Soft and moist chocolate chip muffins packed with chocolate chips and plenty of flavor. Simple and insanely delicious!
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.
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.
- 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.
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.
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.
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.
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.
More Delicious Breakfast/Dessert Recipes
Chocolate Chip Muffins
- 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*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep leftover muffins stored (covered) at room temperature for 3, though they are at their best on the day of baking.