These chocolate chip muffins are oh-so-soft, dotted with plenty of chocolate morsels, and topped with an optional sugary sweet crunch.
Why this recipe works
Chocolate chip muffins are a classic recipe to always have on hand. Pantry staple ingredients come together to make these fluffy muffins leaving you with nothing but a delicate crumb and a tender interior, and they couldn’t be easier to make!
Between this recipe, our chocolate chip banana muffins, and our chocolate chocolate chip muffins, it’s safe to say we’re locked and loaded on all things chocolately-chip around here. We simply can’t get enough.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGS AND BUTTERMILK – Both should be at room temperature before they are incorporated into the batter. This will help everything cream together better, which will help you not overmix!
FLOUR – When measuring your flour, use the scoop and sweep method to avoid dense muffins. Begin by aerating your flour with a spoon. Then, scoop the flour into the measuring cup using the same spoon. Once the measuring cup is full, sweep the excess off the top using the flat end of a butter knife. Do not pack your flour down or tap the cup on the counter. You never want to pack flour or scoop it straight from the bag, this is what makes your baked goods dense and crumbly.
How to Make Chocolate Chip Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 425F. Line 2 muffin pans with paper liners (you will need 24 muffin wells lined).
- Whisk together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract in a medium-sized bowl.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Add the wet ingredients to the dry all at once, and stir just to combine. Fold in 1 1/4 cups of chocolate chips.
EXPERT TIP – Be careful not to over-mix, or your muffins can turn out gummy. A couple of streaks of flour are fine.
- Fill each muffin cup about 2/3 full of batter. Sprinkle the remaining chocolate chips and the sugar in the raw on top of the muffins.
- Bake at 425F for 5 minutes. Without opening the oven, reduce the heat to 350F. Continue baking until a toothpick inserted in the center comes out clean, about 15 to 20 minutes more.
Frequently Asked Questions & Expert Tips
Store your muffins in an air-tight container kept at room temperature for 4-5 days.
If your muffins are tough or dense, you likely overmixed the batter. You only need to mix the batter until the ingredients are incorporated, this is essential for a fluffy muffin. A couple of streaks of flour are fine when mixing, but if you continue to mix beyond that you end up bursting the air bubbles causing your muffins to be dense. Less is more here! Otherwise, you may have accidentally used too much flour. Be sure to use the scoop and sweep method while measuring flour. See the ingredient info section above for more information.
Yes, you can also use this recipe to make mini muffins and jumbo muffins. You can keep the method the same, but will likely need to adjust the cooking time (shorter for mini and longer for jumbo). Use the toothpick method to check for doneness.
Serving Suggestions
The sugar in the raw is an optional addition to these chocolate chip muffins (a welcome one at that), but you can certainly leave it off if you prefer. For good measure, I would always recommend dotting extra chocolate chips on top of the batter in the pan! Enjoy warm from the oven or at room temperature, whichever you prefer.
Ingredients
- 1 cup granulated white sugar
- 1/2 cup light brown sugar lightly packed
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 2 3/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups chocolate chips divided
- 1 Tablespoon sugar in the raw for topping
Things You’ll Need
- Muffin pan 2, 12-cavity pans
- Mixing bowls
- Whisk
- Rubber spatula
Before You Begin
- Be careful not to over-mix, or your muffins can turn out gummy. A couple of streaks of flour are fine.
- Both the buttermilk and the eggs should be at room temperature before mixing.
- You can also use this recipe to make mini muffins and jumbo muffins. You can keep the method the same, but will likely need to adjust the cooking time (shorter for mini and longer for jumbo).
- When measuring your flour, use the scoop and sweep method to avoid dense muffins. Begin by aerating your flour with a spoon. Then, scoop the flour into the measuring cup using the same spoon. Once the measuring cup is full, sweep the excess off the top using the flat end of a butter knife. Do not pack your flour down or tap the cup on the counter. You never want to pack flour or scoop it straight from the bag, this is what makes your baked goods dense and crumbly.
- Store your muffins in an air-tight container kept at room temperature for 4-5 days.
Instructions
- Preheat the oven to 425F. Line 2 muffin trays with paper liners (you will need 24 muffin wells lined).
- Whisk together the granulated sugar, brown sugar, buttermilk, oil, eggs, and vanilla extract in a medium-sized bowl.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Add the wet ingredients to the dry all at once, and stir just to combine. Fold in 1 1/4 cups of chocolate chips.
- Fill each muffin cup about 2/3 full of batter. Sprinkle the remaining chocolate chips and the sugar in the raw on top of the muffins.
- Bake at 425F for 5 minutes. Without opening the oven, reduce the heat to 350F. Continue baking until a toothpick inserted in the center comes out clean, about 15 to 20 minutes more.
