Chocolate Chip Muffins
Learn how to make bakery style chocolate chip muffins with simple everyday ingredients! This easy chocolate chip muffin recipe will impress everyone with those big domed muffin tops loaded with chocolate chips!
I am pumped to be adding a recipe for chocolate chip muffins to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.
After making 5 batches of muffins, that’s 60 muffins, I nailed the most perfect moist chocolate chip muffin with nice, domed tops. While some recipes use sour cream or greek yogurt, I found that I can make the perfect chocolate chip muffin with regular milk! The whole family will love these muffins, I recommend making a double batch so you have extras for a quick breakfast, afternoon snack or sweet treat!
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Chocolate Chip Muffin Ingredients
These simple ingredients make the best chocolate chip muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.
- all purpose flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the batter
- salt: just a pinch to balance the sweetness and enhances the other flavors
- nutmeg: I like the spice and flavor it adds, 1/4 tsp is not overpowering
- chocolate chips: critical for chocolate chip muffins! I used regular semi-sweet chocolate chips and mini semi-sweet chocolate chips
- large eggs: binds the batter together by providing structure
- whole milk or 2% milk: adds moisture – you can also use buttermilk
- vegetable oil: adds fat and moisture
- melted butter: adds flavor and tender texture
- vanilla extract: adds flavor
How to Make Chocolate Chip Muffins
Combine dry ingredients. In a medium bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir with a spoon to combine and set aside.
Combine wet ingredients. In a large bowl combine the eggs, milk, vegetable oil, melted & cooled butter and vanilla extract. Stir to combine with a fork or spatula for 30 seconds.
Combine all ingredients. Gradually mix in the flour mixture, mixing by hand just until combined. The batter will be very thick!
Let batter rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes on the counter. During this time, preheat the oven to 425ºF.
Add batter to muffin tin. For bakery style muffin tops, line a 12 count muffin pan with 6 paper liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
Fill muffin pan. Use a large cookie scoop or ice cream scoop to fill the muffin cups completely full, with about 8 heaping tablespoons of batter. Add the additional chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar, also called coarse sugar.
Bake one pan at a time. Bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have a tall muffin top.
1. THE REST PERIOD
Let the muffin batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper.) Our 15 minute rest is just a quick rest.
2. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
Total Time Required
- 10 minutes to make the batter
- 15 minutes for the batter to rest
- 7 minutes at 425ºF
- 14-16 minutes at 350ºF
- 10 minutes to cool
Gluten Free Chocolate Chip Muffins
I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing & Freezing Chocolate Chip Muffins
To store this chocolate chip muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.
You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw frozen muffins, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.
Tips for Making Bakery Style Chocolate Chip Muffins
- Allow the eggs and milk to sit at room temperature for 15 minutes before making the batter
- Do not swap baking soda for the baking powder
- Allow the batter to rest for 15 minutes in the mixing bowl
- Top the muffins with lots of chocolate chips and sanding sugar for a true bakery style muffin. I like to use regular chocolate chips and mini chocolate chips.
- Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
- Bake at a higher temperature initially to cause the muffins to rise quickly
More Desserts to Try
Chocolate Chip Muffin Recipe
Ingredients
- 4 cups all purpose flour, 480 grams, properly measured*
- 1 ½ cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp nutmeg
- 1 ½ cups semi-sweet chocolate chips, divided (I used regular and minis)
- 4 large eggs
- 1 cup whole milk or 2% milk, can also use buttermilk
- ½ cup vegetable oil
- 4 tbsp melted unsalted butter, cooled for 5 minutes
- 2 tsp vanilla extract
- [For topping the muffins: sanding sugar]
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg and 1 cup chocolate chips. Stir together and set aside. The other 1/2 cup of chocolate chips will be used for the tops of the muffins.
- Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. Cover the bowl with a towel and allow it to rest for 15 minutes. This is a critical step in making bakery style muffins with domed tops.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. After the 15 minute rest, use a large cookie scoop to fill the muffin cups super full. Fill them with as much batter as each cup can possibly hold, creating a little dome with the batter. I typically fill each muffin liner with 8 heaping tablespoons of batter. Add the additional 1/2 cup of chocolate chips to the tops of the muffins. Then sprinkle generously with sanding sugar.
- Place one pan in the center of the oven and bake at 425ºF for 7 minutes, then keeping the oven door closed, turn the temperature down to 350ºF and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean. **Baking times are suggestions, every oven is different, start checking the muffins after 10 minutes at 350ºF and adjust as needed.** Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
Beth’s Tips
- I have increased the amount of granulated sugar to 1 & 1/2 cups due to feedback asking to make them sweeter! The original amount of sugar was 1 cup.
