There’s just something about fresh chocolate chip muffins that makes a morning feel a little more special. Whether it’s a rushed school day, a lazy weekend, or an afternoon snack emergency (you know the kind 😅), these muffins are always a hit in our house.
They’re soft, fluffy, loaded with melty chocolate chips, and taste like something you’d grab from a cozy bakery — but made right at home. Even better? They come together quickly with simple pantry ingredients, which is a huge win for busy moms.
I love making a batch at the beginning of the week so we have grab-and-go breakfasts ready. They also freeze beautifully, making them perfect for meal prep or last-minute guests.
Why You’ll Love These Muffins
- Kid-approved and mom-approved
- Soft, fluffy texture every time
- Perfect for breakfast, snacks, or lunchboxes
- Easy to customize (mini chocolate chips, dark chocolate, or even a streusel topping!)
Tips for Bakery-Style Muffins
- Don’t overmix the batter — this keeps the muffins tender
- Fill muffin cups almost to the top for that domed look
- Sprinkle a few extra chocolate chips on top before baking for that bakery finish ✨
Chocolate Chip Muffins
Ingredients
- 2 3/4 Cup All purpose flour
- 1 tbsp + ¼ tsp Baking powder
- 1 1/4 tsp Baking soda
- 1/2 Tsp Salt
- 1 1/4 Cup Sugar
- 1/2 Cup Unsalted butter melted and cooled
- 3 Large Eggs
- 1/2 Cup Milk
- 3 Tsp Vanilla
- 2 Cups Semi sweet chocolate chips
- 1 Tbsp Coarse sugar Optional
Instructions
- Pre-heat the oven to 425°F
- Using cooking spray coat the muffin pan. Make sure that the whole top of the muffin pan is covered, not just the part that the batter goes into.
- Place paper muffin/cupcake liners into the muffin pan.
- Combine dry ingredients (flour, baking powder, baking soda, salt, sugar) in a medium bowl using a whisk so that everything is well combined. Stir in 1 ¾ cups of the chocolate chips.
- In a separate bowl combine all the wet ingredients (melted butter, eggs, milk, vanilla), making sure the eggs are well incorporated.
- Pour the wet ingredients into the dry and stir until *just* combined.IMPORTANT: Avoid over mixing! If you stir too much, the muffins will become too dense, not rise and become more like a puck. The muffins should be fluffy and moist, so all you need to do is combine the ingredients until *just* combined. Once the dry ingredients dissolve into the wet, you're done mixing!
- Scoop out the batter evenly into each section of the muffin pan. Try to fill the muffin tins as close to the top as possible in order to help those delicious muffin top dome rise.
- Sprinkle the tops of the batter with the remaining chocolate chips and the coarse decorative sugar.
- Bake in the oven for 7 minutes at 425°F (middle rack) then reduce the heat to 375°F and bake for 15-20 min. (The muffins stay in the oven when you lower the temperature)
- Once the muffins are finished baking cool in the muffin pan for 5-10 minutes.
- Transfer muffins to a cooling rack. They're great served warm with a little butter.
These chocolate chip muffins never last long in our house — and I have a feeling they won’t in yours either. If you try them, let me know in the comments how your family liked them or what fun mix-ins you added!
Happy baking 🤍
