Best Chocolate Chip Muffins Recipe

Introduction

These BEST Chocolate Chip Muffins deliver moist, fluffy texture with a perfect domed top and bursts of chocolate in every bite. With a simple mix-and-rest batter, they’re easy to make and sure to impress for breakfast or snack time.

Ingredients

• 2 1/2 cups (320g) all purpose flour*
• 1 cup (200g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mini semi sweet chocolate chips, divided
• 2 large eggs, room temp
• 1/4 cup (65g) sour cream*, room temp
• 2 tsp vanilla extract
• 2 tbsp pure maple syrup
• 2 tbsp vegetable oil
• 1/2 cup (110g) unsalted Danish Creamery European Style Butter, melted
• 1 cup (255ml) buttermilk*, room temp
• 2-3 tbsp coarse or raw sugar, for sprinkling

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
2. Step 2: In a separate bowl, whisk together the eggs and sour cream until completely smooth.
3. Step 3: Stir in the vanilla extract, maple syrup, and vegetable oil, followed by the melted butter and then the buttermilk.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. Be careful not to overmix.
5. Step 5: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This helps create tall muffin tops. If short on time, bake immediately but expect less domed muffins.
6. Step 6: Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners.
7. Step 7: Using an ice cream scoop, gently scoop the fluffy batter into the liners, slightly overfilling each one. Avoid stirring the batter during this step.
8. Step 8: Sprinkle coarse sugar over each muffin, then top generously with the remaining mini chocolate chips. They will spread as the muffins bake.
9. Step 9: Bake at 425°F for 8 minutes. Without opening the oven door, lower the temperature to 350°F and bake for another 8-10 minutes.
10. Step 10: Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
11. Step 11: Remove the muffins and let cool in the pan for 10 minutes. Use a knife to loosen edges if needed, then transfer to a wire rack to cool another 10-15 minutes.
12. Step 12: Serve warm for best enjoyment and watch them disappear quickly!

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a tender crumb.
• For a fun twist, substitute some of the chocolate chips with chopped nuts or dried fruit.
• Letting the batter rest allows the baking powder time to activate, creating taller, fluffier muffins.
• If you don’t have buttermilk, make your own by adding 1 tbsp lemon juice or vinegar to 1 cup milk; let sit for 5 minutes.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled muffins in a sealed bag for up to 3 months. Reheat gently in a microwave or oven to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used but mini chips distribute more evenly and melt better for a consistent chocolatey experience in every bite.

Why do I need to let the batter rest before baking?

Resting the batter allows the leavening agents to activate fully, producing a taller muffin with a nicely domed top and tender texture.

Best Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 72 reviews

These BEST Chocolate Chip Muffins are soft, fluffy, and loaded with mini semi-sweet chocolate chips. With a perfect domed top from a simple resting step and a two-step baking method, they offer a delightful balance of sweet vanilla, rich butter, and melty chocolate. Perfect for breakfast, snacks, or dessert, these muffins combine everyday pantry ingredients into an irresistibly tender treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups (320g) all purpose flour
• 1 cup (200g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mini semi sweet chocolate chips, divided

Wet Ingredients

• 2 large eggs, room temp
• 1/4 cup (65g) sour cream, room temp
• 2 tsp vanilla extract
• 2 tbsp pure maple syrup
• 2 tbsp vegetable oil
• 1/2 cup (110g) unsalted Danish Creamery European Style Butter, melted
• 1 cup (255ml) buttermilk, room temp

Topping

• 2–3 tbsp coarse or raw sugar, for sprinkling
• Extra mini semi sweet chocolate chips for topping

Instructions

1. Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips until well combined.
2. Combine eggs and sour cream: In a separate bowl, whisk together the eggs and sour cream until completely smooth and homogenous.
3. Add remaining wet ingredients: To the egg mixture, add the vanilla extract, pure maple syrup, and vegetable oil, mixing well. Then, incorporate the melted butter followed by the buttermilk, stirring until fully combined.
4. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients bowl. Gently whisk until just combined, being careful not to over mix to maintain a fluffy batter.
5. Rest the batter: Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This resting time activates the leaveners and ensures each muffin will have a tall, domed top. If short on time, this step can be skipped but results in less domed muffins.
6. Preheat and prepare muffin tin: After resting, preheat your oven to 425°F (220°C). Line a muffin or cupcake tin with 12 paper liners.
7. Scoop the batter: Using an ice cream scoop, gently scoop the batter without disturbing its fluffiness. Overfill each muffin liner slightly, leaving room for the muffins to rise. You may have about 1 scoop of batter left over.
8. Add toppings: Sprinkle the tops of each muffin generously with coarse or raw sugar and pile on remaining mini chocolate chips to ensure plenty of chocolate in every bite.
9. Bake – first stage: Place the muffin tin in the oven and bake at 425°F for 8 minutes. This high heat kick-starts the rise and forms a golden crust on top.
10. Bake – second stage: Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake for an additional 8-10 minutes. This gentle finish allows the muffins to bake through without burning.
11. Check doneness: Insert a toothpick into the center of a muffin to test. If it emerges clean or with a few moist crumbs, the muffins are done. Avoid keeping the oven door open too long to maintain heat.
12. Cool the muffins: Remove the muffins from the oven and let them sit in the pan for 10 minutes to cool slightly. Use a knife if needed to gently loosen any edges stuck to the pan.
13. Transfer to cooling rack: Carefully transfer muffins to a wire rack and allow them to cool for an additional 10-15 minutes. These muffins are best enjoyed warm.

Notes

• Resting the batter for 1 hour helps achieve tall, domed muffin tops by giving the baking powder and soda a head start.
• Do not over mix the batter to keep the muffins tender and fluffy.
• Using mini chocolate chips ensures even distribution of chocolate in every bite.
• The two-step baking method with a high initial heat helps create a crusty, golden top while baking the interior perfectly.
• If you skip resting the batter, muffins will still be delicious but less domed.
• Room temperature ingredients (eggs, sour cream, buttermilk) improve mixing and texture.
• You can sprinkle coarse or raw sugar on top to add a crunchy, sweet finish.

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