- *Some readers have reported dry muffins. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
- The muffins are best served warm.
Yum, I made the chocolate chip muffins and I didn’t have chocolate chips so I cut up a giant Hershey bar into bits and used those. Delicious!!
That sounds like a great chocolate chip substitute!!
They look beautiful! I’m so happy my post on how to get perfectly domed muffins helped!
Is the batter supposed to be crumbly? It almost does not seem that there is not nearly enough liquid. Help!
Hi Jodi! The batter is definitely not crumbly. The batter is thick and needs to be in order to create domed muffins. I use a large cookie scoop to plop it into the muffin liners.
Can you use cupcake pans or is it better to get the muffin pans?
Quite possibly the best muffins I’ve ever made! I’ve been baking a long time. Now I know how to make domed muffins. Will certainly do these again soon! Thanks!
Made these and they turned out so well. I substituted vegetable oil with coconut oil. I didn’t realize I didn’t have any vegetable oil and it still came out great but you can taste the coconut at least to me I had my friends try it and they didn’t taste it. Thanks for the recipe!!
Delicious and the most beautiful chocolate chip muffins I’ve ever made. The height is amazing and they taste great! I’m so glad I found you. Thank you!
Can i use dark chocolate chips ?
Definitely!
I use this recall the time, I even add banana to make banana chocolate chip muffins, they don’t last long that’s for sure
For some reason my comment wasn’t added. I made these about a week ago. The muffins turned out fine but I wish the ingredients were measured out in grams as it’s more precise. When you measure out flour 4 cups should be about 512 grams but if you’re just scooping in a cup you could get 4x that amount. Because of that the muffins were very dense. I think I’m going to divert this recipe to grams and see if it’s lighter.
did this recipe work better with grams of flour vs cups?
Hi Jaclyn! I haven’t tried measuring the amounts in grams, I have only made this recipe by measuring in cups.
Jaclyn, it won’t let me respond to your comment- I made these again this morning. There is nothing wrong with measuring by gram. It’s much more precise and gives you the texture you’re looking for because it’s a specific weight. I made these again this morning and sifted the floor really well and scooped by spoon into a measuring cup. This will also give you a closer measurement because when you scoop by spoon straight into the bag it can pack the flour into the cup which is something that can make your muffins (or anything) dense. I decided to try one more time measuring by cup and when I scooped by spoonfuls into the cup and then stirred all the ingredients together it came together much better. But I won’t know for sure until they bake.
Measuring by gram or sifting really well and then by spoonful is what I would suggest.
I actually think 4 cups is a bit much for muffins.. if you’re scooping into the bag without sifting or anything I wouldn’t scoop more than 2 cups. They were so heavy when I did that the first time… And I’m a moderate baker.
Bakery style muffins require a lot of flour and baking powder because of the structure they provide. If you want a muffin with a big dome, you need more batter and leavening agent to support the expansion. I added a note to the recipe about how to properly measure flour.
very easy and delicious, I would add more sugar though !
The chocolate chips add a lot of sweetness!
I switched chocolate chips for diced apples! I’m about to put them in the oven I will give you the update when there done. P.s. I added cinnamon
OH! I want to know how they turn out with the apples!
This recipe is amazing!!! I used rehydrated cranberries and drained them, and the recipe is still perfect. Thank you for sharing!
This is the best recipe. I made mini muffins, so used mini chocolate chips, and they are puffy and delicious. I’ve seriously tried like 5 different recipes and this is the best.
Thank you so much for this recipe, I was wondering if I half this recipe, how long should I keep the muffins in the oven?
You would cook it for the same amount of time
I just made these
Muffins …. AMAZING, ty for sharing! I have a questions. What is the best way to store these?
Hi Patricia! I would store in an airtight container on the counter. For extra protection and moistness, wrap each muffin in plastic wrap.
my batter felt like cookie dough but otherwise it was delicious
In order to produce muffins that dome properly the batter will be thick!
These are lovely muffins and I really enjoyed them.
For once a recipe gave the right amount of time to cook
But I would like to know the nutrition
It says at the bottom the nutrition facts but I will copy and paste it for you,
Here it is:
calories: 419kcal, carbohydrates: 62g, protein: 8g, fat: 15g, saturated fat: 8g, polyunsaturated fat: 1g, monounsaturated fat: 4g, trans fat: 1g, cholesterol: 75mg, sodium: 371mg, potassium: 225mg, fiber: 3g, sugar: 26g, vitamin a: 251iu, vitamin c: 1mg, calcium: 132mg, iron: 4mg
Surprised. I figured with all the oil, butter, milk and eggs they would be moister. Rather dense (didn’t over-mix), and dry. Most prominent flavor was nutmeg, which is okay, but shouldn’t overpower the muffin. They looked beautiful! I love the technique of a hot oven to start. Just wasn’t my cup of tea. Maybe sub in real buttermilk for the milk and reduce the flour by half a cup.
