With literally millions of chocolate chip muffin recipes on the internet… I have a lot of nerve calling these the best, eh? But it’s no humblebrag, it’s the truth, so bust out your muffin pan! You can store these bakery style chocolate chip muffins in a freezer bag for up to 2 months!

Bust out the Muffin Tins… We’re Baking Chocolate Chip Muffins

As a mom to two toddlers, and profession baker, I bake a lot of muffins. And when I say a lot, I mean, A LOT OF MUFFINS. We’re talking 3 to 4 dozen a week. Our family can easily polish off a dozen within 24 hours.

The most popular variety? Good old chocolate chip! I love chocolate, they love chocolate, my husband loves chocolate, who in their right mind doesn’t love chocolate? I’ve actually made it a life rule to be extra wary of people who say they don’t like chocolate… it’s suspect.

But I digress, back to these easy chocolate chip muffins. I make these babies at least once a week, and they never last long. I prefer using dark chocolate or semi-sweet chocolate chips. But you can use milk chocolate if you prefer a sweeter chocolate experience.

Ingredients for Easy Chocolate Chip Muffins

• Chocolate Chips: For a less dominant chocolate flavor, you can reduce the amount to 1 cup chocolate chips.
• All-Purpose Flour: Measure correctly using a digital kitchen scale or the fluff and spoon method.
• Sugar: Granulated sugar and light brown sugar add sweetness and moisture.
• Baking Powder: Gives our chocolate chip muffins their wonderful domed muffin top! Do not sub with baking soda, which is not the same and will cause a flat muffin top.
• Salt: Balances sweetness and enhances the other flavors in this easy chocolate chip muffin recipe!
• Spices: A pinch of ground nutmeg and ground cinnamon add flavor.
• Eggs: Use large eggs and bring them to room temperature before use.
• Butter: Unlike a lot of chocolate chip muffins that call for room temperature butter. This recipe uses melted butter. Melted butter creates moist muffins with golden brown muffin tops!
• Sour Cream: Adds moisture and flavor. Full-fat PLAIN Greek yogurt is a good sub.
• Milk: I like using whole milk but almost any variety will work in a pinch.
• Lemon Juice: Use fresh for the best flavor, but bottled will technically work.
• Oil: I usually use a mild olive oil, but canola, vegetable, or melted coconut oil will all work. It just depends what flavor you want added to your muffins.
• Vanilla Extract: Adds it’s signature rich flavor and enhances the other flavors in this recipe. For best results, use real vanilla extract.

How to make Chocolate Chip Muffins

Ok, so one of the best things about this chocolate chip muffin recipe? It’s SO easy! Any baker – or non-baker – can master this recipe by following these simple steps!

In a large bowl, combine the wet ingredients. In a separate large bowl, combined the dry ingredients. Gently fold the dry ingredients into the wet, stirring just until combined! DO NOT OVER MIX. Sorry to scream that, but over mixing is the road to dry muffins! You only need to stir until the ingredients are combined. I actually prefer to stop mixing when I see just the slightest trace of dry ingredients, and then toss in my chocolate chips!

Should My Batter be Thick?

Yep! This muffin batter is VERY thick! Which is exactly what we want when it comes to muffin batter. Thick batter will help your chocolate chips stay in place (not sink to the bottom) and will create a dense but moist muffin. Remember, these are not cupcakes! So don’t fret if your batter is thick.

Room Temperature Ingredients

For best results, it’s crucial you bring your eggs, milk, and sour cream to room temperature. Room temperature ingredients incorporate evenly and easily with one another. So be sure to bring them out of the refrigerator at least 30 minutes before you begin baking.

*This is also a great time to preheat your oven!

Divide the batter evenly among your muffin pan, filling eat mold all the way up to the top! This is one of the ways to ensure you get sky-high muffin tops! You can also sprinkle the top of each muffin with sparkling sugar for some extra pizazz! I love King Arthur Sparkling Sugar, but any coarse sugar will work! I also like to set aside 1/2 cup of chocolate chips to press into the top of the muffins when they come out of the oven. This is optional, but I always do it!

Because who doesn’t love extra gooey chocolate chips on top?!

