This easy Chocolate Chip Muffins recipe is a staple muffin recipe that deserves a permanent spot in your cookbook! They’re fluffy, moist and the best ever!
If you are a close follower of Tastes Better from Scratch, you may be thinking I am obsessed with muffins. Well, you are right! These bakery-style Chocolate Chip Muffins are joining the ranks of the other 12 Muffin Recipes I have on my website ranging from the classics, Banana Bread Muffins and Blueberry Muffins, to Pumpkin and Snickerdoodle Muffins.
Chocolate Chip Muffins
Don’t ask me which of the many Muffin Recipes I love best because it’s too hard to choose! But, I will say that these homemade Chocolate Chip Muffins are just simply delicious. These easy muffins are fluffy and moist with a slight crisp, golden muffin top, ultra fluffy center, and just the right balance of sweetness to leave you feeling satisfied.
Ingredients in Chocolate Chip Muffins:
- Baking powder
- Baking soda
- Vanilla extract
- Semi-sweet chocolate chips
How do you make Chocolate Chip Muffins?
- Preheat your oven to 425°F and prepare your muffin tin by lining it with cupcake liners or spraying it with non-stick spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
- Add the dry ingredients to the wet mixture and gently fold the mixture together just until combined. Be careful not to over-mix the batter.
- Divide the batter evenly among the 12 muffin cups–they will be full to the top. Bake them at 425° F for 5 minutes, and then reduce the oven temperature to 375° F and continue baking for 12-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean, or with few crumbs. Be extra cautious not to over bake the muffins or they will be dry.
How do I Keep Muffins from Getting Soggy?
Everyone loves a moist muffins, but when moist muffins are stored in ziplock bags or containers with lids, they tend to get soggy. To stop your muffins from getting soggy, you can simple store the muffins with a paper towel underneath and on top of them. Having paper towels under and on top of your muffins will allow any excess moisture on the muffins to be absorbed by the paper towel!
Can I freeze muffins?
To freeze these chocolate chip muffins, let the muffins cool completely after baking and store them in a freezer-safe ziplock bag or container. When you are ready to eat them, allow them to thaw on your counter, or stick one in the microwave for a few seconds.
How to make big and tall muffin tops:
The secret to tall muffin tops that look beautiful like the ones you get at Starbucks is in the oven temperature. You need a very hot temperature to start to help lift the muffins into the tall muffin top shape. You also need to be sure to fill the muffin tin quite full so they don’t have too much room to grow.
To make tall muffins, start with an oven temperature of 425° F and bake the chocolate chip muffins for 5 minutes. Then reduce the oven temperature to 375° F and continue baking the chocolate chip muffins for 12-15 more minutes or until a toothpick inserted comes out clean.
Check out my other Muffin Recipes! Some of my favorites include:
These easy Chocolate Chip Muffins are a staple muffin recipe that deserves a permanent spot in your cookbook! They're fluffy, moist and the best ever!
- 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
Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it with non-stick cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
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.
Divide the batter evenly among the 12 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 12-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean.
Be extra cautious not to over bake the muffins or they will be dry.
Remove muffins to a wire cooling rack to cool completely.
Recipe adapted from Little Sweet Baker.
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.