Chocolate Chip Muffins
Published on February 14, 2024
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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-15.jpg)
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Pin ItI 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!
Table of Contents
![ingredients in bowls to make chocolate chip muffins.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-1.jpg)
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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-3.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-4.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-5.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-6.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-10.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-12.jpg)
- 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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-19.jpg)
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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-22.jpg)
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!
- Strawberry Banana Smoothie
- Blueberry Smoothie
- Bacon, Potato, and Egg Casserole
- Cottage Cheese Frittata
- Spinach Mushroom Breakfast Casserole
- Crispy Hash Browns
- Sweet Potato Hash
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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-14.jpg)
More Muffin Recipes
- Double Chocolate Muffins
- Strawberry Muffins
- Best Blueberry Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Muffins
- Raspberry Muffins
- Zucchini Muffins
![](https://www.twopeasandtheirpod.com/wp-content/uploads/2024/02/Chocolate-Chip-Muffins-15-220x220.jpg)
Chocolate Chip Muffins
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
Have you tried this recipe?
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I want one of these warm with butter. Mmmmmm!
They look great! I actually made some vegan carob chocolate chip muffins this weekend. Its nice to have a little chocolate for breakfast 🙂
these are the quintessential chocolate chip muffin…i love them warm when the chocolate is still melty inside!
Yum! I love muffins 🙂 These look delicious!
Wow, these muffins look stupendous!
wow – these look amazing! (found you through Tasty Kitchen… love your site!)
Thanks for stopping by Tabitha!
You are making me hungry. These look so good. My kids love it when I make chocolate chip muffins. They make great snacks and are a great treat for breakfast. I agree with Heather that chocolate chip muffins are the best when still warm and the chocolate is still nice and soft and melted.
Hey,
Gorgeous muffins dear…They look lovely…:)
buttermilk makes the BEST pancakes, waffles, and muffins 🙂 it’s fun to have chocolate for breakfast every now and then – especially in muffin form
LOVE the looks of your muffins Maria! Double Yum!!
These would be the perfect treat for an afternoon tea break. They remind me of some muffins my mum used to make when I was a kid.
These look great!
oh goodness–I need one of these right now!
YUM! I’m back on a muffin kick right now – these are next!
I haven’t had a chocolate chip muffin in way too long! These look great.
so simple, yet so TASTY! great recipe!
These look great, and easy! I think i’ll make mini muffins for tomorrow’s school bake sale. Can you tell me what I can use as a substitute for buttermilk???
You can use regular milk.
Oh wow, that muffin looks fluffy!
You’re on a muffin kick lately. Who can say no to chocolate chip muffins, though?
I love muffins! My kids love them for a snack. I was just going to make some today. Maybe it will be these!
You are the muffin queen!
These look fantastic!
i love making these for breakfast and the kids love eating them!
Chocolate muffins were always my go-to breakfast treat when I was a kid. I haven’t had them in forever but I’m betting these babies could also double as dessert!
Mmmm, I bet they are fabulous warm out of the oven, so that the chocolate chips are melty. I might feel guilty eating one for breakfast…”might” being the key word there. 🙂
Yum! These look perfect! 🙂
I love a good chocolate chip muffin and for some reason never bake them myself! I always seem to use fruit. I have got to try these!
These are so lovely!
OK, now I have to find my chocolate chip muffin recipe! After baking the muffins (I end up with about 36 small muffins) the instructions say dip the muffin top in melted butter and then into a bowl of cinnamon/nutmeg sugar. Oh. My. Gosh.
Thanks for the reminder!
I hope you find your recipe. Those muffins sound amazing!
These remind me of a much better version of a chocolate chip muffin I used to have (almost) every day in high school. Agh, to have a 17-year-old metabolism again. Thanks for taking me back. I may just have to make them, eat one and send the rest off to a client or friend.
My kids would gobble these right up.
YAY!! I have been in school all day, anxiously counting down the minutes until I could get home to see this post! THANK YOU, THANK YOU, THANK YOU! I can’t wait to try these out! And I will think of your beautiful face every time I eat one 🙂 You are the BEST, Maria – you really are!! Love you!
You are too cute! I hope you like them!
Mmm, these look perfect!
These look divine. I’m addicted to dark chocolate, so I’ll def use bitter sweet chocolate chips in a batch!
Buttermilk is the best in muffins and of course, so is chocolate! 😉
Maria, this looks fantastic! I’ve never made this either. I can’t wait to try your recipe.
Maria these look fabulous! Have a great evening 🙂
i love love love chocolate chip muffins!
I love muffins for breakfast, especially when they involve chocolate too 🙂
Yum! I love muffins and these look delicious.
This is the perfect excuse to eat a chocolate chocolate chip cookie for breakfast, only now it’s in muffin form!
Cute and classic!
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!
How plump and lovely these muffins look! Love the texture.
Wish these could be in my kitchen this morning!!! Pretty please!!!!
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If a muffin doesn’t have chocolate in it, I usually don’t care for it very much 🙂 These look SO good!!
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?
I don’t have a recipe, but now I want to make them:)
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.
Glad you liked the muffins!
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!
I’m happy you got the request for these muffins because they look wonderful!!
These look yummy! I love muffins of all types! Best treat to have in the morning 🙂
What a special breakfast treat! Love the top picture. Makes me want a muffin right now.
I love chocolate for breakfast!
Oooh I love chocolate chip in muffins! I love reading your blog and would love if you checked out mine as well 🙂
Wondering if you can use regular milk instead of buttermilk.
Yes, you can use regular milk.
Every now and then, it’s nice to sneak in a little chocolate for breakfast. Especially during brunch on the weekends! Here’s my recipe for Mocha White Chocolate Chip Muffins.
Can you believe I’ve never had chocolate chip muffins?! Craziness! These look so good, I must try them!
Looks good!
These sound delicious, Maria!
I love chocolate chips and I love muffins – sounds good to me!
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!
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!
Just made them, and love them!!
Yay! Glad you liked the muffins!
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.
Yes, you can freeze the muffins. I do it all of the time. Enjoy!
@ Twopeas Do I have to use brown sugar
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!
Just made these this afternoon and they are wonderful! Thanks for the recipe (found it on Pinterest)!
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?
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!
Oh danger danger! These look mighty good!
I make this at least twice a month for my kiddos. They love them! Great recipe! Thanks!
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
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!!!
Made these tonight and they were fabulous! Will definitely use this recipe over and over again. Thank you for sharing this recipe!
What do you think about substituting yogurt for buttermilk?
Sure, you can!
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!
Delicious!
Best looking muffin I ever made!!
Bakery style but easy to make at home!
So Yummy! love that you use mini chocolate chips in this.
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.
I served these for a neighborhood coffee, and they were so good!
Another delicious recipe from Two Peas.
So fun!
My boys loved these! So yummy. Great texture and perfect sweetness.
Thank you!