If you’ve been on the hunt for the ultimate, melt-in-your-mouth muffin, you’re going to want to bookmark this Delicious Chocolate Chip Muffins Recipe. I absolutely love how these muffins turn out every single time – tender, fluffy, and loaded with gooey chocolate chips. Whether you’re making a sweet breakfast treat or an afternoon snack for friends, this recipe never disappoints. Stick around, because I’m sharing some insider tips to help you nail these muffins perfectly – and trust me, once you try this, you’ll be making them again and again!
Why You’ll Love This Recipe
- Perfect Texture: These muffins come out soft and fluffy with just the right crumb every time.
- Insanely Chocolatey: Packed with chocolate chips inside and out for serious chocolate lovers.
- Simple Ingredients: Pantry staples come together without any fuss or weird substitutions.
- Reliable Results: I’ve tested this recipe countless times, plus it adapts easily to your tastes!
Ingredients You’ll Need
These ingredients strike the perfect balance to create moist, tender muffins with deep flavor. When shopping, keep an eye out for quality chocolate chips and fresh buttermilk (or its easy substitute) to get that bakery-level taste.
- Plain flour (all-purpose flour): The foundation for structure and crumb; I always sift to avoid lumps.
- Baking powder: Helps the muffins rise beautifully and become fluffy.
- Baking soda (bi carb soda): Works with the acid in buttermilk for an extra lift and tenderness.
- White sugar: Provides sweetness and helps with browning; regular granulated sugar is perfect here.
- Salt: Enhances all the flavors and balances the sweetness.
- Buttermilk: Adds moisture and slight tang; if you don’t have it, making a quick substitute with milk and vinegar works great.
- Unsalted butter (melted): Adds richness and depth; melted butter blends seamlessly with the batter.
- Vegetable oil: Keeps the muffins super moist even after a day or two.
- Eggs: Provide structure and help bind everything together.
- Vanilla extract: Lifts the flavor and complements the chocolate perfectly.
- Chocolate chips: The star ingredient! Semi-sweet chips balance sweetness and richness—I like to toss some inside the batter and on top for that extra chocolate hit.
Variations
I love switching things up depending on the season or who I’m baking for. You can easily personalize this recipe to fit your mood or dietary needs, and trust me, it’s just as delicious either way.
- Whole Wheat Flour: I swapped half the plain flour for whole wheat once, and it gave a nuttier flavor that my family adored—just expect a slightly denser muffin.
- Nutty Addition: Toss in chopped walnuts or pecans for a delightful crunch that pairs well with the chocolate.
- Dairy-Free Version: Replace buttermilk with coconut or almond milk mixed with a teaspoon of lemon juice for a lovely tang without dairy.
- Berry Boost: Add fresh or frozen raspberries along with chocolate chips for a fresh twist and a burst of color.
How to Make Delicious Chocolate Chip Muffins Recipe
Step 1: Preheat and Prep Your Tin
Start by preheating your oven to 200°C (or 390°F). Whether you have a fan-forced oven or a conventional one, this temp works perfectly. Line your 12-hole muffin tin with paper patty cases to prevent sticking and make cleanup easier. I like to place my tins on the middle rack for the most even heat distribution.
Step 2: Combine Dry Ingredients with Chocolate Chips
In a large bowl, whisk together the plain flour, baking powder, baking soda, sugar, and salt until well combined. Then stir in 1 1/2 cups of the chocolate chips so that chocolate is evenly spread through the batter. This way, you get a delightful surprise in every bite.
Step 3: Mix Wet Ingredients
Grab a separate bowl and whisk together the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until smooth and well combined. This mixture keeps the muffins moist and gives them that tender crumb I love.
Step 4: Bring It All Together, Gently
Make a well in the center of your dry ingredients, pour in the wet mixture, and stir to combine—but be gentle! I learned the hard way that overmixing makes muffins tough. Aim to stir just 6-8 times; it’s totally okay if there are a few lumps left in the batter. The muffins will still rise beautifully.
Step 5: Portion and Add More Chocolate
Divide the batter evenly among the paper-lined muffin cups. Then, sprinkle the remaining 1/4 cup of chocolate chips on top for an irresistible chocolatey crust. The kids always get excited to see those extra chips melted on top!
Step 6: Bake Like a Pro
Pop the muffins in the oven and bake for 5 minutes at 200°C, then lower the heat to 180°C (about 350°F for fan-forced ovens) and bake a further 15 minutes. If a skewer poked into the center comes out clean, they’re done. Be sure to pull them out immediately to prevent overbaking, which can dry them out.
Step 7: Cool and Enjoy Warm or Room Temp
Transfer the muffins right away to a wire rack to cool. While they’re delicious at room temperature, I have a soft spot for them warm, especially when the chocolate is slightly gooey. Trust me, it’s next-level delicious.
Pro Tips for Making Delicious Chocolate Chip Muffins Recipe
- Don’t Overmix: I’ve found that mixing the batter just until the dry ingredients are moistened keeps muffins light and tender.
- Use Buttermilk or Substitute: The acidity in buttermilk reacts with baking soda perfectly, but the quick milk-vinegar trick works brilliantly if you don’t have it.
- Add Chocolate Chips Twice: Toss chips into the batter and sprinkle some on top to get chocolate in every bite plus a lovely melty crust.
- Temperature Matters: Baking at two different temps helps muffins rise quickly, then cook through evenly without drying out.
