The BEST chocolate chip muffins. You'll never turn to another muffin recipe again! These are fluffy, soft, chocolate chip muffins. They have sugar sprinkled on top before baking for that perfect crisp muffin top.
These muffins are bursting with flavour! They are a classic chocolate chip muffin that tastes straight from a bakery.
The batter comes together in one bowl, and are studded with mini chocolate chips through out. They are so good!
For more muffins, try Banana Chocolate Chip Muffins, Lemon Blueberry Muffins, and Bakery Style Double Chocolate Muffins.
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Why this recipe works
- Classic - A simple chocolate chip muffin recipe with every day ingredients.
- Easy to make - No electric mixer required, and only simple ingredients!
- Fluffy - These muffins are soo soft and fluffy. I'm obsessed.
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!
- Buttermilk - You can also use full fat kefir or plain yogurt. 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.
- Butter - I used unsalted butter. This will be melted.
- Chocolate chips - I used mini chocolate chips and recommend you do the same. Since they are small, it helps prevent the chocolate from sinking to the bottom.
- Eggs – Remove 2 hours before baking.
- Flour – All-purpose flour is used in this recipe.
- Sugar – White sugar is used.
- Oil – I used a flavourless oil. Makes the muffins more moist. You can use any type of oil, just know that it can slightly change the flavour.
Step by step instructions
Here is how to make and bake these Chocolate Chip Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 3 – Whisk wet ingredients. In a large bowl, whisk butter, oil, egg, egg yolk, vanilla, buttermilk, and white sugar. Whisk until well combined.
Step 4 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined.
Step 5 - Mix in mini chocolate chips. Add in mini chocolate chips until just combined. Don't over-mix!
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 some extra mini chocolate chips and white sugar on top. This will give you a crisp muffin top we all love.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
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.
- Sprinkle extra add-ins on top. Adding a few extra mini chocolate chips and white sugar brings these muffins to look bakery style!
FAQ
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 350°F for the remainder of the baking period, they continue to bake as normal!
Do I have to add in chocolate chips?
Nope! Feel free to add in whatever add-ins you'd like or leave it plain as a vanilla muffin.
How do I store these muffins?
These chocolate chip muffins are best served fresh. You can keep them in an airtight container for up to 3 days or in the refrigerator in an airtight container for up to 1 week!
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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!
The Best Chocolate Chip Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup white sugar plus more for topping
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/4 unsalted butter melted and slightly cooled
- 1/3 cup oil
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside.
- In a medium-sized bowl, add in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.2 1/2 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, whisk butter, oil, egg, egg yolk, vanilla, buttermilk, and white sugar. Whisk until well combined.1 cup white sugar, 1 egg, 1 egg yolk, 1/4 unsalted butter, 1/3 cup oil, 1 cup buttermilk*, 1 tbsp vanilla
- Toss in the dry ingredients. Using a spatula, mix until just completely combined.
- Mix in the mini chocolate chips until just combined. Don't over-mix!3/4 cups mini chocolate chips
- 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 some extra mini chocolate chips and white sugar on top. This will give you a crisp muffin top we all love.
- Bake the muffins at 425°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- 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!
AudreyLover92 says
Can this be made with almond flour?