Go Back Email Link

Chocolate Chip Muffins

Karina Kari
Enjoy bakery-style chocolate chip muffins at home with this simple, foolproof recipe.
With a perfect domed top, soft crumb, and rich chocolate flavor, these muffins are a quick and satisfying treat for breakfast or snacks.
Ready in under an hour, they combine good fats, protein, and fiber for a wholesome indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 standard 12-cup muffin pan
  • 12 paper muffin liners
  • 1 Medium mixing bowl
  • 1 large mixing bowl
  • Whisk
  • spatula or spoon
  • Ice cream scoop or large spoon
  • Cooling rack

Ingredients
  

  • 2 ½ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • ½ cup unsalted butter melted and slightly cooled — 8 Tbsp
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup semi-sweet mini chocolate chips or chocolate chunks
  • 2 Tbsp reserved chocolate chips for topping
  • ½ Tbsp coarse sugar optional, for topping

Instructions
 

  • Preheat and Prepare Equipment: Begin by preheating your oven to 425°F (220°C).
    This initial high heat helps create a beautiful domed muffin top.
    Line a standard 12-cup muffin pan with paper liners for easy removal and cleanup.
    Place the muffin pan on a baking sheet to ensure stability when transferring to the oven.
    Gather all your tools and ingredients so you can work efficiently without interruption.
  • Whisk Dry Ingredients: In a medium mixing bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt.
    Whisk these together thoroughly for about 30 seconds to ensure even distribution.
    This step is essential for consistent rising and texture in your muffins.
    Set aside the bowl while you prepare the wet ingredients.
  • Combine Wet Ingredients and Sugars: In a large mixing bowl, crack 2 large eggs and whisk gently to break them.
    Add 1 cup room-temperature buttermilk, ½ cup granulated sugar, ½ cup packed light brown sugar, and 1 ½ teaspoons pure vanilla extract.
    Whisk together until the mixture is smooth and slightly frothy.
    Then, slowly add ½ cup melted unsalted butter (slightly cooled) while whisking steadily to combine.
    This ensures a silky batter with balanced flavor and moisture.
  • Incorporate Dry Ingredients into Wet Mixture: Gradually add the whisked dry ingredients into the wet mixture.
    Use a large spatula or whisk and fold gently, mixing just until no streaks of flour remain.
    The batter should be slightly lumpy — this is the sign of a tender muffin.
    Avoid overmixing, as it can result in dense muffins instead of a light, airy crumb.
  • Fold in Chocolate Chips: Take 1 cup of semi-sweet mini chocolate chips and fold them gently into the batter using a spatula.
    Reserve 2 tablespoons of chocolate chips for topping.
    Folding should be gentle to prevent overworking the batter, but ensure chips are evenly distributed.
    This step guarantees each bite is filled with melted chocolate goodness.
  • Portion Batter into Muffin Pan: Using a trigger-release ice cream scoop (about ½ cup size) or a large spoon, evenly divide the batter into the prepared muffin pan.
    Fill each liner to the very top.
    This generous filling is key to achieving bakery-style muffin height and a perfect dome.
    Lightly tap the pan on the counter to release air bubbles and help the batter settle evenly.
  • Add Toppings for Extra Crunch: Sprinkle the reserved 2 tablespoons chocolate chips evenly over each muffin.
    For added texture and a bakery finish, lightly sprinkle ½ tablespoon coarse sugar on top of each muffin.
    This creates a slightly crunchy, caramelized crust once baked, enhancing both flavor and presentation.
  • Initial High-Heat Baking: Place the muffin pan into the preheated oven and bake at 425°F (220°C) for 5 minutes.
    This initial blast of heat helps create that bakery-style domed top and gives muffins a beautiful rise.
    Avoid opening the oven door during this time to prevent heat loss.
  • Reduce Heat and Continue Baking: After the first 5 minutes, carefully reduce the oven temperature to 350°F (175°C).
    Continue baking for an additional 15–17 minutes, or until muffin tops turn lightly golden brown.
    To test for doneness, insert a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs.
    Avoid overbaking to keep muffins soft and moist.
  • Cooling and Serving: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes.
    This lets them firm up slightly for easier removal.
    Transfer muffins to a cooling rack to cool completely if serving later.
    These muffins are best enjoyed warm with coffee or milk, but they also store beautifully for quick breakfasts or snacks throughout the week.
  • Storage and Enjoyment Tips: Store cooled muffins in an airtight container at room temperature for up to 3 days.
    For longer storage, wrap muffins individually in plastic wrap and freeze for up to 2 months.
    To enjoy later, thaw at room temperature or warm briefly in the microwave for that freshly baked taste.

Notes

  • For best results, use room-temperature eggs and buttermilk to ensure smooth mixing and even baking.
  • Do not overmix the batter; a few lumps help keep muffins tender and light.
  • Reserve a small amount of chocolate chips for topping — it adds visual appeal and a chocolate burst on the surface.
  • Using coarse sugar for the topping creates a subtle crunch and professional bakery finish.
  • Bake muffins immediately after mixing; letting the batter sit may affect rise and texture.
QR Code linking back to recipe