Chocolate Chip Muffins Recipe
These fresh-from-the-oven chocolate chip muffins are irresistible, packed with chocolate chips and a soft, moist interior. You won’t need another eggless chocolate chip muffin recipe - with a hint of vanilla and a high golden muffin top, these are simply the best!
It’s easy to see why the simple chocolate chip muffin recipe is so popular. These bakery-style treats are not only big but also in flavor and texture. These are jumbo chocolate chip muffins that you can whip up in no time with simple pantry ingredients. I might have gone overboard with the chocolate, but that’s how we love them in my home!
If you love adding chocolate chips to your bakes, then you must try these chocolate chip zucchini muffins, eggless chocolate chip cake, chocolate chip buttermilk scones, chocolate chip bread pudding, and easy chocolate chip shortbread cookies!
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Why You'll Love This Recipe
✨ So soft, moist, and fluffy
✨ A straightforward, quick, and easy-to-follow recipe
✨ Tall, sky-high muffin top with perfect texture and flavor
✨ Every bite is choc-a-bloc with gooey, rich, chocolatey goodness.
✨ Everyone loves them, from kids to adults, and they are better than any bakery muffin.
Recipe Ingredients
Flour: All-purpose flour gives the best tender crumb, but you can use whole wheat flour without a problem.
Sugar: I used raw sugar. Feel free to swap with granulated white sugar, cane sugar, or even brown sugar.
Buttermilk: Adds flavor, helps create fluffy texture, and more rise, like in my homemade cornbread recipe , Irish soda bread, and buttermilk scones.
Oil adds fat and moisture. You can also use any vegetable oil or melted coconut oil if you prefer.
Vanilla extract is a must-have for delicious muffins. It adds a warm, sweet, and aromatic flavor.
Chocolate chips are the star of these buttermilk muffins, so make sure you're using good-quality baking chocolate. You can use semi-sweet, dark, or milk chocolate chips, depending on your preference. I opted for mini chocolate chips; you can use chunks or regular chips, too.
Please see the recipe card below for full information about ingredients and quantities.
How To Make Bakery-Style Chocolate Chip Muffins
Recipe Video
Step-By-Step Instructions
Step 1: Make the buttermilk - Combine milk and white vinegar in a bowl. Set aside for 5 minutes.
Step 2: Sift the flour, baking powder, baking soda, and salt in a large bowl.
Step 3: Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.
Step 4: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Step 5: Toss the chocolate chips with 1 teaspoon of flour and fold them into the batter.
Step 6: Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 190 C / 375 F for 12 -15 minutes or until a skewer inserted in the center comes out clean.
Step 7: Let cool in the pan for a few minutes before turning them out on a cooling rack.
Final Step: Serve warm and enjoy!
Pro Tips
- Don't overmix the batter for the most tender, moist, and best chocolate chip muffins.
- Toss the moist chocolate chips in flour before adding them to the batter so they don’t sink to the bottom and remain evenly distributed throughout.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter to help get tall muffins!
- Don't overbake the eggless chocolate chip muffins. This will dry them out.
- This recipe yields 12 regular-sized or 6 jumbo chocolate chip muffins.
More Muffin Recipes
Recipe
Chocolate Chip Muffins Recipe
Ingredients
- 1 1/4 cup Milk
- 1 tbsp Vinegar I used white vinegar
- 2 1/2 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup + 2 tbsp Sugar
- 1/2 cup Oil I used Canola oil
- 1.5 tsp Vanilla extract
- 1 1/2 cup Chocolate chips
- 1 tsp All-purpose flour
Instructions
- Preheat the oven to 220 C / 425 F. Line your muffin tray cavities with paper liners.
- Make the buttermilk - Combine milk and white vinegar in a bowl. Set aside for 5 minutes.You can also use store-bought buttermilk.1 1/4 cup Milk, 1 tbsp Vinegar
- Sift the flour, baking powder, baking soda, and salt in a large bowl.2 1/2 cup All-purpose flour, 1 tbsp Baking powder, 1 tsp Baking soda, 1/4 tsp Salt
- Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.1/2 cup + 2 tbsp Sugar1/2 cup + 2 tbsp Sugar, 1/2 cup Oil, 1.5 tsp Vanilla extract
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.Â
- Toss the chocolate chips with 1 teaspoon of flour and fold them into the batter.1 1/2 cup Chocolate chips, 1 tsp All-purpose flour
- Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 190 C / 375 F for 12-15 minutes or until a skewer inserted in the center comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack.
- Serve warm. Enjoy!
Video
Notes
- Don't overmix the batter for the most tender, moist, and best chocolate chip muffins.
- Toss the moist chocolate chips in flour before adding them to the batter so they don’t sink to the bottom and remain evenly distributed throughout.
- Bake the muffins at a high temperature for a few minutes initially. This creates air bubbles that expand the batter to help get tall muffins!
- Don't overbake the eggless chocolate chip muffins. This will dry them out.
- This recipe yields 12 regular-sized or 6 jumbo chocolate chip muffins.
