolate chips. Again, don’t over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
  • While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
chocolate chip muffin batter in muffin tin.
  • Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of mini chocolate chips and turbinado sugar.
chocolate chip muffins in muffin tin.
  • Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
chocolate chip muffin sitting on top of muffin tin with mini chocolate chips.

Recipe Tips

  • Make sure you all of your liquid ingredients are at room temperature.
  • Don’t over mix your muffin batter. It’s ok if there are a few flour streaks left. Gently fold in the mini chocolate chips.
  • Allow the muffin batter to rest for 30 minutes. Resting will make the muffins more moist, tender, and taller.
  • Fill every other muffin cup so the muffins can properly rise and dome, creating beautiful muffin tops.
  • Start baking the muffins at a high temperature (425 degrees F) and then reduce to 350 degrees F. The initial high temperature helps the muffins rise quickly, creating tall, domed muffins with a slightly crusty top. Reducing the temperature will ensure the muffins don’t overcook or burn. The insides will be moist, tender, and soft.
chocolate chip muffin cut in half in muffin paper liner.

What to Serve with the Muffins

If you want to serve the muffins for breakfast or brunch, here are a few recipes to serve along side the muffins for a complete meal!

How to Store & Freeze

  • Storing on the Counter– Let the muffins cool completely. Place a paper towel in the bottom of an airtight container. Arrange the muffins in a single layer in the container. Close the lid and store on the counter for up to 4 days. You can reheat the muffins in the microwave for 10-15 seconds, if desired.
  • How to Freeze the Muffins: Let the muffins cool completely. Place the muffins in a freezer container or freezer bag, in a single layer. Freeze for up to 2 months. Thaw at room temperature.
close up of chocolate chip muffin with mini chocolate chips on top.

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Chocolate Chip Muffins

Soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!
4.86 from 7 votes

Ingredients
  

  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled to room temperature
  • 3/4 cup buttermilk at room temperature
  • 1/3 cup plain Greek yogurt, at room temperature (can use sour cream)
  • 2 large eggs, at room temperature
  • 2 tablespoons vegetable oil, (can use canola, avocado, or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1 cup mini chocolate chips, plus 3 tablespoons, divided
  • 2 tablespoons turbinado sugar, for sprinkling on top

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
  • Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
  • Gently fold in 1 cup of the mini chocolate chips. Again, don’t over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
  • While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
  • Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of chocolate chips and turbinado sugar.
  • Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Nutrition

Calories: 346kcal, Carbohydrates: 48g, Protein: 5g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 52mg, Sodium: 138mg, Potassium: 135mg, Fiber: 1g, Sugar: 24g, Vitamin A: 335IU, Vitamin C: 0.1mg, Calcium: 80mg, Iron: 1mg
Keywords chocolate chip, muffins

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This is the perfect excuse to eat a chocolate chocolate chip cookie for breakfast, only now it’s in muffin form!

  2. You are my hero, Maria, when it comes to consistently perfect, swoon-worthy muffins, including these lovelies. You simply never ever put a foot wrong!

  3. If a muffin doesn’t have chocolate in it, I usually don’t care for it very much 🙂 These look SO good!!

  4. Yum! These look so gooood! Do you happen to also have a recipe for double chocolate muffins. Or would this be a good one for that with the addition of cocoa powder?

  5. I just made these little darlings! They came out beautiful. I did add 1/4 tea. each of espresso powder, cinnamon. Will use this again.Thanks so much for the posting.

  6. Yum! These look like a wonderful breakfast treat. I haven’t made chocolate chip muffins in months, but I’m going to get on it ASAP!

  7. What a special breakfast treat! Love the top picture. Makes me want a muffin right now.

  8. Oooh I love chocolate chip in muffins! I love reading your blog and would love if you checked out mine as well 🙂

  9. Can you believe I’ve never had chocolate chip muffins?! Craziness! These look so good, I must try them!

  10. These were so good. I booked marked them a few days ago and couldnt wait to make them. So yummy! Thanks for a great recipe!

  11. I made these this week and they were so incredibly delicious. They were so moist and like the perfect texture!

    Thank you so much for sharing this recipe!

  12. These look really good and I’ve been hungry for chocolate chip muffins lately, so these will be going with our dinner tonight. 😀 Do you think they freeze okay? It’s just my husband and I and every time I make muffins/cupcakes, we can never eat them all before they start to get stale or moldy.

  13. Making these for my kids today. Will sprinkle coarse sugar on top and a dusting of cinnamon. MMM, my mouth is watering just thinking about it!

  14. Just made these this afternoon and they are wonderful! Thanks for the recipe (found it on Pinterest)!

  15. hi maria, i can’t wait to try this! if i did mini muffins, how many minutes should i bake it for? do i stick to 375 degrees?

  16. These came out wonderful! I only made 11 as I piled the batter on high and the tops
    came out nice and tall, at least an inch, perfectly golden and a little crispy with moist interiors. I used mini chocolate chips and sprinkled them with cinnamon sugar prior to baking. This will be my go-to recipe, thank you!

  17. I will have to try these. I have a couple recipes but am always looking to try something different. I mausually use the raw sugar which gives them more golden color(plus you can cut the amount almost in half and still have it taste great.) Will make these as is first and then try with the raw sugar….yummm….love everything chocolate

  18. These are the best homemade chocolate chip muffins I have ever made! My kids love them! This is the second time I’ve made them and this time I substituted heavy cream for the buttermilk (because I didn’t have any) and they still came out moist and delicious!!! Thanks again for the great recipe – this one is a keeper!!!

  19. Made these tonight and they were fabulous! Will definitely use this recipe over and over again. Thank you for sharing this recipe!

  20. These look delicious and can’t wait to try with my twin toddlers helping. Thank you so much for sharing and also love your other recipes!

  21. This used to be my family’s favorite chocolate chip muffin recipe until…. Today when we came to make it and noticed the recipe has changed. 🙁 Any possible way to get the original recipe? The one without yogurt? I knew I should’ve printed it years ago! Thanks.

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