You have to try THIS MUFFIN! The Best Chocolate Chip Muffin Recipe ⬇️

This recipe did not disappoint!! I followed Beth’s instructions to a T and the muffins turned out perfect!! They were large but moist – I really did feel like I picked them up from a bakery instead of taking them out of my own oven. Thank you for the tips and recipe, Beth! I’m already dreaming above the next time I make these 🤩

-Meredith

Recipes for Muffins We Can’t Live Without

Banana Muffins

Do you have some really ripe bananas to use up? Try one of my favorite banana muffins!

Love your Banana muffins! Second time making them this week! Thank you for all your tips and tricks. I added some cranberries (fresh and dehydrated) and topped with pumpkin seeds and a pecan for some extra fun! Thx 😊
-Deborah

Berry Muffins

Lemon Muffins

Quick Muffin Success Tips

✅ Rest the batter for 15 minutes — A quick rest thickens the batter and gives muffins a taller rise.
✅ Fill every other muffin cup — Leave space between muffins to help them dome beautifully.
✅ Fill the liners to the top — Full liners = big, bakery-style muffin tops. Don’t be shy!
✅ Start with a hot oven — Bake at a high temp (like 425ºF) for the first 5 minutes to boost rise, then lower it.
✅ Measure your flour correctly — The pros use a kitchen scale and you should too!
✅ Don’t overmix the batter — Mix just until combined to keep muffins soft and tender.
✅ Customize with care — Add-ins like chocolate chips, berries, or nuts are amazing, but don’t overload the batter.

Chocolate Muffins

Bakery Style Corn Muffins

A golden-brown muffin sits on a white plate, accompanied by a honey dipper with honey pooling beside it. The background features a soft, light blue fabric and a blurred second plate and glass jar.

Seasonal Favorite Muffins

Maple, Apple, Pumpkin, and Gingerbread Muffins

Spring Muffins

Healthy Muffin Recipes

Pumpkin Muffins

a triple berry cheesecake muffin missing one bite that exposes it's center, laying on its open muffin liner with raspberries, blackberries and blueberries around it, on top of a muffin pan full of more muffins

Get My Muffin Cookbook!

Make AMAZING, bakery-style muffins at home!

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Gluten-Free Muffins

Breakfast Muffin Recipes

Resources For Making The Best Muffins At Home

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 large, domed tops!

1. The Rest Period

Let the 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. 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 muffin 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.

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. 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.

DIY Buttermilk for Muffins

Recipes

Make Your Own Buttermilk

This homemade buttermilk is unlike any other you’ll find online. I teamed up with my husband (who has a Ph.D.…

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.

Storing and Freezing Muffins

Muffin Storage

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

All Muffins