This easy and delicious chocolate chip muffins are perfectly moist bakery style treats, every single time!

Ready in less than 30 minutes, these amazing 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.

A white platter full of mini chocolate chip muffins.
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There’s nothing better than a warm, fresh chocolate chip cookie, right? Well, now 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 if you freeze them! Then you have a ready to eat snack any time you get a craving.

A chocolate chip muffin on a marble surface.

Why You’ll Love these Chocolate Chip Muffins

  • Simple Ingredients
  • Quick and Easy
  • Great for Little Hands
  • They Store Beautifully

“Great recipe! I love to freeze them individually and grab one when I’m on the go.”

– Cheryl

A white platter full of mini chocolate chip muffins.

Ingredients and Substitutions

  • 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

  • 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.
A chocolate chip muffin on a marble surface.
A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

How To Make Chocolate Chip Muffins

It takes less than half an hour to make a batch of these yummy muffins.

  1. Prep – Preheat oven and grease or line muffin tin.
  2. 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.
  3. Combine Dry Ingredients – In a bowl, combine flour, baking powder, corn starch and salt.
  4. Combine – Gradually fold dry ingredients into wet mixture, but do not over mix. Fold in chocolate chips.
  5. Fill – Fill no more than 3/4 full and sprinkle with sugar for a crunchy, glistening muffin top. A gold mini muffin tin full of batter for a chocolate chip muffin recipe. A gold mini muffin tin full of batter for a chocolate chip muffin recipe.
  6. Bake – Bake 18 minutes or until they pass the toothpick test.
A white platter full of mini chocolate chip muffins.

Tips

  • Don’t Overfill Your Muffin Pan Cavities – Fill 2/3 full to compensate for rise.
  • Use the Toothpick Test – Insert a toothpick in the center of a muffin. When it comes out clean, it’s done.
  • You can also check for doneness by lightly touching the top a muffin, it should spring back to shape.
  • 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.
  • Use a cookie or ice cream scoop to get 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.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

A white platter full of mini chocolate chip muffins.

Frequently Asked Questions

What is the secret to making moist muffins?

Don’t overmix your ingredients, and don’t overfill your muffin tins.

How do I make my muffins light and fluffy?

Ensure that all your ingredients are at room temperature before making your muffin batter. Room temperature ingredients help trap air into the batter, creating the light and fluffy bakery style muffins we crave!

A white platter full of mini chocolate chip muffins.

Dietary Considerations

  • To make Gluten Free, be sure to choose a 1:1 gluten free flour for baking.
  • Nut Free
  • Vegetarian

How to Store

  • Room Temperature – Once you have baked these muffins, let them cool to room temperature and store them in an airtight container. They will keep for 4-5 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.
A chocolate chip muffin on a marble surface.

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More Muffins

A white platter full of mini chocolate chip muffins.
5 from 8 votes

Easy Chocolate Chip Muffin Recipe

These Chocolate Chip Muffins are a great breakfast or snack. Bakery quality blueberry muffins – without the effort!
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 10
Pin Rate Print

Ingredients  

Instructions 

  • Preheat oven to 350°F. Grease each muffin cavity, or line muffin tin with paper liners.
  • 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 ¾ full and sprinkle with sugar.
  • Bake 18 minutes, or until they pass the toothpick test.

Tips

Note

This recipe makes 10 standard size muffins rather than 12.

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

  • Don’t Overfill Your Muffin Pan Cavities – Fill 2/3 full to compensate for rise.
  • Use the Toothpick Test – Insert a toothpick in the center of a muffin. When it comes out clean, it’s done.
  • You can also check for doneness by lightly touching the top a muffin, it should spring back to shape.
  • 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.
  • Use a cookie or ice cream scoop to get 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.
Calories: 359kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 194mg | Potassium: 131mg | Fiber: 1g | Sugar: 33g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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13 Comments

  1. 5 stars
    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!