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Easy Chocolate Chip Muffins Recipe – light, fluffy, bakery-style chocolate chip muffins at home with a crunchy sugar topping!
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Table of Contents
Perfect Chocolate Chip Muffins
We love muffins in the morning – there is nothing more comforting than deliciously light, fluffy bakery style muffins.
One of my kids most asked for muffins is always chocolate chip – and thankfully these muffins are simple, easy, and don’t require fancy equipment.
You can also make these jumbo – juts like one of our all time favorite muffin recipes, our Best Ever Blueberry Muffins – or some delicious banana chocolate chip bars, and our Starbucks Banana & Walnut Muffin Copycat Recipe!
Be sure to try these muffins with a delicious Dalgona Coffee, too!
If you’re looking for other tasty breakfast ideas, please visit my breakfast archives!
Crunchy Sugar Topping
If you’ve ever wondered how bakeries get those perfect crunchy sugar toppings, wonder no more!
To give these muffins an extra special touch, we like to top it with crunchy coarse sugar.
To buy coarse sugar, please click here.
How to Make Chocolate Muffins
- Muffin pan
- Muffin liners
- Large mixing bowl (I reccomend one with a lid so you can pop it in the fridge to chill)
- Mixing spatula
1½ cups all-purpose flour + 1 teaspoon, divided
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
½ cup granulated sugar
2 large eggs, room temperature
1 cup plain greek yogurt
1 teaspoon vanilla extract
¾ cup mini semi-sweet chocolate chips + more for topping, if desired
2 tablespoon coarse sugar, optional topping
Tips and Tricks To Perfect Muffins
Getting perfect light and fluffy muffins is easy, but there are a few extra tips and tricks to make your muffins even more delicious!
While these tips are optional, they help get the best results, every time.
-Bake Jumbo Muffins 5-10 minutes more than you would regular muffins.
-Use a spatula or a spoon to mix muffins, not a mixer.
-Refrigerate dough, covered, for at least one hour after mixing, up to overnight.
What Temperature To Bake Muffins
-Preheat the oven to 425 degrees. Make sure your oven is preheated properly before adding muffins to the oven.
-Bake muffins for about 6-8 minutes (until they have risen just past the muffin cup top) at 425 degrees.
-Reduce heat to 350 for the second half of baking.
How To Cool Muffins
Always let muffins cool on a rack instead of in the pan, as leaving muffins in the pan will make the bottoms soggy as the steam we used to build a high domed muffin gets trapped and makes the texture soggy!
Other Delicious Muffins You’ll Love
- The Best Easy Snickerdoodle Muffins
- The Best Easy Blueberry Muffins Recipe
- Easy Double Chocolate Chunk Muffins Recipe
- Pumpkin Spice Dump Muffins with Chocolate Chips and Hazelnuts
Try these desserts next:
FAQ’s
Baked muffins can be stored in an airtight freezer bag for up to four months.
This batter can be made the night before and kept in an airtight container overnight, so you can pop them in the oven in the morning for a delicious breakfast!
Toss the chocolate chips in a small amount of flour before mixing them into the batter; this helps to distribute them evenly throughout the muffins.
Yes, you can substitute whole wheat flour for all-purpose flour, either partially or entirely, though it may result in a denser muffin.
Fill each muffin cup about two-thirds full to allow room for the muffins to rise without overflowing.
Absolutely! Feel free to add nuts, dried fruit, or even a sprinkle of cinnamon to customize your muffins.
Yes, replace the eggs with flax eggs, use non-dairy milk, and choose dairy-free chocolate chips to make vegan chocolate chip muffins.
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Easy Chocolate Chips Muffins
Equipment
Ingredients
- 1½ cups all-purpose flour + 1 teaspoon, divided
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ? cup plain greek yogurt
- 1 teaspoon vanilla extract
- ¾ cup mini semi-sweet chocolate chips + more for topping, if desired
- 2 tablespoon coarse sugar, optional topping
Instructions
- Preheat the oven to 450 degrees F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.
- In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- Fold the chocolate chips into the batter.
- Add a level ¼ cup of batter to each muffin liner and top with additional chocolate chips and coarse sugar, if desired.
- Reduce the temperature to 375 degrees and bake for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
- Allow to cool in the pan for a few minutes before removing and enjoying. Serve plain or with butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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