Chocolate Chip Muffins

These Chocolate Chip Muffins are tall, fluffy, and packed with mini chocolate chips in every bite — just like the ones from a bakery! They’re easy to make at home and perfect for breakfast, snacks, or anytime you need a sweet treat.

Chocolate Chips Muffins

Homemade chocolate chip muffins are soft, fluffy treats made with a simple batter of flour, sugar, butter, and milk, packed with plenty of mini chocolate chips. They bake up golden and tender, perfect for breakfast or a sweet snack.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 16 muffins

Equipment

• 2 muffin tins
• 16 muffin liners
• #16 scoop
• whisk
• 2 large bowls

Ingredients

  

• 480 g all-purpose flour
• 300 g granulated sugar
• 4 tsp baking powder
• 1 tsp fine grained salt
• ¼ tsp cinnamon
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature substitute whole milk with 1 tbsp of vinegar
• ½ cup vegetable oil
• 4 tbsp butter, melted and cooled
• 2 tsp vanilla
• 1½ cups semi-sweet mini chocolate chips
• additional mini chocolate chips and sugar optional

Instructions

 

• In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Set aside.
• In another large bowl, whisk together the eggs, milk, oil, butter, and vanilla. Slowly add in the dry ingredients and mix until just combined. Batter will be thick. Fold in 1½ cups of the mini chocolate chips.
• Preheat the oven to 425℉ allowing the batter to rest for 15 minutes. Prepare the muffin tins with 16 liners. You can spray them with baking spray if you like.
• Scoop the batter into the cups with the #16 scoop. Go back and add more if needed. I fill mine to the top. Sprinkle additional chocolate chips on top and some extra sugar if you like.
• Bake for 7 minutes in the oven at 425℉. Without opening the oven, reduce the heat to 350℉ and bake for an additional 12-16 minutes until the tops are golden brown and bounce back when you touch them. Cooking times will vary depending on the pan and if you filled every cup or every other cup.

  Allow to cool in the pan on a wire rack.
• Store in a plastic bag on the counter or in the refrigerator for up to a week.