Chocolate Chip Muffins Recipe
These BEST chocolate chip muffins are a bakery-style treat featuring a tall muffin top, tender crumb, and irresistible crunchy crust, all packed with melty mini chocolate chips. Every bite bursts with classic, rich flavor that makes these muffins unforgettable.
Soft, moist, and perfectly sweet, these BEST chocolate chip muffins are made even better with a sprinkle of coarse sugar and extra chocolate chips on top. They’re perfect for breakfast, brunch, or a cozy afternoon snack.
Ingredients That Make These BEST Chocolate Chip Muffins Shine
- All-purpose flour – Forms the structure of the muffins, ensuring they are tender yet sturdy.
- Granulated sugar – Adds essential sweetness and helps create a lightly crisp muffin top.
- Baking powder and baking soda – Work together to lift the batter, ensuring tall, fluffy muffin tops.
- Salt – Balances the sweetness and enhances the flavors throughout.
- Mini semi-sweet chocolate chips – Melt beautifully into every bite for rich, gooey chocolate pockets.
- Eggs – Bind the batter and add a light, tender texture.
- Sour cream – Infuses the muffins with moisture and a subtle tang for depth of flavor.
- Vanilla extract – Rounds out the flavor profile with warm, aromatic notes.
- Pure maple syrup – Introduces a natural sweetness and slight caramel undertone.
- Vegetable oil – Keeps the muffins moist and soft even after baking.
- European-style unsalted butter – Adds richness and a luxurious buttery flavor.
- Buttermilk – Creates an incredibly tender crumb and helps the muffins rise high.
- Coarse or raw sugar – Sprinkled on top for a delightful crunchy finish.
How to Make These BEST Chocolate Chip Muffins
Start by whisking together the dry ingredients, including a generous handful of mini chocolate chips, to evenly distribute the flavors. In a separate bowl, blend the eggs and sour cream until silky smooth, then gradually incorporate the vanilla, maple syrup, oil, melted butter, and buttermilk.
Gently combine the wet and dry mixtures, being careful not to overmix to keep the batter fluffy. Let the batter rest for an hour to allow the leaveners to activate for a lofty muffin top.
Scoop the fluffy batter into lined muffin tins, overfilling slightly for extra height. Top with more mini chocolate chips and a sprinkle of coarse sugar. Bake first at high heat to jumpstart the rise, then lower the oven temperature to finish baking until golden and set.
Let the muffins cool briefly in the pan, then transfer them to a wire rack to finish cooling — but they’re best enjoyed slightly warm!
Tips and Variations for BEST Chocolate Chip Muffins
For the tallest muffin tops, don’t skip the one-hour batter rest — it’s the secret to bakery-style results. Always use room-temperature ingredients to ensure the batter mixes evenly and gently handle the batter after resting to preserve its airy texture.
Feel free to swap out the mini chocolate chips for chunks of your favorite chocolate bar for a more rustic look and taste. You can also mix in chopped nuts, like walnuts or pecans, for extra crunch. If you prefer a different flavor twist, try adding a hint of cinnamon or espresso powder to complement the chocolate.
Storing Your BEST Chocolate Chip Muffins
After the muffins have completely cooled, store them in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator, where they’ll stay fresh for up to five days. To enjoy them warm again, microwave each muffin for about 10-15 seconds to bring back that just-baked goodness.
BEST Chocolate Chip Muffins
Ingredients
- 2 tablespoons pure maple syrup
- 2 –3 tablespoons coarse or raw sugar for sprinkling
- 2 1/2 teaspoons baking powder
- 2 large eggs at room temperature
- 1/2 teaspoon baking soda
- 1 cup 200g granulated sugar
- 1/2 cup 110g unsalted Danish Creamery European Style Butter, melted
- 1 cup 255ml buttermilk, room temperature
- 2 tablespoons vegetable oil
- 2 1/2 cups 320g all-purpose flour
- 1 1/2 cups mini semi-sweet chocolate chips divided
- 1/4 cup 65g sour cream, room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and 1 cup of the mini chocolate chips until combined. In a separate bowl, vigorously whisk the eggs with the sour cream until a smooth mixture forms. Blend in the vanilla extract, pure maple syrup, and vegetable oil, followed by the melted butter, then finally the buttermilk. Gradually pour the wet ingredients into the dry ingredients, gently folding the mixture just until no dry streaks remain, being cautious not to overmix. Cover the bowl with plastic wrap and allow it to rest at room temperature for one hour to activate the leaveners, promoting a higher muffin crown; if pressed for time, the batter can be baked immediately with slightly less height. Once rested, preheat the oven to 425°F and prepare a muffin tin with 12 paper liners. Using an ice cream scoop, carefully scoop the airy batter into each liner, slightly overfilling each. Distribute a generous sprinkle of coarse sugar and an ample mound of mini chocolate chips over the tops of each portion. Bake at 425°F for 8 minutes, then, without opening the oven door, decrease the temperature to 350°F and continue baking for an additional 8-10 minutes. Insert a toothpick into the center of a muffin to check for doneness, avoiding a prolonged opening of the oven door. Remove the muffins and allow them to cool in the pan for 10 minutes before gently loosening them with a knife if necessary and transferring to a wire rack. Let cool for another 10–15 minutes before serving warm.
