A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning!
I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.
Anyway, let’s talk baking science. The key to the perfect bakery style muffin is to have just enough leavening agents (baking soda and baking powder) to create that puffy dome when baking, but not so much that you can taste it. Baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create the high rise. Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You also need enough volume of batter to fill the tins to the top. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in hockey pucks and you don’t want that. Everything else is a matter of preference in taste.
I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. I added 1 tablespoon of vanilla because I like vanilla in all my baked goods. It’s just one of those flavors that goes well with most things, and of course you need some sugar. I only used 1 cup of sugar for this recipe because the chocolate chips are already sweet. So, in a nutshell, that’s pretty much how I came up with the recipe.
Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.
Bakery Style Chocolate Chip Muffins
The BEST chocolate chip muffin recipe – soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 2 & ½ cups (308g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) milk (whole or buttermilk is preferred)
- 1 tbsp (15ml) vanilla extract
- 1 & ½ cups (275g) chocolate chips
Instructions
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Notes
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days.
For mini muffins; bake for 10-12 minutes at 375F only.
Keywords: chocolate chip muffin recipe, easy chocolate chip muffins, best chocolate chip muffins
You might also like my Bakery Style Blueberry Streusel Muffins, Bakery Style Banana Nut Muffins, and Cinnamon Sugar Pumpkin Muffins. Click here to see all muffin recipes.
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wafa hamdan says
THANK YOU FOR THE RECIPE IT IS SO GOOD
Lily Ernst says
You’re very welcome!
Jilayne says
This will be my go-to recipe from now on. I used a mix of semi-sweet chocolate and white chocolate chips. Perfect crisp top and moist centre. Exactly what I wanted. Thanks!
★★★★★
Lily Ernst says
You’re very welcome! Thank you for your kind words:)
Sumi says
Hi, I’m Sumi from India. This is an awesome recipe. I just loved it. I have a question. The muffins turned out awesome but the chocolate chips got melted and did not retain it’s shape. What could be the reason for it?
★★★★★
Lily Ernst says
Hi Sumi,
Thank you for your kind words. As for the chocolate chips melting, I have never experienced that before. My only guess is that perhaps the chocolate chips from India have a lower melting point than the chocolate chips I get here from Canada.
Rachel says
THESE ARE SO GOOD!!! Just made these with my son and they are so delicious, thank you!!!
★★★★★
Lily Ernst says
You’re very welcome Rachel! Thank you for your kind words. So happy you and your son enjoyed the muffins:)
Kirsten says
I’ve made these muffins quite a few times now. They turn out perfectly every time. Thanks so much for the recipe!
A note for anyone who is vegan, these muffins can easily be veganized. Sub flax eggs (1 tbsp flax + 2.5 tbsp water per large egg), margarine, nut milk of choice, and “chocolate” chips for the relevant non-veg ingredients. I’ve made them both ways, original recipe and vegan version, and both are delicious.
★★★★★
Lily Ernst says
Hi Kirsten,
You’re very welcome! Thank you for your kind words and great vegan tip – much appreciated.
Denise says
This recipe was so simple to follow and tasted great! I made a half batch, and reduced the sugar from 1/2 cup to 1/3 cup. Total yield was 24 tasty mini muffins! Wondering if half brown sugar and half white sugar would enhance the flavour of the batter itself? Anyone have any ideas on that? I know it works well in choc chip cookies!
★★★★★
Lily Ernst says
Hi Denise,
Thank you for your feedback. The recipe would work fine with half brown sugar, so feel free to try that. Thanks again for your kind words and have a great day!
Ana Maria Rosenhaft says
Wow, best muffin recipe I ever tried . I added some Nutella swirls on top.
Lily Ernst says
Great idea with the Nutella! Thank you for your comment:)
Riley Estepp says
This was an amazing Recipe if we had those muffins every day for a week it really helped everyone get moving thank you for creating this recipe it worked great
Suzee says
Lily, what did I do wrong? I followed directions to a t. The muffins would not release from the well greased tins, so after awhile I used a butter knife to get them out. The muffin tops were beautiful but the rest of the muffin was pale and not holding together very well. I did eat one muffin top and it was delicious.
Lily Ernst says
Hi Suzee,
I’m sorry to hear that you had difficulties removing the muffins. Did you use an aluminum pan or non-stick stainless steel pan?
Suzee says
Stainless steel. I was thinking of using a silicone pan next time.
Lily Ernst says
I thought so. That would explain why the bottoms were pale. Try using a non-stick next time. You still have to grease the pan, but it will not only come out much easier, it will also darken the bottoms nicely. I hope that helps and feel free to email me back if you have any other questions. Have a lovely day!
Becky says
Fantastic! My kids loved these. I love extra chocolate chips so I used 2 cups.
★★★★★
Lily Ernst says
Hi Becky,
Thank you kindly for your rave review! I’m really glad your kids loved them:)
Seychelle Guadarrama says
Wonderful recipe!! I followed it exactly and it turned out perfect! I have always struggled to make good muffins and these were so easy to make and tasted just like they came from a bakery. I can’t wait to try more of your recipes! Thanks a million! I shared your blog with a frugal food community I am a part of and hope you get a bunch more followers as everyone seems excited about this recipe!😁
★★★★★
Lily Ernst says
You’re very welcome, Seychelle! And thank you for your rave review and for sharing my blog with your food community – much appreciated! Enjoy the muffins and have a great day:)
Marie. Regier says
I would like to make them into jumbo muffins so what would I need to change?? Thanks
Lily Ernst says
Just bake them for an extra 5-10 minutes at the end. Enjoy!
Erica says
I followed the exact recipe and they turned out great! Make sure to use all the batter for the 12 muffins and you’ll get some awesome muffin tops. Love this simple and delicious recipe.
★★★★★
Lily Ernst says
Thank you for your wonderful feedback and kind words, Erica! Enjoy the muffins and have a great day:)
Rachel says
Hi, first let me just thank you for this wonderful recipe! When I made it the first time.. my muffins came out just like in the picture, very light and fluffy on the inside and quite hole-y lol.. but then I made it again today and they came out dense and not at all light and spongy like the first time. Can you plz tell me what I’m doing wrong.. or how to prevent this from happening again. Thanks again..
Lily Ernst says
Hi Rachel,
The fact that the muffins didn’t rise, and had a dense texture suggests to me that maybe the baking power and/or baking soda was missed the second time you made the muffins perhaps?
Did the batter look the same as the first time you made it, or was it much thinner or thicker?
Rayman says
I’ve made this THREE times in the month of April. My daughter had a bake sale at school and these were a very popular item. I loved them myself. These are really DELICIOUS muffins and it is now a main stay desert recipe in my kitchen
Lily Ernst says
I’m so thrilled to hear that you love these muffins that much. Thank you for your kind word Rayman, and have a wonderful day!
Jamia says
Thanks so much for sharing this recipe (and many others). Do you have a recipe for makings smaller batch like half a dozen?
Lily Ernst says
You’re very welcome, Jamia. I don’t have a small batch recipe, but you can simply divide all the ingredients in half if you only want to make 6 muffins OR you can make the full recipe and freeze half the batch since these muffins freeze well.
Suzanne says
If I freeze the muffins- how do i thaw and use? Do you have a batter that can be left in refrigerator for a few days?
Lily Ernst says
Hi Suzanne,
You can use the freezer muffins by thawing in the fridge overnight and warming up in the microwave (30-60 seconds) or toaster oven (1-2 minutes). And no, I do not have a batter recipe that can be stored in the fridge. I’ve only heard of that with bran muffins. Here’s one that look really good: http://www.crosbys.com/six-week-refrigerator-bran-muffins-natural-bran/
Ana says
Simply amazingly wonderful muffins! Thank you for this simple, yet great recipe!
★★★★★
Lily Ernst says
You’re very welcome, Ana! I’m happy you enjoyed it, and thank you for your kind words:)
Marinela says
The best muffins ever,, my kids are very picky about sweets, but they loooovvveeee this muffins,, thank you for the recipe,,
Lily Ernst says
You’re very welcome, Marinela. I’m glad you’re kids loved the muffins. My kids picky eaters as well. Thank you for your kind words, and have a lovely week!
Jamie says
If I wanted to make the batter chocolate too, so its double chocolate chip. How much cocoa powder and extra liquid would you recommend?
Lily Ernst says
I would reduce the flour by 1/4 cup, add 1/2 cup of cocoa powder, add keep everything else the same. I hope that helps and feel free to email me back if you have any other questions. Enjoy!
Chelsea says
Hello! I’m planning to bake these this weekend but I have a question. When you reduce oven temperature do you leave the pan of muffins in the oven or take them out while the oven is lowering its temperature? Thank you!
Lily Ernst says
Hi Chelsea,
You leave the muffins in the oven to continue to bake while the temperature is lowering. I hope you enjoy the muffins, and feel free to email me back if you have any other questions.
Chelsea says
Thank you so much for the quick reply!! One last question I had forgotten to ask, if I wanted to add a swirl of biscoff or nutella to each muffin, would that work okay with this recipe? Is there anything I would need to change as far as baking temperature or time? Thank you!!
Lily Ernst says
Yes you can swirl some nutella or biscoff in each muffin, and just bake as instructed. Enjoy!
Aniqah says
Thank you so much for sharing this great recipe! It’s rare that I find a recipe that works first time and does not need altering but my muffins turned out a success! Thank you xx
★★★★★
Lily Ernst says
You’re very welcome, Aniqah! I’m glad you enjoyed them so much, and thank you for your kind words:)
Deborah Paterson says
I have made many a muffin in my day but I came across your recipe today for my 14 year old daughter to make. These muffins are perfect, the best we have ever made. This recipe is great. Well done. Will now be a staple in my monthly baking for lunches. Will also give it a go with Dairy free products for my Lactose daughter and see how they go. Thanks
★★★★★
Lily Ernst says
You’re very welcome Deborah, and thank you for your kind words. Have a lovely week!
Impala67 says
These were amazing. First time making muffins, and they were great. Thanks for the recipe.
★★★★★
Lily Ernst says
You’re very welcome! I’m glad you enjoyed them:)
Marie says
My family said these were the best muffins ever. They looked exactly as pictured. Here’s what I did:
-I’ve learned to weigh my ingredients for the best results in baking. I used to always under/over-flour the batter no matter what I made. Scales are a lot cheaper nowadays, and it’s worth buying one.
-I used buttermilk (the full 1 cup) and also kept the amount of sugar the same (200g)
-I used semi-sweet chocolate chips. 100g of regular and 200g of mini. Next time I’ll just use the 275g mini.
-I added in (somewhere between) 1/2 – 1 tsp of almond extract, along with the 1 tbs of vanilla. I also do this with blueberry muffins! YUM.
-I used cupcake liners and took your advice when you said to use up ALL of the batter between the 12 muffin tins. I seriously thought they’d overflow or spread too much because i really filled each tin up to the top or more. Nope, this just created the perfect, crunchy, domed muffin top.
-Instead of topping with extra chocolate chips, because I added more to the batter, I found some raw turbinado sugar & sprinkled the tops with it. Cover the tops before baking for some extra crunch!
So i didn’t branch far from the recipe at all, but i just wanted to share my experience for those who research recipes as heavily as I do. These were the best ever. Thanks for sharing with us! 🙂
★★★★★
Lily Ernst says
You’re very welcome, Marie! And thank you for your detailed feedback and kind words. I’m really glad you enjoyed the muffins as much as you did. Have a lovely weekend!
Mandy says
Hi!
I’ve made this recipe a few times, and it’s so simple and easy (and TASTY!). The only alterations that I’ve made is (as you suggested) lowering the amount of milk to 3/4 C., to have a higher dome and less spreading. Worked great!
However, I do have a question. What changes would I need to make to this recipe to use Swans Down Cake Flour in place of the AP flour?
Thanks so much for all of your recipes (I’m not going to admit to how many I use on a regular basis!) <3
★★★★★
Lily Ernst says
Hi Mandy,
Thank you so much for your kind words. I’m thrilled you like many of my recipes. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I hopes that helps and please feel free to email me back if you have any other questions:)
Naomi says
This is my favorite recipe of all time!!! I make this so often and my entire family loves it! Thank you so much!
★★★★★
Lily Ernst says
You’re very welcome, Naomi! Thank you for your kind words and have a wonderful week!
Maria says
Hi Lily!
I have yet to make the recipe, but it looks delicious! I was wondering what kind of chocolate chips you used/would recommend (sweetness wise). Would semi-sweet/bittersweet be too bitter or okay?
Thanks,
Maria
Lily Ernst says
Hi Maria,
I personally prefer semi-sweet, but you can use milk chocolate or dark chocolate chips if you’d like. I wouldn’t recommend bittersweet.
Debbie says
We had yet another snow day here in the Northeast yesterday and I decided to bake (all day). I made your Bakery style chocolate chip muffins and they not only tasted delicious, but they were the best looking muffins I’ve ever made! I’ve been baking for years, and never heard about baking the muffins at a high temp for 5 minutes, and then lowering it to get that high top look. Thanks for the great tip! These muffins were soooo good, I just printed out four more of your muffin recipes to try!
★★★★★
Lily Ernst says
You’re very welcome Debbie and thank you for your kind words! I hope you enjoy my other muffin recipes as well:)
Melissa says
I make these once a month for my daughter to have for her analyst school. They are truly scrumptious! They are so easy to make and freeze well! Thank you for sharing!!
★★★★★
Lily Ernst says
You’re very welcome, Melissa. I’m glad you and your daughter enjoy them so much. Have a great week!
Marion says
Hello from Singapore! I just tried your recipe this morning – it’s my first time baking muffins from scratch! The muffins turned out well – muffins rose beautifully as expected; however, the top did not brown as nicely as yours. Likely due to my inexperience or oven setting. I followed your recipe exactly except I used only 1 tbsp + 1/4 tsp baking POWDER and caster sugar instead of granulated sugar. The only granulated sugar I had was raw sugar … I may try that next time. Oh, and I also used 3/4 cups of sugar instead of 1 full cup. Was plenty sweet for me because of the chocolate – I used ghiradelli semi-sweet chocolate chips. One small question though, I noticed that the dough had a strong flour taste , what could be the reason for that? I used the same amount of flour as indicated , pillsbury all-purpose pre-sifted flour . Should I reduce the amount next time?
Lily Ernst says
Hello Marion from Singapore!
If you want more golden-brown tops, try using your fan-forced or convection setting during the last 5 minutes. I don’t know why there would be a strong flour taste, but whatever the reason, do not reduce the flour, that will affect the recipe. The one tablespoon of vanilla and large amount of chocolate should be the main taste. I hope that helps and feel free to email me back if you have any other questions. Have a great weekend!
Jayne says
These are delicious and so easy to make! These muffins are so soft, but still have a great outer texture. Yum! Will definitely be making these again.
★★★★★
Lily Ernst says
I’m glad you liked them so much, and thank you for your kind words. Have a great week!
Juanita says
Any guesstimate what the nutritional info per muffin is (mostly carbs)?
Lily Ernst says
I don’t know about the nutritional info, but I remember calculating about 350 calories per muffin, which is average for a large muffin. I hope that helps:)
Nisha says
Hi ,could you please help me to find the correct temperature in my oven , im using a Klass electric oven , it gets hot only if I keep to 260 degree Celsius & it burns da top quickly , i’ve Baked thrice & still I find it difficult to find da correct temperature to bake cake , today morning I woke & thought to bake chocolate muffins unfortunately they look so ugly when i I see the doom it freaks me out please please help TIA
Lily Ernst says
Hi Nisha,
If you’re finding that at 425F/260C is browning too quickly with your oven, then just bake at 375F/190C for the entire time. I hope that helps and good luck:)
Michelle says
I tried this recipe but replaced the eggs, milk & butter with vegan alternatives (ener-g egg replacer; unsweetened vanilla almond milk & earth balance butter) – turned out so well! I was looking for a crispy vegan muffin recipe and this one worked better than actual vegan recipes! Thank you so so much! I’m going to try a few more muffin recipes off this site. I also appreciate your response to comments as I got many great tips from your replies …such as using the middle rack to get an even brown; checking expiry date of baking powder; thickness of batter etc… You might want to do a post on just baking tips if you haven’t already. Thank you so much; it’s great being able to make crispy VEGAN muffins anytime!
★★★★★
Lily Ernst says
Hi Michelle,
You’re very welcome and thank you for your kind words! That’s great to know that you can use all those vegan substitutes with great results. Thank you for your wonderful feedback:)
Ginger says
Have you made this recipe and used mini muffin tins instead of regular? Just wonder how they turn out?
Lily Ernst says
I have, as well as many of my readers. They turn out great! Just bake at 375F for 10-12 minutes. Enjoy:)
Ginger says
Thank you! Love the recipe. Have made several times!
Jennifer Markozanis says
Hello, I was wondering what you can suggest to make the dome a bit higher. I just took them out and look good but I feel like it can be a high dome.
★★★★★
Lily Ernst says
Hi Jennifer,
If you want a higher dome, try reducing the milk a bit, like 3/4 cup, and that should thicken up the batter for an even higher muffin top. Have a great weekend and I hope that helps!
Jennifer says
If I reduce the milk, it wouldn’t cause my finish product to become dense would it?
Lily Ernst says
Nope, I’ve had other readers do it with great success. Give it a try and let me know how it worked for you:)
Anu says
Hi Lily,
Can these muffins be made with Whole wheat flour and oats flour. If so can you please help me with the quantities of both the flours.
Lily Ernst says
Hi Anu,
I’ve had readers make this recipe with whole wheat flour and they said it turned out great. I don’t know about oat flour, I’ve never tried it and have not received any feedback about using it. I would only substitute half of the AP flour with normal WW flour. If you are using WW pastry flour, you could replace all the AP flour. I hope you enjoy the muffins!
Abigail says
Hello Lily,
My sister turned me on to this recipe and I love it! I’m a chocolate fanatic and was wondering if you knew how I could make them as double chocolate chip muffins with chocolate batter? I don’t know how I would change the measurements for the flour and cocoa powder. I hope you can help, thanks!
~Abigail
★★★★★
Lily Ernst says
Hi Abigail,
I would substitute 1/2 cup flour with unsweetened cocoa powder, reduce the milk to 3/4 cup and reduce the vanilla to 2 tsp. I hope that helps and let me know what you think. Have a great day!
Kristy says
I don’t know if I’ve ever commented on a recipe but I had to with this one. I was nervous about filling the muffin pan so full but I was pleasantly surprised when they turned out really nice looking. I make a lot of muffins and these look the best and taste great. My five year old said they are the best muffins he’s ever tasted.
★★★★★
Lily Ernst says
Hi Kristy,
Thank you for your kind words. I’m so happy you and your little one enjoyed the muffins. Have a great weekend!
Gina Jeya says
Ahhh lie got the best chocolate chip muffin recipe ever! Loved it!
★★★★★
Tay says
Just got these out of the oven! I baked them a day ago and had to make some more…put off revision for them…so worth it. However, I’ve noticed that today, instead of flowing over the sides so they look like the ones in your picture, my ones just keep rising up. Looks like a mountain (yummy mountain) – is there a reason for this? I halved the recipe.
