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.
There’s nothing better than a warm, fresh chocolate chip cookie. Well, you can start your day with them, too! Thanks to Chocolate Chip Muffins! You can bake these easy muffins in minutes with just a few staple ingredients.
They’re better than the bakery! A soft, tender crumb inside with a crunchy cookie-like muffin top. So, I dubbed them Chocolate Chip Cookie Muffins! It’s the best of both worlds.
You can whip them up in 28 minutes start to finish! 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! Then you have a ready to eat snack any time you get a craving.
If you want to skip my tips and tricks you’ll find the printable recipe card below.
Table of Contents
Chocolate Chip Muffin Ingredients
- Butter – Salted or unsalted, your preference.
- Vegetable Oil – Vegetable oil works best, but you can substitute canola oil.
- Sugar – Offers a hint of sweetness.
- Egg – An egg, and an egg white.
- Vanilla Extract – Pure rather than imitation if you can, bonus points for using Homemade Vanilla. You can substitute Almond Extract if you prefer.
- Buttermilk – Don’t have any? You can make your own Buttermilk with milk and lemon juice.
- Flour – All purpose flour, no need to sift.
- Baking Powder – The leavening agent that makes these so quick and simple.
- Corn Starch – Corn starch softens the proteins in flour making the muffins incredibly soft.
- Salt – Omit if using salted butter.
- 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.
Variations and Add Ins
- Add Nuts – Almonds, walnuts, pecans, oh my!
- Add Zest – Orange zest goes so well with chocolate chips! You can even add a little orange extract.
- Add Glaze – Drizzle a little glaze on top for an extra sweet treat.
How To Make Chocolate Chip Muffins
It takes less than half an hour to make a batch of these yummy muffins
- Prep – Preheat oven and grease or line muffin tin.
- Combine Wet Ingredients and Sugar – In a large mixing bowl, combine butter, oil and sugar and add the eggs, vanilla and buttermilk until combined on low or by hand.
- Combine Dry Ingredients – In a bowl, combine flour, baking powder, corn starch and salt.
- Combine – Gradually fold dry ingredients into wet mixture, but do not over mix. Fold in chocolate chips.
- Fill – Fill 3/4 full and sprinkle with sugar for a crunchy, glistening muffin top.
- Bake – Bake 18 minutes or until they pass the toothpick test.
Tips
How Do You Know When 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.
Consistent Muffin Size
Use a cookie or ice cream scoop to get 10 picture perfect muffins. This keeps them consistent in size.
Top With Chocolate Chips
Save a few chocolate chips to sprinkle on top to make them look bakery made.
To Store
- Room Temperature – 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.
- Refrigerate – Allow to cool. Cover refrigerated up to 1 week.
- Freeze – Wrap them individually to freeze up to 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.
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Easy Chocolate Chip Muffin Recipe
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.
Notes
Note
This recipe makes 10 standard size muffins rather than 12.Substitutions
- Butter – Salted or unsalted, your preference.
- Vegetable Oil – Vegetable oil works best, but you can substitute canola oil.
- Vanilla Extract – Substitute Almond Extract if you prefer.
- Buttermilk – Don’t have any? You can make your own Buttermilk with milk and lemon juice.
- Salt – Omit if using salted butter.
- Chocolate Chips – I use semi-sweet, but you can use your favorite…anything goes! Milk chocolate, dark chocolate, even white chocolate chips!
Optional Add Ins
- Add Nuts – Almonds, walnuts, pecans, oh my!
- Add Zest – Orange zest goes so well with chocolate chips! You can even add a little orange extract.
- Add Glaze – Drizzle a little glaze on top for an extra sweet treat.
Tips
How Do You Know When Muffins Are Done?
Consistent Muffin Size
Use a cookie or ice cream scoop to get 10 picture perfect muffins. This keeps them consistent in size.Top With Chocolate Chips
Save a few chocolate chips to sprinkle on top to make them look bakery made.To Store
- Room Temperature – 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.
- Refrigerate – Allow to cool. Cover refrigerated up to 1 week.
- Freeze – Wrap them individually to freeze up to 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.
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!