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Easy Chocolate Chip Muffins Recipe

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★★★★★

4.5 from 86 reviews

These easy chocolate chip muffins are wonderfully soft and moist with a perfect balance of sweetness and chocolate flavor. Featuring a thick batter enriched with melted butter and oil, they deliver bakery-style quality with minimal fuss. Ideal for breakfast or snack time, these muffins are loaded with semi-sweet chocolate chips and have a tender crumb thanks to a brief resting period and careful baking technique.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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 & cooled)
  • 2 tsp vanilla extract

Add-ins

  • 2 cups (340g) semi-sweet chocolate chips (divided; regular and mini chips recommended)
  • Sanding sugar for topping (optional)

Instructions

  1. Measure Flour Accurately: Use a kitchen scale to weigh flour in grams for best results. If unavailable, aerate the flour by whisking or fluffing to avoid compacting it, then spoon it into the measuring cup and level it off with a knife.
  2. Combine Dry Ingredients: In a mixing bowl, stir together the flour, sugar, baking powder, salt, and nutmeg until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a larger bowl, whisk the eggs, milk, vegetable oil, melted and cooled butter, and vanilla extract until fully combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients and 1 ½ cups of chocolate chips to the wet mixture. Stir gently just until combined; the batter will be thick.
  5. Rest the Batter: Cover the bowl with a towel and let the batter rest for 15 minutes. Meanwhile, preheat your oven to 425ºF (220ºC).
  6. Prepare Muffin Pan: For bakery-style muffins, line a 12-count muffin pan with 6 liners, filling every other muffin cup. Scoop 6-8 heaping tablespoons of batter into each liner. Sprinkle the tops with the remaining chocolate chips and sanding sugar if desired.
  7. Bake Muffins: Place the pan in the center of the oven and bake at 425ºF (220ºC) for 7 minutes. Then lower the temperature to 350ºF (175ºC) and continue baking for 12-16 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan before removing.
  8. Repeat Baking: Bake the remaining batter in the same way, resetting the oven temperature to 425ºF before starting the second batch.
  9. Adjust Baking Time: Note that filling muffin liners with less batter requires shorter bake times. Use the toothpick test to confirm doneness. This recipe was tested in a conventional gas oven, not convection.

Notes

  • Using a kitchen scale for flour measurement ensures consistent muffin texture.
  • Resting the batter for 15 minutes helps hydrate the flour for a tender crumb.
  • Baking at high heat initially creates a nice muffin dome before lowering temperature finishes baking.
  • Fill liners generously to achieve bakery-style muffins with proper rise.
  • This recipe works best in a conventional oven, avoid convection settings.
  • Use semi-sweet chocolate chips; mixing regular and mini chips creates nice texture and chocolate distribution.
  • Sanding sugar on top adds a slight crunch and sparkle but is optional.

Keywords: chocolate chip muffins, easy muffins, bakery style, breakfast muffins, homemade muffins, chocolate chip baking

Find it online: https://delishfamilyrecipe.com/easy-chocolate-chip-muffins-recipe/