★★★★
Lily Ernst says
Hi Tay,
Your batter must be a tad bit thicker the second time around. I’ve noticed the thinner the batter, the more it spreads. The thicker the batter, the more it rises. Thank you for your question and have a week!
Naomi says
These are amazing! I couldn’t stop eating the batter! This is a new family favorite. Thanks so much for the recipe:)
★★★★★
Lily Ernst says
You’re very welcome Naomi and thank you for your kind words. I’m so happy you like the recipe so much. Have a fantastic day!
Christina says
Hi I just made these and were delicious but it says you get 12 muffins I ended up with 20, should I have put more dough in each cup instead ? They didn’t come out as big , more like mini muffins !
Lily Ernst says
Yes, you should have divided your whole batter into 12. It will fill all the way to the rim, maybe even a little above, but that’s how you get the beautifully large muffins with the sky-high tops. Try that next time and I guarantee you’ll be happy with the results.
Francesca says
OMG… why I discovered this recipe just now?? they are absolutely delicious! I think I’ll made them again and again! Thank you
★★★★★
Lily Ernst says
You’re very welcome Francesca. I’m glad you enjoyed them so much. Thank you for your comment and have a great week!
Swathi Sai Yakasiri says
I made this recipe with exactly the same measurements you have given here. They came delicious. Our family enjoyed them very much. Thank you!
★★★★★
Lily Ernst says
You’re very welcome. I’m glad you and your family enjoyed them. Thank you for your kind words and have a lovely week:)
Deanna says
Once again, I am making a double batch of these. Why? Because they are so terrific that my teen insists on eating them almost every day. They get such a nice rise, and the amount of chocolate is just right. They are better than the ones at Panera. Thanks for great recipe!
★★★★★
Lily Ernst says
You’re very welcome Deanna and thank you for your rave review. It’s greatly appreciated and have a fantastic week!
Heather says
Hi,
I am not a baker, love to cook because you don’t have to measure :), anyway. I live at 6,000 feet and whenever I bake my cookies are flat, muffins don’t rise and so on. Can you please give me baking advise for high elevations, starting with this yummy recipe above. TIA
Lily Ernst says
Hi Heather,
I had a reader from Colorado at an altitude of 6200 feet, and below is her adjustments to a very similar recipe which worked out great.
*Decreased both the baking powder and baking soda by 1/2
*Decreased the sugar by 2 TBS
*Added 1 extra egg
*First, I baked them for 7 minutes instead of 5 at 425. When it was time to decrease the oven temperature, I lowered it to 375.
I hope this helps and I hope you enjoy the muffins:)
Dena Franco says
These are incredible. I’ve made them several times now with the same delicious results. The first time I made the recipe as written and then decreased the amount of sugar each time. Today we just finished enjoying muffins with HALF the listed sugar with the same wonderful result. Thank you for this recipe!
Lily Ernst says
Hi Dena,
You’re very welcome and thank you for your kind words. Also, great feedback about the sugar. Especially for this time of year when everyone is trying to be a little bit healthier. Enjoy and happy new year!
Aly says
I am making these in a mini muffin pan, so what would the time need to be?
Lily Ernst says
Hi Aly,
Bake at 375F for 10-12 minutes. Enjoy!
DLC Mommy says
These are awesome! I used gluten free flour with the exception of half a cup of regular white flour since I didn’t have enough gf and they come out great! I thought I had too much batter for the muffin cup liners because they were practically overflowing, but nope, they came out beautifully. This is definitely a “muffin top” you’ll be proud to show off!!! 😀
★★★★★
Lily Ernst says
Thank you for your kind words and tip about using gf flour. Enjoy and happy New Year!
Shreya says
How long do I bake my muffins if I’m baking at 375F?? My oven can only go up to 200C. Is 375F 190C?? Also how much of salt go I use if i’m using salted butter?? Thanks
Lily Ernst says
For about 20 minutes or until a toothpick inserted into the center comes out clean. Omit the salt if you are using salted butter and yes 190C. Enjoy and happy holidays!
Lauren says
When you say butter melted then cooled, what do you mean? Won’t the butter harden again when it cools? Thank you!
Lily Ernst says
Hi Lauren,
Melted and cooled to the touch, so it will still be liquid. Enjoy and feel free to email me back if you have any other questions. Happy Holidays!
Laurie Brahl says
Help! I baked these today and didn’t get a high rise domed top, and I’m not sure what I did wrong. I baked them in paper liners because I had planned on giving these as Christmas gifts. The only thing I did different was lightly grease around the top of the muffin tin so they wouldn’t stick when they rose. Would this have caused them to not rise? However they do taste absolutely delicious! But they are just flat on top and not as pretty as yours.
★★★★★
Lily Ernst says
Hi Laurie,
It could be one of two reasons, either your leavening agents weren’t fresh or your batter was too thin. Check the expiry dates on your leavening agents or try cutting back the milk to 3/4 cup next time. I hope that helps and feel free to email me back if you have any other questions:)
Miam Miam & Yum says
Tested these for the first time as choc chips muffins are my daughter’s favourite and we all loved them. I must say I only used 2/3 of the sugar and 3/4 of chocolate vs recipe and they turned beautiful. Thanks for a recipe that I will go back to again and again!
★★★★
Lily Ernst says
You’re very welcome Miam and thanks for the follow on IG. Have a great week!
Lorean S says
These muffins are a family favorite! I refuse to even try other chocolate chip muffin recipes now. 🙂 I’ve made them lots of times now, following the recipe exactly and also using white whole wheat flour and subbing half of the sugar with coconut sugar and they were still just as delicious! Thanks for the great recipe!
★★★★★
Lily Ernst says
You’re very welcome Lorean and thank you for such a rave review. Enjoy and have a great week!
Tracy says
Hi! Do you take the muffins out of the oven when you reduce the temperature (and then put them back in once the oven is cooler) or do you leave them in the full time? I’m making these for a Friendsgiving and am excited to see how they turn out!
Tracy
Lily Ernst says
Hi Tracy,
Keep the muffins in the oven and just change the oven temp to 375F and continue to bake for another 12-15 minutes until done. Happy Friendsgiving and I hope you enjoy the muffins!
Yulia says
Hi Lily!
Another great recipe!
Comment – I must have overmixed….will improve that
Question – what do you spray your muffin tins with?
★★★★★
Lily Ernst says
Pam baking spray. It’s an oil and flour mixture, it works really well. I also spray the rims to prevent the top part of the muffin from sticking to the pan. Thanks for your feedback and have a great day Yulia!
Kacey @ The Cookie Writer says
I am just getting ready to edit the photos I took of these DELICIOUS muffins!! I got 14 out of the batch, but I think I could have filled up my cups a bit more to get that overly-big bakery style muffin 🙂 My daughter is going to be so happy when she gets home from school! I am already thinking next time I’ll add some turbinado sugar on top, and maybe some coconut flakes inside the muffins. Thanks!!
★★★★★
Lily Ernst says
You’re very welcome Kacey and thank you for your wonderful feedback. Adding some coarse sugar and coconut is a great idea. Enjoy the muffins with your family and have a lovely day! Hugs:)
Kaitlyn says
Wow! This is the greatest muffin recipe I have found! I followed the recipe precisely and these muffins are amazing! Thanks for sharing.
Lily Ernst says
You’re very welcome Kaitlyn, and thank you for your kind words. I’m glad you enjoyed it so much. Have a great weekend!
Jen says
This is a great recipe! I use Better Batter gluten free flour and they turn out great every time!
Bobbie Powera says
Best Chocolate Chip Muffin recipe EVER!! I’ve made them several times and they always turn out amazing!!
★★★★★
Lily Ernst says
Aww, thank you Bobbie for taking the time to leave me such a nice comment. Greatly appreciated and have a wonderful weekend!
Dominike Price says
I was wondering if I could use vegans ingredients and if it would still come out the same?
Lily Ernst says
You can use any kind of milk, I know almond milk works well. You can substitute the butter for vegetable oil. As for the eggs, I’m not sure how flax egg substitute would work in this recipe. You can give it a try, and if you do please let me know the results. Thank you for your question and have a great day!
Sara Bakelaar says
Best muffins I have ever made! You weren’t lying when you said “bakery style”. I followed the recipe exactly as listed, except I used 2% milk as that is what I had on hand. Definitely making them again soon!
★★★★★
Lily Ernst says
Thank you for the rave review Sara – much appreciated and I’m glad you enjoyed the muffins so much. Have a great day!
Jane says
First off, just let me say how great it is to finally see a recipe with all these revierws from people who have actually made the recipe! I’m so sick and tired of reading the reviews to see how the recipe turned out only to see post after post saying,”looks good’ “sounds great” “pinning for later’ …people read these to see if it turned out good or not, not to read opinions on what MIGHT be! After reading all the positive reviews I happily gave the recipe a try and I’m soo glad I did! I was short on milk – only had about a half cup so since you mentioned buttermilk as a possibility I grabbed the sour cream I had in the fridge to make up the difference. And just to add a tiny crunch to the top I just sprinkled with a tiny bit of sugar before baking. Since I usually have a bit of a heavy hand when mixing muffin batter I learned long ago that if you turn the oven on to preheat about 2 minutes before I’m finished mixing and then let them rest until the oven is at temp I’ve never had an issue with “hockey puck” muffins lol That resting time gives the gluten a chance to relax a bit before baking. Thanks for a great recipe that I know I will use again and again!
★★★★★
Lily Ernst says
You’re very welcome Jane and thank your wonderful feedback. Enjoy the muffins and have a great week!
Sarah says
These muffins looks AMAZING! Haven’t tried them yet, but plan on making them today. I do have one question…have you ever made extra and frozen some for later?
Lily Ernst says
Hi Sarah,
I have never tried freezing these muffins. However, I’ve had readers who have and they say the muffins freeze well. Just defrost the night before and reheat for a few minutes in a toaster oven or a few seconds in a microwave. Hope that helps and feel free to email me back if you have any other questions:)
LM says
I haven’t baked from scratch in many months, and on a whim last night made these when I couldn’t sleep. Even with my lack of practise and 430am baking spree, these STILL turned out. Printed and saved, thank you!
Lily Ernst says
You’re very welcome LM and I like your solution for insomnia. When you can’t sleep – bake!
Gwyneth says
Hi, i made these muffins last week and they were well liked by family and friends. The only thing they commented was the top of my muffins don’t looked nice. May i know how to achieve your kind of muffin top. Many thanks.
Lily Ernst says
hi Gwyneth,
When you say it didn’t look nice, what did the muffin tops look like? Let me know and that way i can better address your question. You can email me a photo at [email protected] if you wish. Thanks:)
Gwyneth says
Hi Lily
I did not take a picture and the muffins are all in our tummy now 🙂 The top did not brown like yours and also did not rise like your dome. May I know which rack do I bake these muffins? I baked mine on the lowest rack. Many thanks
★★★★★
Lily Ernst says
That could be it. I always bake my muffins on the middle rack for equal top and bottom heating. Try that time and it should help. Have a great week!
Gwyneth says
Dear Lily, I baked these muffins again tonight and managed to get nicer color top by baking on the middle rack.
Many thanks for sharing this yummy recipe.
Kendeana says
I was wondering why the oven temps have to be adjusted. I will attempt to make these tonight!
Lily Ernst says
Hi Kendeana,
The initial high temp gives a rapid rise to the batter and creates that high domed muffin top. Thank you for your question and I hope you enjoy the muffins:)
Emily says
Hi Lily,
I don’t have any muffin tins on hand — my mom is giving me my grandmother’s cooking supplies over Thanksgiving, so I don’t want to purchase any pots/pans before then. Would I be able to pour the batter into a loaf pan and make bread with this recipe instead of muffins? I imagine the oven time and maybe temp would need to change quite a bit. Any tips? I love your recipes!!!!
Lily Ernst says
Thanks Emily and yes, reduce the oven temp to 350F and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Enjoy and have a great week!
Emily says
Thanks, Lily! Can’t wait to bake this tonight!
Jennifer says
I made the Chocolate Chip and Blueberry muffins yesterday. I used 2.5 cups of mini chocolate chips and when I say they were packed full of chocolate chips I mean they were PACKED FULL! Like…do you want some muffin with those chocolate chips? LOL My daughter loved them though. For anyone reading…follow the cooking times and temps EXACTLY! I overlooked lowering the temp on the chocolate chip recipe and they didn’t rise very well. They were still AMAZING! Followed the temp and time on the blueberry muffin recipe and they were not only delicious they looked beautiful! Thank you for the recipe! Really is much better than any bakery muffin I’ve ever had!
★★★★★
Lily Ernst says
Aww, you’re very welcome Jennifer and thank you for your wonderful feedback. I’m glad your daughter loved them and hey, you can never have too many chocolate chips in a muffin:)
Katheryn Sciortino says
I made these muffins today and they were delicious. they didn’t look quite like yours though. The tops didn’t look smooth. Was I supposed to flatten the batter after I poured it into each cup?
★★★★★
Lily Ernst says
I’m glad you enjoyed them and no, you don’t have to flatten the tops. Perhaps your batter was a little thicker or lumpier than mine??? Either way, as long as they tasted good, that’s what matters:) Thank you for your feedback and have a great evening!
Adrienne Braithwaite says
HI! I made these and they turned out great!
I hope you don’t mind me sharing your recipe link on my blog post (I used my own picture and didn’t share the recipe, just posted that I used your recipe and put your recipe link). They were wonderful and thanks for sharing!
★★★★★
Lily Ernst says
You’re welcome Adrienne and I don’t mind at all. Thank you for asking. Nice to meet you and have a wonderful day!
Emma wong says
I was wondering if I could use almond milk?
Lily Ernst says
hi Emma,
Yes you can use almond milk. Enjoy and the muffins and have a great day!
Salwah Gruger says
I made mine half n half almond flour & unbleached flour, along with almond milk. I just added a teaspoon of ACV into the cup of almond milk & let it sit for 10 min (until it curdled). They turned out great!
Alyssa Crutchet says
I made these muffins with my mom about a week ago and I loved it! They were delicious! I probably ate the most muffins, but it was worth it. Thank you sooo much for this recipe! Ps. I am going to make them today with my sister and mom again! But I am not sure my sister will help. She’s lazy!
★★★★★
Lily Ernst says
You’re very welcome Alyssa, and I’m glad you and your mom loved the muffins. Thank you for your kind words. You should tell your sister, only those who help, get to eat! Lol:)
Sneha says
This is such a fantastic recipe! My children & I love it. I even tried it with half whole-wheat & half all purpose flour
(added 2 tbsps extra milk) and it turned out great. I wanted to know if this recipe can be halved? my muffin trays are small and I end up with 24 with the full recipe 🙂 my apologies if you’ve already answered this question. Many thanks!
★★★★★
Lily Ernst says
Hi Sneha,
Thanks for the great tip of adding 2 extra tbsp of milk when substituting with half ww flour and yes, you can cut this recipe in half. Enjoy and have a great day!
Megan says
This is EXACTLY what I was looking for! Just made them and they turned out fabulous. Thank you!!
★★★★★
Lily Ernst says
You’re very welcome Megan. I’m glad you enjoyed them so much. Thank you for your lovely feedback and have a great week!
Melissa says
My son and I just made the muffins. The house smells amazing and can’t wait for them to be cool enough to eat. yay!
★★★★★
Lily Ernst says
Wonderful to hear! I hope you enjoy them as much as my boys and I do:)
Hannah says
Hi there… i just turned 11 this year and just made these muffins with my mum. It was the best muffin I ever made… thank you for this wonderful recipe!
Lily Ernst says
Aww, you’re very welcome Hannah and thank you for your kind words. Enjoy baking with your mom and have a great day:)
Rachel says
I have made these 3 or 4 times so far and LOVE Them! My children ask for them often. The recipe is so easy, and my kids love to help. Thanks for the recipe!!!
For some reason it will not let me give this a 5 star rating, so just know that you have 1 more (or 9 more if you include my family!) 5 star review.
Lily Ernst says
You’re very welcome Rachel and thank you for your kind words and for trying to give me a 5 star rating (must be some glitch with the plugin I’m using).
Enjoy and have a wonderful day!
Ana says
This is my first time trying to bake muffins and they were amazing! Thank you for this recipe!
Lily Ernst says
You’re very welcome Ana. I’m glad you enjoyed them and thank you for your kind words:)
Vence says
I am also planning to make it! I’m still 14 but baking is my passion. I made cupcakes, pretzels, cakes and cookies before and I wanna try to make a muffin since I love the taste of it! Instead of buying in bakeries I decided to make my own and saw how tempting your muffins look like! It’s amazing! I just wanna know when to know to stop mixing the batter? Thank you.
★★★★★
Lily Ernst says
Hi Vence,
Just gently stir the wet and dry ingredients together until no more streaks of flour remains. They batter will be a little lumpy, but that’s okay.
I hope that helps and feel free to email me back if you have any further questions. Enjoy:)
Vence says
It came out perfect and delicious! Thank you for the recipe! My parents love it so did my brothers and cousins. I also wanna ask if I can also add nuts in it. Thank you. And P.S I don’t know how to Email hahaha Lol.
Lily Ernst says
Great to hear and yes, you can substitute some of the chocolate chips for nuts.
Vence says
I also wanna ask if I can substitute Oil for Butter. Will it change the texture or flavor?
★★★★★
Lily Ernst says
It won’t effect the texture very much, but it will change the taste. Oil doesn’t have much of a taste. The butter gives it a richer more flavorful buttery taste.
Patrick Cox says
These look great! I am looking forward to trying out the recipe. One question. I am planning to use buttermilk so will the listed combination of baking powder and baking soda be the same? I had in my mind that you would change the mix of baking powder vs baking soda for whole milk vs buttermilk.
Thanks!
Lily Ernst says
Hi Patrick,
Yes, the baking powder and baking soda will be the same. I hope you enjoy the muffins and feel free to email me back if you have any further questions:)
Sukti says
Hi Lily,
The recipe is great, came out really well. However there was a persistent after taste of baking soda in the muffins.
How can I get rid of this?
Lily Ernst says
Hi Sukti,
Thank you for your feedback. I would simply reduce the amount of baking soda or even eliminate it from the recipe. I hope that helps and have a great weekend:)
Vartika says
Hi, I just finished baking the muffins and they have come out beautifully delicious. Moist and fluffy, they can compete with any of the muffins from the bakery store in the market… and they are home made 🙂 Thank you so much for the lovely recipe.
★★★★★
Lily Ernst says
You’re very welcome Vartika. I’m glad you like them so much. Thank you for your kind words:)
Rai says
These muffins look great. Can I double the recipe to make 24 muffins?
Lily Ernst says
You can, however some find it difficult to stir such a large volume. Just be careful not to overmix. I hope that helps and feel free to email me back if you have any other questions:)
Rai says
Thanks Lili. Would you recommend mixing the dry and wet ingredients in different containers the night before and mix it right before baking to save some time in the morning?
