Quick Summary
Chocolate Chip Muffins- soft, tender, bakery-style chocolate chip muffins with crackly, crispy, sugary tops! Enjoy for breakfast, dessert, or a sweet snack!
I LOVE making muffins. They are easy to make and easy to share! You can enjoy muffins for breakfast on the go or add them to a full breakfast or brunch spread. They also make a a great snack with a cup of coffee or a sweet dessert. A few of my favorite muffin recipes include: blueberry muffins, strawberry muffins, pumpkin muffins, and apple cinnamon muffins.
Whenever I am in the mood for something a little more decadent, I like to make Chocolate Chip Muffins. Chocolate for breakfast? YES! These muffins are such a treat and easy to make at home.
The muffins are made with basic ingredients, but if you follow my recipe and tips, you will end up with bakery-style chocolate chip muffins that are soft, tender, buttery, and filled with chocolate flavor!
And we all know the muffin tops are the best part. They are slightly crispy, sugary, and dotted with mini chocolate chips for the ultimate chocolate experience…and they make the muffins extra pretty too!
Serve slightly warm with a little bit of butter and they will melt in your mouth. You will savor every single bite!
If you like chocolate, you have to make these muffins. They are perfect for breakfast, brunch, snack time, or dessert!
Table of Contents
Muffin Ingredients
- All-purpose flour– spooned and leveled!
- Granulated sugar– to sweeten the muffins.
- Baking powder– check the date and make sure it is fresh. It will help the muffins rise nicely in the oven.
- Salt– use kosher salt.
- Butter– melted and cooled to room temperature.
- Buttermilk– I like to use buttermilk to create a super tender muffin.
- Plain Greek yogurt– You can also use sour cream. I recommend full fat for best results.
- Eggs– use large eggs for baking. Make sure they are at room temperature.
- Oil– to keep the muffins moist! Use vegetable, canola, avocado, or melted and slightly cooled coconut oil.
- Pure vanilla extract– a MUST!
- Mini chocolate chips– I like to use mini chocolate chips in this muffin recipe for ultimate chocolate flavor! You get chocolate in every single bite! The chocolate chips get mixed in the batter and sprinkled on top!
- Turbinado sugar– sprinkle on top to create sugary, crunchy muffin tops!
How to make Chocolate Chip Muffins
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
- Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
- Gently fold in 1 cup of the mini chocolate chips. Again, don't over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
- While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
- Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of mini chocolate chips and turbinado sugar.
- Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don't over bake.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Recipe Tips
- Make sure you all of your liquid ingredients are at room temperature.
- Don't over mix your muffin batter. It's ok if there are a few flour streaks left. Gently fold in the mini chocolate chips.
- Allow the muffin batter to rest for 30 minutes. Resting will make the muffins more moist, tender, and taller.
- Fill every other muffin cup so the muffins can properly rise and dome, creating beautiful muffin tops.
- Start baking the muffins at a high temperature (425 degrees F) and then reduce to 350 degrees F. The initial high temperature helps the muffins rise quickly, creating tall, domed muffins with a slightly crusty top. Reducing the temperature will ensure the muffins don't overcook or burn. The insides will be moist, tender, and soft.
What to Serve with the Muffins
If you want to serve the muffins for breakfast or brunch, here are a few recipes to serve along side the muffins for a complete meal!
- Strawberry Banana Smoothie
- Blueberry Smoothie
- Bacon, Potato, and Egg Casserole
- Cottage Cheese Frittata
- Spinach Mushroom Breakfast Casserole
- Crispy Hash Browns
- Sweet Potato Hash
How to Store & Freeze
- Storing on the Counter– Let the muffins cool completely. Place a paper towel in the bottom of an airtight container. Arrange the muffins in a single layer in the container. Close the lid and store on the counter for up to 4 days. You can reheat the muffins in the microwave for 10-15 seconds, if desired.
- How to Freeze the Muffins: Let the muffins cool completely. Place the muffins in a freezer container or freezer bag, in a single layer. Freeze for up to 2 months. Thaw at room temperature.
More Muffin Recipes
- Double Chocolate Muffins
- Strawberry Muffins
- Best Blueberry Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Muffins
- Raspberry Muffins
- Zucchini Muffins
Chocolate Chip Muffins
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 3/4 cup buttermilk at room temperature
- 1/3 cup plain Greek yogurt, at room temperature (can use sour cream)
- 2 large eggs, at room temperature
- 2 tablespoons vegetable oil, (can use canola, avocado, or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1 cup mini chocolate chips, plus 3 tablespoons, divided
- 2 tablespoons turbinado sugar, for sprinkling on top
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, and vanilla.
- Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
- Gently fold in 1 cup of the mini chocolate chips. Again, don't over mix, the batter will be thick. Cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes.
- While the batter is resting, preheat the oven to 425 degrees F. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
- Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop. Sprinkle the tops with the remaining 3 tablespoons of chocolate chips and turbinado sugar.
- Bake the muffins on the center rack for 7 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 8 to 12 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don't over bake.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Nutrition
Have you tried this recipe?
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