Easy Chocolate Chip Muffin Recipe

LAST UPDATED: Apr 22, 2020 | PUBLISHED: Oct 19, 2019 | By: Julie Blanner

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.

chocolate chip muffins in a serving dish

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.

muffin that looks like a chocolate chip cookie on top

If you want to skip my tips and tricks you’ll find the printable recipe card below.

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

  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 3/4 full and sprinkle with sugar for a crunchy, glistening muffin top.
  6. Bake – Bake 18 minutes or until they pass the toothpick test.
chocolate chip cookie muffin batter in muffin tin

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.
chocolate chip muffins in a bowl
chocolate chip muffin
chocolate chip muffins in a serving dish with linen napkin

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!

Chocolate chip muffins on a white serving plate

Easy Chocolate Chip Muffin Recipe

Julie Blanner
These Chocolate Chip Muffins are a great breakfast or snack. Bakery quality blueberry muffins – without the effort!
5 from 9 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 359 kcal

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?

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.

Nutrition

Calories:359kcalCarbohydrates:52gProtein:4gFat:15gSaturated Fat:10gCholesterol:32mgSodium:194mgPotassium:131mgFiber:1gSugar:33gVitamin A:224IUVitamin C:1mgCalcium:76mgIron:1mg
Keywords easy chocolate chip muffin recipe, easy muffin recipe, muffins with chocolate chips
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