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4.81 from 81 votes
Homemade chocolate chip muffins with golden domed tops and chocolate chips, including one muffin split open to reveal a soft, fluffy crumb studded with melted chocolate chips.
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Classic Chocolate Chip Muffins Recipe
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

My Chocolate Chip Muffins recipe makes bakery-style muffins with tall domes, soft fluffy centers, and melty chocolate chips—no mixer required

Course: Breakfast
Cuisine: American
Servings: 8 Muffins
Author: Gemma Stafford
Ingredients
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup (5 oz/142 g) granulated sugar
  • ½ cup (4 fl oz/115 ml) vegetable oil
  • ⅓ cup (2 ½ fl oz/71 ml) whole milk
  • ¼ cup (2 oz/57 g) plain yogurt
  • 1 large egg , at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (3 oz/85 g) semi-sweet chocolate chips
Instructions
To Make the Chocolate Chip Muffins Batter

  1. Preheat the oven to 375°F (190°C) and line a muffin pan with 9 paper liners.

  2. In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside.

  3. In a separate bowl, add the sugar, oil, milk, yogurt, egg and vanilla and whisk until smooth.

  4. Add the dry ingredients into the wet and whisk until just combined.

  5. Gently fold in the chocolate chips.

  6. Divide the batter evenly among the muffin cups, filling them ¾ of the way.

To Bake the Chocolate Chip Muffins

  1. Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

  2. Allow to cool for about 10 minutes before removing them from the pan.

To Serve and Store the Chocolate Chip Muffins

  1. Enjoy with a cup of coffee! Store any leftover muffins in an airtight container at room temperature for up to 3 days.

Recipe Notes
  • Use room temperature ingredients. This is important to creating a smooth, even batter, which gives you uniform muffins. To take the chill off eggs, see my tips for getting them to room temperature.
  • Toss the chips with flour. Tossing the chocolate chips with a small amount of flour keeps them from sinking to the bottom.
  • Add nuts for crunch. If you like, add ¾ cup 3 3/4 oz/106g) of toasted, chopped walnuts or pecans to the batter.
  • Mix until just combined. Over-mixing will activate gluten and could make your chocolate chip muffin tough.
  • Use just 9 muffin cups. Using more batter in fewer muffin cups will yield generously sized, bakery-style muffins.
  • Add a few chips on each muffin top. For the most attractive muffins, set aside some chips to place on top of each muffin before cooking.
  • Sprinkle the top with coarse sugar if you like. This will give you extra sweetness and crunch.
  • Do not overbake. Bake just until a toothpick inserted in the center comes out clean. Over-baking muffins could make them dry.