Chocolate Chip Muffins Recipe

A chocolate chip muffin cut in half is on a white plate, with whole muffins in paper liners cooling on a black wire rack in the background.

5 from 4 votes

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.

Prep Time10

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate chip muffins

Servings: yields

Calories: 297kcal

Equipment

Ingredients

2 cups All Purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Butter melted
¾ cup Sugar
2 Eggs
1 teaspoon Vanilla extract
1 cup Buttermilk
1 cup Dark Chocolate chips

US Customary - Metric

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