This recipe has everything you love in a muffin and more! These are fluffy, soft, chocolate chip muffins. They have sugar sprinkled on top before baking for that perfect crisp muffin top.
Whether it's for breakfast or dessert, these muffins are such a treat. They are soft, buttery, and come together in no time.
The muffins have pockets of mini chocolate chips in every bite.
For more muffin recipes, try Banana Chocolate Chip Muffins, Banana Oat Chocolate Chip Muffins, and Double Chocolate Muffins.
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Why this recipe works
- Breakfast – Easy breakfast or snack idea on the go.
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Mini chocolate chips- The mini chips provide the perfect muffin to chocolate ratio.
- Fluffy & moist – These Chocolate Chip Muffins are very moist and soft!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This is going to be melted.
Buttermilk - Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Chocolate chips – Mini chocolate chips are used. I find this gives the muffins the perfect pockets of chocolate in every bite.
Cornstarch - Helps to create that tender crumb.
Oil - I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Classic Chocolate Chip Muffins. You will need a 12 muffin liner, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 3 – Add in dry ingredients. Toss in flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Add in chocolate chips. Toss in the mini chocolate chips, and mix in until no dry streaks remain.
Step 5 – Rest the batter. This is crucial for muffins. Rest the batter for 15-30 minutes. As the batter rests, the starches in the flour have more time to absorb more moisture, creating a thicker batter and more tender, taller muffin.
Step 6 - Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra mini chocolate chips and white sugar on top (optional, but highly recommended for that ‘crisp’ muffin top!).
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Rest the batter - Allowing the batter to rest is crucial for muffins. As the batter rests, the starches in the flour have more time to absorb the wet ingredients. The starch 'rises', creating a thicker batter.
- Use room temperature ingredients - This is key for your muffins to turn out good!
FAQ
Do I have to rest the batter?
Yes. This is so important! Rest the batter in the refrigerator for 15-30 minutes.
Do I have to add mini chocolate chips?
No! Feel free to leave them out or add something else in (like some walnuts!)
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Can I use normal milk instead of buttermilk?
No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 1 tbsp of lemon juice or vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk.
Check out these recipes
- Coconut Chocolate Muffins
- Carrot Oatmeal Muffins
- Easy Carrot Streusel Muffins
- Quick and Easy Cheese Muffins
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Classic Chocolate Chip Muffins
Ingredients
- 1/2 cup butter melted and cooled
- 2 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1 cup mini chocolate chips
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter, 2 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cornstarch
- Toss in the mini chocolate chips and fold a few more times.1 cup mini chocolate chips
- Rest the batter for at least 15-30 minutes in your refrigerator. This is crucial for a taller, more tender, better crumb.
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle extra chocolate chips and white sugar on top (optional, but highly recommended for that crisp muffin top).
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Kyle says
These muffins are out of this world! Very soft and fluffy moist. Thank you for the wonderful recipe.
Ania says
Thank you so much Kyle for the sweet review! I'm glad you're enjoying these muffins!