Buttery Chocolate Chip Muffins made from scratch. These big, bakery-style Chocolate Chip Muffins boast a soft and moist centre and are filled to the brim with chocolate chips.
Say hi to sky-high Chocolate Chip Muffins 💙
Tell me, does it get any better than soft and fluffy muffins filled to the brim with chocolate chips?! Made with melted butter and buttermilk, these homemade Chocolate Chip Muffins rival any store-bought muffin.
And those muffin tops just make me weak at the knees.
Say goodbye to flat, soggy, homemade muffins. These Chocolate Chip Muffins are big, beautiful and oh-so-tasty.
So let’s enjoy some real talk for a minute here. Am I the only one who has had trouble making high top muffins at home? In the past, I’ve had wet little cakes, that are tasty but flat and missing that glorious golden muffin top.
But take heart, I’ve figured out a few tricks to make sure my muffins rise sky high – just like the best bakery ones. And I can’t wait to share all my best tips with you.
How to make muffins from scratch
- You’ll love how easy these high top muffins are to make. You don’t need any special equipment, just a bowl and spoon.
- First, you combine all the dry ingredients and give them a bit of a stir. Then melt your butter and mix together with the vanilla, eggs and buttermilk.
- Add the wet ingredients to the dry ingredients and mix lightly by hand – do not over mix!
How to bake high top muffins
- In order to make high top muffins, you need to first make sure you fill the muffin pan with batter almost to the top.
- Then you want to bake the muffins in a very hot oven during the first 5 minutes of baking. This will ensure the muffins rise quickly and form those lovely domed tops. The oven temperature can then be reduced for the remainder of the cooking time.
Butter versus oil
- You can use melted butter or oil in muffins. My favourite White Chocolate Raspberry Muffins use oil, which makes them lovely, soft and moist. On the other hand, butter gives muffins a rich, buttery flavour. For these Chocolate Chip Muffins, I’ve opted for butter for a stronger flavour.
Why are my muffins dry?
- There are a few reasons why muffins can be dry. The biggest one is because of over mixing. When you add your wet ingredients to your dry ingredients, mix by hand (not with an electric mixer) and only until the batter is JUST combined. Not a second longer.
- Buttermilk helps the muffins to stay moist. If you don’t have any on hand, you can make your own by combining 1 cup of milk and 1 tablespoon of white vinegar. Leave it to curdle for 5 minutes and then use as normal.
- Also try not to over bake your muffins.
Can I freeze these muffins?
- YES. Please do. Muffins are best eaten on the day they are made. In order for them to keep their freshness, I recommend freezing any leftovers on the first day. To eat, you can either thaw them until they are at room temperature or pop them in the microwave for approximately 20-30 seconds. Perfection!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Chocolate Chip Muffins
Bakery-style Chocolate Chip Muffins made from scratch.
Ingredients
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 200 grams (1 cup) caster sugar or granulated sugar
- 3 level teaspoons baking powder
- 115 grams (1/2 cup) butter, just melted and cooled
- 2 teaspoons vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 150 grams (1 cup) milk chocolate chips
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, add flour, sugar and baking powder and whisk briefly.
- To a small bowl, add butter, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
- Add chocolate chips. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
Notes
Buttermilk: If you don’t have any buttermilk on hand, make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or fresh lemon juice. Leave to curdle for 5 minutes before using.
Storage: Muffins are best eaten on the day they are made. I recommend freezing extra muffins in order to maintain maximum freshness.
Nutrition Information
This recipe was first published on Sweetest Menu in January 2016.
Melanie says
Made the muffins today….absolutely delicious. These were a big hit with my family. Thank you for sharing this recipe 🙂
★★★★★
Jessica Holmes says
So glad you enjoyed them Melanie!
Vy says
hi, I’m really exited to try this recipe!
I’d like to ask if I could use both butter and any vegetable oil half in half?
Jessica Holmes says
Yes you can!
Ashley says
Can this recipe be made for mini muffins? Or can the blueberries in your blueberry mini muffin recipe be swapped out for mini chocolate chips?
Jessica Holmes says
Yes absolutely! And yes to the second question too. Either will be delicious.
Steve says
Hi Jessica. Many thanks for this brilliant recipe. Mine came out perfect and tasted fab. I made half a batch (7 sensibly sized muffins) and reduced the sugar content by 25% for a healthier and less sweet muffin. I didn’t have enough butter so had to use roughly 75% butter and 25% olive oil….all melted on a low power setting in the microwave. I filled my new and brilliant silicone cases almost to the top. They were baked in the middle of the oven for 10 mins at Gas Mark 6 until fully risen and then for 10 minutes at Gas Mark 4. They browned very slightly on top. Any longer and I think that they would have been over-cooked.
PS…men don’t “fold” anything !!
★★★★★
Jessica Holmes says
Yes! Love hearing this Steve. So glad they worked so well even with those few changes.
Min says
Baked them twice! Very delicious! Thank you for the recipe.. Thinking of using blueberries next time😊
★★★★★
Jessica Holmes says
Hooray! So glad you liked them. Blueberries would be lovely too!
Helen says
They are really delicious but I don’t know why they did not brown on the top only on the sides.
★★★★★
Jessica Holmes says
Hi Helen, so glad you enjoyed them. If you didn’t make any changes to the recipe, my guess is it might come down to your oven setting. Maybe double-check that you’re using the correct setting for baking via your oven’s manual. And be sure to use a good quality aluminium muffin pan.
Andrew says
Very easy to make. Also very tasty i used a mixture of dark and milk chocolate chips.
★★★★★
Jessica Holmes says
Love hearing that Andrew!