Chocolate Chip Muffins Recipe – There’s something incredibly comforting about a fresh, warm muffin—especially when it’s dotted with gooey chocolate chips. This Chocolate Chip Muffins Recipe brings that classic bakery-style indulgence right into your home kitchen with simple ingredients and easy steps.
These muffins are tender and fluffy with a soft crumb and golden tops. They’re not overly sweet but strike the perfect balance between rich chocolate flavor and buttery vanilla base. Whether you’re looking for a grab-and-go breakfast, an afternoon treat, or something to pair with coffee, these muffins are a guaranteed crowd-pleaser.
Recipe Overview
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Prep Time: 10 minutes
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Active Time: 10 minutes
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Resting Time: 0 minutes
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Bake Time: 18–22 minutes
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Total Time: 30–35 minutes
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Servings: 12 muffins
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Cuisine: American
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Course: Breakfast, Snack, Dessert
Equipment Needed
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Mixing bowls
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Muffin tin (12-count)
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Paper muffin liners or non-stick spray
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Whisk
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Spatula
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Measuring cups and spoons
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Ice cream scoop (optional, for even portioning)
Ingredients
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2 cups all-purpose flour
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½ cup granulated sugar
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¼ cup brown sugar, packed
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, melted and slightly cooled
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¾ cup buttermilk (or milk + 1 tsp lemon juice as substitute)
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2 large eggs
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2 teaspoons vanilla extract
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1½ cups semi-sweet chocolate chips, divided
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Coarse sugar for topping (optional, for crunch)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup lightly with non-stick spray.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until well combined.
Step 4: Combine Wet and Dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a spatula until just combined. Don’t overmix—lumpy batter is fine.
Step 5: Fold in Chocolate Chips
Fold in 1¼ cups of chocolate chips, reserving ¼ cup to sprinkle on top of the muffins.
Step 6: Fill Muffin Tins
Divide the batter evenly among the 12 muffin cups. Each should be about ¾ full. Top with remaining chocolate chips and a sprinkle of coarse sugar if desired.
Step 7: Bake
Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean (a little melted chocolate is okay!).
Step 8: Cool and Serve
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely for easy storage.
Nutrition
| Nutrient | Amount |
| Calories | ~290 kcal |
| Protein | 4 g |
| Carbohydrates | 34 g |
| Sugars | 18 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Sodium | 210 mg |
| Fiber | 1 g |
Flavor Profile
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Soft and fluffy on the inside
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Slightly crisp, golden top
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Mildly sweet base perfectly balanced by melty chocolate chips
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Rich vanilla and buttery undertone
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Customizable with milk, dark, or mini chips
Why You’ll Love This Chocolate Chip Muffins Recipe
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Bakery-style muffins at home—without fancy equipment
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Moist and fluffy thanks to buttermilk and melted butter
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Quick to make—no long rest times or complicated steps
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Kid-approved and freezer-friendly
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Customizable—swap chips, add nuts, or mix in berries
Tips & Variations
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Don’t overmix the batter – it causes tough, rubbery muffins. Mix until just combined.
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For extra lift, fill muffin cups to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F.
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Add-ins: Chopped nuts, white chocolate chips, or a swirl of peanut butter.
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Use mini chips for more even chocolate distribution.
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Double the recipe and freeze extras in airtight containers for up to 2 months.
Serving Suggestions
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Warm with a glass of cold milk or a hot coffee
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Packed into lunchboxes or snack bags
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Served on a brunch table with fruit and yogurt
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As an after-school or office pick-me-up
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With a dollop of peanut butter or hazelnut spread
FAQs
Q1: Can I use whole wheat flour instead of all-purpose?
A. Yes, but substitute only half with whole wheat to maintain texture. Muffins may be denser.
Q2: Can I make these muffins dairy-free?
A. Absolutely! Use plant-based butter and milk (such as oat milk + lemon juice for buttermilk).
Q3: How do I store the muffins?
A. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
Q4: Can I use frozen chocolate chips?
A. Yes! Just fold them in straight from the freezer—no need to thaw.
Q5: How do I freeze these?
A. Cool completely, wrap in plastic wrap or foil, and store in a freezer bag for up to 2 months. Reheat in the microwave or toaster oven