Lily Ernst says
You can mix all the dry ingredients together the night before, but you can’t mix the wet ingredients ahead of time because of the melted butter. You can measure out all of the wet ingredients, then just melt the butter and mix everything together in the morning. Enjoy and have a great day:)
Annabelle says
Love how you included both the US and metric measurements. Thanks for the recipe!!
★★★★★
Lily Ernst says
You’re welcome Annabelle. Enjoy:)
Heather D. says
How should I adjust the temp if I’m using a muffin top pan?
Lily Ernst says
Hi Heather,
I’ve never baked with a muffin top pan before, but I would suggest just baking at 375F. Enjoy and have a great day!
CHRISTINA says
Hello! I am a single person and was wondering if i can store the mix and bake in seperate baches, maybe the same afternoon or next morning for example.
★★★★★
Lily Ernst says
Hi Christina,
It would be better if you cut the recipe in half to make 6 muffins or bake the full batch and freeze the cooked muffins and take them out as needed. Enjoy and feel free to email me back with any further questions you may have:)
Rebecca says
If I’m making mini muffins do I just bake them at 375 for 10 minutes or should they still be cooked at a higher temperature first? Thanks!
Lily Ernst says
Just 375F for 10 minutes. Enjoy and have a great weekend:)
Rebecc says
Is it possible to make the batter the night before so they’re read to pop in the oven in the morning?
Lily Ernst says
Hi Rebecca,
I don’t recommend making the batter the night before because as soon as you mix the wet and dry ingredients together the leavening agents start to react. So if you make the batter ahead of time it will be flat and won’t rise. You’re better off to bake the muffins the night before to save you some time in the morning. I hope that helps and please feel free to email me back if you have any further questions:)
Bev says
Chocolate chips will sink if they aren’t thoroughly coated with flour. That’s the reason why the recipe calls for them to be added to the dry ingredients.
Lily Ernst says
Hi Kirit,
You can melt the butter in a microwave or on a stovetop. As for the chocolate chunks sinking, did you toss them in the dry ingredients before adding in the wet mixture? If so, that should have prevented them from sinking. I hope that helps and feel free to email me back with any further questions you may have. Have a great day:)
Regina says
I can’t figure out how to leave a comment/review, so I’m replying 🙂
Muffins just came out of the oven, made to exact recipe, and they look AMAZING!!!!
Thank you!!
I wish I could figure out how to attach a photo here, because they look FANTASTIC!!!
★★★★★
Lily Ernst says
Aww, thank you for your kind words Regina. I’m glad to hear they turned out so well for you:)
If you want to send me a photo, you can email me at [email protected], tag me on https://www.instagram.com/littlesweetbaker/, or post it on my FB page https://www.facebook.com/littlesweetbaker/
Thanks again and have a wonderful day!
DV says
hi there..these muffins look wow..love those muffin tops..had a few doubts if you could help me please
1. can i substitute the butter?
2. if i reduce the quantity of sugar to 0.5 cups will it alter the taste and texture(we don’t like very sweet )
3.in your video you haven’t sieved the flour with the baking powder and soda…do we have to sieve it or just whisking will be ok
4. can we use whole wheat flour?
?????phew that’s a load of questions …but i do want to make these//please advice.
Thank you
★★★★★
Lily Ernst says
Hi DV,
You can substitute the butter with 1/2 cup (125ml) of vegetable oil.
If you reduce the sugar, yes it will alter the taste. I’m not sure how it will effect the taste as I’ve not tried it for myself.
You don’t need to sift the dry ingredients in this recipe, just whisking will do.
You can use whole wheat flour. I recommend soft or pastry ww flour. I personally don’t like the taste of ww flour, but I’ve had readers that have made this recipe using ww flour and they loved it.
I hope that helps and feel free to email me back with any further questions. Enjoy:)
Lily Ernst says
Hi DV,
You can substitute the butter with 1/2 cup (125ml) vegetable oil.
If you reduce the sugar, yes it will alter the taste. I’m not sure how it will effect the texture as I’ve not tried it for myself.
You don’t need to sift the dry ingredients for this recipe, just whisking will do.
You can use whole wheat flour. I recommend using soft or pastry ww flour. I personally don’t like the taste of ww flour, but I have had readers use www flour and they loved it.
I hope that helps and feel free to email me back with any further questions. Enjoy:)
Pooja says
I really want to try this recipe but I don’t have any baking powder. Would it be okay to just use baking soda? If so , how much would I use. If not, what is a good substitute? I read cream of tartar and baking soda is a substitute but I also do not have cream of tartar.
Lily Ernst says
Hi Pooja,
You can substitute the 1 tablespoon of baking powder with 3/4 teaspoon of baking soda. Since you are only using baking soda, you’ll need an acid for it to react with, so I suggest using buttermilk in the recipe. If you don’t have buttermilk, you can mix 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Hope that helps and feel free to email me back with any further questions. Enjoy:)
Lily Ernst says
Hi Pooja,
You can substitute the 1 tablespoon of baking powder with 3/4 teaspoon of baking soda. Since you are only using baking soda, you’ll need an acid for it to react with, so I recommend using buttermilk. If you don’t have buttermilk, you can mix 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk. Hope that helps and let me know if you have any further questions:)
Haylee says
Hi I have a question, when you say to cook them at 425 degrees for 5 minutes then cook them on 325 for 12 to 15 minutes do I take them out the oven and wait for the oven to cool down or do I leave them in the oven and re heat it while they are still in there. Please and thank you for any help.
★★★★★
Lily Ernst says
Hi Haylee,
You keep the muffins in the oven the whole time. After 5 minutes at 425F, turn the temp gage down to 375F and continue to bake for 12-15 minutes. I hope that helps and feel free to email me back with any further questions you may have.
Dorothy says
These are fantastic! I used a cup whole wheat instead of all white, decreased the choc chips by half and used only 1/2 cup sugar. These were plenty sweet and such a lovely treat. I think the part about cooking it at high temp at first then lowering it really seems to make that crunchy deletable top!!
Thank you!!
★★★★★
Lily Ernst says
You’re very welcome Dorothy and thank you for your wonderful feedback. I like your modifications and will keep that in mind for a healthier alternative. Enjoy and have a lovely weekend!
Solangela says
Hi, Lily thank you so much for this great and easy recipe, I made the muffins today and the are delicious…. =)
★★★★★
Lily Ernst says
Thank you for your kind words Solangela. I’m glad you enjoyed them so much. Have a lovely day!
Vita says
Hi, I was really looking forward to trying this recipe right now, but turns out I only have 1/2 cup of sugar in the house. 🙁 What can I substitute instead? I do have honey and brown sugar, would any of those work? If so, how much? Thank you!
Lily Ernst says
Hi Vita,
The same amount of brown sugar will work. Enjoy and have a great day!
Vita says
Nevermind, my kids got too excited once they found out I was planning on making muffins, so I googled to see what I could… Instead of the granulated sugar I used 1 cup packed light brown sugar, but everything else stayed the same. DELISIOUS! 🙂 🙂 We all loved it! Definitely a keeper! Thank you for sharing the recipe!
★★★★★
Lily Ernst says
You’re very welcome and I’m glad everything worked out:)
Vita says
I forgot to mention that I made them in the mini muffin pan, which yielded 24, plus had enough batter left over to make 6 regular size muffins. All delicious! Thank you again! The blueberry muffins will be made once all these are gone. 😉
★★★★★
Debbie aka Muffin Gal says
Lily,
Why oh why have you’ve done this to me? You see, I made the mistake of trying this chocolate chip muffin recipe you gave us. The problem is, because of this, I have now been designated the muffin baker in my family. While I’ve always been a baker, it has now been deemed by all family members, especially the matriarch,that I am to make these muffins ANYTIME more than 2 of us get together. With 6 siblings who meet for coffee in the mornings,that makes for MANY muffins. To assist me, my sisters decided to search your website for any and ALL recipes you offer that even remotely look good. Needless to say my oven has been on constantly, for the most part, for the past month or so. Normally I wouldn’t mind it technically being winter and all, but lately it’s been a balmy 70 degrees F which means a warmer home, which in turn encourages me to open the windows and allow that decadent aroma to fill the neighborhood. Now the problem with this is my neighbor can tell when I’m baking yet another batch of your wonderful recipe in which she comes over and volunteers to be ‘taste tester’. Normally this wouldn’t be a problem but she has graduated to needing a half a batch to ‘taste’ which creates a void that needs to be filled for when my sisters come.
I’m afraid they’ll come one morning and find me on the floor, whisk in one hand muffin in other, with a large smile on my face.
What have you’ve done to me Lily? You have created a muffin monster! 😀
I mainly wanted to say thanks for the perfect muffin top recipe. You weren’t kidding when you said a voluminous, crispy muffin top. Good job on finding the ‘trick’ and thanks for sharing it with us.
★★★★★
Lily Ernst says
You’re very welcome Debbie aka Muffin Gal, and thank you for taking the time to leave me such a wonderfully entertaining feedback lol. You made my day:) Please let me know if there is anything else you would like to see on my site. Take care and have a great day!
Jen says
Hey There, I’m about to make these muffins today. I only have cake pastry flour. Will I have to make adjustments to my quantity? Or can I just use interchangeably.
★
Lily Ernst says
Hi Jen,
I have not tried this recipe with cake flour. However, I had a reader substitute it 1:1 and it turned out really well for her. The texture will be lighter, more like a cake than a muffin. Let me know how you like it:)
Karen says
So glad I found your recipe. It’s so simple and easy I’ve made them every week for work snacks for the last 3 weeks now!
★★★★★
Lily Ernst says
I’m so glad to hear that you enjoy them so much. Thank you for your kind words and have a lovely day:)
Jen says
Hello, can you add coco powder to these with out ruining the great muffin top?
★★★★★
Lily Ernst says
Hi Jen,
I would simply reduce equal amounts of flour for the cocoa powder and that should work. Enjoy:)
Jennifer says
If I were to use salted butter , would
I still need to add salt?. If so how much?
★★★★★
Lily Ernst says
Nope, just omit the salt. Enjoy and have a great day!
Eating baked goods like they are dinner says
These are great! Best muffins I have made, good job on this recipe! I started making them 10 days ago and
made 2 half batches, then just made a full batch now. Only 2 people in my house but we are goobling them up, lol. When they cool I wrap them in plastic wrap and throw in freezer. I like to take out and slice and eat like that. It’s like cool, crunchy pound cake slices.
BTW, I followed your recipe but used chocolate chucks instead and all I have is a 6 cupped jumbo cupcake pan. The whole muffin has crip- so much better then a muffin with the paper liner! I made blueberry muffins (good), the chocolate chunk ones (great) and cinnamon swirl (really good).
Lily Ernst says
Thank you for your kind words and wonderful feedback. I love the idea of freezing them and eating it cold like a pound cake. Thanks again and have a great day!
Tanesha says
Awesome and delicious! Never had my muffin tops turn out so great! Will be trying the blueberry muffins recipe this weekend because these will not last! Thanks so much for the great recipes!
★★★★★
Lily Ernst says
You’re very welcome Tanesha. I’m glad you enjoyed them so much. Thank you for your kind words and have a great day:)
Sarah says
Just wanted to thank you for the wonderful recipe! I didn’t change a thing and they came out wonderful. The best looking and tasting muffins I’ve ever made!
You see, I’m about 13 weeks pregnant and passed a Tim Horton’s today (who has great chocolate chip muffins) and had a craving for them. But, I didn’t want to spend $1.50 on one muffin so I decided to find a recipe, and I’m so happy to have stumbled across yours! They are truly bakery style and delicious.
Now, the one question I have…One thing I liked about the Tim Horton’s muffins is that they sprinkle a little sugar on the top and I like the texture of that. If I wanted to do that with these, at what point should I do that? After the first 5 minutes?
Thanks again!
Sarah
★★★★★
Lily Ernst says
You’re very welcome Sarah and congrats! I’m so happy for you. I remember those days:)
If you want to add some sparking/coarse sugar on top of the muffins, sprinkle it on top of the batter just before baking, and bake as normal.
Thank you for your question and enjoy!
Kim Polyock says
Can I make mini muffins with this recipe? If so, how many do you think it will make? And how long should they cook?
Thanks!
Lily Ernst says
Hi Kim,
Yes you can make mini muffins with this recipe. Just bake at 375F for about 10-12 minutes, and I think it makes about 24-28 muffins. Enjoy and have a good evening:)
fiona says
hi! this is a bit of a silly question, but how do you adjust the oven temperature in the middle of baking? like when you lower the temperature from 425 to 375? also, if you just baked the muffins at 375 for the whole twenty minutes, would anything be different aside from the high tops? thank you!
Lily Ernst says
Hi Fiona,
To adjust the oven temp, you just turn off the oven after baking at 425F for 5mins, and turn it back on at 375F to continue baking until it’s done. I do recommend it for the high muffin tops. I hope that helps and feel free to email me back with any further questions:)
Jean Hung says
I haven’t tried the recipe but the reviews are excellent. I want to give it a go. But, the temperature of my oven is a bit difficult to control as it is not digitized. It may take some time before it can be set to 375F. Do I take out the muffins from the oven after the initial 5 mins of baking?
Lily Ernst says
Hi Jean,
Your oven will work fine for this recipe. Simply keep the muffins in the oven and turn the temperature knob down to 375F after 5 minutes of baking at 425F. Feel free to email me back if you have any further questions. Enjoy:)
Rose says
Can I sub applesauce or yogurt for the butter? I know they won’t taste the same but that’s alright, I just want to know if they’ll still dome so beautifully. Thanks in advance, these muffins look divine and I’m dying to try them out 🙂
Lily Ernst says
Hi Rose,
I have not tried any substitutes for myself. However, from what I’ve read online, you should be able to substitute HALF of the butter with applesauce OR full-fat Greek yogurt. Enjoy and let me know how it turns out for you:)
Rose says
Here’s what I did:
-Subbed applesauce for butter (I don’t use butter normally so I didn’t want to waste the rest of a stick)
-Added a tsp vanilla on top of the tbsp
-Added a tsp butter flavoring
Considering that I used all applesauce, they came out like cupcakes rather than muffins, but they were really light and fluffy! I ate three straight out of the ovem ：) I couldn’t get them to dome properly, though, for some reason- the cupcakes rose seemingly perfectly at first, then quickly began bubbling in various spots before exploding volcano-style at a peak. Do you have any idea what went wrong? I have a small oven, the countertop type if you know what I mean. Something to do with the oven temp maybe? Thank you for your quick reply and the delicious recipe ♥
Lily Ernst says
Hi Rose,
I’m accustomed to using butter, but my guess would be that because the applesauce is heavier than butter, you didn’t get the nice rise. Also, applesauce has a high water content so the bubbling and explosion is probably from the water vapors needing to escape from the center of the muffin. I don’t think it has anything to do with your oven. Thank you for getting back to me with the results and I’m glad you still enjoyed them:) Have a wonderful day!
Rose says
Ah, now I see! My batter was very liquid-y indeed–I just watched your video and my batter was not even close to scoopable like it was there. I think you’re right, I’m pretty sure it’s the moisture content from the applesauce that made them explode now. They tasted amazing though, so I’m planning to make many more batches in the future, but I think I’m going to try cutting back on the moisture content so they don’t erupt next time. Do you think reducing the milk will work? I’m thinking of mixing the rest of the ingredients first, then adding the milk little by little until it reaches the consistency of the batter in the video. Is this a good idea? Also, I’m planning to bake these in a silicone donut mold, but I’m not sure how I should tweak the recipe (cut down on the baking powder maybe?), so it’d be great if you could give some suggestions. Thanks for your help on my barrage of questions, hope it’s not too much trouble 🙂
★★★★★
Lily Ernst says
No worries, I’m glad to help:)
Reducing the milk would be a great idea. I would start with 1/2 cup of milk with the rest of the wet ingredients, mix the wet and dry together, and add more if needed instead of add all of the milk at the end (to prevent over-mixing) For donuts, I suggest omitting the baking soda. Feel free to email me back with any further questions and have great weekend:)
Deva says
If you’re being health conscious, or vegan about the butter, I recommend substituting an equal amount of coconut oil. I’ve done this with other muffin recipes and they’ve turned out great!
Lily Ernst says
Thank you for the tip Deva. Have you tried using coconut oil with this recipe?
Steve says
Lilly, This muffin recipe is extraordinary. I’ve instantly become more popular in my household. My children and nieces and nephews cannot get enough of them. I do have a quick question…do you ever use convection? Is there a benefit? Thank you.
★★★★★
Lily Ernst says
You’re welcome Steve, and yes, I do sometimes use the convection setting on my oven. Sometimes I will use it during the last 5 minutes to brown the tops of the muffins a little more. However, you do need to keep a close eye on it. Thank you for your kind words and happy holidays!
Bethany R says
This recipe was amazing. i made these for work and everyone loved them. My fiance and dad pilfered some before I ever got them to work. Delicious This is now my go to. Can’t wait to try the blueberry muffins. These were moist and delicious with the perfect amount of sweet
★★★★★
Lily Ernst says
Aww, wonderful to hear Bethany. Thank you for such a lovely comment. Enjoy and have a great evening:)
Gautami says
Really nice recipe. The muffins turned out nice and fluffy. ??
★★★★
Lily Ernst says
Thank you for your feedback Gautami. I’m glad you enjoyed them:)
beemom says
Hi, just wanna to check if i can use self raising flour insteadm of all purpose flour?
Lily Ernst says
I have never tried it for myself, but I would say yes. Just eliminate the salt and baking powder from the recipe. Enjoy and have a lovely day:)
Kisha says
Those chocolate chip muffins are simple and amazing. Eating one right now:-)
★★★★★
Lily Ernst says
Great to hear Kisha! Thank you for your feedback and have a wonderful day:)
Pam says
I’m always looking for a reason to use buttermilk, and I had a hankering for something with chocolate chips. I made these this morning and I was very surprised at how good they turned out! They were sooo light and fluffy.
Can I substitute blueberries?
★★★★★
Lily Ernst says
Hi Pam,
Yes, you can substitute blueberries, but I also have a bakery style blueberry streusel muffin recipe that is very similar to this one.
http://www.littlesweetbaker.com/2015/02/13/bakery-style-blueberry-streusel-muffins/
Melania Muresan says
Hello! I just tried the chocolate chip muffin recipe and they came out perfect! I’m very impressed 🙂 they rose beautifully and were so fluffy. They tasted like chocolate chip cookies! Anyone who is wondering wether to try these or not…. try them! Thanks for the recipe ❤️
Lily Ernst says
You’re welcome Melania and thank you for such a lovely review:)
Anna says
Hello can I substitute lactose free margarine or oil for the butter? Thank you
Lily Ernst says
Hi Anna,
Yes you can use oil instead of butter in this recipe. I’m not sure about the lactose-free margarine as I’ve never used it before. Thank you for your question and have a wonderful weekend:)
Anna says
I just made a batch and while they didn’t get as high a top as yours they were still amazing and I will definitely be making them again. Thanks for an awesome recipe 🙂
★★★★★
Destiny says
Do the eggs and milk need to be at room temperature?
