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.
Andrew says
Very easy to make. I used milk and dark chocolate but used 250g. Delicious
Jessica Holmes says
Yay! So glad you enjoyed them Andrew!
Denise says
Hi. How to replace butter with oil?
Jessica Holmes says
Hi Denise, you can use 1/2 cup of flavourless oil if you like.
Arcel Villacorta says
I made this today and I wish I could show its picture to everyone. My colleagues loved it. They’re snacking on it right now as I’m writing this. Thank you Jess 🥰
Jessica Holmes says
Yay! So glad you like them! Feel free to share a picture with me on Instagram ❤️
Lina says
Light and airy. Very yummy. The best part was how easy and simple it was to make. I didn’t have to pull out my kitchenaid or dirty my electric hand mixer. Will make these again and will swap out the chocolate chips for something else, like blueberries. The chocolate chips were delicious, just want to try it with something else.
I baked them for a few mins more because I wanted them a but darker. I could have went more darker but didn’t because I didn’t want to dry out the muffin. Still, they came out great.
Jessica Holmes says
I’m so glad you enjoyed them Lina! And you are right, it’s a very flexible recipe, you can swap out the chocolate chips for fresh or frozen fruit – delicious.
Brooke says
Easy to follow recipe, taste great, family favorite. I used this recipe for mini muffins and just reduced some baking time, it worked great!
Jessica Holmes says
Love that Brooke!
Chloe Portier-Tock says
Hi Jessica, I followed this recipe as well as the one for your double chocolate chip muffins as they were so delicious the first time I made them!
The perfect recipes for perfect muffins!!
Many thanks, from Chloe and family.
Jessica Holmes says
I’m so glad you enjoyed them Chloe!
Anya Woodgate says
tasty muffins, loved them, i had to bake them for a lot longer though.
Great recipe
Jessica Holmes says
Glad you enjoyed them Anya!
RB says
Hi
I would like to make this recipe but I only have medium eggs, what changes do I need to make?
Also can I use chocolate chunks instead of chips?
Thanks
Jessica Holmes says
Hi, it should be fine to use both medium eggs and chocolate chunks – hope you enjoy them!
Liz says
Excellent muffins. Familly favourite recipe. Everone loved them, very moist a tasty!!!
Jessica Holmes says
Aw love hearing that Liz!
LHarris says
I used natural yoghurt as didn’t have buttermilk and they turned out lovely.
Jessica Holmes says
So happy to hear that!
Jean says
Hi Jess! This is an excellent recipe that my family love!
Jessica Holmes says
Yay! Love hearing that Jean!
Maathir says
Hi Jess.
What does 3 level teaspoons mean
Thanks and hello from Saudi Arabia:)
Jessica Holmes says
Hi! Level just means even, so not a heaped teaspoon – hope that makes sense!
Debi says
This is my go to recipe works every time the most amazing high top muffins guaranteed
Jessica Holmes says
Love hearing that Debi!
Divya says
Hi ,I would like to bake egg less how can i bake without eggs ?? Will please post recipe with measurements thanku
Jessica Holmes says
Hi Divya, I haven’t tested this recipe without eggs – sorry.
Divya says
Thanku for your replay ,how can I substitute plain flour with other gluten flour could you please tell me what’s the ratios, thanku
Jessica Holmes says
Hi Divya, I haven’t tested this recipe with gluten free flour so I can’t say, sorry.
Mary says
Wonderful recipe, my kids loved making this with me and it tasted divine. Thank you so much.
Jessica Holmes says
So happy to hear that Mary!