Easy Chocolate Chip Muffins Recipe
These bakery-style chocolate chip muffins are soft, buttery and super delicious! They’re super easy to make and will be a hit at any party or gathering or just as a snack or breakfast for both kids and adults.
A simple vanilla muffin is always good at any time of day, but add some dark chocolate chips, and it will turn into a mouth-watering treat. These easy chocolate chip muffins are classic and loved by everyone for good reason. If you need a simple snack for a potluck or party, these are the perfect choice. Add also some Blueberry Muffins and Triple Chocolate Muffins for the most delicious and classic trio.
How to Make Chocolate Chip Muffins
Watch the full video recipe to learn how to make the best chocolate chip muffin recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this easy chocolate chip muffins recipe
- Popular and Loved: This chocolate chip muffin recipe has over 200k views, and 3k likes on YouTube! Check also my YouTube channel for more recipe videos.
- Tall and fluffy with perfectly domed tops thanks to a smart baking trick.
- Easy to make with simple pantry staples, no mixer needed!
- Easy to scale – You can easily double or triple the recipe if you need to make a lot for a party or gathering.
- Customizable – The base of these muffins is so simple and you can customize it as you like by replacing the chocolate chips with crushed nuts, berries, or more. You can also add a filling or top them with icing to make cupcakes.
- Kid-friendly – These homemade muffins are so simple and delicious, that everyone will love them, especially kids!
Ingredient Notes
These muffins are made with classic ingredients you probably already have. Let’s break them down:
- All-purpose flour – The base of the muffins. Spoon and level to avoid a dense texture.
- Baking powder + baking soda – This combo gives the muffins a good rise and fluffy crumb.
- Salt – Just a pinch to enhance flavor and balance the sweetness.
- Butter (melted) – I use unsalted butter for richness and flavor. Melted butter helps with moistness.
- Sugar – A mix of sweetness and structure. You can swap half for brown sugar for a slightly deeper flavor.
- Eggs – Help with structure and richness. Room temperature is best.
- Vanilla extract – Rounds out the flavor beautifully. Use pure vanilla if possible.
- Buttermilk – This is the secret to a soft and tender crumb. If you don’t have buttermilk, see the substitutions below.
- Dark chocolate chips – I love using dark chocolate for a rich contrast, but any variety works—semi-sweet, milk, even mini chips.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Substitutions and Variations
- Different Flour: Swap all-purpose flour with whole wheat flour for a heartier muffin.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free option.
- Healthier: Replace white sugar with coconut sugar, brown sugar, or maple syrup (reduce the liquid slightly if using maple syrup).
- Dairy-Free: Use almond, oat, soy, or coconut milk in place of buttermilk to make the muffins dairy-free.
- Banana: Replace part of the milk or butter with mashed ripe banana for added sweetness, flavor, and moisture.
Expert tips
- Start hot, finish cool: Baking at 425°F for 5 minutes, then lowering to 350°F helps create that bakery-style rise with domed tops.
- Don’t overmix the batter—stir just until the flour disappears. Overmixing = dense muffins.
- Top with extra chocolate chips for that irresistible bakery look.
- Use room temperature ingredients to help the batter combine smoothly.
- Test for doneness with a toothpick: it should come out with a few moist crumbs or melted chocolate, not raw batter.
Troubleshooting Chocolate Chip Muffins
- Muffins didn’t rise? Check the freshness of your baking powder and baking soda. Also, make sure your oven is fully preheated.
- Tough texture? Most likely caused by overmixing the batter.
- Muffins too pale? Use a dark muffin tin or bake 1–2 minutes longer, watching closely.
- Chocolate chips sank? Toss them in 1 tsp of flour before folding into the batter.
Why Buttermilk?
Buttermilk is a game-changer when it comes to muffins, cupcakes, and cakes. Here’s why it works so well:
- Tender texture: The acidity breaks down gluten for a softer crumb.
- Extra moisture: Keeps baked goods moist without being greasy.
- Better rise: Reacts with baking soda to create light, fluffy muffins.
- Subtle tang: Adds depth of flavor without being overpowering.
You can use regular milk, but I don’t recommend it—your muffins won’t be as fluffy or flavorful.
Homemade buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5–10 minutes until slightly curdled. before making a larger quantity to ensure the desired results in your chocolate chip muffins.
