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Chocolate Chip Muffins

Soft, fluffy, and loaded with melty chocolate chips, these homemade muffins are perfect for breakfast, snacking, or dessert. Quick to make and irresistibly delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Servings
Calories 220 kcal

Equipment

  • Muffin tin (12-cup)
  • Paper liners or nonstick spray
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Ice cream scoop (for even batter distribution)

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients:

  • ½ cup unsalted butter melted and cooled
  • ¾ cup buttermilk or milk with 1 tbsp vinegar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Chocolate Chips:
  • 1 cup semi-sweet chocolate chips plus extra for topping

Instructions
 

Preheat & Prepare:

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Mix Dry Ingredients:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients:

  • In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.

Mix Wet & Dry Ingredients:

  • Gently fold wet ingredients into dry ingredients, stirring just until combined.
  • Tip: Avoid overmixing to keep the muffins light and fluffy!

Fold in Chocolate Chips:

  • Stir in chocolate chips, ensuring even distribution.
  • Tip: Toss chips in a little flour first to prevent sinking.

Fill Muffin Cups:

  • Divide batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.

Bake:

  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Enjoy:

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Notes

For extra moisture, add 1 tbsp Greek yogurt or sour cream.
To achieve bakery-style domed tops, bake at 400°F for the first 5 minutes, then reduce to 375°F.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Keyword bakery-style muffins, chocolate chip muffins, easy muffin recipe, fluffy muffins, homemade muffins