These Chocolate Chip Muffins are soft, fluffy, and bursting with melty chocolate in every single bite. They have golden domed tops and a tender, moist crumb. They taste like the ones you’d find in your favorite bakery. But, they are fresher, warmer, and even more irresistible. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins deliver comfort with every warm, chocolate-studded mouthful.
Each muffin is generously filled with chocolate chips. They stay gooey and rich. This is possible thanks to a balanced batter. The batter keeps the crumb light while still deeply flavorful. A hint of vanilla boosts the sweetness. Just enough butter and milk give these muffins their classic soft and airy texture. They rise beautifully in the oven, creating that iconic rounded top that muffin lovers adore.
You can enjoy these Chocolate Chip Muffins warm with a pat of butter. Pack them into lunchboxes. Bake a batch to share with family and friends. These muffins are guaranteed to brighten any moment. They’re simple to make, crowd-pleasing, and always a hit—comfort baking at its best.
Ingredients for Chocolate Chip Muffins
- 2 ¾ cup all-purpose flour 330g
- 1 tsp kosher salt
- 1 tbsp baking powder
- ½ cup butter 113g, unsalted, melted and cooled
- 1 ¼ cups whole milk 300ml
- 1 cup granulated sugar 200g
- ¼ cup sour cream 60ml,
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 1 ½ cups semisweet chocolate chips
Instructions for Chocolate Chip Muffins
- Preheat to 425 degrees F.
- Sift the flour, baking powder and salt into a large bowl then whisk together and set aside.
- In another bowl, add melted butter, milk, and sugar. Whisk thoroughly then microwave for about 40 seconds to remelt the butter.
- Whisk in the vanilla extract, eggs, and sour cream.
- Add the wet mixture to the dry and mix together until just mixed.
- Fold the chocolate chips into the batter.
- Using an ice cream scooper, add batter to a buttered and floured muffin tin. Alternatively, add it into a tin lined with papers. Using papers is easier for cleanup. It also simplifies removing the muffins. Yet, adding the batter directly into the tin gives you that crisp edge that some people crave.
- Bake for 5 minutes at 425F. Then lower the temperature to 350F. Bake for about 20 minutes or until the tops are golden and the centers are baked through.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey for extra indulgence.
- Pair with coffee, hot chocolate, or a latte for a cozy breakfast or afternoon treat.
- Add fresh berries like strawberries or raspberries on the side for a bright, fruity balance.
- Turn them into a dessert by serving with a scoop of vanilla or chocolate ice cream.
- Pack in lunchboxes or enjoy as an on-the-go snack with a glass of cold milk.
- Make a muffin platter with assorted flavors—banana, blueberry, and chocolate chip—for brunch gatherings.
Video
Note and Tips for Chocolate Chip Muffins
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have a scale, fluff your flour with a spoon. Sprinkle it into your measuring cup and use a knife to level it off.
- Sour cream packs so much moisture. Many bakers add it to every cake recipe. It just works!
- The high temperature for the first part of the bake gives you that domed top that makes these bakery-style muffins.
- A drizzle of ganache is a nice way to add extra decadence to these muffins.
Tips
- Use room-temperature ingredients (eggs, milk, butter) to help the batter mix smoothly and create a lighter crumb.
- Don’t over mix the batter—mix just until blended. Over mixing leads to dense, tough muffins.
- Reserve a handful of chocolate chips to sprinkle on top before baking for that classic bakery-style look.
- Fill muffin cups almost to the top to achieve tall, rounded muffin domes.
- Use an ice-cream scoop for evenly sized muffins and consistent baking.
- Let the batter rest for 5–10 minutes before baking if you want extra sky-high muffins.
- Swap half the chocolate chips for chunks for a mix of gooey centers and melty pockets.
- Don’t open the oven door early—it can cause muffins to sink.
- Store in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
- Warm before serving (10–15 seconds in the microwave) to bring back that fresh-from-the-oven softness.
