The BEST Chocolate Chip Muffins – These bakery-style muffins are deliciously moist, fluffy, and stuffed full of chocolate chips. My absolute FAVOURITE muffins!
The BEST Chocolate Chip Muffins
I have revamped my favourite Chocolate Chip Muffin recipe, and today I’m sharing them with you.
They really are the BEST muffins you’ll ever try!
These bakery-style muffins are big, full of chocolate chips, and super moist. The buttermilk and vegetable oil used in this recipe are what makes these muffins SO moist and soft.
Looking for more of my favourites? Check out my Favourite Chocolate Chip Cookies, Baked Vanilla Doughnuts, and my No-Churn Raspberry Ripple Ice Cream.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Salt
- Large eggs
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own!
- Vegetable oil
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make The BEST Chocolate Chip Muffins
To make these muffins, start by whisking together the flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the eggs and sugar until thick and light in colour. (This may take a few minutes – use a hand mixer if you have one.)
Add the buttermilk, vegetable oil, and vanilla, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.
Spoon the mixture into a muffin pan lined with muffin cases, filling to the top. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
TIP: Turn the pan halfway through baking to ensure even rise and browning – around the 12 minute mark, when the tops of the muffins are already starting to colour and have risen well. Be sure not to leave the oven door open for too long!
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely. Try one warm from the oven – SO GOOD.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tips & tricks for this recipe
Here are a few tips and tricks for making these muffins.
- You can make these muffins in a muffin pan with OR without the cases if needed. Just be sure to grease the pan well if not using – I highly recommend a cake release spray.
- Make sure to measure your flour out correctly. Using too much flour will result in dry muffins. I always recommend using kitchen scales instead of measuring cups for better accuracy.
- If you can’t get hold of buttermilk, you can either make your own (instructions can be found in the recipe card below), or you can replace with plain yogurt or sour cream.
- Once the muffin batter is in the pan ready to be baked, sprinkle on a few extra chocolate chips – for looks.
- Baking these muffins at a higher-than-usual temperature is what makes them rise up into bakery-style muffins!
These Chocolate Chip Muffins are:
- so quick and easy to throw together
- deliciously moist and fluffy
- loaded with chocolate chips
- BIG on flavour
How long will these muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yep. They also freeze well for up to 2 months. Thaw overnight in the fridge. Bring to room temperature or warm up in the microwave for a few seconds.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these delicious muffins next!
- Nutella Stuffed Double Chocolate Muffins
- Chocolate Chip Blueberry Muffins
- Apple Streusel Muffins
- Banana Crumb Muffins
- Chocolate Chip Banana Muffins
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Originally Published: May, 2016 | Updated: March, 2019
The BEST Chocolate Chip Muffins
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Is 400° the correct temperature? Seems a little high.
Thank you.
400F, yes 🙂
Hi! How many can a recipe make if I use a cupcake tin instead of a muffin tin? 🙂 thanks!!
I used this recipe morning. I replaced the sugar with coconut sugar and the vanilla extract with vanilla from 3 vanilla beans. They came out beautiful and delicious! Thank you so much for the recipe!
Hello these muffins were the best! I do have a question the dough was pretty thick and it was a little hard to scoop the muffin dough into the pan. do you know why?
My muffin batters are quite thick, but shouldn’t be too thick you can’t spoon it into the pan. There could be slightly too much flour used.
Made these earlier today! So perfect! I mixed through white chocolate and milk chocolate chips.
Do blueberry and chocolate go together? I am making something and it is very special.
Yes! 🙂
What can be a substitute for vegetable oil?
You can use 1/2 cup (115g) melted butter instead.
Can I use coconut sugar instead of regular sugar I’m trying to down on eating sugar?
Yes, of course! 🙂
No butter?
Nope, we are using oil in this recipe for moisture. You won’t miss the butter at all! 🙂
Can I use white morsel instead of chocolate chip muffins? Also, do you have any recipe that includes white morsels?
