Introduction

These easy chocolate chip muffins are moist, fluffy, and bursting with chocolate in every bite. Perfect for breakfast or a sweet snack, they come together quickly with simple ingredients you likely have on hand. Enjoy bakery-style muffins right from your own kitchen.

A white cake stand holds four golden brown muffins topped with many small dark chocolate chips that create a bumpy texture on the light sugar-coated tops. One muffin in the front is slightly larger, showing a soft, crumbly side with chocolate chips inside. In the background, there is a white marbled surface with scattered chocolate chips and parts of other muffins out of focus. The image is bright with soft natural light, focusing mainly on the front muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (480g) all-purpose flour (properly measured)
1 ½ cup (300g) granulated sugar
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg (can also use cinnamon)
4 large eggs
1 cup (240ml) whole milk or 2% milk (can also use buttermilk)
1/2 cup (118ml) vegetable oil (can also use olive oil, avocado oil, canola oil)
4 Tbsp (57g) unsalted butter (melted and cooled)
2 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips (divided; use regular and minis if desired)

Instructions

Step 1: Measure the flour accurately by weighing it with a kitchen scale if possible. If not, fluff the flour with a whisk or spoon, then lightly spoon it into the measuring cup without tapping. Level off with a butter knife.
Step 2: In a mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Stir to combine and set aside.
Step 3: In a larger bowl, whisk together the eggs, milk, vegetable oil, melted and cooled butter, and vanilla extract until well blended.
Step 4: Gradually add the dry ingredients and 1 ½ cups of the chocolate chips into the wet mixture. Stir just until combined; the batter will be thick.
Step 5: Cover the bowl with a towel and let the batter rest for 15 minutes. Preheat the oven to 425ºF (220ºC) during this time.
Step 6: For bakery-style muffins, line a 12-cup muffin pan with liners in every other cup (6 total). Spoon 6-8 heaping tablespoons of batter into each liner. Sprinkle the remaining chocolate chips on top and optionally add sanding sugar.
Step 7: Place the pan on the center rack and bake at 425ºF (220ºC) for 7 minutes. Then reduce the temperature to 350ºF and continue baking for another 12-16 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool in the pan before removing. Repeat with remaining batter, increasing oven temperature back to 425ºF when starting again.
Step 8: Note that bake times assume muffins are filled with at least ½ cup of batter. If using less batter, reduce baking time accordingly. Bake using a conventional (not convection) oven and position rack in the center.

Tips & Variations

For a warmer spice flavor, substitute cinnamon for nutmeg or use a blend of both.
Try using buttermilk instead of regular milk for a tangier, tender crumb.
To make the muffins dairy-free, replace butter with extra oil and use a non-dairy milk.
Adding a pinch of espresso powder enhances the chocolate flavor without adding coffee taste.
Scoop batter evenly with an ice cream scoop for uniform muffin sizes.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. To keep longer, freeze muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds or until warm.

How to Serve

There are six golden brown chocolate chip muffins in a dark metal muffin tray, each muffin having a slightly rounded top covered with small, dark chocolate chips and a sprinkle of sugar crystals that add a light sparkle. The muffins have a soft and fluffy texture with some crisp edges, and the tray sits on a white marbled surface. The empty muffin slots create a balance in the composition, and the light coming from the side highlights the muffins' texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour without measuring by weight?

Yes, but be sure to fluff the flour and spoon it lightly into the measuring cup without packing it. Level with a knife to avoid too much flour, which can make the muffins dense.

Can I substitute other types of chocolate for the chips?

Absolutely! You can use chunks, milk chocolate, white chocolate, or even chopped nuts for variety. Just keep the total amount about the same.