There’s something so satisfying about the simple muffin.
I love that it can be enjoyed for breakfast, as a snack, or as a dessert.
These chocolate chip muffins use an extra dose of brown sugar to give it that slightly butterscotch taste that pairs so well with the chocolate.
They also have a generous amount of butter which not only makes them taste amazing, but helps to create those slightly crispy muffin tops.
This recipe is simple and unassuming but absolutely satisfying. I first published a version of this recipe almost TEN years ago and it’s actually evolved a fair amount since then. I think that just goes to show that the most minor tweaks and changes can make a big difference in the final result when it comes to baking.
How to Make The BEST Chocolate Chip Muffins
How do I make MOIST muffins?
In addition to the tips below, be sure to measure your ingredients properly. Especially your flour. It’s ridiculously easy to accidentally add too much flour when using measuring cups. I like to use the spoon and level method or better yet, a digital kitchen scale. Learn more about the importance of measuring flour correctly here.
This recipe uses a generous amount of butter which helps produce slightly crispy edges on the muffin tops. That’s my FAVORITE part. However if you like a paler muffin then feel free to shave a couple minutes from the baking time. Just note that the darker your muffin tin the more brown your muffins will get while baking. This is my favorite muffin tin to use.
Do I have to use buttermilk?
For best results, yes. Real buttermilk makes a difference. If you don’t have it on hand, you can use whole milk instead.
In my Ultimate Guide to Muffins I tested side-by-side muffins made with milk vs. buttermilk. What I found was that the buttermilk created a more moist, tender, and flavorful muffin.
If you’d like to learn more about the science of buttermilk in an easy visual way, including buttermilk substitutions, check out my Buttermilk 101 article.
Why you should never overmix muffin batter!!
This will create dense or rubbery muffins which no one wants. Once the dry ingredients are combined with the wet, gently stir with a rubber spatula *just* until it’s combined. Since we’re adding in chocolate chips next, I actually like to leave a few streaks of flour. They’ll get stirred into the batter with the chocolate chips.
How to Bake Tall Muffins
You may have seen that trick for getting muffins to bake up nice and tall? The one where you start the oven out on a high temperature for a few minutes then reduce the temperature? That technique definitely works, but I almost always forget to lower the temperature so I went ahead of simplified things for this recipe with just one temperature.
I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!
Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!
Why Do My Muffin Liners Stick?
Oftentimes this is due to the brand of liners. This is my favorite brand that I order in bulk from Amazon. If you find your liners still get stuck and end up ruining your muffins, don’t worry. I’ve actually written an entire article about how to prevent muffin or cupcake liners from sticking here.
How to Store and Make Muffins Ahead of Time
Store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired to get the chocolate chips nice and gooey. Muffins can also be frozen in an airtight container for up to 3 months. Defrost on the counter or in the microwave.