Frequently Asking Questions (FAQs)
1. How do I keep my muffins soft and moist?
Use room-temperature ingredients, avoid over mixing, and don’t over bake. Pull them from the oven as soon as a toothpick comes out with a few moist crumbs.
2. Can I use different types of chocolate chips?
Yes! Semi-sweet, milk, dark, or even mini chocolate chips all work well. A mix of two types adds great flavor and texture.
3. Can I make these muffins dairy-free?
Absolutely. Substitute plant-based milk (almond, oat, or soy) and use melted coconut oil or dairy-free butter. Choose dairy-free chocolate chips.
4. How do I get high, bakery-style muffin tops?
Fill the muffin cups almost full. Bake at a higher temperature for the first few minutes if your recipe uses that method. Alternatively, let the batter rest briefly before baking.
5. Can I make the batter ahead of time?
You can refrigerate the batter for up to 12 hours, but muffin tops rise less. For best results, bake promptly after mixing.
6. How do I store the muffins?
Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months. Warm briefly before serving.
7. Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even a little shredded coconut mix in beautifully. Just keep the total additions around ½–¾ cup.
8. Why did my muffins turn out dense?
Dense muffins usually mean the batter was over mixed or the leavening agents were old. Make sure your baking powder and soda are fresh.
Chocolate Chip Muffins
These Chocolate Chip Muffins are soft, fluffy, and bursting with melty chocolate in every single bite. They have golden domed tops and a tender, moist crumb. They taste like the ones you’d find in your favorite bakery. But, they are fresher, warmer, and even more irresistible. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins deliver comfort with every warm, chocolate-studded mouthful.
Ingredients
- 2 ¾ cup all-purpose flour 330g
- 1 tsp kosher salt
- 1 tbsp baking powder
- ½ cup butter 113g, unsalted, melted and cooled
- 1 ¼ cups whole milk 300ml
- 1 cup granulated sugar 200g
- ¼ cup sour cream 60ml,
- 1 tbsp vanilla extract
- 2 eggs room temperature
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat to 425 degrees F.
- Sift the flour, baking powder and salt into a large bowl then whisk together and set aside.
- In another bowl, add melted butter, milk, and sugar. Whisk thoroughly then microwave for about 40 seconds to remelt the butter.
- Whisk in the vanilla extract, eggs, and sour cream.
- Add the wet mixture to the dry and mix together until just mixed.
- Fold the chocolate chips into the batter.
- Using an ice cream scooper, add batter to a buttered and floured muffin tin. Alternatively, add it into a tin lined with papers. Using papers is easier for cleanup. It also simplifies removing the muffins. Yet, adding the batter directly into the tin gives you that crisp edge that some people crave.
- Bake for 5 minutes at 425F. Then lower the temperature to 350F. Bake for about 20 minutes or until the tops are golden and the centers are baked through.
Notes
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have a scale, fluff your flour with a spoon. Sprinkle it into your measuring cup and use a knife to level it off.
- Sour cream packs so much moisture. Many bakers add it to every cake recipe. It just works!
- The high temperature for the first part of the bake gives you that domed top that makes these bakery-style muffins.
- A drizzle of ganache is a nice way to add extra decadence to these muffins.
Tips
- Use room-temperature ingredients (eggs, milk, butter) to help the batter mix smoothly and create a lighter crumb.
- Don’t over mix the batter—mix just until blended. Over mixing leads to dense, tough muffins.
- Reserve a handful of chocolate chips to sprinkle on top before baking for that classic bakery-style look.
- Fill muffin cups almost to the top to achieve tall, rounded muffin domes.
- Use an ice-cream scoop for evenly sized muffins and consistent baking.
- Let the batter rest for 5–10 minutes before baking if you want extra sky-high muffins.
- Swap half the chocolate chips for chunks for a mix of gooey centers and melty pockets.
- Don’t open the oven door early—it can cause muffins to sink.
- Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
- Warm before serving (10–15 seconds in the microwave) to bring back that fresh-from-the-oven softness.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 58mgSodium: 399mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
