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.
Alexander Crosbie says
Okay, so I tried these.
I made two batches. In the first batch the chocolate chips all sank to the bottom, which was annoying, but they still got eaten.
In the second batch I added a bit more flour to thicken it up a bit, and it resulted in them needing 5 more minutes in the oven, and they turned out perfect.
Great recipe. I have bookmarked it and will be following it in future.
Jessica Holmes says
Awesome! Thanks for the feedback Alexander!
Meg says
Was a bit skeptical due to the vinegar in the buttermilk smelling so strong. I went ahead and made them and even added frozen balls of nutella for an oozy middle and they were amazing. Best muffin recipe by far, don’t be put off by the vinegar like I almost was, will definitely be making these again!
Jessica Holmes says
So glad you enjoyed them Meg! And love the idea of adding Nutella – delish!
Natalie says
Hey, my oven can be turned on underneath and ontop, for this muffin shall I turn on fire just underneath or both? I want my muffin to cook inside and also have the golden colour on the top!?? Help pls!!!? X
Jessica Holmes says
Hey Natalie, it’s really hard to say without knowing your exact oven. I recommend reading your oven manual to find the best baking setting. I usually cook my muffins on the fan-forced setting.
Deb says
Works every time lovely high topped muffins
Jessica Holmes says
So happy to hear that Deb!
Sarah says
These were amazing!! I will definitely check out more of your recipes 🙂
Jessica Holmes says
So glad you enjoyed them Sarah!
Katie says
I love these!!! They are so soft and taste delicious! If I wanted to make double chocolate ones, how much cocoa power would you recommend adding and do I take out any flour to add in cocoa powder?
Thanks!
Jessica Holmes says
Hi Katie, so glad you love them! I haven’t tried making this recipe into chocolate ones, but you could try my recipe for Double Chocolate Muffins – https://www.sweetestmenu.com/double-chocolate-muffins/
Sandra says
So good it’s my 8th time making them I would recomend any time
Jessica Holmes says
So happy to hear that Sandra!
Kristine says
Turned out absolute disaster, the tops fell in, tasted so so, as seemed a little bit acidic. My first time muffins turned out so bad.
Jessica Holmes says
Hi Kristine, sorry to hear that! I’m not sure what you mean about the tops falling in but they definitely shouldn’t taste acidic – is it possible you used baking soda instead of baking powder?
Daisy says
Hello. How long do we whisk for in step 1, step 2. Also how long should we fold for roughly in step 2 and 3. Do we butter the baking tray if we use muffin cases? Are these small or large muffins please?
Jessica Holmes says
Hi Daisy, you’re just whisking enough to combine the ingredients – not long. Same for folding – it’s important to not over mix muffins or they’ll be tough and dry. If you are using cupcake liners or similar, you shouldn’t need to grease the muffin pan. These are just regular sized muffins. Hope that helps!
Joanne says
Love this recipe, Jess! Muffins are fluffy and delicious. I added some old bananas to this recipe too- they make it healthy, right? 😜
Your website is my go-to for baking, thanks x
Jessica Holmes says
Hi Joanne! Aw thank you so much – that makes me so happy!!
Steve Locking says
lovely recipe having made dark chocolate with beetroot for the first time I was pestered to made the humble chocolate muffin and came across this one. its so easy to make no one should shy away from having a go, I also added 60 grams of corn oil as well to the recipe, 150 grams of dark, milk and white chocolate chips went in to make it a triple chocolate muffin.
Having had to retire from work and being a hands on engineer it give me great satisfaction to make something so nice and get praise for thank you Jessica. x
Jessica Holmes says
Awesome! So glad you enjoyed them Steve. Nothing quite like the satisfaction of making something from scratch!
Laurel says
Most muffin recipes bake at 350. After I reduce temperature from 400 to 360, will they cook faster than 350. Just curious. Thanks
Jessica Holmes says
Hi Laurel! Maybe just slightly! But feel free to bake at 350 ☺️
Natalie says
I love chocolate chip muffins! Simple and delicious – always great with a cup of coffee ♥
Jessica Holmes says
Amen to that! ☺️
Josh says
Finally, I know how to make bakery-style muffins at home – thank you!
Jessica Holmes says
Love hearing that Josh! So glad you enjoyed them!
Ashley says
These are perfection Jess! Such a great classic recipe — I’m sure the kids would LOVE to be snacking on these!
Jessica Holmes says
Thanks Ashley! Big kids and little kids love them! 😉