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4.86 from 7 votes

Chocolate Chip Muffins

Recipe from Two Peas and Their Pod

Soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate chip, muffins
Servings: 12 muffins
Calories: 346kcal


  • 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


  • 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!


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