These Bakery Style, big and fluffy Chocolate Chip Muffins deserve a permanent spot in your recipe book! They’re easy to make and perfectly moist.
I have so many favorite muffin recipes on my site ranging from classics like Banana Bread Muffins and Blueberry Muffins, to Pumpkin and Snickerdoodle Muffins. I love how well they freeze for lunches or after-school snacks.
These Chocolate Chip Muffins are truly everything you’d hope for; moist and fluffy in the center with a slight crisp, golden muffin top. They have just the right balance of sweetness to leave you feeling satisfied.
How to make Chocolate Chip Muffins:
- Combine the dry ingredients in a bowl: flour, baking powder, baking soda, salt, and chocolate chips.
- In separate 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 at 425° F for 5 minutes, then reduce the oven temperature to 375° F and continue baking for 12-15 more minutes. The initial hot temperature will help you get a big and tall muffin top, like you’d find at a bakery!
Storing Instructions:
Store the muffins in a ziplock bag or a container with a lid, with a paper towel underneath and on top of them to keep them from getting soggy.
Freezing Instructions:
Allow to cool completely, place in a freezer-safe ziplock bag or container and freeze for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
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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 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.
Notes
Freezing Instructions: Allow to cool completely, place in a freezer-safe ziplock bag or container and freeze for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
Nutrition
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Recipe adapted from Little Sweet Baker.
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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!