Lily Ernst says
It is best that the eggs and milk are room temp because then you don’t run the risk of the butter solidifying. However, if you forget (like I often do) just mix the butter with the sugar first to create a slurry, then add the rest of the wet ingredients in. Enjoy and have a good evening:)
Briaunna says
Would you suggest creaming the butter and sugar?
Lily Ernst says
Hi Briaunna,
Since the recipe calls for melted butter, you can just whisk the butter and sugar together like in the video. Thank you for your question and have a lovely day:)
Hira says
Hi just wanted to know if I wanted to sub the regular flour for self raising flour how much should I use ? And how much baking powder and baking soda would be used then? Thanks
Lily Ernst says
Hi Hira,
There is 1&1/2 tsp of baking powder and 1/2 tsp salt in 1 cup of self-raising flour. So I would omit the salt and baking powder in this recipe if you want to use SR flour. Enjoy and have a great day:)
Donna says
This is my family’s GO-TO recipes when we make muffins!! It is so very versatile, and makes a great base. My 12 year old son was able to use this recipe and make himself both chocolate chip, and double chocolate chip muffins They came out great! I also ended up making a blueberry version (even though I didn’t realize you had a recipe for it already!). Although they are best the day of, we like to throw it in the microwave for about 12 seconds right before we devour it, and it tastes just as if we made it!
★★★★★
Lily Ernst says
Aww, great to hear Donna and I love that your 12 year old son is baking already! Thank you for your kind words and have a lovely day:)
Crystal says
My family also loves this recipe!!! I found it a couple weeks ago and I’ve made it in half and whole batches with great success. I’ve never had a recipe come out so much like the picture before. Beautiful delicious muffins every single time! This amazing recipe also has the benefit of being ingredients I usually just keep on hand. They make the whole house smell delightful and I hope you know that I’m a big fan.
★★★★★
Lily Ernst says
Aww, thank you so much for your kind words Crystal. You made my day:)
AG says
FWIW I made these with a mix of coconut and maple sugar instead of regular sugar and coconut oil instead of butter. They came out perfect !
★★★★★
Lily Ernst says
Great to hear! The coconut and maple sugar sounds delicious. I have to try that for myself:)
Nikki says
I am terrible at baking even if I follow a recipe exactly! I just made these and they turned out ok but they’re hard on the outside and look nothing like yours. I didn’t expect they would. I did use cupcake liners because I hate washing those pans so that may be part of it and I believe my oven temps may be hotter than it says on the setting. Anyway this is an easy, tasty recipe and I’ll definitely use it again and try some things differently with hopefully better results. Thanks for making so many delicious recipes!
Lily Ernst says
You’re welcome Nikki and thank you for your feedback. If you suspect your oven temp is hotter than its suppose to be, try lowering the baking temp about 10-15 degrees and see if you get better results that way.
Elena says
These muffins were the best chocolate chip muffins that I have ever made, and they worked perfectly in Denver!
★★★★★
Lily Ernst says
Thank you for your kind words Elena. Enjoy and have a great day:)
Shari says
I am a terrible baker….always mess something up!! But I just finished baking these and they look perfect!!
Can’t wait to try them!
Lily Ernst says
Wonderful to hear Shari and I hope you enjoy them:)
Karen says
Hi! I have not read all of the comments so I don’t know if these questions have already been answered. We have small kids at home and usually foods are left unfinished. To minimize waste, I am thinking of making a small version of your nice muffins. I am thinking of using 1/4 cup batter in a 3-ounce sized liner. Would that amount of batter stil give me that nice dome? Also, how long should I bake them? Thank you in advance!
Lily Ernst says
Hi Karen, I think that is about a mini muffin size? If so, I suggest baking at 375F for about 10-12 minutes. You might need to extend the time a little if it’s larger than your standard mini muffins. Feel free to email me back if you have any other questions. Enjoy and have a lovely day:)
Karen says
Thank you! I will try this tonight. Have a great day!
Marilyn says
No idea what happened to mine, but when I tried this recipe out today I got the dreaded “overflowing deflated if you can call them muffins” muffins. They taste good though….
will have to try this again. Like the said ” If at first you don’t succeed, try try try again”
Lily Ernst says
I love your positive attitude Marilyn. It sounds like maybe your batter was a bit too thin. Try reducing the milk to 3/4 cups and that should help. Also, stir until just combined. Over-mixing can be another cause of deflating. Let me know how your second batch turns out and have a great weekend:)
Lisa says
Hi Can you use muffin liners with this recipe?
Lily Ernst says
Yes you can use paper liners with this recipe. Enjoy and have a great weekend:)
Sumaira says
Hi. How would I alter this recipe to work with a a pan that has 6 large muffin cups instead of 12?
Lily Ernst says
Hi Sumatra, for 6 large muffins, bake at 425F for 5 mins, then 375F for about 20-25mins or until a toothpick inserted into the center comes out clean. Enjoy and have a lovely day:)
Jessica says
Do you recommend milk chocolate or semi sweet chocolate chips?
Lily Ernst says
Either works well with this recipe. Go with the one you prefer. Thank you for your question and enjoy:)
Hanna says
Hi this is Hanna I just saw ur recipe and wanted to try it but I found the only butter I have in home is salted butter I don’t want to make my muffins really salty so I sorted butter with sunflower oil and baking soda I don’t have it really so I added eno lemon flavored but I’m some wat afraid it may leave my muffins with bad taste, still I continued the process using same measurement and same style … finally my batch of muffins came out simply super … still cryspy outside smooth and soft inside … I really thankful to you bcz I promised my friends I will bring cupcakes to our next potluck but I’m not familiar with cupcakes recipe, so I saw your recipe today finally it’s really wow… thank you so much 🙂
★★★★★
Lily Ernst says
Your very welcome Hanna and I’m glad you were able to improvise with what you had on hand – great job:)
Sandra says
Hello Lily, I made these tonight .. I wanted to surprise my son, he loves chocolate chip muffins. I must say these are the best I’ve ever had and my son was like WOW! Mom these are so good.. Thank you for the recipe . I will be making these again?
Lily Ernst says
You’re very welcome and thank you for your kind words. Enjoy:)
Leah says
Do you have he nutrional info for these. They are great just wondering. Thanks
Lily Ernst says
Hi Leah, I don’t normally calculate the nutritional info for my recipes. However, here is a great site you can use to analyze any recipe. You just copy and paste, and it figures it all for you. https://www.caloriecount.com/cc/recipe_analysis.php Thank you for your question:)
Laura says
Hi! I want to make ahead on Friday and have them as fresh as possible for Sunday. Should I make and freeze then thaw or would they keep fresh until Sunday in airtight container? I don’t want them to be soggy or too dry on top either after freezing/ storing. I know I should let them cool completely. Suggestions? Thanks!!
Lily Ernst says
Hi Laura,
As with most baked good, these muffins are best the day of. However, if you don’t have time to make them the day of. I suggest making them the night before. Perhaps just before bed and let them cool overnight (uncovered) and they will be ready for you in the morning. I hope that helps and feel free to email me back with any further questions:)
Chloe says
Stumbled across this recipe on Pinterest during a Muffin craze. Recipes that tell me to melt the butter instead of soften it immediately catches my attention – I’m too impatient to soften butter, so is my 2 year old! I used almond milk instead of whole milk and they were the best muffins I ever made and I experimented last night with strawberry muffins, even though my husband liked them they just didn’t taste good to me. This recipe is definitely 2-year old approved! These muffins are going to be my go-to recipe from now on
Lily Ernst says
Thank you for your kind words Chloe. I too, prefer recipes using melted butter. It’s so much easier to work with. Enjoy and have a lovely day:)
Aidan McCabe says
I just made these tonight – my first effort at baking any kind of muffins. I can’t believe how straight it was and also how yummy they are!
I halved the recipe and made six decent sized muffins, one of which I devoured after it cooled. The rest will be shared at work tomorrow
One wee question though – and not being a party pooper – any idea of the calories involved in one of the muffins?
Lily Ernst says
Hey Aiden,
I’m glad you enjoyed the muffins so much. Each is about 364 calories, which is not bad for a large muffin. Thank you for your lovely comment and have a great day:)
rob says
Hello. Your recipe was delicious. One question. Although crisp on top and moist inside, when I tried to remove them from the pan the tops came off and was left with a mess trying to get them out. Any suggestions?
★★★★
Lily Ernst says
Hi Rob, I use Pam Baking Spray with flour and it has never failed me, or you can just generously butter the baking pan including the rim. I hope that helps:)
Jane says
I’ve posted a review here before (almost two years ago lol) and I just HAD to do it again! This summer was the summer from hell temperature wise so the oven didn’t get turned on much if at all. I’ve had to make do with store bought muffins – which were blah and tasteless and dry – and Timmie’s (being a fellow Canadian you know where I mean lol) and their muffins are terrible in my opinion, they are more cupcake like and you can taste the preservatives. Now that the heat has finally given a temporary break I ran to the kitchen to make a double batch of these again – hopefully that holds out til the real cool weather kicks in lol. This is the recipe that I compare all chocolate chip muffins to and this always comes out the winner!
★★★★★
Lily Ernst says
Well hello again Jane! I hear ya about the heat. I made a lot of no-bake desserts this summer because it was so ridiculously hot, but now that the temp has cooled down, its time to get my bake-on lol. Thank you for the lovely comment and it was nice to hear from you again. Have a great long weekend:)
Yulia says
First of all God bless Google for finding your blog for me. Secondly the muffins turned out great! My silicone muffin pan is a bit big, so I made 10. They are heavenly. My son loved, husband loved loved, and so did I!
Will work on getting the top to be the right color.
Once they cooled- amazing!
Totally better than any bakery!
Will be trying more of your recipes.
I am also in Ontario . Was pleasantly surprised that you are here too
★★★★★
Lily Ernst says
Yes, there are not too many Canadian bloggers and most of my readers are American, so nice to meet you too!
If you have a convection oven, use the fan-forced setting for the initial 5 minutes and that will help the tops be a more golden brown.
Thank you very much for your kind words and have a lovely day:)
Yulia says
I do have convection! Will try that next time.
Also looking into getting a new range+ oven. That’s, the feature I am not ready to give up on.
★★★★★
KC says
Hi! I made these muffins yesterday. They came out delicious! I swapped out mini chocolate chips for 1 cup of regular chocolate chips, sprinkling a few on top. My problem- the muffins ended up sinking in the center! They tasted delicious and had a perfect crunch, but still soft n fluffy on the inside. But they weren’t pretty at all 🙁 Please help me fix this!
I should add, I did use muffin liners. Also, I only got 7 muffins out of the batter. Did you use the big muffin tin? Or a cupcake tin and fill them up? Thanks in advance!
★★★★★
Lily Ernst says
Hi KC,
The muffins sinking in the center could be due to over-mixing or too much leavening agents. I used a standard 12 cup muffin/cupcake pan and there is definitely enough batter in this recipe to fill 12 muffin cups. What size baking pan did you use?
KC says
Now that I look at it, I used a jumbo sized muffin pan. This explains why I only got 7! haha. Overmixing is a possibility, as my kids really wanted to “help”. I’m going to try again using a regular muffin pan and mixing my self this time! Thanks for your help!
★★★★★
Rebekah says
The best chocolate chip muffin I have ever had! We are in love! We topped with turbinado sugar and regular chocolate chips. We also used regular chocolate chips instead of the mini ones! It was a hit with my family of 7! Thank you!!!
★★★★★
Lily Ernst says
You’re very welcome Rebekah and thank you for such a wonderful comment:) Enjoy and have a lovely week!
Erika Barnard says
Best muffins I have ever made!! Thank you so much 🙂
★★★★★
Lily Ernst says
You’re very welcome and thank you for your great comment:)
Anita says
Hi little sweet baker
, Anita from Ireland here
From all muffin recipes I have tried ( and I went through a lot as I use muffins as breakfast/school lunch option) yours is truly the best. I just would like to know why I could slightly taste baking powder or soda?
Any idea how to blend cheese and rosemary into it and make savory version?
I reduced sugar to half the amount as we don’t really eat sugar (only in baking) I add the cranberries and coconut chips. Loved it. truly moist inside and crunchy top.
thank you for sharing this recipe.
★★★★★
Lily Ernst says
You’re welcome Anita and thank you for your wonderful feedback. I would simply eliminate the baking soda if you notice a slight taste in the muffins. I’m not sure how to convert this into a savoury cheese muffin, but here is a great cheese muffin recipe you could add some Rosemary to http://www.homecookingadventure.com/recipes/cheese-muffins
Enjoy and have a great week:)
Taylor says
Maybe because the sugar was reduced your noticing the flavors of the baking soda?
Paige says
“These muffins are SUPER DUPER GOOD.” – exact quotes from my two boys (ages 6 and 3)
I measured everything out by weight just as in the recipe and am very pleased with the results. Great recipe! Thanks for sharing!
★★★★★
Lily Ernst says
Aww, you’re welcome and thank you for your kind words. Your boys sound very cute. They are the same as age as mine:)
Christina says
Hi Lily, I tried these muffins yesterday and I thought I did everything exactly as the recipe asked but I must have gone wrong somewhere. The only thing I did a little different was sprinkled a little dusting sugar on top before baking in hopes of achieving that crunchy muffin top that Tim Hortons has on their chocolate chip muffins. Anyway my muffins seemed dense not sure what happened? Other than that they looked perfect and the flavour was amazing they just weren’t light and fluffy, where did I go wrong? Please help.
Lily Ernst says
Hi Christina, the only thing I can think of based on the information you have provided is perhaps there wasn’t enough leavening agents? The recipe calls for 1 tablespoon of baking powder and 1 teaspoon of baking soda. Also, check the expiry dates just to make sure they are still fresh. If you want the crunchy tops like Tim Hortons, sprinkle some sparkling or coarse sugar (like raw, tubinado or demerara) on top. I’m pretty sure it’s sparkling sugar Tim Hortons uses. You can buy that at Bulk Barn. I hope that helps and let me know if you have any further questions.
ChefDaveW says
Hello Lily. Looking forward to making these muffins. My daughter and I have been searching for ones with great reviews and it looks like your rate high. Her comment was “they look great”!
Thank you too for the link to the nutritional calculator in your July 26 reply above.
Will post some comments after we bake.
Lily Ernst says
You’re welcome and the I hope you and your daughter enjoy the muffins as much as my boys and I do:)
Stephanie says
This is the most amazing muffin recipe ever! I am so glad I came across it a year ago.
I just made another batch but substituted fresh blueberries for the chocolate chips at they turned out amazingly! Thank you so much for sharing your wonderful recipe!
★★★★★
Lily Ernst says
Aww, you’re welcome Stephanie and thank you for your lovely comment. Enjoy and have a wonderful day!
Kinaya says
Where’s the nutritional information?
Lily Ernst says
Hi Kinaya,
I don’t provide nutritional information with my recipes, but here is a site where you can just copy and paste the ingredients into, and it will calculate it for you. https://www.caloriecount.com/cc/recipe_analysis.php
Shumi says
OMG!! I AM SO HAPPY!! THANK YOU FOR ALL YOUR HELP/ADVISE ? My muffins have now turned out perfect!! I am in love with them… 1st try became a little wrong/soggy ? but after adding only 3/4 cup milk as advised it has turned out perfect. I also reduced the chocolate to just 1 cup and added a few on top as it seemed a little too chocolaty before but thats just me ?. 2nd try has been amazing and will share this with all.
Thank you Lily ?
★★★★★
Lily Ernst says
Yeah! You’re very welcome Shumi. Hugs:)
Dana says
These are the most amazing choc chip muffins I have ever made and I am so glad I came across this website. I have even given the recipe to my work colleague who went home to Ireland for a home visit and now her Dad is making them on the Emerald Isle !!! Thanks for your amazing recipe. Works every time.
★★★★★
Lily Ernst says
Aww, you’re welcome Dana and thank you for your kind words (and for sharing my recipe – love that it’s being made by your friend’s dad in Ireland) Have a wonderful day!
Leah says
My batch is in the oven right now. I am going to make hot chocolate to go with it! ever since i found this recipe, i make it whenever i need to cheer up! these are absolutely delicious. I just noticed in the video that you put more chocolate on top… i never did that but it sounds awesome!
★★★★★
Lily Ernst says
Aww, thank you for your kind words. I’m glad my recipes make people happy. Enjoy and have a great day, hugs:)
Sharon says
I baked these today in Nadi, Fiji and they were glorious. Thank you!
Lily Ernst says
You’re very welcome Sharon. Enjoy and have a lovely day:)
Shumi Amin says
Hi Lily i don’t know where i went wrong but the shapes didn’t come out right ? i took pictures but cannot attach them here… can i mail you and show you… maybe you can tell me where i went wrong. Will love to try these again… my batter was a little runny/smooth but sticky!
★★★★★
Lily Ernst says
Hi Shumi, you can email me at [email protected] It sounds like your batter was too thin. Try reducing to the milk to 3/4 cup and that should help.
Noor Fazil says
Hi,
This recipe was AMAZING! The muffins turned out light, fluffy, and very Tim Horton-ey. I only have one concern, the shape. Each muffin baked very strangely and un-even. I had filled the tins like u did in the vid. I don’t know what I did wrong? I copied the directions to the tee but I did add a tiny but more milk and I sprinkled some sugar on top. Also, I used cupcake liners.
I really want to make these again with better shape, like yours. So can u tell me how I can fix this?
Thank you so much.
★★★★★
Lily Ernst says
Hi Noor,
The cupcake liners and sprinkling of sugar is fine, but I don’t think you need to add the extra milk. That might make the batter thinner than it should be. Also, try to round and shape the muffin top before you place it in the oven and that should help the shape when it’s done.
Gina says
These were delicious many thanks from Germany 🙂
★★★★★
Lily Ernst says
You’re very welcome Gina and thank you for your feedback. Enjoy:)
Marc says
This recipe was great !
Done in the Peruvian Andes, in Cusco, at 3400 m AMSL
Next time I’ll add a little more sugar an some cinnamon. Yummy !
★★★★★
Lily Ernst says
Thank you for your feedback Marc:) I’m glad you enjoyed them so much. Have a great week!
Brinsley Kubiak says
I make this muffin recipe every weekend now for my boyfriend! He loves these muffins. They always turn out soft and moist. Sometimes I do white chocolate chips too! (:
Lily Ernst says
Wonderful to hear Brinsley and thank you for your feedback. Have a lovely day:)
naomi says
I will try this recipe again but I wasn’t that impressed with the result after my first attempt and I am an avid baker. I will definitely HALF the amount of choc chips next time as I found the muffins to be too overloaded with choc chips. My muffins looked fantastic but were a little too brown and crisp on the outside (perhaps I need to cook them on a lower temp as my oven is fan-forced and really hot, even though I cooked them at 5 ‘mins on 200 and then the remainder at 170. I will have to turn oven down lower next time. My muffins were not as moist as I expected them to be either. Is there a tip to make them more moist (I think another commenter mentioned something about adding sour cream)? After all the fantastic comments I’d read, I was disappointed with the end result I achieved. I was expecting a big WOW factor, but just didn’t get it.
