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My recipe for Easy Chocolate Chip Muffins goes together in no time and bakes up perfectly domed with an irresistible crunchy sugar topping. Enjoying your favorite bakery treat at home in about 30 minutes? Yes, please!

Two Easy chocolate chip muffins staked on each other on a grey plaid kitchen towel, glasses of black coffee, and brown background.

By now, you know I love to make recipes that I usually go to a restaurant, store, bakery, etc, to enjoy right at home. That is no exception with my Easy Chocolate Chip Muffins, and they are just like the bakery but better since you get to make them yourself and you know exactly what ingredients are going in them.

The secret to a perfect bakery-style muffin is all about that domed top. How to achieve that, you ask? It’s simple.

You start in a hot oven, which makes the batter puff up faster, and then you lower the heat after 5 minutes, making them cook all the way through but still leaving that perfect dome.

Delicious with a hot cup of coffee or a glass of milk, this is one muffin recipe adults and kids both enjoy!

I love adding extra chocolate chips and decorators sugar on top for a satisfying crunch. As we all know, the muffin top is always the best and most sought-after part of a muffin. 

But, you will enjoy every single bite of my Easy Chocolate Chip Muffins, which are just loaded with chocolate chips making them irresistible to the very last crumb. 

Some of our other favorite chocolate chip recipes include: Chocolate Chip Cake, Baked Chocolate Chip Donut Holes, and Chocolate Chip Cookie Pie.

Easy chocolate chip muffins on an ivory plate with black rim, glass of black coffee, on a dark brown chevron wooden table top

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • All-purpose flour
  • Baking powder
  • Sea salt
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • Buttermilk
  • Semi-sweet chocolate chips
  • Decorators sugar

Overhead shot of ingredients needed to make Easy Chocolate Chip Muffins on a grey marble table top

HOW TO MAKE EASY CHOCOLATE CHIP MUFFINS:

  1. Preheat the oven to 425°F. Using a jumbo muffin tin, line 6 sections with jumbo liners or spray the tin with baking spray, and set aside.
  2. In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined.
  4. Whisk in the eggs and vanilla extract until smooth.
  5. Add half of the flour mixture to the bowl and whisk it in until smooth. Add half of the buttermilk and whisk until smooth. Repeat with the remaining flour mixture and buttermilk until there are no dry patches.
  6. Fold in the chocolate chips and divide the batter among the prepared muffin tin sections.
  7. Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator’s sugar on top of each muffin.
  8. Place the muffins in the oven for 5 minutes. Reduce the oven heat to 350°F and continue to bake for 25-30 minutes until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
  9. Let them cool in the pan for 10 minutes, then take them out and cool them completely on a wire rack. Best served warm or at room temperature.

Collage of photos showing how to make Easy Chocolate Chip Muffins on a grey marble table top

CAN I MAKE THESE INTO REGULAR-SIZED MUFFINS?

Of course, this recipe makes 12 regular-sized muffins!

Cooking time will be different. Here is how to bake 12 regular-sized muffins:

  1. Make the batter the same way up to step 6. Instead, divide the batter among 12 sections of a standard-sized muffin tin, lined with 12 liners.
  2. Bake at 425°F for 5 minutes, reduce heat to 350°F, and continue to bake for an additional 13-15 minutes until a toothpick inserted into the center comes out clean.
  3. Continue with the recipe as stated in step 9.

CAN I ADD ANYTHING TO THE BATTER?

Yes! Chopped nuts such as almonds, pecans, walnuts, or peanuts would be amazing.

You can also use different extracts instead or with vanilla to switch it up, I suggest almond, coconut, or coffee extracts.

1/2 cup of sweetened flaked coconut to the batter would also be very tasty.

Instead of semi-sweet chocolate chips, you can use any chocolate chip variety you like, including dark, milk, or white chocolate.

CAN I SUBSTITUTE SOMETHING FOR THE BUTTERMILK?

If you don’t have buttermilk on hand, there are a few options to use in place of it.

  • Use a mixture of half milk and half sour cream.
  • Use all sour cream or plain yogurt.
  • Make your own buttermilk: for every 1 cup of buttermilk in a recipe, you can add 1 Tbs of white vinegar or lemon juice. Stir and let it sit for about 5-10 minutes until thickened, then stir again to smooth out and combine everything. 

Hand holding half of a Easy Chocolate Chip Muffin in air with brown background and grey plaid kitchen towel

HOW TO STORE:

Store at room temperature in an airtight container for up to 5 days.

To freeze, wrap any leftover muffins in plastic wrap, then foil. Place them in a freeze-safe zip-top bag where they will keep for 3 months.

To thaw, place them on the countertop until they are no longer frozen in the center.

TIPS AND TRICKS:

  • Use Decorators Sugar on top for a crunchy, bakery-style muffin.
  • You can use different extracts, mixin-in, or chocolate chips, see my suggestions above.
  • For the perfect domed top, bake at 425°F for 5 minutes, then reduce the heat to 350°F to cook through.
  • These can be made into 12 regular-sized muffins, see my tips above on how to do that.
  • These easily freeze for make-ahead breakfast, see how to above.
  • Best enjoyed at room temperature or slightly warm.

Stack of Easy Chocolate Chip Muffins showing an entire section of one muffin with dark brown background

Ready to step up your baking game along with a fun make-ahead breakfast? Try my Easy Chocolate Chip Muffin Recipe STAT!

If you like this recipe you might also like:

If you’ve tried these EASY CHOCOLATE CHIP MUFFINS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!  

This Silly Girls Kitchen Logo
5 from 2 votes

Easy Chocolate Chip Muffins

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 30 minutes
My recipe for Easy Chocolate Chip Muffins goes together in no time and bakes up perfectly domed with an irresistible crunchy sugar topping. Enjoying your favorite bakery treat at home in about 30 minutes? Yes, please!
Servings 6 muffins

Ingredients
  

Instructions

  • Preheat the oven to 425°F. Using a jumbo muffin tin, line 6 sections with jumbo liners or spray the tin with baking spray, and set aside.
  • In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside.
  • In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined.
  • Whisk in the eggs and vanilla extract until smooth.
  • Add half of the flour mixture to the bowl and whisk it in until smooth. Add half of the buttermilk and whisk until smooth. Repeat with the remaining flour mixture and buttermilk until there are no dry patches.
  • Fold in the chocolate chips and divide the batter among the prepared muffin tin sections.
  • Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator’s sugar on top of each muffin.
  • Place the muffins in the oven for 5 minutes. Reduce the oven heat to 350°F and continue to bake for 25-30 minutes until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
  • Let them cool in the pan for 10 minutes, then take them out and cool them completely on a wire rack. Best served warm or at room temperature.

Notes

  • Use Decorators Sugar on top for a crunchy, bakery-style muffin.
  • You can use different extracts, mixin-in, or chocolate chips, see my suggestions above.
  • For the perfect domed top, bake at 425°F for 5 minutes, then reduce the heat to 350°F to cook through.
  • These can be made into 12 regular-sized muffins, see my tips above on how to do that.
  • These easily freeze for make-ahead breakfast, see how to above.
  • Best enjoyed at room temperature or slightly warm.

Nutrition

Calories: 798kcal | Carbohydrates: 100g | Protein: 11g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 157mg | Potassium: 582mg | Fiber: 6g | Sugar: 59g | Vitamin A: 624IU | Calcium: 152mg | Iron: 6mg
Nutrition Disclaimer
Course Baked Good, Breakfast, muffins
Cuisine American

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5 from 2 votes (2 ratings without comment)

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