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!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 384

Author Lily Ernst

Ingredients

2 & ½ cups (315g) all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (114g) unsalted butter melted and cooled for 5 minutes (see notes*)
1 cup (200g granulated sugar
2 large eggs
1 cup (240ml) buttermilk (see notes**)
1 Tbsp pure vanilla extract
1 & ½ cups (265g) semi-sweet chocolate chips

optional toppings:

more chocolate chips
sparkling or coarse sugar

Instructions

Preheat oven to 425°F. Spray a standard 12-cup muffin pan with non-stick cooking spray or line with paper liners (if using paper liners, grease the rims of the pan to prevent the muffin tops from sticking).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Then toss in the chocolate chips and set aside.
2 & ½ cups (315g) all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 & ½ cups (265g) semi-sweet chocolate chips
In medium bowl, whisk together the melted butter and granulated sugar.
½ cup (114g) unsalted butter, 1 cup (200g granulated sugar
Then whisk in the eggs, followed by the buttermilk and vanilla until combined.
2 large eggs, 1 cup (240ml) buttermilk, 1 Tbsp pure vanilla extract
Add the wet ingredients to the dry mixture and stir together until JUST combined.
Divide the batter evenly into the prepared muffin pan, filling to the top. Sprinkle with more chocolate chips and/or coarse sugar if desired.
Bake at 425°F for 5 minutes. Then keeping the muffins in the oven, reduce the temperature to 350°F and continue to bake for another 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and transfer the muffins to a cooling rack. Now is the best time to enjoy the muffins while they are fresh and still warm!

Notes

The muffins taste best warm and on the day of. Leftovers can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

How to melt the butter* – Place the butter in a microwave-safe bowl. Microwave the butter in 15-second increments until it is mostly melted. Stir the remaining chunks of butter until fully melted. Set aside to cool for 5 minutes while gathering the other ingredients.

Buttermilk** – If you don’t have buttermilk, you can make a substitute by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add your milk of choice until you reach 1 cup of liquid. Stir together and let it sit for 5 minutes to thicken before using.

To make jumbo muffins – Bake at 425F for 5 minutes then reduce the temp to 350F and continue to bake for another 25 minutes or until a toothpick inserted into the center comes out clean.

To make mini muffins – Bake at 350F the entire time for 10-12 minutes or until a toothpick inserted into the center comes out clean.

Recipe changes - Based on reader feedback, I implemented two minor adjustments to the original recipe to ensure consistent success:
Baking Soda: Reduced from 1 teaspoon to ½ teaspoon to prevent over-leavening, which can cause a bitter aftertaste.
Oven Temperature: Lowered the second baking temperature from 375°F to 350°F to minimize the risk of overbaking, as oven temperatures can vary.

Nutrition