★★
Lily Ernst says
Hi Naomi,
Yes, you can certainly lower the temp if your oven is really hot. Sometimes I will use the convection setting for the initial 5 minutes at 425F, then conventional setting for the remainder time at 375F. That seems to give me the perfect golden brown with my oven. You can also simply add 1 or 2 tablespoons more butter if you want it more moist. I hope that helps you get the WOW factor you are looking for:)
Lisa says
Hi thank you so much for recipe. I also have a fan forced oven and took the above advice to lower the temperature and mine turned out amazing! Lovely and mosit with a nice dome top. I put the oven at 175c for 5mins and then 160 for 13mins.
🙂
Lily Ernst says
You’re welcome Lisa and thank you for your feedback. Enjoy and have a lovely day:)
Tiffany says
Thank you so much for this recipe! I made mini chocolate chip muffins in silicone muffin mold. Since the muffins were smaller, I adjusted the time to 2 minutes on 475 degrees and 8 minutes on 375 degrees. All my muffins came out perfect! Light & fluffy and my family loved them! Of course my kids loved the chocolate chips on top!!!! This was a fun recipe for my kids to help participate in.
★★★★★
Lily Ernst says
Aww, so nice to hear. I love it when kids help out in the kitchen. Thank you for your wonderful feedback and have a lovely evening:)
Mallory says
Yep. These are actually so good. I can’t believe how light and fluffy they are on the inside. Wow! Thanks so much.
★★★★★
Lily Ernst says
You’re welcome and nice to meet you Mallory:)
Paola says
These are amazing! I used 3/4 cup sugar, 1/4 cup butter and 1/4 cup coconut oil instead of all butter, and buttermilk. I also added walnuts and use less mini chocolate chips. Next time i’ll try adding shaved coconut (unsweetened) and white chocolate and macadamia nuts. they’re a great muffin base, so you can add whatever you want. THANK YOU SO MUCH for this bakery style muffin recipe!!
★★★★★
Lily Ernst says
Aww, you’re welcome Paola and thank you for your kinds words. I love the idea of coconut, white chocolate and macadamia nuts – yum!
Aaron says
Does the gram measurements work? I am from the UK and I’m not sure the grams will work?
Lily Ernst says
Hi Aaron,
Yes, the gram measurements work. I’ve had many readers from the UK and the Orient use the gram measurements and have had great success with this recipe. Thank you for your question:)
Aaron says
Thanks for that. I am going to try these out in the next hour or so. Just another question 425F is around 220C so with my fan oven that would be 200C then 375F is 190C so 170C in my fan oven.
That about right?
Lily Ernst says
That seems about right. Now every oven is different and it’s your first time with the recipe, so just keep an eye on things. Enjoy:)
Amy says
Tonight was my 3rd time making these. It’s only fitting I made these for our Mother’s Day brunch tomorrow, because my mother LOVES this recipe!! She’s a chocolate chip freak so I use a combo of mini & regular size chips. I also put a tiny sprinkle of sugar on the tops before baking. They’re a huge hit, no pun intended, these come out huge!! Thanks for posting the recipe.
Lily Ernst says
You’re welcome Amy and thank you for your lovely feedback. I’m glad you and your mom enjoy them so much:)
Coralie says
I follow a lot of blogs/recipes online but never comment – however for this one I feel like I have to. I am not a good cook or baker by any means, but have made this recipe 7 times now in the past two months (yes, 7!) and not ONCE did it fail me. Best absolute muffin recipe out there. They are crispy on the outside, so delish and soft on the inside. I think lowering the temperature after 5 minutes is the secret. Anyway, thank you SO much for sharing this recipe. I’ll be making it for many many years!
★★★★★
Lily Ernst says
Aww, you’re welcome Coralie and thank you for your kind words. I’m glad you enjoy the recipe so much.
Lisa De Marco says
This is a great recipe the muffins are moist with crunchy tops and a perfect size. I have tried many muffin recipes and this by far the best.
★★★★★
Lily Ernst says
Thank you for your kind words Lisa. Enjoy:)
Vivh says
Thank you for sharing this recipe , I made a couple times. It is really good .
★★★★★
Lily Ernst says
You’re welcome Vivh and thank you for your feedback. Have a great day:)
Viola says
The muffins turned out to be delicious and beautiful! Thank you! I do have a question: Did you sprinkle chocolate chips on top of the muffins before they come out of the oven to get that “chocolate chip full of the top” look?
Thank you! <3
★★★★★
Lily Ernst says
Hi Voila, you’re welcome and thank you for your kind words. I actually sprinkle some extra chocolate chips on top of the batter before baking to give it that look.
Maisarah says
Hi Lily, I just made these tonight but I made them into mini muffins and this recipe yield exactly 50pcs which is just nice for a family feast tomorrow. Baked them at 210 deg C for 3mins and then lower it to 180 deg C for abt 5 mins… these babies are just perfect… crispy on the outer edges and soft and light on the inside with miniature choc chip bursts within…plus, my whole house smells so wonderful…aahh… thank you so much….Love from Singapore
★★★★★
Lily Ernst says
Aww, you’re welcome Maisarah and thank you for your lovely feedback and tip on baking them mini style. Hugs:)
Hyeyoung says
I just tried them this morning, and they were delicious !!!! My daughter loved them so much she took couple of them for her school teacher.
Thank you for this wonderful recipe !! I can’t wait to try your other recipes !!!
★★★★★
Lily Ernst says
Aww, wonderful to hear Hyeyoung. I’m glad you and your daughter enjoyed them so much. You’re welcome and thank you for your kind words:)
monique says
A perfect recipe!
I knew the monet they filled exactly 12:)
And they rose beautifully..one of our little grandsons is coming over after school:) These will be waiting for him..
Thank you.
★★★★★
Lily Ernst says
Aww, that’s sweet. I hope he enjoys them as much as my little guys do and thank you for your kind words:)
Fizza Batool says
Oh my Goodness, I just made it and it was sooooo yummy and easy.
★★★★★
Lily Ernst says
Awesome, and thank you for your wonderful feedback:)
Michele Duncan says
I have been searching high and low for the perfect chocolate chip muffin and have finally found it in this recipe! Just baked these and they are outstanding! I can’t wait to try more of your recipes!!
★★★★★
Lily Ernst says
Wonderful to hear Michele. Thank you for your kind words. Enjoy and have a lovely evening:)
Gina says
I made these as mini muffins. The first time I made them, I wasn’t terribly impressed with the results, however I suspected that it was probably because I didn’t allow the eggs and the milk to come to room temperature first. The second time I made them, I realized that it was also entirely possible that I left out the baking powder the first time. The second batch came out nice and fluffy and everything I expect from a muffin. Chocolate chip muffins are my favorite, but commercial varieties are often too sweet for my taste. Thanks for sharing this great recipe.
Lily Ernst says
You’re welcome Gina. I’m really happy you gave the recipe a second chance and everything worked out well. Have a lovely day:)
Monica says
Hi….made the muffins yesterday…. they were a winner from the moment they were out of the oven…I have 3 picky people when it comes to food and they just loved them..
I divided the batter in half… added 2 tsp cacao powder to half portion and converted them into chocolate muffins…even they came out super awesome…
Thanks a lot for a lovely recipe….it’s a keeper..
★★★★★
Lily Ernst says
You’re welcome Monica. Thank you for your wonderful feedback. Have a great day:)
Chelsey says
Muffins turned out excellent! Thanks for the recipe! I also added a topping of sugar/brown sugar with a bit of raspberry sugar for extra flavor!
Lily Ernst says
Oh, the sugar flavors sound wonderful. Thank you for your feedback and enjoy:)
Nancy Renolds says
I tried this recipe and it was a success. My friends loved it! I am a junior in high school and I have to volunteer in this annual bake sale. Beside chocolate chip muffins, what other goods should I make from your website that is simple but delicious?
★★★★★
Lily Ernst says
Thank you for your feedback Nancy. My Oatmeal Scotchies would be great for a bake sale because the recipe makes 3 dozen cookies. Also my Nutella brownies or my red velvet chocolate chip cookies would work too because they are super quick and easy to make. Enjoy and have a great day:)
http://littlesweetbaker.com/2015/11/20/soft-and-chewy-oatmeal-scotchies/
http://littlesweetbaker.com/2015/04/10/5-minute-chocolate-hazelnut-brownies/
http://littlesweetbaker.com/2014/01/26/easy-red-velvet-chocolate-chip-cookies/
Kaile Park says
You are amazing! Thank you for making such a wonderful recipe! It taste so good and my whole family loves it.
Lily Ernst says
Aww, thank you for your kind words. I’m glad you and your family enjoyed them so much:)
Holly says
I’ve just put the muffins in the over but stupidly left the eggs out! I hope they still rise and come out ok because I’ve used this recipe before and they are delicious.
★★★★★
Lily Ernst says
Oh no, how did they turn out?
Holly says
They came out absolutely fine! Still had a crunchy top and they were reasonably light. No body even knew I had forgotten the egg. Thank you for writting down grams in you recipe I’m from the UK and we do things in grams while you do things in cups. Your recipe is amazing and I use it nearly every day. I would say if people didn’t like egg or couldn’t eat egg then leave it out because it only adds a little rise when it’s included. Egg free choc chip muffins lol.
Lily Ernst says
You’re welcome and I’m glad everything worked out (even without the eggs lol) Take care and have a great day:)
Josephine Manuel says
Hi! I am a student in high school and for science we have a project called “the Genius Project”. Basically we have to learn a skill and perfect it by the end of the semester. I choose perfecting a chocolate chip muffin recipe. One of the requirement is to interview an expert. I used 2 recipes to start with as a template. I used yours and the recipe from the website AllRecipes. Now I have to start to create my own recipes. In your opinion what is the best amount of baking powder and baking soda for one recipe? Also what should I add to make the muffins more moist on the inside? Thank you!
★★★★
Lily Ernst says
Hi Josephine,
The amount of leavening agent will depend on the volume of your batter. It’s usually 2-4 tsp in most recipes. The fatty ingredients like oil, butter and dairy is what makes the muffins moist. I like using butter, its the most flavourful and then usually some dairy like milk and/or sour cream. If you want, I can review the recipe you create and let you know my thoughts. Feel free to email me back if you have any further questions and good luck on your project:)
Josephine Manuel says
Thank you so much! You have been very helpful. I will definitely email you if I have more questions.
Julie at Hostess At Heart says
You did an amazing job! It really looked professional and these muffins look delicious! I have no clue as to where to start with videos.
Lily Ernst says
Thanks Julie. It took me awhile to finally get around to making a video. Once you get over the initial learning curve, it’s pretty easy and fun.
Jeanmarie says
BEST.MUFFIN.EVER!!!!!!!!!!!!!!!!!!!!!!!!!!
and I am a very picky baker…
★★★★★
Lily Ernst says
Thanks! You’re too kind and I’m glad you enjoyed them so much:)
Kaya says
hi! i was wondering if this recipe would work if i made it dairy free? butter substituted for margarine or oil and milk substituted for almond or soy milk?
thank you:)
Lily Ernst says
Hi Kayak,
Yes, this recipe works with vegetable oil and any type of non-dairy milk. Enjoy:)
Charity says
Do we need to add something to make up for the missing fat content? For whatever reason I can have butter but not milk. When I use Almond Milk it seems like the baked goods don’t rise as much.
★★★★★
Lily Ernst says
Hi Charity, I’ve not tried it for myself, but I’ve had readers that have used almond milk in this recipe and it worked out wonderfully. So give it a try. I think you’ll be happy with the results.
Charity says
We made it and certainly it doesn’t have the fullness of whole milk but they rose decently and still taste great. Thanks!
★★★★★
Lily Ernst says
You’re welcome and thank you for your feedback. Have a great week:)
Sarah says
THESE ARE THE BEST MUFFINS EVER!!!!! Shed a tear when I tried one! My whole family loves them.
Lily Ernst says
Thank you for your wonderful feedback Sarah. I’m glad you and your family enjoyed them as much as we do:)
Mary Kate says
Just made these last night and had them for breakfast this morning, they were delicious thank you for this great recipe!!!
★★★★★
Lily Ernst says
You’re welcome Mary. I’m glad you enjoyed them and have a great evening:)
Jules Lackie says
Made these today. They taste almost exactly like Tim Hortons muffins. They were amazing. Thank you for a great recipe.
Lily Ernst says
You’re welcome Jules and thank you for your kind words.
Joy says
I have made these 5_6 x & grand daughter won’t have any others.
Lily Ernst says
That makes me happy to hear that your granddaughter enjoys them so much. Thanks for your feedback Joy and have a lovely day.
Karen Scheff says
Wow. This was impressive! I am an avid baker. I love to bake! There were spot on to the picture you posted. Delicious. Now I am curious. I want to make a denser muffin, kind of a cross between muffin and chocolate chip Cookie. I’m going to try to sub some of the sugar for brown sugar and see what happens. Bravo to you Lily for this amazing recipe!
Lily Ernst says
Thank you for your kind words Karen and have a lovely weekend 🙂
Heather Upham says
Did you use semi sweet or milk chocolate chips?
★★★★★
Lily Ernst says
I used semi-sweet, but you can use any kind of chocolate chips you prefer.
Christin says
Could I make these with 1/3 cup butter, or would I need to also adjust all of the other ingredients as well? Thanks
Lily Ernst says
Hi Christin,
No, 1/3 cup of butter would be dry. I recommend topping the butter to 1/2 cup with some vegetable oil. You can adjust the rest of the ingredients accordingly, but topping the butter with oil is a lot easier.
Sophie says
would using frozen berries affect the end result of the muffins? would they still bake correctly with the moisture from the berries?
Lily Ernst says
Hi Sophie, using frozen berries works fine with this recipe. You just might have to extend the baking time for a few extra minutes. Enjoy:)
LaTrice says
I found your blog through a Google search engine. I’m looking forward to making these chocolate chip muffins!! 🙂
Lily Ernst says
Wonderful, let me know how you like them:)
Kimberly says
I LOVE THIS RECIPE! Seriously fool-proof, gorgeous result. Thank you for sharing! These are fun to make and delicious. I am hoping that you are working on a similar recipe for bakery-style banana muffins? (the ones with the cream cheese look amazing – but you lost me at cake flour, frothy eggs and pastry pouch 🙂
★★★★★
Lily Ernst says
You’re welcome and thank you for your kind words. I actually am planning to make a bakery style banana nut muffin in the next couple of weeks. Stay tuned and have a great day:)
Sherri says
Just made these for our boys this morning. They absolutely loved them and so did we!!! A perfect chocolate chip muffin, finally something theyd rather have baked from home rather than bought from the bakery. Thanks and great job!
★★★★★
Lily Ernst says
Thank you and you’re welcome Sherri. I’m glad you enjoyed then so much:)
Victoria says
I did a lot of research before choosing which muffins to make and I am SO glad I chose these! They are absolutely delicious! I ended up making 18 smaller muffins instead of 12 big ones and they all puffed perfectly and are light and fluffy. Thank you!
★★★★★
Abigail says
Made these, they’re in the oven right now and I can’t wait to try them! I’ll let you know how they turn out!
★★★★★
Lily Ernst says
Wonderful, I hope you enjoyed them as much as we do:)
Erica Ellis says
Ok… This is my first time making homemade muffins ever. I have been trying to save money for my family by cooking from scratch and I’ve also never had fresh, homemade muffins. They have always been the little blue box brand. I love these! Now I followed as closely as I could but I did not have real butter… Only country crock calcium with vitamin d. Once I melted it in the microwave I did my best to keep it melted and cooled…. I was not sure if it was going to firm back up if I let it cool completely… So I added the milk to it once it was cool enough. The end result is great but very buttery flavored. Is this the result of the vegetable oil spread or the over all recipe? I also made sure to measure everything out with a scale and ended up filling 12 regular muffin cups as well as a whole glass pie pan.
★★★★★
Lily Ernst says
Hi Erica,
I’m glad you enjoyed them. The “very buttery flavor” could be from the Country Crock because there is artificial flavoring in it to make it tastes like butter. Thank you for your feedback and have a great day:)
Patricia says
I’ve made these twice now– they’re great. The first time I made them, I used buttermilk. The second time, I used plain, full-fat yogurt. I also use pasty flour for this recipe; it makes a tender, beautiful crumb.
Some advice to readers with hot ovens (like mine)– open the oven for about 30 seconds between the initial 425 bake and the 375 longer bake. This allowed my oven to cool off enough that the muffins baked evenly without burning or skipping the hot bake.
★★★★★
Lily Ernst says
Thanks for your feedback Patricia and for your advice about the hot oven for other readers, much appreciated:)
Marie says
Hi lily am going to make these today was jut wondering someone mentioned pastry flour in one of there comment would that give you more moist and fluffy or just stick to your recipe thank you can’t wait to make these
Lily Ernst says
Hi Marie, I recommend trying the recipe as is first. These muffins are moist an fluffy made with all-purpose flour. The pastry flour will give it more of cake texture than muffin. It’s a personal preference, but try it as is first then do a comparison if you’d like. Most of my readers use all-purpose flour and love the recipe as is. Enjoy and have a wonderful day:)
dana says
I made these yesterday and they turned out delicious .. however is there a way to make them more fluffy from the inside ? Mine were not as fluffy as ai wanted it to be. The ones i have at tim hortons have more of a fluffy texture to it
Patricia says
Not my blog but I have to recommend pastry flour– fluffy is exactly how I’d describe these muffins.
Lily Ernst says
Thanks again Patricia, that’s exactly what I was going to suggest:)
Dodie says
I just made these muffins using the recipe exactly as you have it, They are the BEST muffins I have ever made. And they turned out perfect with the high tops . Husband loves them .
Lily Ernst says
Thank you for your kind words Dodie, enjoy:)
Monique says
Could I make these into mini muffins? It shouldn’t change it right?
Lily Ernst says
Yes, you can make these into mini muffins. Just bake at 375F for about 10 minutes. Enjoy:)
Dana says
Can i add mashed banana to this 🙂
Lily Ernst says
No, I wouldn’t recommend adding mashed bananas because it would make the batter too wet. You can fold in some chopped bananas. I had a reader that did that and she said it was great and tasted like banana bread. However, if you are looking for a simple banana muffin recipe, try this one http://www.everyday-reading.com/2014/12/everyday-banana-muffins.html?m=1
Thank you for your question and have a wonderful day:)
Avery says
Hi, your muffins are amazing!!!! my whole family ate them in a day:) I was just wondering how many calories there is in each muffin?
★★★★★
Lily Ernst says
Hi Avery, I’m glad your family loved them so much. A reader calculated the muffins to be about 337 calories each, which is not bad. Enjoy and have a great day:)
Kelly says
Everyone in our family loves your recipe. They are very light not too sweet. The first time I made them I only had regular sized chocolate chips. They were delicious but the chip distribution wasn’t great. I have a batch in the oven now made with mini chips. The batter was a lot easier to work with and my sons will be excited about all the chips in their muffins. One of my sons is a blueberry muffin fanatic and the recipe I use is ok. They are too dense and don’t have a lot of flavor. I just found your blueberry muffin recipe and it is next on my to bake list.
