This Chocolate Chip Muffin Recipe makes big and moist muffins! They are sprinkled with chocolate and covered in crunchy sugar.
Do you have a bag of chocolate chips? Let’s do it Muffin with chocolate chips! These muffins are big and fluffy, with a fluffy muffin top that’s sprinkled with crunchy sugar. Each bite contains a bit of rich chocolate amidst the chewy muffin texture. They’re just as delicious as they look! These have been a hit with our family and friends (and how could they not? They’re basically cupcakes!). Here are the keys to making bakery style muffins everyone will love.
Ingredients for chocolate chip muffins
One thing we believe about muffins here: they should have big gold muffin tops! This chocolate chip muffin recipe has just the right amount of flour and baking powder for a high rise: nobody wants a chunky cake that barely protrudes from the liner. These have just the right mix of ingredients: and you might already have them all on hand. What you need for this recipe:
- all purpose flour
- granulated sugar
- baking powder, cinnamon and salt
- egg
- vanilla extract
- vegetable oil: Oil makes extremely moist muffins (and you don’t have to melt the butter!)
- greek yogurt or sour cream: Another key to fluffy muffins! It really makes a difference; not replace here
- milk
- chocolate chips
- turbo sugar: These sugar cubes make a crunchy filling
Tips for baking chocolate chip muffins
This muffin recipe is quick to put together: mix the dry, mix the wet and bake! There are just a few things to keep in mind with this recipe.
- Mini chocolate chips are recommended! Or use regular or a mix. Interestingly, mini chips are perfect for this recipe as they add the perfect chocolate topping and fun look. But you can also use regular chocolate chips! Or a mix of both. We’ve used the standard here, but like to use the mini if we have it on hand.
- Resist the urge to mix too much. Overmixing muffin batter can result in holes in the crumb and a denser texture. Mix until the flour threads disappear.
- Baking at 400 degrees will result in a larger muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350, which is the norm). This makes for a bigger, fluffier muffin: and it’s quicker to bake!
storage information
How Do You Store These Chocolate Chip Muffins? We like to keep them at room temperature because they taste even juicier and tastier. However, you can extend the storage time in the fridge or freezer:
- Ambient temperature: Store in an airtight container at room temperature for 3-4 days. This keeps the moisture in and the muffins are even softer after storage.
- Refrigerator: These muffins keep well in the fridge for up to 1 week (or longer)! Let them sit at room temperature for a few minutes before serving.
- Freeze: Freeze in an airtight container and store for up to 3 months.
Variations on Chocolate Chip Muffins
Want more ways to make a chocolate chip muffin? There are many variations that make a deliciously chocolatey muffin from different muffin batters. Here are some starting points:
More muffin recipes
Want more muffin flavor ideas? There are many variations on this classic baked product. Here are some other muffin recipes you might like:
This chocolate chip muffin recipe is…
Vegetarian.
The description
This Chocolate Chip Muffin Recipe makes big and moist muffins! They are sprinkled with chocolate and covered in crunchy sugar.
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- ½ teaspoon Cinammon
- 1 tbsp baking powder
- ½ teaspoon kosher salt
- 2 eggs
- 1 teaspoon Vanilla
- ½ cup vegetable oil
- ½ cup Greek yogurt (or sour cream)
- 1 cup milk
- 1 cup Chocolate chips (mini*, regular, or a mix) plus more to sprinkle on top
- Turbo sugar for garnish
- Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin pan with cooking spray or add muffin liners.
- make dough: In a large bowl, whisk together all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, beat the eggs, then stir in the vanilla, vegetable oil, yogurt, and milk until smooth. Using a spatula, stir the wet ingredients into the dry ingredients until a thick paste forms. Stir the chocolate chips into the batter.
- Divide the batter evenly among the muffin liners: The muffin liners will be filled to the brim, using about a heaped ¼ cup per muffin. Sprinkle another handful of chocolate chips onto the muffins, then sprinkle with turbinado sugar.
- Bake: Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Eat right away, or they’ll taste even better the next day after storing in an airtight container at room temperature. Store in an airtight container at room temperature for 3-4 days, refrigerated up to 1 week or longer (allow to come to room temperature before serving), or frozen up to 3 months.
Remarks
*Mini Chocolate Chips look great and help spread the chocolate more evenly throughout the batter. Use these if you like, or a mix of the Regular and Mini!
- Category: muffins
- Method: Cooked
- Kitchen: muffins
- Diet: vegetarian
Keywords: Chocolate chip muffins