Yes you can! I do have these Double Chocolate Banana Cookies where I use white morsels. Enjoy! 🙂
Hi Marsha, love the look of these muffins. Can plain yoghurt be substituted for the buttermilk?
Yes, you can use plain yoghurt instead.
Mine come out very crunchy on the outside? Did I do something wrong? Maybe I didn’t let the buttermilk curdle long enough? The good were not a smooth golden color either, more uneven pokey tops.
Muffins can turn out with a crunchy top if left in the oven too long, or if the oven temperature is higher than instructed (I highly recommend using an oven thermometer). They will become softer when stored in an airtight container. For completely even baking/colouring, rotate your muffin pan halfway through baking.
I love your recipes and always go well, but with this muffins they didn’t go browned, they were 30 minutes in the oven! Tell me, why this can happen, please! Thank you!
Hi Vanina! Every oven is different, and may need more or less baking time than stated, but most of the time the oven temperature isn’t always accurate. I always recommend using an oven thermometer to make sure it’s the right temperature. Also, make sure to bake on the middle shelf. Hope this helps!
Thank you!
I have never seen a recipe for muffins being baked at 400 Fahrenheit. Usually it is 350. Are you sure it is 400 and not a type o?
Not a typo, 400F is correct 🙂 The high temp helps the muffin tops rise quickly before spreading out.
These look great. I would like to make these in mini form for my grandchildren. How long do you think they would take to bake in the mini muffin tins and do they really need the muffin cases. Also do you have a recipe for chocolate chip banana muffins also. Looking forward to your response.
Hi Marcia! You can definitely make these into mini muffins – I would say check on them around the 10 – 12 minute mark. They may need a little longer though. And no, you don’t need to use muffin cases, just make sure to grease your pan VERY well (I use Wiltons or PME cake release). For chocolate chip banana muffins, just add 2 large mashed bananas to this recipe. Enjoy! 🙂
These are beautiful Marsha !!! I wish you are my neighbor really !!!
Haha thanks, Marvellina!
These are adorable! I love a little chocolate in the morning. 🙂
Thanks, Lindsey! 🙂
Marsha–these look insanely delicious!!! I can’t wait to give them a try!!! 🙂
Thanks, Mahy! 🙂
Can you believe I’ve never just made chocolate chip muffins? I used to always make banana chocolate chip, but never just chocolate. I love how perfectly round these are and I’m sure they are delicious 🙂
Thanks, Megan!
This muffins are perfect. I can never get mine to look so awesome when I use those wrappers. What’s the trick. Lol
Haha, thanks Renz!
I Love the use of buttermilk AND oil! They must be exceedingly moist and delicious!
Thanks, Beth!
Full of chocolate chips and super moist sound like the perfect muffin to me too!
Thanks, Jill!
These. Are. Perfection. Moist, perfectly golden and too mouth watering for anyone to turn down. Must try these soon!
Thanks, Karly!
These look absolutely incredible!
Thanks, Holly!
These muffins looks so yummy, and I think we might need to make them this weekend. It’s possible I’ll “accidentally” add a few extra chocolate chips.
Thanks, Sarah!
Now I’ve made muffins and I’ve made chocolate chip cookies but why have I never made chocolate chip muffins? One to rectify, thanks Marsha!
Thanks, Kavey! I hope you try! 🙂
I gotta try these. They’re a breakfast treat, thanks a lot!
Thanks, enjoy!
Marsha, I get all excited when you share one of your favorite recipes! Since you’re such an awesome baker, it makes these posts that much more special. 🙂 Love how golden these turned out. Pinning, of course! 😉
Thank you, Demeter! 🙂
These muffins look perfect, Marsha! I can totally see why they are your favorite! Plus chocolate chips are always a good idea! Cheers!
Thanks, Cheyanne!
I love a tiny bit of chocolate at breakfast. It feels so decadent!
Me too! 🙂