I’m not sure what’s the problem with mine, I followed the recipe but they aren’t as nice and fluffy as I expected. They turned out to be very dry… maybe next time I need to use less flour?
Hi Gaia! How did you measure the flour? Using the spoon and sweep method? It’s crucial to measure flour correctly. Do not stick the measuring cup into the flour bag, that will result in packing the flour which will cause you to fill the cup with too much flour. Also every oven is different, so baking time is important for not dry muffins.
I am hoping to try this recipe this week my son loves chocolate chip muffins, however would i be able to sub the chocolate chips for fresh fruit ? or something else as I like chocolate chips but trying a healthier approach this year
You could try blueberries! We also have a banana muffin if you’re interested in that: https://thefirstyearblog.com/bakery-style-banana-bread-muffins/
Followed the recipe exactly and the muffins came out GREAT!!! Domed tops and tasted soooo good. This recipe is a keeper, for sure.
I use this recipe all the time. I add banana and they get devoured in no time
I am going to try today. Will these still work if oven temps for each step is dropped by 25 degrees according to my working oven.
I just made these I halfed the recipe just to try it and they are amazing . Thank you!
Dense muffins that look like a tea biscuit. Not what I was hoping for, but my kids enjoyed them
Hi Kristen! Did you properly measure the flour?
My muffins also came out dry. Measured the flour out with a spoon did everything according to the recipe.
Hi Sher! A few questions to help troubleshoot: What was your bake time? What type of pan and liners did you use? Did you bake on pan at a time? Did you substitute any ingredients?
Unfortunately these muffins are not as described in the recipe. They’re flaky, not sweet at all, and crunchy on top. Wouldn’t recommend.
Hi Olivia! I’m sorry you didn’t like these muffins. The muffins definitely aren’t flaky, they should be fluffy, soft and moist. Did you make any ingredient substitutions? Also, everyone has a different level of sweet. We think the chocolate chips add a lot of sweetness, but I did note in the recipe that you can add more sugar to the batter for a sweeter muffins.
Same here, muffins were dry. Followed directions to the T. I have an electric stove. I may start with 5 to 6 minutes first. Then drop to the 350…not sure if it will help
Hi Gloria! Did you make any ingredient substitutions?
Followed recipe exactly, muffins were very dry
Hi Donna! What type of milk did you use? Be sure to use whole milk, 2% milk or even buttermilk!
How long do they stay fresh when stored using your recommendations?
Also, what is the shelf life if you went the freezer route? Thanks!
I would say about 3 days stored in an airtight container on the counter for best results – reheating them in the microwave really helps! And for the freezer, about 3 months.
I could never be a food blogger. The comments on here make me crazy! It’s a chocolate chip muffin recipe people. If you want a fruit muffin, find a fruit muffin recipe. If you don’t want to measure with cups…find another recipe. Not everyone has a scale. OMG…okay…taking a breath. Thank you for the wonderful chocolate chip muffin recipe. I’m getting ready to make them now…as listed.
🤣🤣
Good recipe! However I doubled it thinking it made 12-15 muffins. I ended up with 4 dozen muffins. Mine also turned out a little dry but it could be due to higher elevation. I’d definitely make it again.
Very dry muffins. Measured dry ingredients as instructed. Also does require more sugar. Makes very crumbly muffins.
Hi Jennifer! Did you make any recipe substitutions? What brand of flour did you use?
Hi !! I wrote yesterday but my comment doesnt appear here..so here I am again :) ….I have a doubt about the butter : Do I have to melt butter first an then measure it in tbsp ? Or Do I have to measure it in Tbsp first and then melt it ?
Hi Zara! Comments are manually approved by me before they are posted! Measure in tablespoon first and then melt. I noticed you said you’re in the UK – butter comes measured in tablespoons in the US. 1 stick of butter here is about 113 grams, and each stick has 8 tablespoons, so 1 tablespoon of butter is 14 grams. I hope that’s helpful! Measure 14 grams, then melt!
I love how the top tastes, but the inside just isn’t sweet.
I made these exactly by the recipe & they were tasty but too dry.
Hi Rhonda! How did you measure the flour?
I love the muffins. A family favorite. My question is, can I use blueberries in this recipe instead of chocolate chips?