★★★★★
Lily Ernst says
Hi Kelly,
Thank you for your lovely comment and yes, definitely try my Bakery Style Blueberry Muffin recipe. It’s a reader favorite and very similar to this recipe, so I’m sure your son will love it. Enjoy and have a great day:)
Christina says
This recipe is seriously fool proof! I don’t have a lot of finesse when it comes to baking, and these turned out gorgeous. I’ve made this recipe 3 times. The second time I just dumped everything in the kitchen aid and mixed it up and they still were beautiful! The third time I had no chocolate chips, AND I forgot to put in the butter, and again-(somehow) delicious!
Lily Ernst says
Awesome to hear Christina! I’m glad the recipe worked so well for you. Thank you for your wonderful feedback and have a lovely day:)
Rachna says
I am not a regular baker but tried this recipe & its just awesome. A 100 % full proof recipe. Thanks a lot.
★★★★★
Lily Ernst says
You’re welcome Rachna and thank your kind words:)
Gabrielle Bjelis says
I used white vanilla to keep them white and used small chips. I also used 2 cups of the chips. I made extra large muffins and kept them in there for roughly 4 minutes longer. They were the best muffins I ever made. Thanks for the recipe. I wrote it on a card for later. Lol
Lily Ernst says
You’re welcome Gabrielle, and thank you for your feedback. I’m glad you enjoyed them so much:)
Léa says
Hi Lily!
Since I returned from the USA to my homecountry, France, I couldn’t find ANY muffins that tasted exactly like the ones I used to eat back then. So, totally desperate and in need of chocolate chips muffins, I ended up on your website. I followed each step of the recipe except the one concerning the baking soda (impossible to find it in my local supermarket) so I added 5g of baking powder to compensate. They turned out great! They really are delicious and all my friends and family want the recipe ahah
Obviously they were not as beautiful as the ones you make, but the taste hid their awfult looks ahah
I’ll try the blueberry muffins next time 🙂
Hope your having a wonderful day!
★★★★★
Lily Ernst says
Hi Lea,
Thank you for your kind words. I’m glad you and your friends like them so much. Enjoy and have a wonderful day too:)
Nourjehan Faris says
hi, I don’t have any baking soda and was wondering if I should add 3 tsps. of baking powder, even though there’s already one full tbsp. of it.
I had really bad experience with chocolate muffins so I really need to double check this… Thanks 🙂
Lily Ernst says
Hi Nourjehan, I would just do 1 tbsp and 1 tsp of baking powder total for this recipe. Enjoy an let me know what you think:)
Nourjehan Faris says
Thanks so much, this really helped. the muffins were awesome!!
Chaya says
Hi! I made these heavenly looking muffins yesterday, and couldn’t wait to taste one. I followed baking instructions for temperature, but kept them in for 20 minutes (instead of 13-15) because they were still raw in the center. I was so upset to see that the bottoms were burnt 🙁 I’m thinking of maybe skipping the baking at 425, and only baking at 375 for 20-25 minutes. Could that be the reason?
Lily Ernst says
Hi Chaya,
Place a baking sheet underneath the muffin pan next time to deflect some of the bottom heat, and that should help. Also, I would keep the initial temp at 425F for 5 minutes (because that’s what gives the muffins the nice rise), then reduce to 375F for 13 minutes, check, and check every 2 minutes there after until done. An extra 5 minutes, might have been too long. Please feel free to email me back if you have any further questions and thank you for your feedback.
Michelle says
I followed these instructions and would never make these muffins again. Cooking them at such a high temperature (even for only 5 min) cooked the tops of the muffins so quickly that by the time the rest of the muffin was cooked the tops were on the verge of being burned. They are extremely dry inside that they have to be eaten with tea or coffee or you’re at risk of choking. 🙁 …I was really thinking that I had found a “Just like Tim Horton’s” chocolate chip muffin, but this one isn’t even close.
★
Lily Ernst says
Hi Michelle, I’m sorry to hear this recipe didn’t work for you. I hope you find the version for the Tim Horton’s muffins you are looking for. Thank you for your feedback and have a great day.
Angie says
These turned out perfectly! No complaints whatsoever. I used buttermilk. Muffins are dense, moist and delicious. My husband works early and takes 2 every morning. 🙂 I’ll defintely be saving this recipe.
★★★★★
Lily Ernst says
Wonderful to hear, Angie. Thank you for your feedback and enjoy:)
Saskia says
Hi, I would like to thank you for your great recipe for chocolate chips muffins. They were even better than bakery style . I was looking for such a recipe quite a while, because every time I tried to bake muffins they would fall together after a while. Now yours were just Perfect. Thanks a lot and have a nice evening. Kind regards from Zurich, Saskia
via Facebook
★★★★★
Lily Ernst says
Hi Saskia, thank you for your lovely feedback. Your muffins look great! Enjoy and have a wonderful day:)
Ellie says
So I just made these and they are in the oven… The batter seems kinda thick… I was wondering if that is normal or if I messed up on the batter. Thanks!
★★★★★
Lily Ernst says
Hi Ellie, the batter should be thick, but not overly. How do they taste?
Mary says
These muffins came out looking just beautiful – they were nice and fluffy and seemed perfect. However, they had a really strong metallic aftertaste. I used 1 Tbsp of baking powder and 1 tsp of baking soda, but we could really taste the baking powder in the finished muffins. I may try reducing the amount a bit the next time, and/or switching to a different brand.
★★
Lily Ernst says
Hi Mary, Try the recipe with only 2 tsp of baking powder and 1 tsp of baking soda and that should eliminate the aftertaste. I don’t think you need to buy new baking powder. Thank you for your feedback and have a lovely day:)
Mary says
Update: So I cut the baking powder back to 2 tsp instead of 1Tbsp and the muffins turned out great – not weird metallic aftertaste this time. Thank you for sending along the suggestion. They quickly disappeared at work today.
★★★★★
Lily Ernst says
Wonderful to hear. Thank you for taking the time to update me. Enjoy the rest of your weekend:)
JL says
These turned out great! Our local Tim Hortons closed and my daughter has missed her chocolate chip muffins! I used nonfat milk, 3/4 cup sugar, and subbed 1/2 cup all purpose flour with whole wheat pastry flour. Delicious!
★★★★★
Lily Ernst says
Aww, great to hear. I’m glad you and your daughter enjoyed them. Thank you for your feedback and kind words:)
Lu says
Hi, My husband is in Love with this recepie, thank you!
I got a question: I find the inside not as fluffy as I thought, is there something I can do or add?
Thanks again!
Lu from Québec, Canada
Lily Ernst says
Hi Lu, I would be hesitant to add anymore baking powder or baking soda because there is more than enough in this recipe. Perhaps, preheat the oven after you are done making the batter to let it rest before baking. Give that a try next time and let me know if that helps. Thank you for your question and have a great day:)
Lu says
Ok, Thank you for the tip, I’ll try it and let you know. I love the recipe!
Curtis says
tasty muffins! I used 1% milk and calculated the calories for the ingredients I used; 337cal per muffin. That is not too bad at all.
Lily Ernst says
Thank you for your feedback Curtis and nice to know it is somewhat a guilt-free pleasure. Have a lovely weekend:)
kayla says
Hi! 🙂
Do you think it would be okay to substitute the granulated sugar with brown sugar?
Thanks so much!
Lily Ernst says
Hi Kayla, I have not tried this recipe brown sugar, so not sure how it would effect the results. However, I think one of my readers did half and half, and it turned out well. So, maybe try that. Thank you for your question and have a wonderful day.
Clara says
Could these be made into mini muffins? I haven’t tried the recipe yet, and I want to be sure before I make them.
Lily Ernst says
Yes, just bake at 375F for 10-12 minutes. Enjoy:)
Clara says
Thanks! I’m baking them now. I’ll reply when they’re done!
Clara says
The muffins turned out great! They had big, round tops and a nice color. Great recipe!
★★★★★
Lily Ernst says
Wonderful to hear and thank you for your feedback Clara. Have a lovely evening.
Laura says
I want to start making my own muffin mixes to store in the pantry until needed. Could I mix the sugar with the rest of the dry ingredients and add the wet ingredients later? Or, does the sugar absolutely need to be mixed with the wet ingredients? Thanks!
Lily Ernst says
Hi Laura,
I don’t see why not. Though, I’ve never tried it myself. The only thing I recommend is to have your milk and eggs at room temperature when you are ready to use the muffin mix. That way, the butter doesn’t re-solidify because the sugar does help to prevent that. Thank you for your question and if you get a chance, please let me know how it works out after your first batch. Have a lovely day:)
Jen says
These were fantastic, even with 1% milk (that was all I had in the house). Kids loved them and so did I!! Great recipe – thanks for sharing!! 🙂
★★★★★
Lily Ernst says
You’re welcome Jen and thank you for your comment. Enjoy and have a lovely week.
Jenny Mette says
Is it possible to use paper baking cups for these or will they stick? I have some cute Santa ones I want to use but wondering if it is better to just spray the pan and bake them without?
Lily Ernst says
Hi Jenny,
Yes, you can use paper liners. Enjoy and have a happy New Year:)
Jenny Mette says
Thank you! And did you use mini chocolate chips or normal sized?
Lily Ernst says
I prefer to use mini chocolate chips, but normal size or even chocolate chunks works too.
Jane says
Just took these out of the oven and couldnt wait to taste them! Though I had to make a few changes – I had the dry ingredients measured out and reached for the chocolate chips, only to discover I didnt have any! So still craving muffins I grabbed raisins and added 1 tsp of cinnamon to the dry ingredients. Also I have a bad tendancy to over mix the batter and I found a trick that really helps me from ending up with hockey pucks – Mix up the batter, scoop it into the muffin tin and THEN turn the oven on. That few minutes of resting while waiting for the oven to heat up relaxes the gluten in the batter and since I’ve tried that I ALWAYS end up with light fluffy muffins. And now if you’ll excuse me, i’m off to get a second muffin…..they are AMAZING 🙂
★★★★★
Lily Ernst says
Hey Jane, great way to improvise with the raisins and cinnamon and great tip about letting the batter rest. Thank you for your lovely feedback and happy holidays:)
Alisa says
Hi, Just made your muffins and they are great! I was looking for a fluffy muffin and these definitely don’t disappoint. My muffins didn’t have as high of a top as yours, but they tasted great. Definitely will make them again. Thanks!
★★★★★
Lily Ernst says
You’re welcome Alisa, I’m glad you enjoyed them. Have a lovely day:)
Seema says
Hi Lily!
Your muffins look awsome! I am going to try them tonight only. I had a few questions though, before I jump into it –
1. You’ve mentioned granulated sugar. So do you run the granulated sugar in a mixer to powder it before using in the recipe? I’ve tried a cake before with granulated sugar, but it turned out to be sweeter than usual and also I had a hard time mixing the wet ingredients because of it.
2. How much should I mix the wet ingredients? Till they get a soft peak because of eggs or JUST mix them?
Thanks a lot!
Lily Ernst says
Hi Seema, there is nothing you need to do with the white (granulated) sugar, just use as is. As for the wet ingredients, just mix until blended. It should only take a few whisks. Thank you for your questions and please feel free to email me back if you need any further clarifications. Enjoy:)
Seema says
Thanks a lot Lily for such a prompt reply. Your muffins look so awesome that I can’t stop looking at them 🙂 Hope mine turns out well too. Will definitely update you once I make them.
Alice says
I baked this today for my 2 y.o. with maple syrup instead of sugar and used chopped dark chocolate. Delicious, perfect! Thank you for specifying all the baking science, I’ll use that for any recipe from now on.
★★★★★
Lily Ernst says
Thank you for your feedback Alice. Love the idea of using maple syrup as a substitute. I’m going to try that next time. Enjoy:)
Hamotron says
Great recipe! I recommend using muffin liners; I ran out halfway and the ones without looked noticeably worse. I’d also try sprinkling sugar on top if I make them again.
Crunchy tops, chocolate chips didn’t sink, great taste… what’s not to like? 🙂
★★★★★
Jayde says
Ohhh my I just made these are they are perfect. Alot of my utensils had different measurements so I had to improvise. Also I use Celsius so I ended up baking them 15minutes at 180degrees C and my oven is a fan forced one. They still came out light and fluffy golden on top and crunchy. The batter was not wet at all, nice and sticky so no chocolate chips sunk. But I think I used less milk though.
Seriously 10/10
Lily Ernst says
Aww, thank you for your lovely comment Jayde. I appreciate it and enjoy the muffins:)
nancy says
I’m going try made it today with buttermilk I hope it come out good
Grace Kovic says
Hi Lily,
I made the muffins and they were amazing!! The tops were nice and crispy. What a great recipe 🙂
★★★★★
Lily Ernst says
Thank you for your lovely feedback Grace. Enjoy the muffins:)
Marie-Eve says
hi!
I’ve tried your recipe last night. I’m bit disappointed, the top part of the muffin was not as smooth as your picture (it was chunky a bit) and were not moist. BUT i will try it again! I’ve read a few comments and I know they should be good! From the comments i’ve read, i will try buttermilk for next time since i’ve used 2% milk and i’ve read a few of your comments referring to buttermilk to make them more moist. And my other problem i think is i over mixed the ingredients together. The picture looks to good to not retry this recipe. Any other tips that you could give?
Thanks, Marie-Eve
Lily Ernst says
Hi Marie-Eve,
Yes, I definitely recommend using buttermilk or even whole milk works well too. Also, since your results were dry, try sifting your flour before you measure and that should lighten up your batter for a smoother surface and more moist. Thank you for your feedback and let me know how it turns out:)
Nicole says
Hi Lily, I made muffins this morning and they were a big hit with my kids and husband! But I have one problem, the chocolate chips settled at the bottom of the muffins instead of being dispersed throughout the muffin. Can you tell me why? Also, I used a muffin pan and sprayed each cup with Canola spray. Should I have used something different because my muffins didn’t come out easily? Happy Thanksgiving!
Lily Ernst says
Hi Nicole, I use Pam Baking Spray. It’s an oil and flour non-stick cooking spray and it works really well every time. Though, the canola spray should have worked too. Perhaps, spray a little more next time. As for the chocolate chips, did you toss it along with all the dry ingredients or fold it in at the end? Because if you toss it with the dry ingredients, the flour coating should prevent the chips from sinking. Give that a try next time and it should help. Thank you for your feedback and have a lovely day:)
Maija says
What about apples, or cranberries, or nuts etc?
Would you just use this recipe or your blueberry one and substitute?
Lily Ernst says
Hi Maija, you could use either recipe and yes, just substitute. Thank you for your question and enjoy:)
Mary says
these are AMAZING! Definitely a new GOTO recipe for me. Thank you!
Mary
Lily Ernst says
Great to hear Mary! Thank you for your comment. Enjoy:)
Kim says
These look absolutely amazing! I’m currently living overseas and only have a convection oven that makes it difficult to change temps mid baking. Do you have a suggestion for baking these at one temperature? Sorry if this has been answered, I tried to look through as many comments as I could but there’s a lot 🙂
Lily Ernst says
Hi Kim,
No worries, I welcome and appreciate questions in regards to my recipes. I would suggest baking at 375F for 18-20 minutes. Enjoy and have a lovely day:)
kiki says
Turn the fan on low of it has that option
willow says
I have convection too and what I do is just hit cancel when the time is up, then hit bake again and enter the other temperature and start the oven again. Not hard at all!
Lesley says
Can you give me a weight for the ingredients or tell me the measurement of the cup size please?
Lily Ernst says
Hi Lesley, I have added the weight in grams and volume in milliliters to the recipe. Thank you for your question and I hope that helps:)
Lyrica says
First of all, this muffins are AMAZING!! My brother and I cant stop eating them. I was just wondering, do you have any ballpark estimates about how many calories they might be each?
Lily Ernst says
Hi Lyrica, I’m glad you think the muffins are amazing:) Based on my calorie calculator, the muffins are about 364 calories each which is normal for a large muffin. Thank you for your feedback and have a wonderful day.
Shawcute says
This Chocolate Chip Muffins Recipe is amazing. My husband and daughter loved it. I will definitely do this again.
Thanks for sharing your recipe Lily. I can’t wait to try your other recipes here.
★★★★★
Lily Ernst says
Wonderful to hear. Thank you for your feedback:)
Caroline says
I made these muffins tonight as written – the taste is really good but many of them sank in the minddle. I didn’t get the nice puffy tops. I do live at altitude (Calgary AB) so this may have affected them. Any thoughts?
Lily Ernst says
Hi Caroline, the high altitude could be it. Though, I have never baked at high altitude before, from what I’ve read, start with decreasing the baking soda by 1/2 tsp, decrease the sugar by 1 tbsp, increase the milk by 1 tbsp, fill 14 muffins cups instead of 12, same temperature, so 425F for 5 mins, then 375 for remainder of time and keep a close watch at this point. Give that a try next time and let me know how it turns out for you:)
Angela Conaway says
These look great. I am wanting to try them. Do you use milk or semi sweet chocolate chips?
Lily Ernst says
Hi Angela, I use semi-sweet chocolate chips. Enjoy:)
Jenn says
Can I use blueberries instead of chocolate chips?
Lily Ernst says
Yes you can, see my Bakery Style Blueberry Streusel Muffins
http://littlesweetbaker.com/2015/02/13/bakery-style-blueberry-streusel-muffins/
Enjoy!
Bianca says
Hi, I was just wondering if instead of 1 cup granulated sugar I could use white or caster sugar?? Thanks for your time and these muffins look so good, can’t wait to try them!! 🙂
Lily Ernst says
Hi Bianca, yes you can use white sugar. Enjoy and have a wonderful day:)
Bianca says
Thank you and have a great day too! 🙂
Alyse Godfrey says
Hi! Is there any chance I could make this into a loaf instead of cupcakes? How long would I need to bake the loaf? Thanks.
Lily Ernst says
Hi Alyse, I have not tried it myself, but I have read online that you can convert any muffin recipe into a loaf and vice versa. You just have to adjust the bake time, so I suggest 375F for about 45 minutes. Enjoy and thank you for your question:)
Myriam says
Those muffins are delicious!! Since I’m allergic to dairy I had to make some substitutions but they still came out perfect and “bakery scrumptious”!! I substituted soymilk for milk and non dairy margarine for the butter, also used non dairy bittersweet chocolate chips, same quantities… deliiciouuss! Thanks!
★★★★★
Lily Ernst says
Hi Myriam, you’re welcome and thank you for your feedback:) It’s great to know about those substitutions for anyone else who has a dairy allergy.
Sarah Nenni Daher says
These are – by far – the best muffins I’ve ever made. My 3 year old helped me make them this afternoon, and these are so, so moist and delicious. They really do taste like bakery-style muffins!
Thank you for sharing these – they are definitely my new “go-to” chocolate muffins!
