Chocolate Chip Muffins
There’s nothing better than Chocolate Chip Muffins fresh from the oven, with a golden top and melty chocolate in every bite.
These muffins strike the perfect balance between fluffy and rich, thanks to a mix of butter and oil that keeps them soft for days. A sprinkle of coarse sugar on top adds just the right amount of crunch, making these feel like something straight from a bakery.
If you love easy to make bakery style muffins packed with chocolate, this recipe is for you. No complicated steps, just simple ingredients and a few tricks to get that perfect rise and texture every time.
Chocolate Chip Muffins Recipe Highlights
- Soft and fluffy muffins with a bakery-style texture
- Rich chocolate flavor in every bite
- Quick and easy to mix with simple ingredients
- Crunchy sugar topping for the perfect finish
- Stays moist and delicious for days
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – We use all-purpose flour as the base of the muffins. It gives the muffins the structure and helps to create those tall, fluffy domes. Stick with all-purpose for the best texture. Bread flour would be too chewy, and cake flour might make them too soft to rise high.
LEAVENING AGENTS – Baking powder and baking soda work together to give the muffins their lift. Baking powder does most of the rising, and baking soda kicks in when it meets the acidity in the buttermilk to help everything puff up beautifully in the oven.
SALT – A touch of salt goes a long way. It balances out the sweetness and makes the chocolate flavor pop. Skipping it leaves everything tasting a little flat.
SUGARS – Granulated sugar sweetens the batter and helps the tops get that golden, slightly crisp edge. You’ll get that perfect bakery-style crumb without it being overly sweet. Coarse sugar is for that crunchy, sparkly top that makes muffins feel extra special. Turbinado or sparkling sugar both work great. Just add a pinch on top before baking gives them that perfect finish.
BUTTER – Melted butter brings a rich, buttery flavor that makes these muffins feel like a treat. Using unsalted butter gives you better control over the salt in the recipe. Let it cool slightly before mixing so it doesn’t scramble the eggs.
VEGETABLE OIL – Keeps the muffins soft and moist even after a day or two. The combo of butter and oil is the secret to flavor and texture—so you don’t have to choose!
EGGS – These hold everything together and add richness. Room temperature eggs mix more easily into the batter and help with even baking.
BUTTERMILK – This is key for that tender, melt-in-your-mouth texture. It also adds a slight tang that balances the sweet chocolate and sugar. If you don’t have any, a simple DIY version is milk with a splash of lemon juice or vinegar—just let it sit for a few minutes before using.
VANILLA EXTRACT – Adds warmth and rounds out all the flavors. It pairs so nicely with the chocolate and makes everything taste more “muffin shop.”
CHOCOLATE CHIPS – For this recipe mini chocolate chips work best and distribute more evenly throughout the batter, making sure you get chocolate with every bite. You can use regular-sized chocolate chips but they may sink to the bottom. One way of fixing it is to toss the larger chocolate chip in a bit of flour to help prevent it.
How To Make Chocolate Chip Muffins
Please check the printable recipe card below for more detailed instructions.
- Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, mix the melted butter, vegetable oil, eggs, buttermilk, and vanilla.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Fold in the chocolate chips.
- Scoop the batter into muffin cups, filling them to the top. Sprinkle with extra chocolate chips and coarse sugar.
- Bake at 425° Fahrenheit for 5 minutes. Reduce to 350° Fahrenheit and bake for another 15–17 minutes.
Leftovers and Storage
STORE – Keep the muffins in an airtight container at room temperature for up to three days. If you need them to last longer, store them in the fridge for up to a week. Let them come to room temperature before eating for the best texture.
FREEZE – Place the muffins in a freezer safe bag and freeze for up to three months. When ready to eat, let them thaw at room temperature or warm one up in the microwave for about 30 seconds.
REHEAT – If your muffins have lost their fresh from the oven warmth, pop one in the microwave for 10 to 15 seconds. For a crispier top, heat them in a 300°F oven for about five minutes.
MAKE AHEAD – You can mix the batter and store it in the fridge overnight. Give it a gentle stir before scooping it into muffin cups and baking. This is a great way to have fresh muffins ready to bake in the morning.
