Start your day off right with these perfectly fluffy chocolate chip muffins. They’re soft and buttery and loaded with chocolate in every bite.
Fluffy Chocolate Chip Muffins
“If a big hungry moose comes to visit, you might give him a muffin to make him feel at home.” I’ve always loved that line from If you Give a Moose a Muffin because it’s just true–muffins really do make you feel at home. Like, is there anything better than a warm, buttery, slightly cakey muffin loaded with chocolate chips? I think not. Plus, these chocolate chip muffins are made in one bowl with simple ingredients, so you can throw them together on a moments notice for a special breakfast!
Ingredients for chocolate chip muffins
You might be surprised to hear that the moist chocolate chip muffins of your dreams, complete with a big, crunchy muffin top dusted with sugar only calls for 10 simple ingredients! They come together as quickly as a batch of pancakes and taste straight out of a bakery!
Butter: Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter. It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor! Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!
Sugar: You’ll use sugar in two places for these chocolate chip muffins: in the batter and on the tops. Sprinkle your muffins with some sugar (preferably coarse sugar) to create that iconic, bakery-style crunchy muffin top!
Eggs: 2 eggs keep these muffins fluffy and light without being too eggy!
Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top! You can substitute out the greek yogurt for sour cream if it’s all you have on hand!
Flour: No fancy blends, or specialty flours needed here– just use your regular old AP flour. That being said, if you are gluten free, feel free to swap out for a gluten free blend! Or, if you want to health-ify these a bit you can use whole wheat flour instead!
Baking Powder: Baking powder is the only leavener you’ll need when it comes to muffins. Baking soda can leave a baking soda-y after taste and will give your muffins a totally different rise, so make sure you’re using powder! You’ll get a big, even rise and domed tops without too many holes! A Tablespoon can feel like a lot, but you’ll need it!
Chocolate Chips: Duh. You can use whatever chocolate chips are your favorite, but we love using mini chips so that you get chocolate in every single bite!
How to store chocolate chip muffins? Can you freeze them? Answers below.
These chocolate chip muffins are best eaten fresh out of the oven (is there ANYTHING better than a warm muffin with gooey, melted chocolate? NO). Because the batter is so easy to make, you can whip up these easy chocolate chip muffins and bake them off right when you want them. That being said, if you don’t eat your way through all these muffins in one sitting, they’ll keep well at room temperature in a sealed container for up to 2 days or in the refrigerator for a week!
Our favorite way to warm up a day old muffin is grilled with butter to prevent the muffins from getting soggy.
Tips for the best bakery style chocolate chip muffins
Ugh muffins. So delicious, so versatile, and so easy to make. The thing about muffins though is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So how do you get one of those big, fluffy, moist, bakery style chocolate chip muffins.
We’ve rounded up all our tips for your perfect chocolate chip muffins:
Use buttermilk AND greek yogurt: The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these chocolate chip muffins! If you don’t have greek yogurt on hand, I’ve also had success making these with plain yogurt.
Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a muffin recipe, fold the batter together until just combined!
Sprinkle the tops with coarse sugar: This is easily the most important step. I think we can all agree that the best part about muffins are the tops. And what’s a muffin top if it’s not fluffy and tender on the inside and crunchy on the outside. We love using coarse sugar, but granulated sugar works just fine too! If you’re feeling adventurous you could also make a streusel or add in some lemon zest for a little extra pizazz.
Happy muffin eating, friends! And don’t forget to share with any moose you might encounter 🙂
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Fold the chocolate chips into the batter, mixing only until combined. Batter will be thick.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with granulated sugar, if desired.
Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
Keywords: chocolate chip muffins, the best, bakery style, fluffy
Leave a comment and rate this recipe!
Hi! I just made these muffins and they taste great but they were not close at all to the golden brown in the pictures. Is there anything different I can do next time?
So I just baked these muffins. I substituted organic unrefined sugar for basic granulated sugar. I didn’t have Greek Yogurt so I used Skyr vanilla yogurt and replaced the buttermilk with 2% Fairlife + 1 tsp. white vinegar. I hand mixed with a whisk. Folded in the mini chips with a spatula. I actually was able to make a full 12 regular sized muffins. I baked in my Breville Smart Pro Air oven instead of conventional oven. I typically like to weigh my ingredients in grams but this still came out great. I sprinkled on turbo ado sugar before baking. I ate one straight out of the oven at lava hot temperatures and a fully cooled one. Both ways were really tasty. The cooled one was a bit crisper on the outside, but the inside is surprisingly moist. This is my first recipe from this baking site, and it came out so well, I will definitely try more. I’m also tempted to buy some Staub cookware like the skillet used on YouTube to bake brownies. Thanks for a solid muffin recipe.
Hello, I was wondering how many muffins this recipe made and what type of Muffin pan you are using. I have a 6 cup pan that are 3.5 in wide.
Fantastic recipe! I’ve baked so many muffins in my day but my family all said that this was #1. Very tender and not too sweet. I also used turbinado sugar on the top, and it’s a game changer…it makes these ridiculously addicting.
Amazing muffins!! I used 1-to-1 gluten free flour and it worked perfectly! I’ve actually done this to a quite a few recipes by this baker and i’ve never been disappointed!
So happy to hear this recipe worked with that substitution! Makes me really happy to hear you’re enjoying our recipes 🙂