★★★★★
Lily Ernst says
That’s great to hear Sarah and I think its really cute that your 3 year old helped you. You’re welcome and thank you for your lovely comment:)
Ashley says
Hi I was wondering if I could substitute the AP flour with cake flour?
★★★★★
Lily Ernst says
Hi Ashley, I have never done it myself, but I read online that you can use 1 cup plus 2 tbsp of cake flour for every 1 cup of AP flour. Try that and let me know how you like the muffins. Thank you for your question, enjoy:)
Kim says
These were delicious. I also had extra dough. I thinned it with milk, and used it for waffles and topped them with maple syrup. Mmmm.
★★★★★
Lily Ernst says
Hi Kim, I absolutely love your brilliant idea of using the rest of the batter for waffles. I so have to try that! Thank you for feedback:)
Gabbie B. says
So I think the quality of your muffin pan makes a difference. I read some people had a problem with their muffins sinking. So I made mine on 2 different muffin trays. One, they sank and were wet in the middle. The other one, they rose and look perfect.
All in all I am excited to taste these, waiting for them to cool! Im sad that over half of them sank, but I will definitely make this again because of how awesome the other pan worked.
★★★★★
Lily Ernst says
Good to know about the pans and thank you for your feedback Gabbie, enjoy:)
Holly says
I made these with whole wheat flour and mini-muffin pans for my 2 year old, and they turned out fantastic. I baked the first batch too long, but found the right time after the second. (7 minutes at 375.)
★★★
Lily Ernst says
Hi Holly, thank you for your feedback about the whole wheat flour and bake time. I’m glad you and your little one enjoyed them. Have a wonderful day:)
Dilki says
Is it possible for me to use 2% milk in this recipe instead of whole of buttermilk?
Lily Ernst says
Yes, you can use 2% milk in this recipe or make your own buttermilk by adding 1 tbsp of white vinegar to a measuring cup, fill with milk to make 1 cup, stir and let stand for 5 minutes. Enjoy:)
Britt says
Hi i was wondering can i use a different filling instead of the chocolate chips? I am thinking apples or blueberries ?
Lily Ernst says
Here’s my bakery style blueberry muffin recipe that you can substitute with chopped apples if you’d like:
https://www.littlesweetbaker.com/2015/02/13/bakery-style-blueberry-streusel-muffins/
Enjoy!
Sylvia says
Hi Lily!
I’m kind of a baking novice. I only have whole wheat flour. Is there a way to combat the drier, heavier texture of the whole wheat flour by compensating with another ingredient, or would you recommend just waiting until I can get some all purpose flour (I can wait)?
Lily Ernst says
Hi Sylvia, I highly recommend you wait until you can get some AP flour. I developed the recipe using AP flour, so it is really the best for the muffins. Thank you for your question and let me know what you think after you try it:)
Sylvia says
THEY ARE PERFECT!!!! Better than any bakery muffins I’ve ever tasted:) They were so worth the wait!!! We all love them! I can’t wait to try more of your recipes! Thank you for sharing:) And thank you for the massive boost of confidence in the kitchen:)
Lily Ernst says
Awww, that’s awesome to hear! You made my day with your kind words:)
Lori says
Hi, Sylvia,
This reply is late, but I want to encourage you to experiment with whole wheat. Although not strictly interchangeable, I have had great success converting most muffins using a bit more liquid and a wee bit more leavening. (But this recipe already has plenty of leavening.) In fact, I just made a remarkably similar recipe to this, using 100% whole wheat (I use KAF White Whole Wheat) and it looked exactly like the pictures above, and was delicious! I can tell from reading Lily’s recipe that it should work really well with 100% whole wheat, with about 1T-2T extra liquid. (Mine were done in 5 + 12 minutes, so check sooner.) Good luck healthifying!
Karla says
I made this recipe and it was so delicious best chocolate chip muffins I ever tasted. U was wondering if I could make this recipe a double chocolate chip muffins. How much cocoa will it require?
★★★★★
Lily Ernst says
Hi Karla, glad to hear you liked them so much. As for making this recipe into a double chocolate muffins, try replacing half a cup of flour with unsweetened cocoa powder. Thank you for your comment and have a lovely day:)
Carolyn says
I followed this recipe exactly but I’m not sure what happened. I had way too much batter for 12 cups. But I followed the directions and split the batter evenly among them (each cup was overflowing with batter above the rim). When I put them in the oven, they spilled over the sides of the pan. The muffins did not rise well and cooked into each other due to the excessive amount of batter. At first I misread the amount of baking powder. I thought it was 1 tsp but when I read it again I realized it said 1 tbsp. Is this correct? Any suggestions on why I had too much batter? I’m thinking it must be due to the amount of baking powder. Or possibly from the vinegar I added to the milk to make buttermilk. I’m wondering if the acid of the vinegar mixed along with the baking powder was too much of a rising agent (when mixed with the baking soda). After taking them out of the oven, all of the muffins sank in the middle and the insides of the muffins were doughy (like they weren’t fully cooked).
Lily Ernst says
Hi Carolyn, I’m sorry to hear the recipe did not turn out for you. It’s hard to me to tell you what went wrong since I was not there to see how you did it. The recipe does call for 1 tablespoon of baking powder and the homemade buttermilk should not have affected anything. The only thing I can think of is since you had too much volume of batter and it sounds like it was too wet, perhaps you over measured one of the liquid ingredients? I honestly would say, give it another try because I know the recipe does work for many of my readers. Let me know if you do make it again and have a wonderful day:)
Angela says
I had the same problem with too much batter. I made 12 regular muffins and 12 mini muffins. I think there is a lot of variation in muffin tin size. My guess is there is a some variation in muffin tin size. I have this problem a lot so I think maybe I only have a medium sized tin and need to get a large muffin tin. My family loves the muffins though.
★★★★
Lily Ernst says
Good point Angela. Thank you for sharing your that and I’m glad your family loved the muffins. Have a great day:)
Chrissy says
I made this recipe and it turned out quite lovely! I did make these as mini muffins which I cooked at 400 degrees for 10 minutes. This is definitely going to become my go-to recipe for chocolate chip muffins!
★★★★★
Lily Ernst says
Hi Christy, I’m happy to hear that this is going to be your go-to recipe. Thank you for your feedback:)
Kimberly says
This is the fifth or sixth time I’ve googled “muffins with high tops” in the hopes of finding this recipe again!! LOL It’s been a HUGE HIT with my five kids and with school beginning next week, I’m getting a head start on breakfasts. 🙂 This time I’ve bookmarked your page and printed the recipe to add to my recipe stash in the cupboard! LOL Thanks for a great recipe and such a delicious one with the tall tops.
Lily Ernst says
You’re welcome Kimberly and thank you for your kind words:)
Cathleen says
I tried these ones yesterday and omg they’re amazing!
I used cupcake liners so they don’t look as charming as yours, but still a winner!
Me and boyfriend almost finished it in a blink 😛
Thanks for sharing hun, I love you already!
Cheers,
Cath xoxo
★★★★★
Lily Ernst says
Thank you Cathleen for your lovely feedback. Enjoy and have a wonderful weekend:)
Sruthi says
I made these and enjoyed it thoroughly !!!!! am again planning on baking them tomorrow for a party and this time will try using the buttermilk option. Totally worth it !!!
★★★★★
Lily Ernst says
Thank you for your kind words. I’m glad you enjoyed them as much as we do:)
Therese says
I just made these muffins and they were, by far, the best chocolate chip muffins I’ve ever baked. They have big muffin tops, were extremely moist, and loaded with chocolate chips. I’m so glad I found your baking blog, I’ll be spending some time looking up more yummy recipes!! Thank you so much Lily!!!
★★★★★
Lily Ernst says
You’re welcome Therese, I’m glad you liked them so much. Thank you for your lovely comment:)
Lina says
I only have salted butter, could I use it and not add any salt into the mixture?
Lily Ernst says
Hi Lina, yes you can use salted butter and not add salt to the mixture, enjoy:)
Natalie says
Made these muffins today, and they are the best muffins I have ever made!
I made them as per the recipe and they turned out great. Never understand why people change a recipe, wonder why it didn’t work and complain to the person kind enough to share in the first place.
★★★★★
Lily Ernst says
Hi Natalie, I’m glad you enjoyed the muffins as much as we do and thank you for your lovely comment. I greatly appreciate it:)
Daniela says
These were delicious! I made a second batch after I accidentally added too much butter (and tried to compensate with flour) in my first attempt (big WHOOPS).
PS. I can’t wait to make them again and next time use buttermilk! I think the slight acidity will round off the flavours perfectly. Thank you so much for such a wonderful recipe!
★★★★
Lily Ernst says
You’re welcome Daniela and thank you for your lovely comment:)
Amanda says
I want to try to recipe but I would like to make mini muffins. Do have to change th cooking time or temperature to do this?
Amanda
Lily Ernst says
Hi Amanda, for mini muffins, just bake at 375 for 10-12 minutes, enjoy:)
Amanda says
Do have a recipe for an original style bakery coffee cake?
Lily Ernst says
Hi Amanda, I don’t, but here is one from Barbara Bakes that looks absolutely fabulous http://www.barbarabakes.com/corner-bakery-cinnamon-creme-coffee-cake/ enjoy:)
Michelle says
I’m sorry I might have posted this twice. First off I LOVE this recipe but I’m having an issue getting them to rise like yours. You photo shows a nice size muffin with a beautiful muffin top. Mine only rise to the brim of the pan and have peeks. Two questions for you if you don’t mind. One, what size pan are you using? The 12 cup muffin/cupcake pan or the larger 6 cup one? Second, how high do you fill your cups? The recipe says it makes 12 but I always end up with more batter then that. So could my problem be that I’m not filling them high enough? Thank you for your time.
★★★★
Lily Ernst says
Hi Michelle, I use a standard 12 cup muffin pan and I divide all my batter amongst the 12 cups, so it does end up filling to the brim and that’s part of why I get the high muffin top. I hope that helps and feel free to email me back if you have any further questions. Thank you for your feedback and have a lovely day:)
Michelle says
Thank you for your quick reply! Next time I make a batch I’ll make sure to fill each cup to the brim with batter. Does it have to be packed or just filled in? Thanks again!
Lily Ernst says
Just filled in. Enjoy:)
Dee says
I just made this muffins this afternoon and they’re SO DELICIOUS. Even my brother, who is really picky and critical about food, said it was tasty. Thank you! I’ll definitely be making these again. <3
Lily Ernst says
Hi Dee, you’re welcome and thank you for your kind words. Enjoy and have a lovely day:)
Des says
These muffins were really tasty!! The only problem I had was my chocolate chunks were all at the bottom of my muffins 🙁
★★★★★
Lily Ernst says
Hi Des, try tossing the chocolate chunks in the flour mixture before adding the wet ingredients next time. Coating the chocolate chunks with the flour will prevent them from sinking when baking. I hope that helps:)
Joanne says
Best muffin recipe I’ve ever made , I’m in the uk so used bi carb & baking powder and made buttermilk with 1 cup milk 1 tlbs lemon juice but seriously the bad comments I’ve read I can’t get over this is a perfect recipe , thanks for making my kids very happy 🙂
★★★★★
Lily Ernst says
Hi Joanne, you’re welcome! I’m glad to hear you and your family enjoyed them as much as we do:) Thank you for your kind words (and for having my back, I greatly appreciate it)
Donna says
These were wonderful. Of course, I did make some changes so that I didn’t feel completely guilty. LOL I replaced 1 cup of the flour with oat flour. Replaced 1/4 cup of the flour with ground flax. Used only 1/2 the amount of butter plus 1/4 cup olive oil, and replaced one of the eggs with a flax egg. Oh, and I used 3/4 cup skim milk plus 1/4 cup fat free vanilla Greek yogurt. I made 1/2 with chocolate chips and 1/2 with diced bananas. The banana muffins tasted like banana bread. Yum!
★★★★★
Lily Ernst says
Hi Donna, thank you for your detailed feedback:) I love your idea of the diced bananas. I’m going to try that next time. Thanks again and enjoy:)
daisy says
i dont have baking soda but i do have baking powder. can i use that instead??
★★★★★
Lily Ernst says
Yes you can Daisy, enjoy:)
Raf says
Loved your recipe. Follow it xactly and you will get these super yumm muffins!!
★★★★★
Lily Ernst says
Many thanks Raf, I appreciate your feedback:)
robin says
These look delicious! I cant wait to try them. Do you use a normal size muffin pan or a extra large pan?
Lily Ernst says
Hi Robin, I use a normal size muffin pan, enjoy:)
Alicia says
Will the recipe be altered in any way if I use 1% milk instead of the preferred buttermilk/whole milk? Its all I have:/
Lily Ernst says
Hi Alicia, 1% milk will still work, but whole and buttermilk makes the muffins more moist. You can make your own buttermilk by adding 1 tbsp of white vinegar to a measuring cup and fill with milk to make 1 cup, stir and let stand for 5 minutes. Thank you for your question and enjoy:)
Meghna says
Hello Lily, I do not know, how you managed to get such good comments. I am sorry to say but these muffins do not turn out good. It smells too much of soda. I guess I will tweak it and try it once more. I will share my updates if it turns out good. Thank you!
★
Lily Ernst says
Hi Meghna, thank you for your honest feedback. There is only 1 teaspoon of baking soda in this recipe which is not a lot. Is it possible you mixed up the amount of baking soda for the baking powder? The only reason I ask that is because I have done it myself. Give it another try and please let me know what you think either way:)
Samantha miller says
I really wanna make these but don’t have unsalted butter or enough milk. So could i use evaporated milk? And if I’m using regular butter would I just omit the salt? Since you said to use unsalted butter? I’m not much of a baker so idk these things!
Lily Ernst says
Hi Samantha, yes you can use salted butter and yes omit the salt. As for the milk, depending on how much you have, you can substitute part of it with yogurt, sour cream or the evaporated milk. So, if you have 3/4 cup milk, add 1/4 cup substitute or if you have 1/2 cup milk, add 1/4 cup water and 1/4 cup substitute. Don’t use all evaporated milk because that will change the taste as evaporated milk has a distinct taste. I hope that helps:)
Lisa says
I can’t wait to try these. I’m also wanting to do a regular banana muffin. Can I use this recipe , or how would I modify it to add in the bananas?
Lily Ernst says
Hey Lisa, I don’t know how this recipe would modify into banana muffins, but here is a great recipe for a simple banana muffin http://www.everyday-reading.com/2014/12/everyday-banana-muffins.html?m=1 Thank you for your comment:)
Krista says
LOVE, LOVE, LOVE this recipe!!!! I haven’t found a recipe that will give me the full muffin top effect lol! My kids love it too! We are on our 3rd batch in 2 days!! 2 blueberry and now a chocolate chip one….yum!! Thank you for the recipe!!
★★★★★
Lily Ernst says
Wonderful to hear Krista! Thank you for your lovely comment:)
alexandra says
any thoughts or suggestions about using muffin liners/cups?
Lily Ernst says
Hi Alexandra, any kind of paper liners will work with this recipe, enjoy:)
Stephanie says
Hi Lily, I was just wondering if the salt is a must, and if the muffins are suitable for freezing. Thanks in advance!
Lily Ernst says
Hey Stephanie, salt is not a must, but it really does elevate all the flavours and yes, the muffins are suitable for freezing, enjoy:)
Samantha says
Hello Lily, Thank you for sharing the recipe. How many small eggs should I use instead of large eggs and can I use full cream milk as a substitute of buttermilk? Which milk will taste better?
Thanks!
★★★★★
Lily Ernst says
Hi Samantha, 3 small eggs is about equivalent 2 large eggs and yes, you can use homogenized milk in this recipe. As for which taste better? I prefer buttermilk, but both are good. Enjoy!
Fadhilah says
Hello from Singapore. I am goig to bake this tomorrow. Just some questions. If i plan to use salted butter for this, do i need to eliminate anything such as the salt? Also i will be putting the batter in a muffin paper cup, can i also fill the batter to the brim?
Lily Ernst says
Hi Fadhilah, if you are using salted butter then eliminate the salt in the recipe and yes, you can fill the batter to the top of the paper liners. Enjoy!
Sumaiyah Gordon says
Hi, I would just like to know if it is possible to use this muffin mix as a cake mix? I really want to make a chocolate chip cake but everytime the chips sink to the bottom. Your help would be much appreciated. Thanks.
Lily Ernst says
Hi Samaiyah, I’ve never tried it myself, but from what I’ve read you can convert a muffin recipe into a cake, you just have to adjust the baking time. Generally I would bake at 375F for 25-30 minutes. Let me know what size cake you would like to make and I can be more specific. Thank you for your question:)
Stephanie says
Hi there
I made these muffins today and they were delicious. They were not super moist however they were super fluffy and tasty. Did I maybe do something wrong or should I try something else to make them more moist. I used regular 2 percent milk as that is all I had. Other them that I followed the recipe exact.
Thanks again for this delicious recipe 🙂
★★★★
Lily Ernst says
Hi Stephanie, perhaps try sifting your flour and use buttermilk next time. If you don’t normally buy buttermilk, you can make your own by adding a tablespoon of vinegar to a measuring cup, then filling it up with milk to make one cup, stir and let stand for 5 minutes. Thank you for your comment:)
christina says
this was so amazing! my toddler helped me make them and she couldn’t stop spooning the batter into her mouth! they baked up beautifully and taste amazing! simple and easy too! thank you
Lily Ernst says
You’re welcome Christina, I’m glad you and your little enjoyed them as much as we do. Thank you for your lovely comment:)
Monique says
Thank you for this perfect recipe!
We all enjoyed them ..especially my grandsons.
Lily Ernst says
Aww, that makes me happy to hear that your grandson loved the muffins. Thank you for your comment:)
Leanna says
These muffins are amazing. I followed the recipe exactly except I used half buttermilk and half 2% milk. They turned out perfect and absolutely delicious. I’ll definitely be tuning in to more of your recipes. Thank you so much!
★★★★★
Lily Ernst says
You’re welcome Leanna and thank you for your lovely comment. Have a wonderful day:)
Zaki says
Hi, if I follow the recipe, excluding the choc chips, will they still come out good ? Or will the ratio be thrown off?
Lily Ernst says
Hi Zaki, the recipe will still work, but without the chocolate chips, they will just be plain muffins. Unless that is what you are looking for?
Carrie says
Followed the recipe exactly (using buttermilk) and they couldn’t have been more perfect! Gorgeous with a lovely crumb and beautiful rise. This is my new muffin base! Thanks for sharing!!
Lily Ernst says
You’re welcome Carrie and thank you for your lovely comment. Have a great weekend:)
Hannah says
Everywhere has left such amazing comments that I can’t wait to make these. However, I am in the UK and have no idea about cups and conversions and really don’t want to mess up this recipe. What would the weights be in grams for the dry ingredients and millimetres for the wet ingredients? Please. Thought it best to ask a professional rather than mess it up!
