Introduction

These easy chocolate chip muffins are moist, fluffy, and packed with delicious semi-sweet chocolate chips. Perfect for breakfast or an afternoon snack, they offer a bakery-style treat that’s simple to make at home.

A white cake stand holding four golden-brown muffins with a slightly rough texture. Each muffin is topped with a generous amount of small dark chocolate chips scattered unevenly across a cracked sugary surface. One muffin rests on the white marbled surface below with its yellowish interior partially visible, showing tiny chocolate chips inside. Loose chocolate chips are sprinkled on the white marbled surface around the stand. The background is softly blurred light gray, enhancing the warm tones of the 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 & cooled)
2 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips (divided; use regular and mini chips if desired)

Instructions

Step 1: Measure the flour accurately by weighing it on a kitchen scale. If you don’t have a scale, aerate the flour by whisking or fluffing it with a spoon, then spoon it into the measuring cup without tapping, and level off with a butter knife.
Step 2: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir to mix well and set aside.
Step 3: In a larger bowl, whisk together the eggs, milk, vegetable oil, melted and cooled butter, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients and 1 ½ cups of the chocolate chips to the wet ingredients. Stir gently just until combined. The batter will be thick.
Step 5: Cover the bowl with a towel and let the batter rest for 15 minutes while you preheat the oven to 425ºF (220ºC).
Step 6: For bakery-style muffins, line a 12-cup muffin pan with 6 liners, filling every other cup. Fill each liner with 6 to 8 heaping tablespoons of batter. Sprinkle the remaining chocolate chips on top, and if desired, add a pinch of sanding sugar for extra crunch.
Step 7: Bake the muffins in the center of the oven at 425ºF for 7 minutes. Without removing them, reduce the oven temperature to 350ºF and bake for an additional 12 to 16 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan before removing.
Step 8: Repeat the process with the remaining batter, resetting the oven to 425ºF before baking the next batch.

Tips & Variations

For a warmer spice note, substitute nutmeg with cinnamon or a mix of both.
Try using buttermilk instead of regular milk for a tangier flavor and tender crumb.
To add texture, mix in chopped nuts or substitute some chocolate chips with white chocolate or butterscotch chips.
Use a kitchen scale for the most consistent results when measuring flour.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving.

How to Serve

The image shows a black muffin tray containing six freshly baked muffins with golden brown tops. Each muffin is domed and textured, sprinkled generously with small dark brown chocolate chips spread all over the surface and slightly melted into the top. The muffins have a crumbly appearance with a light sugary coating sparkling under the light. The tray is placed on a white marbled surface, adding a clean and bright contrast to the warm tones of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate chips based on your preference.

Do I have to let the batter rest before baking?

Letting the batter rest for 15 minutes helps hydrate the flour and can result in a more tender muffin, but if you’re short on time, you can bake immediately with good results.