How many Muffins?

This recipe yields 6 jumbo muffins, 12 standard muffins, or 2 dozen mini muffins! I give the time estimate for standard muffins in the recipe below. You’ll want to decrease the time for mini muffins and increase the time for jumbo muffins. A good rule of thumb is remove the muffins when their tops have risen and are a golden brown, and when a toothpick inserted in the center of a muffin comes out clean. For a standard 12 muffin tin, I find this is usually 25 to 30 minutes.

How to Store Muffins

And while I think these are best eaten the day they’re baked, they’ll keep, tightly wrapped in Saran Wrap, for up to 3 days! Or throw a few in the freezer for a later date! They’ll keep in the freezer for 2 months and take a few hours to thaw at room temperature. I love grabbing one from the freezer when I wake up and enjoying it with a cup of coffee around 01 pm!

How to get Tall Muffin Tops

The “secret” to those mile-high bakery style muffin tops? Start baking the muffins at a high temperature, then lower the temperature after a few minutes. Why do this? Because the high temperature will help the muffins to rise up very quickly – and guarantees those coveted crispy muffin tops us bakers desire. Just be sure to lower the oven temperature after 8 minutes! Seriously – SET A TIMER! Otherwise your muffins will come out dry.

Burnt Muffin Bottoms? Try this!

In the past I’ve had a few readers tell me their muffins came out delicious… but with burnt bottoms! To remedy this issue, I suggest baking your muffins on the center rack in your oven. And placing your muffin tin on a baking sheet before place it in the oven. Baking it on a baking sheet provides an extra layer of protection for the bottom of the muffin pan, which will help the muffins bake more evenly. If your muffins are still burning on the bottom at this point, I suggest investing in a higher-quality muffin pan. This muffin tin is my favorite!

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More Amazing Muffin Recipes:

• My Favorite Morning Glory Muffins
• Healthy Banana Chocolate Chip Muffins
• Bakery-Style Coffee Cake Muffins
• Jumbo Blueberry Crumb Muffins
• Maple Pecan Banana Muffins
• Healthy Bakery Style Chocolate Chip Muffins

Moist Chocolate Chip Muffins

Ashley Manila

There are literally a million chocolate chip muffin recipes on the internet… but these moist chocolate chip muffins are truly the BEST! And that’s not a humblebrag; it’s a simple fact! These bakery style muffins come together in a jiffy – no electric mixer required!

4.82 from 11 votes

PRINT RECIPE PIN RECIPE

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Inactive Time 15 minutes mins

Total Time 52 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

 

• 3 cups (381 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar, packed
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• 1 cup (227 grams) unsalted butter, melted and slightly cooled
• 1 cup (240 grams) sour cream
• 1/3 cup (80 grams) milk
• 1/2 teaspoon lemon juice
• 2 Tablespoons (28 grams) *Oil
• 2 teaspoons pure vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

 

• Preheat oven to 425 degrees (F). Line a 12-cup muffin tin with paper liners and set aside. 
• In a large bowl, whisk together the flour, both sugars, baking powder, salt, nutmeg, and cinnamon. Set aside.
• In a separate large bowl, add the eggs, melted butter, sour cream, milk, lemon juice, oil, and vanilla; whisk well to combined. 
• Fold the wet ingredients into dry ingredients and, using a rubber spatula, and gently fold the ingredients together. To avoid over mixing, stop stirring when you can still see the slightest trace of the dry ingredients. Fold in the chocolate chips. 
• Divide batter evenly among prepared muffin pan, filling the molds up all the way to the top. Sprinkle with sparkling sugar, if desired. 
• Bake at 425 degrees for 8 minutes, then, keeping the muffins inside the oven, reduce to 375 degrees and continue baking for another 14 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean. 
• Cool in the pan, placed on a wire cooling rack, for 15 minutes. Remove muffins from the pan and serve warm or at room temperature. 

Notes

*Canola Oil, Vegetable Oil, or Liquified Coconut will work.

*Wrap any leftover muffins tightly in saran wrap and store at room temperature for up to 3 days, or freeze for up to 3 months. Thaw muffins overnight in the refrigerator or on the counter.

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