These chocolate chip muffins are dense yet moist and bursting with chocolate chips! They’re tall, large, and in charge.
After taking one bite of these muffins, you’ll swear they came straight from a local bakery! Yes, they’re that good!
The thought of having chocolate chip muffins gives me so much joy. What better way is there to start your day than with a muffin chock-full of chocolate chunks?
Sprinkled with coarse sugar on top, these muffins are crunchy on the top, which just makes them even more incredible.
Seriously, muffin’ compares to these muffins! And the recipe couldn’t be easier to make.
Chocolate Chip Muffins (Easy Recipe)
Sure, it’s so much easier to get muffins from the bakery. But homemade muffins are a hundred times more scrumptious.
These chocolate chip muffins are tall and fluffy, dense yet tender, and exploding with chocolatey goodness. Plus, they make your kitchen smell like chocolate heaven.
They’re ridiculously easy to make, too! The steps are simple, and there’s almost no way to mess up the recipe.
And because they freeze well, you can double it and save the rest for another day.
Ingredients
- All-Purpose Flour – The foundation of the ingredient gives these muffins structure.
- Granulated Sugar – For sweetness.
- Baking Powder – It makes the batter rise into tall muffins. You need 3 teaspoons.
- Semi-Sweet Chocolate Chips – Go for semi-sweet for the most well-balanced flavor. If you like sweeter muffins, use either milk or white chocolate chips.
- Salt – Just a pinch, to contrast the sweetness and enhance the chocolate’s flavor.
- Milk – To saturate the dry ingredients and form a batter.
- Vegetable Oil – It makes the muffins incredibly moist and tender.
- Egg – It binds all the ingredients together.
- Vanilla – A flavor enhancer.
- Topping – A combination of granulated and brown sugar is sprinkled on top for a crunchy outer crust.
How to Make Chocolate Chip Muffins
1. Preheat the oven and line your muffin tin.
The oven should be at 400 degrees Fahrenheit, which is 50 degrees above the usual temperature for baking goods. This gives the muffins their iconic domed muffin tops.
Line your muffin tin with 12 liners. Or, just grease the molds with butter or non-stick spray.
2. Combine the ingredients.
The flour, sugar, baking powder, salt, and chocolate chips go in one bowl. The milk, oil, egg, and vanilla go in another.
Once it’s well combined, pour the liquid mixture into the bowl of dry ingredients. Gently mix everything with a spatula and stop as soon as you no longer see streaks of flour.
It’s okay if the batter is lumpy.
3. Bake the muffins.
Spoon the batter into the muffin cups, filling them 2/3 of the way. Sprinkle the muffins with the sugar topping.
Bake them for 20 to 25 minutes. They’re done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes.
4. Serve the muffins warm and enjoy!
Tips for the Best Chocolate Chip Muffins
- For the most accurate measurement of flour (and other ingredients), use a kitchen scale.
- Use room-temperature milk and eggs. They’ll incorporate with the rest of the ingredients a lot easier.
- Don’t over-mix the ingredients. A lumpy batter is fine because the lumps will dissolve during baking, anyway.
- Use different sizes of chocolate chips for a fun textural variety.
- Try other add-ins apart from chocolate chips! Toffee chips, peanut butter chips, and dried cranberries are just some of my favorite muffin mix-ins.
- Nuts make for a great mix-in too, as they give the muffins a nice crunch. Choose among almonds, pecans, and walnuts.
- Conserve paper! Skip the muffin liners and just grease the muffin tins with butter or non-stick spray.
- If there are empty slots in your muffin tin, pour a bit of water into them. This will help bake the muffins evenly.
How to Store Chocolate Chip Muffins
Wrap the muffins with plastic wrap and leave them on the counter for up to 3 days. Or, refrigerate them for up to a week.
If you want to keep them from getting soggy, store them in an air-tight container. Put a few pieces of saltine crackers in there with them. The crackers will absorb excess moisture, keeping your muffins perfectly moist.
Or, simply line the bottom of the container with paper towels. Just like the crackers, the paper towels will absorb moisture and keep the muffins from getting soggy.
Can You Freeze Chocolate Chip Muffins?
Absolutely. Chocolate chip muffins will keep well in the freezer for months. Just be sure to cool them completely before you store them.
Place the muffins on a baking sheet and freeze them for 30 minutes, or until they’re rock solid.
Store them in freezer-safe bags. Squeeze out as much excess air as you can. Then, seal the bags to prevent freezer burn.
Label the bags accordingly. Frozen chocolate chip muffins are safe to eat for up to 3 months.
More Muffin Recipes You’ll Love
Banana Chocolate Chunk Muffins
Bisquick Chocolate Chip Muffins
Chocolate Chip Muffins (Easy Bakery-Style Recipe)
12
servings15
minutes25
minutes249
kcalThese chocolate chip muffins are too good to pass up! This easy recipe makes them taste like they came straight from a bakery
Ingredients
2 cups 2 all-purpose flour
1/2 cup 1/2 granulated sugar
3 teaspoons 3 baking powder
1 cup 1 semi-sweet chocolate chips
1/2 teaspoon 1/2 salt
1 cup 1 milk
1/2 cup 1/2 vegetable oil
1 1 egg
1 teaspoon 1 vanilla
- Topping:
3 tablespoons 3 granulated sugar
2 tablespoons 2 brown sugar
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with muffin cups.
- Mix the flour, 1/2 cup granulated sugar, baking powder, chocolate chips, and salt in a bowl until well combined. In a separate bowl, whisk together the milk, oil, egg, and vanilla.
- Make a well in the center of the dry ingredients. Pour the egg mixture in and gently mix just until the dry ingredients are moistened. Expect a thick batter.
- Fill the muffin cups 2/3 full. Combine 3 tablespoons of granulated sugar and brown sugar. Sprinkle the sugars on top of the muffins.
- Bake them for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes. Serve them warm and enjoy!