Lily Ernst says
Hi Hannah,
Here are the ingredients in grams and milliliters:
325 g flour, 15g b powder, 5g b soda, 2.5g salt, 114g butter, 200g sugar, 2 large eggs, 250ml milk, 15ml vanilla, 270g chocolate chips
Let me know how it turns out for you. Enjoy:)
Hannah says
Thank you. Is that 15ml vanilla essence?
Lily Ernst says
yes, vanilla essence.
Kristi says
Love this recipe. Made them today and was skeptical about putting all the dough into just 12 reg muffin tins. Now I wish I would have trusted you. The one that I did fill really full was nice and tall, moist and good. The extra, what I thought was extra, I put in a jumbo tin and it just takes too long to bake. The tops get really brown. I will definitely make these again. Oh and I used dark chocolate. I probably will not do that again. They are a little bitter for my taste. Milk chocolate or semisweet would be awesome. I want to try again and maybe substitute berries. What do you think is this a good base for fruit muffins? Or do you have a great fruit muffin recipe? Thank you they are a huge hit at work.
Lily Ernst says
Hi Kristi, try this fruit muffin recipe http://littlesweetbaker.com/2015/02/13/bakery-style-blueberry-streusel-muffins/
It is very similar to the chocolate chip one and my readers love it just as much. Thank you for your feedback and enjoy:)
Samantha Ondzes says
These were delicious-I followed the recipe but sifted my flour and used a TBSP of vanilla-my family LOVED them!!!! I cannot wait to try your blueberry ones next!
★★★★★
Lily Ernst says
Awesome, happy to hear your family loved them. Thank you for your feedback Samantha:)
Becky T says
indont usually leave comments but I have to! These are FABULOUS!! The only change it did was used one egg and 1/4 applesauce because I only had one egg left! These are perfect!! Thank you for sharing!!
Lily Ernst says
Hi Becky, thank you for your lovely comment and good to know about the applesauce as a substitution:)
Kristen says
These were absolutely wonderful muffins! They’re perfectly sweet with a lovely texture. The only changes I made were to substitute oil for the butter (but I know they would be even better with butter!) and I used 3/4 cup granulated sugar and 1/4 cup brown sugar. Thank you for sharing this! 🙂
★★★★★
Lily Ernst says
Hi Kristen, so glad to hear you enjoyed them that much, thank you for your lovely comment:)
Alison Monday says
I’m in the UK. I made these following the instructions to the letter as far as I could. I used cups to measure etc but I found the muffins tasted quite strongly of baking soda and baking powder. I wonder if our products are stronger? Also the muffins fell over and didn’t grow tall with a crunchy top 🙁 I probably will try again, but will tinker with quantities…
★★★
Lily Ernst says
Hi Alison, you’re right, products can vary slightly from country to country and even to brand to brand. In regards to the batter falling over, perhaps reduce the amount of milk to 3/4 cup to thicken up the batter. Try that and let me know how it turns out after you make your adjustments. Thank you for your feedback:)
Memoona says
Hi,
I have made these muffins twice now. The first time I accidentally put the wrong amount of milk in and the muffins came out tough and dry. However, after realizing and correcting my mistake, I must say that these muffins were a delight and my family adored them. Thank you for your amazing recipe!! Keep doing what you do (:
Lily Ernst says
Awww, thank you for your feedback and kind words Memoona, have a great weekend:)
Ann Marie says
I made these yesterday…Supermoist and perfectly sweet. I used the mini chocolate chips, too. Somehow I didn’t notice the part where I should bake at 425 for 5 minutes, so I didn’t get the crispy top, but they were great just the same. I will try that next time. Family loved them, too, which is key b/c I hate store-bought due to all the added chemicals and what not. Thanks for sharing.
★★★★★
Lily Ernst says
Hi Ann Marie, you’re welcome and thank you for your lovely feedback. I’m the same way about the store-bought stuff. Don’t like the idea of preservatives and stabilizers in my food.
Sandi says
I bake muffins quite often, but I saw this recipe on Pinterest and had to give it a try. I am AMAZED! These are, hands down, the BEST muffins I’ve ever made. I followed the recipe exactly and could not believe how nicy they turned out. Tall and crispy with a beautiful cakey crumb…. Thank you so much for the recipe. This will be my go-to recipe from now on!
★★★★★
Lily Ernst says
Hi Sandi, thank you for taking the time to leave such a lovely comment. I really appreciate it:)
Shilpa says
most amazing chocolate chip muffins i ever had!!!
★★★★★
Lily Ernst says
Thanks Shilpa, I’m glad you enjoyed them:)
Erin says
Just made these. They were super delicious! I’d like to make them again. But, I had an issue with texture. I followed the directions carefully, but my batter was very thick and clumpy. I’m not sure if it is supposed to be that way. They didn’t turn out as nice looking as yours.
Lily Ernst says
Hi Erin, perhaps try sifting your flour before you measure next time. That should lighten up your flour content and make your batter less thick. Thank you for your question and let me know if that helps:)
Erin says
I’ll try that next time, thanks! 🙂
Eliza N. says
Dear Lily,
I was wondering if I could use self-rising flower instead of regular flower with baking powder/soda? Thank you!
Lily Ernst says
Hi Eliza, yes you can use self-rising flour instead of AP flour by eliminating the baking powder, baking soda and salt.
Aizat says
Hi Lily,
May I know why we dont need to add in salt if we use self raising flour instead of AP flour? Does self raising flour have salt in it?
I would like to try your recepi. Have both flour but no bicarbonate soda. 🙂 It is great to know that I can use self raising without the soda.
Thank you and have a lovely weekend!
Lily Ernst says
Hi Aizat, one cup of self-rising flour contains about 1&1/2 tsp baking powder and 1/2 tsp salt, so I would omit the baking powder, soda and salt in this recipe if you are using self-rising. Thank you for your question and enjoy:)
Stephanie says
So I just made these with 1 cup whole wheat and 1.5 cup white flour. Amazing! Doesn’t make me feel as guilty eating the whole thing!! I can’t wait to try the other recipes.
★★★★★
Lily Ernst says
Awesome, that’s great to know. Thanks for the feedback Stephanie:)
Amanda says
I absolutely love these muffins! My family always asks for them.
I do have a question, though: no matter what I do, the muffins never dome. They flatten out and run over the top of the muffin tin. I’ve changed the temperature and made sure I followed the instructions precisely. Anybody have any ideas?
Lily Ernst says
Hi Amanda, is your batter on the thinner side? If so, reduce the milk to 3/4 cup. I’ve noticed when I do that, I get a higher dome. Thank you for your feedback and enjoy the rest of your weekend:)
Areebah says
HI! Can I use a 12 cup mini-muffin pan, for this recipe?
★★★★★
Lily Ernst says
Yes, just bake at 375F for 10-12 minutes, enjoy:)
christina says
I made this with Bob’s Red Mill 1 to 1 gluten free flour and they turned out marvelous!!!! These are delicious muffins! Thanks for my my morning taste so yummy!!
★★★★★
Lily Ernst says
You’re welcome Christina and thank you for your lovely comment. That’s good to know about Bob’s Red Mill 1 to 1 GF flour, so I can share that with my GF reader – thanks:)
Preet says
I made these muffins .V nice.I want to ask you one thing is there anything we can add as I can feel the smell of egg. Don’t know the reason.Can u advise anything
Lily Ernst says
Hi Preet, you can add 1/2 tsp to 1 tsp of cinnamon to the recipe. Thank you for your question and enjoy:)
Mika says
Hi. I would like to try this. But how do I make dark chocolate muffins using this recipe? Is it as simple as adding unsweetened coco power and maybe some melted chocolate as you would in a German Chocolate cake?
Lily Ernst says
Hi Mika, you can replace some of the flour with unsweetened cocoa. Try 1/3 to 1/2 cup. Thank you for your question and let me know how it turns out:)
Bobby says
For your chocolate chip muffins, how would you adjust your ingredients amounts to make 6 large muffins. I have a 6 large muffin tray. 12 is too many as I live alone.
Lily Ernst says
Hi Bobby,
Replace the baking soda and baking powder with just 2 tsp of baking powder and reduce the vanilla to 2 tsp. Everything else divide in half and baking instructions is the same. That’s what I do when I just want to make a small batch. Enjoy and thank you for your question:)
Minerva Moser says
Why would you want to cut the 12-muffin recipe in half to make 6 jumbo muffins? All the recipes I’ve seen say that 6 jumbo muffins are equivalent to 12 regular-size muffins. If you cut everything in half, you’re only going to get 3 jumbo muffins.
Lily Ernst says
Hi Minerva, Bobby asked about 6 large muffins (just enough for one person) not jumbo, so that’s why I recommended the recipe divided in half. Thank you for your comment and have a lovely day.
Caroline Huffman says
How can this recipe be modified for high altitude? If it can be modified, I look forward to trying it.
Lily Ernst says
Hi Caroline, I have never baked at high altitude before, but from what I understand, start with decreasing the baking soda by 1/2 tsp, decrease the sugar by 1 tbsp, increase the milk by 1 tbsp, fill 14 muffins cups instead of 12, same temperature, so 425F for 5 mins, then 375 for remainder of time and keep a close watch at this point. Please let me know how they turn out and thank you for your question:)
Caroline Huffman says
Thanks so much for your baking recommendations…I really appreciate it!
Although I am an avid baker, I am trying to learn as much as possible about tweaking recipes for high altitude, as I just moved to Denver (CO) from Houston (TX). Eager to try your recipe!
Taisha says
I was going to ask about high altitude for this recipe as well so thank you for answering that question. I plan on making these very soon and maybe I can come back and let you know how they came out. 🙂
Lily Ernst says
Wonderful, thanks Taisha and I look forward to hearing back from you:)
Taisha says
I made these this past week using the high altitude tweets you mentioned. The muffins tasted good but weren’t as moist as I know they should be and I was really cautious about filling the tin so I didn’t get a good muffin top haha. I need to tweet it some more it seems because the potential for awesome muffins is definitely there.
Lily Ernst says
Hey Taisha, perhaps try increasing the butter by 2 tablespoons, thank you for your feedback and let me know again how it turns out after you tweak it:)
Bonnie says
These muffins are amazing! Thank you so much for posting. I have looked hi and low for the best muffin recipe. No need to look any further! :o)
★★★★★
Lily Ernst says
You’re welcome Bonnie! I’m glad your search has ended, now you can just enjoy:) Thank you for your wonderful comment and have a good night.
Kelly says
I did a lot of research before choosing which muffins to make and I am SO glad I chose these! They are absolutely delicious! I ended up making 18 smaller muffins instead of 12 big ones and they all puffed perfectly and are light and fluffy. Thank you!
Lily Ernst says
You’re welcome Kelly. Thank you for your feedback and have a lovely day:)
Nuala says
I was a bit scared of trying this since im not used to cook with cups (here in spain we use gr and ml ) but on my last trip to ireland i bought some us measuring cups and spoons and today ive decided to use them for the first time .All i can say is that i’ve tried many muffin recipes before but this is the best one so far,they are super fluffy and A-B-S-O-L-U-T-E-L-Y D-E-L-I-C-I-O-U-S!!
★★★★★
Lily Ernst says
Awww, thank you so much Nuala. You totally made my day! I’m so happy to hear that the muffins are absolutely delicious. Thank you for your wonderful comment and for choosing my recipe as the first one to try with your new baking tools:)
asefa says
just made the muffins. i was a little nervous since its the 1st time i was baking something sweet. they r awesum and moist. this recipe is a keeper.
★★★★★
Lily Ernst says
I’m so glad to hear and I’m honoured that you picked my recipe as your first sweet recipe. Thank you for your lovely comment and have a great day:)
AML says
Hi, do you have any suggested modifications to use this recipe for making mini-muffins?
Lily Ernst says
Hi, just bake at 375F for 10-12 minutes, enjoy:)
ariana says
greeting from indonesia.I made the muffin this morning.It’s perfect.It rose tall and has soft texture inside.I reduced the amount of sugar.Love this
★★★★★
Lily Ernst says
Hello there Indonesia! I’m so glad you love them and thank you for your feedback Ariana, I greatly appreciate it:)
Brailey says
You know what the worst thing about these muffins are? Trying to decide what flavor I LOVE the most!!!these are so perfect and we make them all the time! This time we chose butterscotch and milk chocolate…. YUM! My boys love these just as much as I do and they are great to send to work with my husband. Again, thank you for such a wonderful recipe! And the sky high muffin tops get better each time I bake them! They still don’t look as good as your though!!
★★★★★
Lily Ernst says
Hey Brailey, thanks for giving me another great flavour combination to try, I love butterscotch and milk chocolate. Glad to hear the muffin tops are getting bigger each time, aren’t the muffins tops the best? I always sprinkle a few extra chocolate chips on top before I bake, it makes for pretty muffins and the more chocolate the better! Thanks for stopping by again and have a fabulous weekend with your family:)
Debbie says
The chocolate chip muffins are awesome. Thanks for sharing this great recipe!
Lily Ernst says
You’re welcome Debbie, I’m so glad you like them, thank you for taking the time to leave a comment and have a great weekend:)
Michele K says
Pretty darn tasty! Not so dense that it sits like a brick after you eat it but not so light that you think you’re eating a cupcake. Glass of milk is an absolute necessity! I think I could have made more like 15 muffins. Filled up my 12 to the top and had lots of spillover, but no big deal as I still had the nice puffy muffin top with crispy edges. Thanks for the great recipe!
Lily Ernst says
You’re welcome Michele, glad you liked it, I enjoy my muffins with a glass of milk too, thank you for the lovely comment and have a great weekend:)
Maya says
Really easy and awesome outcome! First batch seemed a bit dry so I added a little more butter for the second batch. Also, I made the second batch with half a cup of cocoa powder replacing half a cup of the flour and they came out gorgeous as well. Thank you so much for the recipe! This will be my go to recipe for muffins from now on.
★★★★
Lily Ernst says
Hi Maya, great idea with the cocoa. I’m going to try that next time. Thank you for taking the time to leave your lovely comment and have a great day:)
Jackie says
I’m sorry, I do not have my vocabulary complete, at all (I’m mexican).
But, what is the difference between baking powder and baking soda?
Thanks
★★★★★
Lily Ernst says
Hi Jackie, both are leavening agents which causes baked goods to rise. Baking soda is pure sodium bicarbonate and baking powder is sodium bicarbonate and cream of tartar. Please let me know if you have any further questions.Thank you and happy baking:)
Crystal Korzep says
I have never had a muffin like this. It was fabulous beyond. I used the mini chips and threw in some chunks. The recipe made 12 muffins and 2 huge muffin tops. My husband an I visit a shop that makes muffin tops of all types, and they are the best, but this recipe supercedes them. We ate them with a tad of butter and a cup of coffee.
I am going to put this on my blog if you don’t mind, with the change of chips and types of chocolate
★★★★★
Lily Ernst says
Hi Crystal, thank you for your lovely comment and yes, please feel free to share the recipe on your blog. Enjoy:)
Sarah says
I made these today and they are sooooo amazing! Im obsessrd with tim hortons chocolate chip muffins and these taste just like it. Thank you so much!
Lily Ernst says
Hi Sarah, I’m glad you enjoyed them. I’m a big fan of Tim Horton’s chocolate chip muffins too. Thank you for your lovely comment:)
Sarah says
I really want to make these muffins but lemon poppyseed! Do you have a suggestion of how to do that?? 🙂
★★★★★
Lily Ernst says
Hi Sarah, to make these into lemon poppyseed muffins, simply reduce the milk to 3/4 cup and vanilla to 1 tsp. Add 2 tbsp of poppyseeds, juice and zest of 1 lemon. Sorry for the late reply, please let me know if you have any further questions, enjoy:)
Sarah says
Thank you so much! I will be making these tomorrow 🙂
Marli says
Made these tonight and they were great! I didn’t have buttermilk so i used regular milk and my butter wasn’t melted all the way so they didn’t turn out quite as pretty as yours but definitely will make them again! Thanks for the recipe! You don’t by chance have a recipe for crispy carrot muffins do you? 🙂
Lily says
You’re welcome Marli, I’m glad you liked the muffins. I don’t have a my own carrot muffins recipe, but here is a fantastic one from Taste of Home http://www.tasteofhome.com/recipes/carrot-bran-muffins
Thank you for your comment and have a wonderful day:)
Jyoti says
These were delicious! Thanks for an easy and yummy recipe! We all loved them :). I followed your recipe and they came out perfectly.
Lily says
You’re welcome. I’m glad you all loved the muffins. Enjoy and thank you for your lovely comment:)
Lily says
Hi, I’m assuming it’s because of the salted butter. There is quite a lot of salt in salted butter. I have made this recipe with half white and half brown sugar so it not that. I’m sorry your muffin turned out heavy, let me know how they taste at least.
Kelly says
these are great!
Lily says
Thanks Kelly, glad you enjoyed them:)
J Lewis says
Oh my goodness! Lily, I have to say these muffins are AB-SO-LUTE- LY DELICIOUS. Please believe me when I say that. I’ve followed quite a few recipes and they never came out this great. My son took one to school and he shared it with a friend, the friend said it was so good where did he buy it, my son said,my mom made it,friend didn’t believe..Conclusion- your muffins were a hit. I love blueberries so next time I’ll use them. I will definitely be making them again. 🙂 ❇❇❇❇❇.
Lily says
Wow, you just made my day! Thank you so much for your lovely comment. I’m so happy that you and your son liked the muffins so much:)
Barbara Anderson says
I just made these muffins and they are fabulous! I’ve been making muffins for years for my family and this is my favorite recipe ever! Would you use 1 and 1/2 cups of blueberries if you were to substitute them for the chips? Thank you so much for this delicious recipe.
Lily says
You’re welcome Barbara. I’m so delighted to hear that this is your new favorite recipe and yes, simply sub 1&1/2 cups of blueberries. Enjoy!
Geri says
Would these work in jumbo silicone forms?
Lily says
Yes, bake at the same initial 425F temp for 5 minutes, then 375F for about 15-18minutes or until a toothpick inserted into the centre comes out clean. Enjoy 🙂
Geri says
Lily, I have to say these are the muffins I have been searching for, they are amazing! Big, soft and not dry!
FYI in regards to my previous post…I did use the jumbo silicon cups and they worked great (baking time was closer to 20 minutes) the only thing is with these cups there is no base for the tops to rest on as they bake so you don’t get that “real” muffin top. They ran over some too, so next time I will not fill them quite to the top.
I may also look into a regular jumbo pan as I DO like the tops!
Def a keeper for me!
Thanks!!
Lily says
Oh, so glad to hear Geri. Thank you for letting me know about the baking time for jumbo muffins and thank you so much for your feedback:)
Tiffany Chan (@omgitstiffyc) says
I tried this recipe and love it-it’s the first one where we could actually get the muffin tops to puff! I was just wondering what kind of modifications would be necessary to make Blueberry muffins? I’m guessing there would be more to it than just substituting berries in for chocolate?
Lily says
Actually, you can just substitute the chocolate with the berries or you can use my Blueberry Buttermilk Muffin recipe http://littlesweetbaker.com/2014/07/25/blueberry-buttermilk-muffins/
Thank you for your comment and have a great weekend:)