What to Do With Leftover Chocolate Chips
Chocolate chips are a delicious addition to many dessert recipes. Here are some of our favorites:
How to Store Chocolate Chip Muffins
Here’s how to keep your muffins fresh and delicious:
- Room temperature: Store in an airtight container for up to 2–3 days.
- Fridge: Not ideal, they tend to dry out. Only refrigerate if needed (e.g., very warm climate).
- Freezer: These freeze beautifully! Wrap each muffin in plastic wrap and store in a zip-top bag for up to 2 months. Reheat in the microwave for 20–30 seconds or thaw at room temp.
- Leftovers idea: Split them, toast lightly, and spread with butter, Nutella, or even cream cheese.
More Muffins Recipes
Chocolate Chip Muffins Recipe
Equipment
Ingredients
- 2 cups (250 g) All Purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup (115 g) Butter melted
- ¾ cup (150 g) Sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup (240 ml) Buttermilk
- 1 cup (170 g) Dark Chocolate chips
Instructions
- Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the sugar, melted butter, eggs, vanilla extract, and buttermilk until fully combined.
- Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups. Top each with a few extra chocolate chips for a bakery-style look.
- Bake for 5 minutes at 425°F (218°C), then without opening the oven door, reduce the heat to 350°F (180°C) and bake for an additional 15–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs or melted chocolate—no wet batter.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Video
Notes
- Why the temperature change? Starting at a higher temp creates a quick rise and a beautiful domed top.
- Buttermilk substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5–10 minutes.
- Chocolate chips: Dark chocolate gives these muffins a richer flavor, but semi-sweet or milk chocolate chips work well too.
- Make-Ahead & Storage Tips – To store chocolate chip muffins, let them cool completely first. Keep them at room temperature in an airtight container for up to 2 days, refrigerate for up to 1 week, or freeze (individually wrapped) for up to 3 months. To serve, bring to room temperature or microwave 10–15 seconds if chilled, 20–30 seconds if frozen.
- Avoid overmixing – When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Stir the ingredients just until they are combined, leaving some lumps. This will ensure a tender and moist texture.
- Prevent chocolate chips from sinking to the bottom – Toss the chocolate chips in a bit of flour before adding them to the batter. This helps them stay suspended throughout the muffin, ensuring a delightful chocolate surprise in every bite.
- Make sure to not overbake – They’re ready when a toothpick inserted into the center comes out with a few moist crumbs. Additionally, consider adding a touch more liquid to your batter, like a splash of milk, buttermilk or yogurt, for that extra moisture.
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the mixing and baking process to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
Nutrition
Common Questions
Yes! Dark chocolate has a better contrast with the sweetness of the cake while milk and white chocolate chips are much sweeter.
Toss the chocolate chips in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.
Absolutely! Use plant-based milk (like almond or oat) and swap the butter with plant-based butter.
Yes, you can cut the sugar slightly without affecting texture too much. You can also try natural sweeteners like maple syrup or honey (adjusting liquid ingredients accordingly).
Overmixing the batter or overbaking can cause dryness or heaviness. Mix just until combined and keep a close eye on baking time.
Haven’t tried any recipes yet but going to.
Glad you are back! Your chocolate chip muffins look delicious!
Hi. Excited to try! Is there a sub for the buttermilk? I don’t have any on hand. Thanks!
How long do I bake if I want to make these mini muffins?
It depends on the exact size. I would say about 12-15 minutes. But you need to check with a toothpick.
Hello! Can I use the same amount of oil instead of butter? Thanks!
You can substitute oil for butter in your Chocolate Chip Muffins recipe using the same amount. While oil will make the muffins more moist, it may slightly alter the texture and flavor, as butter adds richness and a distinct taste. Use a neutral-flavored oil like vegetable or canola to avoid overpowering the muffins’ flavor.
Great recipe and easy. Thanks
These chocolate chip muffins turned out amazing! So soft, fluffy, and packed with chocolate, just like a bakery. Definitely saving this recipe!
I tried them and they are so delicious! My family loves them too 😋
Tried your chocolate chip muffins and am very pleased with the result: tender, fluffy, and delicious.
I will continue making them.
Thank you for such an easy and good recipe.