Let me be honest with you—I’ve tried so many chocolate chip muffin recipes, and most of them were either too dry, too sweet, or just flat-out boring.
One day, I decided to take bits and pieces from all the recipes I tried and make my own version. And guess what? It turned out so good that I had to share it with you.
These muffins are soft, fluffy, and filled with melty chocolate chips in every bite. If you love muffins and chocolate, this recipe is going to be your new favorite.
Ingredients You’ll Need
Nothing fancy here. You probably already have most of these in your kitchen.
- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup brown sugar (adds moisture)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup melted butter (unsalted)
- 1 cup milk (any kind)
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups chocolate chips (I like to mix semi-sweet + milk chocolate)
Tip: If you want bakery-style muffins with that nice domed top, keep the batter a little thick.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and brown sugar. This keeps the muffins light and fluffy.
Step 3: Mix Wet Ingredients
In another bowl, whisk together melted butter, milk, eggs, and vanilla. Make sure the butter isn’t too hot or it will cook the eggs.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula. Don’t overmix—just fold until you don’t see dry flour. The batter should look thick and slightly lumpy.
Step 5: Add Chocolate Chips
Fold in 1 cup of chocolate chips. Save the rest to sprinkle on top before baking.
Step 6: Bake
Scoop the batter into muffin cups (fill about ¾ full). Sprinkle extra chocolate chips on top. Bake for 18–22 minutes until the tops are golden and a toothpick comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool for about 5 minutes, then dig in while they’re still warm and the chocolate is melty. Heaven!
Why These Muffins Are the Best
- Soft and fluffy inside
- Crispy golden top
- Perfect amount of chocolate in every bite
- Easy ingredients you already have
- Ready in less than 30 minutes
I promise, once you bake these, you won’t go back to store-bought muffins.
Tips for Perfect Muffins
- Don’t overmix the batter. Lumpy is good.
- Use room-temperature eggs and milk for best texture.
- If you want extra flavor, sprinkle a little cinnamon into the flour.
- For bakery-style muffins, bake at 400°F (200°C) for the first 5 minutes, then lower to 375°F (190°C) for the rest.
FAQs About Chocolate Chip Muffins
Q: Can I use oil instead of butter?
Yes! Use ½ cup vegetable oil if you want extra moist muffins.
Q: Can I freeze these muffins?
Totally. Just wrap them in plastic wrap and store in a freezer bag. Warm them in the microwave when ready.
Q: What kind of chocolate chips work best?
Semi-sweet is my favorite, but you can use milk chocolate, dark chocolate, or even white chocolate.
Q: Can I add nuts or fruit?
Of course. Walnuts, pecans, or even blueberries go great with this recipe.
Q: How do I store them?
Keep them in an airtight container at room temperature for 2–3 days.