How to Serve Delicious Chocolate Chip Muffins Recipe
Garnishes
I’m a big fan of simplicity here—sometimes I just dust a tiny bit of powdered sugar for a pretty touch. Other times, I top warm muffins with a pat of butter or a smear of cream cheese for extra richness. If you want to get fancy, a dollop of whipped cream or fresh berries on the side is divine.
Side Dishes
These muffins pair wonderfully with a cup of coffee or tea, making them ideal for breakfast or brunch. If you’re serving them for a snack, fresh fruit or a yogurt parfait on the side balances out the sweetness beautifully.
Creative Ways to Present
For a special occasion, I love arranging these muffins in a rustic basket lined with a colorful napkin, adding fresh flowers for that charming café vibe. You can also wrap individual muffins in parchment paper tied with twine for delightful party favors. Presentation makes these treats feel even more special.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container at room temperature for up to three days. They stay moist but do start losing that fresh-baked softness after a couple of days, so I recommend reheating before eating.
Freezing
Freezing these muffins is a total game changer for busy weeks. Wrap each muffin individually in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months. When you want one, just thaw at room temperature or pop them straight in the microwave.
Reheating
I usually microwave leftover or thawed muffins for about 20 seconds—just enough to bring back that soft, warm feeling without drying them out. A quick toast in a toaster oven also works great if you want a slight crisp on the edges.
FAQs
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Can I use frozen chocolate chips for this muffins recipe?
Absolutely! Frozen chocolate chips work just fine—sometimes they hold their shape even better during baking and give you lovely pockets of chocolate instead of them all melting into the batter.
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What can I substitute if I don’t have buttermilk?
A simple buttermilk substitute is to add one teaspoon of white vinegar or lemon juice to one cup of whole milk, let it sit for 5 minutes until slightly curdled, then use it in the recipe. It provides the acidity needed for the baking soda to react and give your muffins a tender crumb.
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Why should I avoid overmixing the batter?
Overmixing can develop the gluten in the flour too much, resulting in dense, tough muffins. Mixing just until the wet and dry ingredients are combined keeps the texture tender and light.
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How long do these muffins stay fresh?
Stored in an airtight container at room temperature, these muffins stay fresh for about 3 days. For longer storage, freezing is a great option and helps preserve their deliciousness.
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Can I make mini muffins instead?
You sure can! Just reduce the baking time by about 8–10 minutes and watch closely to avoid overbaking. Mini muffins are perfect for bite-sized treats or packed lunches.
Final Thoughts
This Delicious Chocolate Chip Muffins Recipe holds a special place in my heart because it’s brought so many smiles—from weekend breakfasts to impromptu coffee catch-ups with friends. I hope you give it a go and find your own favorite ways to tweak it. They’re easy enough for beginners but impressive enough for guests. Just remember: the real magic happens when you share these warm, chocolatey bites with people you love. Happy baking!
Print
Delicious Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Best Chocolate Chip Muffin recipe delivers deliciously soft, moist muffins bursting with semi-sweet chocolate chips. Perfectly balanced with a tender crumb from buttermilk and a rich buttery-oil blend, these muffins are easy to prepare and bake to perfection. Ideal for breakfast, snacks, or dessert, they bake quickly in a standard oven and can be enjoyed warm or at room temperature.
Ingredients
Dry Ingredients:
- 2 1/2 cups / 375g plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda
- 1 cup / 220g white sugar (Granulated or caster sugar)
- 1/4 tsp salt
Wet Ingredients:
- 1 cup / 250ml buttermilk (or substitute: 1 cup whole milk + 1 tsp white vinegar, left to curdle)
- 1/4 cup / 60g unsalted butter, melted
- 4 tbsp / 80 ml vegetable oil
- 2 large eggs, lightly whisked
- 2 tsp vanilla extract
Chocolate Chips:
- 1 3/4 cups / 300g semi-sweet chocolate chips (plus extra 1/4 cup for topping)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 200°C / 390°F (for all oven types). Line a 12-hole muffin tin with paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Stir in the chocolate chips to distribute them evenly through the dry mix.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until smooth and combined.
- Combine Batters: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the wet and dry ingredients together, mixing just until combined—try not to stir more than eight times to keep the batter light and lumpy.
- Fill Muffin Cups: Spoon the batter evenly into the paper-lined muffin cups. Sprinkle the tops with the reserved chocolate chips for an extra chocolatey finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake at 200°C (390°F) for 5 minutes. Then reduce the oven temperature to 180°C / 350°F (fan forced/convection) and continue baking for an additional 15 minutes or until a skewer inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and immediately transfer them onto a cooling rack to prevent sogginess from steam buildup in the tin.
- Serve: Enjoy the muffins warm for the best flavor and texture, or at room temperature for convenience.
Notes
- Granulated or caster sugar are both suitable; use whichever is available.
- For a buttermilk substitute, combine whole milk with white vinegar and let it curdle before using.
- Muffins taste best on the day of baking but can be stored in an airtight container for up to 3 days.
- Reheat muffins in the microwave for about 20 seconds to restore moisture and warmth.
- These muffins freeze well; wrap tightly and thaw at room temperature before eating.
- This recipe is slightly adapted from Little Sweet Baker’s Bakery Style Chocolate Chip Muffins and is considered tastier than Ina Garten’s version.
- Oven temperatures and bake times are optimized for both conventional and fan-forced ovens.
- Nutrition information is provided per muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
