Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery!
We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix!
Bakery-worthy Chocolate Chip Muffins
Bakery-worthy Chocolate Chip MuffinsThere’s a simple trick for making Chocolate chip muffins (and any muffins for that matter) rise big and tall, like the beautiful ones at the bakery; it’s all about the baking temp. I tried this recipe many years ago, from Little Sweet Baker, and it’s the BEST! Plus they freeze well, so you can double the batch and stock some in the freezer for lunch boxes or a quick snack.
How to make Chocolate Chip Muffins:
Make Batter: Stir together flour, baking powder, baking soda, salt, and chocolate chips. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Add the dry ingredients and stir just until combined.
Bake: Divide batter evenly among the 12 muffin cups and bake them at 425°F to start, for 5 minutes, then reduce oven temperature to 375°F and continue baking for 12-15 more minutes. Starting it out hot will make the muffins nice and big just like the bakery!
Storing and Freezing Instructions:
To Store: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.
To Freeze: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
More Muffin Recipes:
- Cranberry Orange Muffins
- Healthy Pumpkin Muffins
- Skinny Chocolate Muffins
- Blueberry Muffins
- Chocolate Chip Zucchini Muffins
- Bran Muffins
Follow me for more great recipes
Recipe
Chocolate Chip Muffins
Equipment
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
- Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
- Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
- Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
- Remove muffins to a wire cooling rack to cool.
Notes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Follow Me
I originally shared this recipe March 2019. Updated July 2024.
Recipe from Little Sweet Baker.
This post contains affiliate links.
Can I use whole milk instead of buttermilk?
these have quickly become a school snack favorite! I make them in mini size and they keep well for a week on the counter. Thanks!
Made these today and they turned out great. I did fill the cups to the top and ended up having enough to make 18 muffins. Yay!!
I have tried so many muffin recipes…this is hands down the BEST EVER! Yummy inside with a perfectly slightly crispy muffin top!
These are delicious! My family loved making them together for a fun weekend breakfast. Great recipe!
Absolutely delicious! The whole family really enjoyed them. Thank you!
Easy and delicious! Thanks for a great recipe!