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    Home » Breads and Muffins

    Chocolate Chip Muffins

    Published: Aug 20, 2020 Updated: Oct 22, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Chocolate Chip Muffins

    Soft and moist chocolate chip muffins packed with chocolate chips and plenty of flavor. Simple and insanely delicious!

    Chocolate chip muffins on a wooden board.

    There is so much to love about these chocolate chip muffins. Loads of chocolate chips? Check. Soft, fluffy and moist? Check.

    And then there’s the fact that they’re so simple to make using ingredients that you most likely already have on hand.

    So if a batch of warm from the oven muffins loaded with melted chocolate chips appeals to you then you can have a batch of these ready to eat in about 35 minutes. Now that’s some delicious fast food.

    And if you love muffins as much as we do, then also check out our blueberry muffins, banana muffins and triple chocolate muffins.

    Chocolate chip muffins on a wooden board.

    How To Make Chocolate Chip Muffins

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white and brown sugar, baking powder, baking soda and salt. Mix together.
    • Add buttermilk to a measuring jug and then add eggs, melted butter, oil and vanilla extract and whisk together until combined.
    • Pour this out over the dry ingredients and mix into a thick batter. Don’t overmix.
    • Add chocolate chips and/or chocolate chunks (chopped up chocolate) and fold into the batter.
    Step by step process photo collage of making the batter for chocolate chip muffins.
    • Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
    • Add more chocolate chips directly to the top of each muffin.
    • Bake at 390°F for 5 minutes, then turn the temperature down to 350°F and bake for a further 15 minutes until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (melted chocolate is okay though!).
    • Transfer the muffins to a wire cooling rack and let them cool.
    Step by step process photo collage of making chocolate chip muffins.

    Pro Recipe Tips

    The batter should be thick. We need a thick batter so that the chocolate chips don’t just sink straight to the bottom. This batter is really thick which keeps the chocolate chips evenly distributed.

    You can use real buttermilk or homemade buttermilk in this recipe. Real buttermilk isn’t something that you will have on hand at all times, so it’s super easy to make up a batch of homemade buttermilk by mixing some lemon juice and room temperature milk and letting it curdle. We have tested this recipe with both real buttermilk and the homemade version and both work great.

    Don’t Overmix. It’s really important not to overmix the batter in this recipe as we need the muffins to get that lovely rise and gorgeous muffin top. If you overmix the batter it can affect how well the muffins rise. So mix it minimally until just mixed. 

    Bake for 5 minutes at a high temperature and then reduce it. These muffins bake at 390°F for the first five minutes and that creates a really beautiful high muffin top. Then we reduce the temperature to 350°F for the remainder of the baking time.

    Chocolate chip muffins on a wire cooling rack.

    Recipe Q&A

    What kind of chocolate chips are good to use in these muffins?

    You can really use any kind of chocolate chips that you like the taste of, dark or semi sweet chocolate chips or milk chocolate chips. You can also use chocolate chunks from a chopped up bar of chocolate. We used a mix of semi sweet chocolate chips and chocolate chunks from a good tasting bar of chocolate.

    Can you make these muffins dairy-free?

    You can definitely make these muffins dairy-free and it’s pretty easy to do. Just make a homemade buttermilk substitute using soy milk or almond milk and then use a vegan butter product like Earth Balance and a brand of dairy-free chocolate chips or dark chocolate chips.

    Chocolate chip muffins in a stack.

    Storing and Freezing

    These muffins are at their absolute BEST the day of baking. But leftovers also keep well covered at room temperature for 3 days. They’re still really good on day 2, but on day 3 you might want to put them in the microwave for 10-15 seconds before enjoying.

    You can also freeze them for up to 3 months. If you’d like to freeze them then allow them to cool first and then freeze. Thaw overnight in the fridge and then let them come to room temperature on the countertop.

    Chocolate chip muffins in a stack with the top muffin broken in half.

    More Delicious Breakfast/Dessert Recipes

    1. Homemade Pancakes
    2. Double Chocolate Banana Bread
    3. Crepes
    4. Banana Bread
    5. Biscoff Pancakes
    6. Apple Muffins
    Chocolate chip muffin broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Chocolate chip muffins

    Chocolate Chip Muffins

    Soft and moist chocolate chip muffins packed with chocolate chips and plenty of flavor. Simple and insanely delicious!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 12
    Calories: 364kcal
    Author: Alison

    Ingredients

    • 3 cups All Purpose Flour Measured Correctly*
    • 1 cup White Granulated Sugar
    • 2 Tbsp Light Brown Sugar
    • 3 tsp Baking Powder
    • 1 tsp Baking Soda
    • ¼ tsp Salt
    • 1 cup Buttermilk See Notes*
    • 2 Large Eggs
    • ¼ cup Butter Melted*
    • ¼ cup Canola Oil or Vegetable Oil
    • 2 tsp Vanilla Extract
    • 1 and ¼ cups Chocolate Chips (Divided) or Mix of Chocolate Chips and Chocolate Chunks*
    US Customary – Metric

    Instructions

    • Preheat the oven to 390°F (200°C) and spray a muffin tray with non-stick spray. Set aside.
    • Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, baking soda and salt. Mix together.
    • Add buttermilk to a measuring jug and then add the eggs, melted butter, canola oil and vanilla extract and whisk together until mixed.
    • Pour this out over the dry ingredients and mix into a thick batter. Don't overmix.
    • Add 1 cup of chocolate chips and fold them into the batter.
    • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
    • Add the remaining ¼ cup of chocolate chips directly to the tops of each muffin.
    • Place them into the oven and bake at 390°F for 5 minutes. Then turn the temperature down to 350°F and bake for a further 15 minutes until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (melted chocolate is okay though).
    • Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely.

    Video

    Notes

    1. Measure the flour correctly using the spoon and level technique – spoon the flour into a measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale. Just click ‘metric’ under the ingredients list for the weight of the ingredients in grams. 
    2. Homemade buttermilk also works great in this recipe. Just add 1 Tbsp of lemon juice or distilled white vinegar to a measuring jug and then add room temperature milk up to the 1 cup (240ml) line. Let it sit for a few minutes to thicken and curdle. You can use either homemade buttermilk or real buttermilk in this recipe. 
    3. Don’t Overmix. It’s really important not to overmix the batter in this recipe as we need them to get that lovely rise. If you overmix the batter it can affect how well the muffins rise. So mix it minimally until just mixed. 
    4. Bake for 5 minutes at a high temperature and then reduce it. These muffins bake at 390°F for the first five minutes and that creates a really beautiful high muffin top. Then we reduce the temperature to 350°F for the remainder of the baking time.
    5. We used a mix of semi sweet chocolate chips and chocolate chunks (from a chopped up chocolate bar). You can use either/or, or a mix of both as we did. 
    6. Keep leftover muffins stored (covered) at room temperature for 3, though they are at their best on the day of baking. 

    Nutrition

    Serving: 1Muffin | Calories: 364kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 233mg | Potassium: 198mg | Fiber: 1g | Sugar: 29g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nadine

      September 16, 2020 at 8:57 am

      These muffins are so good! The are so moist and fluffy and truly easy to make!5 stars

      Reply
      • Alison Hope

        September 16, 2020 at 10:10 am

        Awesome! Thanks for the great review!

        Reply
    5 from 1 vote

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    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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