More Easy and Delicious Muffins
Serving Suggestions
MORNING COFFEE – These bakery style muffins are perfect with a hot cup of coffee or tea. The slightly crisp top and melty chocolate pair beautifully with a warm drink.
FRESH FRUIT SALAD – A side of fresh fruit adds a light and refreshing contrast to the rich, chocolatey muffins. Berries, melon, or citrus work especially well.
YOGURT PARFAIT – Crumble a muffin over Greek yogurt and drizzle with honey for an easy and satisfying breakfast or snack. The mix of textures makes every bite delicious.
Tips for Perfect Bakery-Style Muffins
START WITH A HOT OVEN – Baking at 425° Fahrenheit for the first 5 minutes helps the muffins rise quickly and develop that signature domed top. Lowering the temperature after that prevents overbrowning.
FILL THE MUFFIN CUPS TO THE TOP – Unlike cupcakes, bakery-style muffins need to be fully filled to rise high. Don’t be afraid to pile the batter all the way up.
BALANCE MOISTURE AND STRUCTURE – The combination of melted butter and oil gives these muffins both flavor and a soft, moist texture. Butter brings richness, while oil helps keep them light and fluffy.
DON’T OVER MIX THE BATTER – Overmixing creates dense, tough muffins. Stir just until the flour disappears and fold in the mini chocolate chips gently.
USE AN ICE CREAM SCOOP FOR EVEN PORTIONS – A scoop ensures that each muffin bakes evenly and helps create that nice domed top across the whole batch.
USE MINI CHOCOLATE CHIPS FOR BETTER DISTRIBUTION – Mini chocolate chips spread evenly throughout the batter, ensuring chocolate in every bite. Regular-sized chips tend to sink or clump together.
TURN THESE INTO MINI MUFFINS – For bite-sized treats, scoop the batter into a mini muffin tin lined with paper liners or sprayed with nonstick spray. Bake at 350° Fahrenheit for 10–13 minutes or until a toothpick comes out clean.
Commonly Asked Questions
How can I make mini muffins instead?
Use a mini muffin pan and reduce the bake time to 10–13 minutes at 350° Fahrenheit. Keep an eye on them—they’re done when golden and a toothpick comes out clean. This recipe makes about 36 mini muffins.
Can I add other mix-ins?
Yes! Try chopped nuts, shredded coconut, diced dried fruit, or even some orange zest to switch up the flavor.
Why did my Chocolate Chip Muffins turn out dense?
This usually happens from over-mixing the batter or using too much flour. Spoon flour into your measuring cup and level it off rather than scooping from the bag, which packs it down.
Can I substitute the butter with more oil?
You can, but the Chocolate Chip Muffins won’t have as much flavor. Butter adds richness while oil keeps them extra moist. Using both gives the best of both worlds.
How do I get a crispier muffin top?
Bake the muffins on the upper third rack of your oven for more direct heat on top. You can also brush the tops with a bit of melted butter before adding the sugar topping for extra crunch and flavor.
Can I use whole milk instead of buttermilk?
Yes, but the texture may be slightly different. Buttermilk helps with tenderness and flavor. A quick substitute is 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.
Can I use regular-sized chocolate chips or chunks?
You can, but mini chocolate chips distribute more evenly and prevent pockets of chocolate from forming. If using regular chips, toss them in a little flour before adding them to the batter to help prevent sinking.
Why do I need to start baking at 425° Fahrenheit?
The high heat in the first few minutes creates steam, which forces the muffins to rise quickly and form that bakery-style dome. Lowering the heat after 5 minutes ensures they bake through without burning.
More Easy and Delicious Breakfast Recipes
Chocolate Chip Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter unsalted, melted and slightly cooled
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups mini chocolate chips
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 425° Fahrenheit and line a muffin tin with paper liners or lightly grease it with nonstick spray.
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In a separate bowl, whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not over mix. Fold in the mini chocolate chips, reserving a handful to sprinkle on top..
- Use an ice cream scoop or spoon to fill each muffin cup all the way to the top. This is key for big, fluffy muffins.
- Sprinkle the tops with extra mini chocolate chips and a generous pinch of coarse sugar for a bakery-style look.
- Bake at 425° Fahrenheit for 5 minutes, then reduce the temperature to 350° Fahrenheit and bake for another 15–17 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.