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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.
More Chocolate Muffin Recipes:
- Double Chocolate Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Espresso Chocolate Chip Muffins
- Chocolate Coffee Toffee Crunch Muffins
Chocolate Chip Muffins
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- ½ teaspoon fine salt
- 1 tablespoon baking powder
- 3/4 cup buttermilk, at room temperature
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract (if desired)
- 1 1/2 cups (255 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- In a large bowl whisk together the flour, sugars, salt, and baking powder.
- In a small bowl whisk together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix. Divide evenly among the muffin tin cups.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
- Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.
This recipe was originally published in 2009 (!) and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.
I don’t have real buttermilk but use buttermilk substitute using this recipe, still tasted delicious. I especially like the use of brown sugar. If you are a chocolate lover, I would recommend the double chocolate muffin though
I made these! They came out great! Everyone loved them! How many calories each? Thank you!
These were a hit with my family. So delicious.
Super easy recipe and the lid on these muffins is just perfect, it’s crisp and craggy and if you eat the muffins when they’re still warm, you’ll have melty chocolate chip goodness too! It’s a keeper!
But the day you come back in my life, I will definitely spread the flower mat
I love chocolate chip muffins. On my birthday back in elementary school, my mom would make chocolate chip muffins for the class instead of cupcakes because they were my favorite. These are the best chocolate chip muffins I have ever made. Hands down.
If you’re looking for a go-to muffin recipe, this is the one. Whether you use a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods, so you won’t find any of that nonsense in my kitchen!
I LOVE these muffins! Great for mini muffins in a lunch bag for a sweet treat (or rather they don’t make it to lunch, for I have one with my morning tea at the office). My hubby also likes blueberry muffins, so I tried swapping out the chocolate chips for wild blueberries. Yum!! A very close second to the chocolate chips.
Hi Tessa I’m from Mexico and recently I use your buttercream recipe for a Cake Battles contest and I got the 4th place from 10 teams. That’s very good because it was my first time doing this recipe. Thank you so much it was super easy for a mexican girl like me follow your instructions. Thank you have a wonderful day
Tried this recipe and it turn out to be so amazingly beautiful. Tx Tessa for the recipe
I made the recipe and it was super was super easy to put together. I was also happy with the texture with the muffin. It was super light. I just found it lacked a little in flavour. I might just bump up the vanilla next time or might even try browning the butter to see if that will elevate it to greatness (In my eyes at least). Don’t get me wrong it was a good muffins just not as great as I think it could be.
this is amazing love love. it’s perfect please don’t add more sugar as i saw a comment up on top this is the prefect muffin thanks for sharing love it