Few things make mornings better than the smell of fresh muffins baking in the oven—especially when they’re filled with melty chocolate chips. Chocolate Chip Muffins are a timeless classic: soft and fluffy on the inside, golden on top, and dotted with rich chocolate morsels in every bite.
Whether you enjoy them for breakfast, as a snack, or as a cozy treat with a cup of coffee, these muffins are quick, easy, and irresistible. Best of all, they taste just like the ones from your favorite bakery—but fresher and made right at home.
Why You’ll Love These Muffins
Chocolate chip muffins are a treat everyone can agree on. Here’s why this recipe is a keeper:
- Soft and Fluffy – Moist, tender crumb with the perfect rise.
- Chocolate in Every Bite – Loaded with chips that melt into gooey pockets.
- Easy to Make – No fancy equipment needed, just bowls and a whisk.
- Perfect Anytime – Breakfast, lunchbox treat, or midnight snack.
- Bakery-Style Look – Big, domed tops that make them extra inviting.
They’re comfort food disguised as breakfast—and no one’s complaining.
Ingredients You’ll Need
For 12 bakery-style muffins:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk (whole or 2%)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips (reserve some for topping)
Optional: coarse sugar for sprinkling the tops.
Step-by-Step Instructions
1. Prep the Oven
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
3. Mix the Wet Ingredients
In another bowl, whisk together milk, oil, eggs, and vanilla until smooth.
4. Combine Wet and Dry
Pour the wet mixture into the dry mixture. Gently fold until just combined (don’t overmix—this keeps the muffins soft). Fold in most of the chocolate chips, reserving a handful for topping.
5. Fill and Top
Divide the batter evenly among 12 muffin cups, filling about ¾ full. Sprinkle the reserved chocolate chips (and coarse sugar, if using) on top.
6. Bake to Perfection
Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean (except for melted chocolate).
7. Cool and Serve
Let muffins cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm for maximum gooeyness.
Tips for the Best Muffins
- Room temperature ingredients help the batter mix evenly.
- Don’t overmix—a lumpy batter = fluffy muffins.
- Tall muffin tops: Bake at 400°F for the first 5 minutes, then lower to 375°F to finish.
- Mix it up: Try dark chocolate, white chocolate, or even peanut butter chips.
Fun Variations
- Banana Chocolate Chip Muffins – Add 1 cup mashed ripe banana.
- Mocha Muffins – Stir in 1 tablespoon instant espresso powder.
- Double Chocolate – Add ¼ cup cocoa powder for chocolate batter.
- Nutty Twist – Fold in chopped walnuts or pecans.
Why You’ll Make These Again and Again
Chocolate chip muffins are the kind of recipe that never goes out of style. They’re quick, comforting, and endlessly satisfying. With every bite, you get fluffy muffin goodness and bursts of melty chocolate. They store well, freeze beautifully, and always hit the spot.
Final Thought: If you’re looking for a treat that’s easy to make, crowd-pleasing, and downright delicious, these Chocolate Chip Muffins are the answer. Bake a batch today—you’ll wonder why you ever bought them at a bakery.