This easy chocolate chip muffin recipe results in perfectly moist bakery style muffins every single time! Ready in less than 30 minutes, these delicious muffins are so fluffy and the top is like a crunchy chocolate chip cookie! Perfect for breakfast, a mid afternoon snack or as a dessert.
Is there anything more lovely than sitting down with a cup of tea and a freshly baked muffin? I think not! These muffins are so quick to make and wonderfully fluffy and moist with a beautiful crunchy topping.
I like to call them Chocolate Chip Cookie Muffins because they truly are! They’re soft and tender inside with a cookie on top! We can’t keep our hands off them! They make an incredible breakfast, but a perfect snack as well!
If you can keep them around (good luck!) they keep incredibly well, too! You can enjoy a single batch of muffins for days, weeks, even months! They’re even made with staple ingredients so you can whip them up any time you have a craving!
If you want to skip my tips and tricks you’ll find the printable recipe card below.
To Make This Easy Chocolate Chip Muffin Recipe, You Will Need
- Butter, vegetable oil and sugar
- Egg and egg white – Preferably free run / organic
- Vanilla extract – Pure rather than imitation if you can, bonus points for using Homemade Vanilla
- Buttermilk – Don’t have any? Learn How to Make Buttermilk.
- Flour, baking powder, corn starch and salt
- Chocolate chips – I use semi-sweet, but you can use your favorite…anything goes! Milk chocolate, dark chocolate, even white chocolate chips! My sister likes to use miniature chocolate chips.
How To Make Chocolate Chip Muffins
It takes less than half an hour to make a batch of these yummy muffins
- Preheat oven to 350 degrees. Grease or line muffin tin.
- In a large mixing bowl, combine butter, oil and sugar and add the eggs, vanilla and buttermilk until combined on low or by hand.
- In a bowl, combine flour, baking powder, corn starch and salt.
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in the chocolate chips
- Fill 3/4 full and sprinkle with sugar.
- Bake 18 minutes or until they pass the toothpick test.
How Long Do Chocolate Chip Muffins Last?
Once you have baked these cookies, let them cool to room temperature and store them in an airtight container. Place a paper towel underneath and on top of the cookies to absorb any moisture and they will keep for 4 to 5 days.
You can also freeze the muffins, wrap them individually and they will keep for three months. Thaw them at room temperature for 3 to 4 hours. If you like them warm, place them in a pre-heated oven at 350ºf for 3 minutes.
How Do You Know When The Muffins Are Done?
These muffins will take around 18 minutes to bake. You can check for doneness by lightly touching the top a muffin, it should spring back to shape. You can also insert a toothpick, if it comes out clean then they are ready. Because some ovens run hotter (and cooler!) it’s best to check your muffins a couple of minutes before they are due to be ready.
Moist Chocolate Chip Muffins
I don’t think there’s anything worse than a dry muffin! My recipe guarantees the most moist bite every single time! They are made with butter, oil and buttermilk so they are wonderfully rich and creamy. There’s no disappointment here! This recipe is always a hit with everyone who tries them, I promise you they won’t last long!
Top Tips For Making This Chocolate Chip Muffin Recipe
- You can use a stand mixer to make the dough, or you can mix it by hand.
- Be sure not to over mix the dough.
- Use your favorite kind of chocolate chips in this recipe.
- Grease your muffin tin and bake in a pre-heated oven for the best results.
- Note this recipe makes 10 standard size muffins rather than 12.
For More Muffin Recipes:
- Strawberry Muffins
- Moist Banana Muffins (Caramel And Banana Muffin Recipe)
- Blueberry Muffin Recipe
- Pumpkin Muffin Recipe
- Apple Cobbler Muffins
If you try this chocolate chip muffin recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Easy Chocolate Chip Muffin Recipe
These Chocolate Chip Muffins are a great breakfast or snack. Bakery quality blueberry muffins - without the effort!
Ingredients
- 4 tablespoons butter melted
- 1/4 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 2 teaspoon vanilla
- 1/2 cup buttermilk
- 1 3/4 cup flour
- 2 teaspoon baking powder
- 2 teaspoon corn starch
- 1/2 teaspoon salt
- 1 cup chocolate chips
- sugar to top
Instructions
- Preheat oven to 350 degrees. Grease or line muffin tin.
- In a large mixing bowl, combine butter, oil and sugar and add the eggs, vanilla and buttermilk until combined on low or by hand.
- In a bowl, combine flour, baking powder, corn starch and salt.
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in the chocolate chips
- Fill 3/4 full and sprinkle with sugar.
- Bake 18 minutes or until they pass the toothpick test.
Recipe Notes
To Store:
Cool and store in an airtight container. Place a paper towel underneath and on top of the cookies to absorb any moisture and they will keep for 4 to 5 days.
Freeze wrapped individually up to three months. Thaw them at room temperature for 3 to 4 hours or warm in the oven.
One we baked them up, they did not last long! So good and that muffin top was amazing!
My kids really loved these! They kept asking for more!
Yay! I love that they were such a hit, thanks for sharing!
You aren’t kidding, these really are easy! They freeze really well too which is awesome.
These look so delicious and fluffy! Can’t wait to make them!
Big time favorite at our house!
Great recipe! I love to freeze them individually and grab one when I’m on the go.
My husband loves something sweet with his coffee in the morning and these muffins are just right.
It is sometimes hard to get my daughter to eat something before school, but not when I have these muffins on hand! So yummy! Thanks for the great recipe!