Hi Bonnie! We have an awesome blueberry muffin recipe here: https://thefirstyearblog.com/blueberry-muffins/
I quartered the recipe to make 12 mini muffins. Wow they turned out perfect with domes! Thanks for a great recipe!
Hi-can I substitue veg oil with melted butter? We try and avoid veg oil.
Hi Kaylee! Yes you can! Allow it to cool before adding to the other wet ingredients.
Officially tossing out all my other muffins recipes, these are here to stay!
Can I make these beautiful domes without eggs? Is there a substitute I can use?
Hi Heather! I haven’t tested this recipe without eggs, so I can offer a substitute!
Best muffins I’ve ever made. The super dome had everyone thinking I’d gotten them from a bakery. I plan to make all the recipes of muffins ❤️❤️❤️
This is a fabulous recipe! Definitely recommend making these. Follow all the tips and you will have perfect muffins! Thanks Beth.
I really wanted to love these. The techniques worked and I got large, high beautiful muffins. The muffin tops were crunchy and delicious. But like so many, I found the muffins themselves to be dry (yes I used 2% milk and followed instructions exactly) , and bland lacking sweetness. Maybe more oil/butter would work? Again bakery look but definitely not bakery taste
Hi Susan! Everyone has different taste and sweetness preferences. How did you measure the flour? The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method.
1. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
2. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
3. Use the back of a butter knife to level off the excess.
I only have regular sugar. Do you think that’ll work on too?! Thank you!
Yes, regular chocolate chips are fine!
While they did dome perfectly. They were dry, hard and had no flavour.
I followed the recipe exactly and used 2% milk. Not sure what happened!
Hi Marci! How did you measure the flour? Also baking times are suggestions, it sounds like yours might have been over done.
Absolutely the best muffin recipe I ever made! They turned out beautifully with giant domes and such a great flavor! Everyone who ate one loved them. I’m doing the blueberry ones next! Thanks for all the tips !
Made this amazing recipe today for my church bake sale!! It was delicious and I followed your instructions and got the super dome!! It was a hit and so many loved it!! Can’t wait to make some of your other muffin recipes! Thank you so much for sharing and giving me the confidence to achieve these bakery style muffins!! ☺️
Just made these and they turned out beautiful and perfect! My only change was to add about an extra 15 minutes at the end because they weren’t getting done. They ended up browning nicely on top and were still beautifully moist inside. Can’t wait to try your blueberry muffins next.
Best chocolate chip muffin recipe ever…and I’ve tried a bunch. The second time I made them I upped the sugar to 1.5 cups and the kids love them even more (I didn’t think that was possible)
Are your muffins tins the regular size tins or the jumbo? Thank you
Standard regular size like this https://amzn.to/42z8QZx
Finnally I get those perfect muffin !
Super easy to bake with all the tips.
As super yummy, everyone wants to taste them.
I am super happy, and can’t wait to try another recipe.
These are the most BEAUTIFUL muffins I have ever made! I am SO excited about them and their gorgeous dome. THANK YOU!!!
Really loved this recipe. Made ahead for a teacher brunch. Looking forward to making many more of your delicious recipes!!
I’ve tried many, but these are the best!! Thank you!
Beautiful muffins! Great & simple recipe. I actually ended up with 16 big muffins, filling them all the way to the top. It might just be my muffin tins. This recipe is bookmarkee to make again already! Thank you.
The perfect dome!
I did 1 1/4 cups sugar and found them perfectly sweet.
Kid tested and approved! You know it’s a winner when it brings the teens out of their room!
Any idea whether this would work for muffin tops. Seems my kids prefer those – easier to eat.
They turned out so big and beautiful! But gosh, they are so dang dry, even my husband didn’t go back for seconds. I wanted these to be THE muffin recipe. I ate 3 of them over two days just to make sure I wasn’t being negative, but nope, too dry to finish them. I followed all your great tips, exact ingredients, weighed my flour (White Lily brand), filled to the brim in paper liners. I read all the comments here before I even started so I baked 7 min. at 425, then 350 and checked at 10 minutes; still wet. I added 2 more minutes and then took them out. Sadly, dry and crumbly, definitely not the soft fluffy muffins I was expecting. But on a good note, today I made your blueberry muffins and they are wonderful! I’m an experienced baker and have provided dessert tables for more weddings than I can remember. So, I am just stumped about the results.
Hi Janie! I really appreciate you taking the time to comment! Sounds like they were over baked. My baking time suggestions are based on how full I fill them, so if you fill them less but still bake them for the same amount of time, they will be over baked. I noted that I fill mine with 8 heaping tablespoons (or a heaping 1/2 cup). How much batter do you think you added?