Chocolate Chip Muffins
Sometimes you just want a classic! These chocolate chip muffins are buttery, fluffy and loaded with a full cup of melty chocolate chips, just like the ones in the bakery case.
This is the chocolate chip muffin recipe our team keeps coming back to. Our bakers tested it until the crumb was light, the tops were golden and domed, and there was chocolate in every single bite. It is simple enough for a first time baker and reliable enough for the bake sale. Need we say more?
Feeling fancy? Try our Pumpkin Chocolate Chip Muffins next!
Why You’ll Love These Chocolate Chip Muffins
- Bakery style texture. Simple pantry ingredients, real bakery results.
- Loaded with chocolate. A full cup of chips, so nobody gets a plain bite.
- Fast. Ready in about 30 minutes, start to finish.
- Kid approved. They are a lunchbox favorite, and they freeze beautifully.
Ingredients You’ll Need
Here is a quick look at what goes into these muffins and why. Full amounts are in the recipe card below.
- Flour: pastry flour makes them airy and delicate, and all-purpose makes them more substantial. You can always make them twice with each, just for fun!
- Granulated sugar: sweetens and helps the tops brown.
- Baking powder and baking soda: both work together for a tall rise.
- Salt: balances the chocolate.
- Eggs: lightly beaten.
- Unsalted butter: melted and cooled for rich flavor.
- Milk and vanilla: any milk works.
- Chocolate chips: semi sweet, milk chocolate or a mix. Mini chips spread more evenly.
How to Make Chocolate Chip Muffins
This is the quick overview. The full recipe card with every amount is below.
- Heat the oven. Preheat to 375°F and line your muffin pan.
- Mix the dry ingredients. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
- Mix the wet ingredients. In a separate bowl, whisk together the eggs, melted butter, milk and vanilla.
- Combine. Pour the wet ingredients into the dry and gently mix, just until combined.
- Add the chips. Gently fold in the chocolate chips.
- Fill and bake. Fill the liners to the top and bake for 18 to 22 minutes, until the tops are lightly golden and the muffins pass the toothpick test.
- Cool and enjoy! Let them cool a few minutes in the pan before you dig in.
How to Tell When They Are Done
- Toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- The tops: lightly golden and they bounce back when gently pressed.
- Thermometer: the center should register between 190 and 200°F.
Tips for the Best Chocolate Chip Muffins
- Toss the chips in flour. A teaspoon of flour keeps them suspended in the batter.
- Press extra chips on top. A few more before baking gives you that bakery look.
- Stir just until combined. Less mixing means the fluffiest muffins.
Variations and Substitutions
- Double chocolate: swap 1/4 cup of the flour for cocoa powder.
- Sparkly tops: sprinkle coarse sugar on top before baking for a crunchy finish.
- Chocolate pools: use chopped chocolate bars for big melty pockets of chocolate.
How to Store Chocolate Chip Muffins
- Counter: once cooled, keep them in an airtight container at room temperature for up to 4 days.
- Freezer: we love doubling the batch and freezing extras! Cool completely, wrap individually and freeze for up to 3 months.
Chocolate Chip Muffins FAQs
- Why do chocolate chips sink? Thin batter or heavy chips. Toss them in flour and do not overmix.
- Can I use chopped chocolate? Yes! You will get big pools of melted chocolate.
- How do I get tall muffin tops? Fill the liners to the top and start in a fully preheated oven.
- How long do chocolate chip muffins last? Up to 4 days in an airtight container, or 3 months in the freezer.
Chocolate Chip Muffins
Indulge in the ultimate chocolatey delight with our Chocolate Chip Muffin recipe! Bursting with rich, gooey chocolate chips and moist, fluffy muffin goodness, these treats are sure to satisfy your sweet cravings. Whether enjoyed fresh out of the oven or as a decadent snack any time of day, these muffins are guaranteed to bring a smile to your face.
Ingredients
Method
- Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
- In a large bowl, sift together 2 cups of flour, ¾ cup granulated sugar, 1 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
- In a medium bowl, combine lightly beaten 2 eggs, ½ unsalted butter (melted and cooled), ½ cup milk, and 2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Gently fold the chocolate chips into the muffin batter until evenly distributed. This ensures each muffin is packed with chocolatey goodness flavor for a deliciously satisfying treat.
- Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
- After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.
Notes
Pastry flour or all-purpose flour Selection Note: You have the power to select with flour based on which texture you prefer! Pastry flour produces airy and delicate muffins, while all-purpose flour yields a more substantial, robust texture. You know, you can always make them twice with each option just for fun!
Flour Measuring Tip: For precise measurements, refrain from scooping flour directly from the container. Instead, spoon flour into your measuring cup with either a large spoon or small measuring cup and level it off using the flat side of a knife. This straightforward method guarantees accuracy, resulting in consistently delightful muffins with every batch.
Milk Selection Note: We’ve extensively experimented with various milk options in this recipe, such as cow’s milk, almond milk, and coconut milk. Each choice delivers delightful outcomes, allowing you to select the milk that best suits your taste preferences or availability.
Chocolate Chip Selection Note: When it comes to picking your chocolate chips for these muffins, the world is your oyster. You’ve got everything from mini to large, and the flavor spectrum ranges from the rich intensity of semisweet to the creamy sweetness of milk chocolate. So, go ahead and let your taste buds lead the way! Whether you’re a hardcore semisweet aficionado or all about that milk chocolate life, there’s a chip for every mood and every muffin. Happy exploring!
