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Chocolate Chip Muffins Recipe

Chocolate Chip Muffins Recipe

4.5 Stars (30 Voters)
These bakery style chocolate chip muffins are soft, buttery and super delicious! if you looking for the best chocolate chip muffins recipe, I've got to the right place.

The Best Chocolate Chip Muffins

chocolate chip muffins

Get ready for a baking adventure with our Chocolate Chip Muffin recipe. These muffins are soft, fluffy, and loaded with yummy chocolate chips. Whether you're a baking pro or just starting out, you can make these treats easily. We'll share all the tips and fun ways to customize them. With simple ingredients, you'll turn your kitchen into a sweet-smelling haven. Make your days a bit sweeter with our homemade Chocolate Chip Muffins — they're a delight for everyone!

Muffin Troubleshooting Guide

Ever faced a baking hiccup? Fear not! Our Muffin Troubleshooting Guide is here to rescue your muffins from any kitchen drama.

Problem: Flat Muffins

Solution: If your muffins turned out flatter than expected, check your leavening agents. Make sure your baking powder and baking soda are fresh and active. Also, avoid overmixing the batter, as this can lead to a dense texture. Gently fold the ingredients until just combined for that perfect rise.

Problem: Overmixing Woes

Solution: Overmixing can lead to tough muffins. Once you've added the dry ingredients, mix only until they're incorporated. A few lumps are absolutely fine and actually contribute to a tender texture. It's a little secret for moist and fluffy muffins!

Problem: Dry Texture

Solution: Nobody likes dry muffins! Ensure you're not overbaking; a toothpick inserted into the center should come out with a few moist crumbs. Additionally, consider adding a touch more liquid to your batter, like a splash of milk, buttermilk or yogurt, for that extra moisture.

Problem: Unevenly Distributed Chocolate Chips

Solution: To prevent chocolate chips from sinking to the bottom, toss them in a bit of flour before adding them to the batter. This helps them stay suspended throughout the muffin, ensuring a delightful chocolate surprise in every bite.

How to Store Chocolate Chip muffins?

chocolate chip muffins

Storing your freshly baked chocolate chip muffins properly is crucial to maintaining their freshness and flavor. Here's a simple guide on how to store chocolate chip muffins:

  • Cool Completely: Allow your chocolate chip muffins to cool completely on a wire rack before storing. This helps prevent condensation, which can make the muffins soggy.
  • Airtight Container: Once cooled, transfer the muffins to an airtight container. This can be a plastic container with a tight-fitting lid or a resealable plastic bag.
  • Room Temperature vs. Refrigeration:
    • Room Temperature: If you plan to consume the muffins within 1 to 2 days, you can store them at room temperature. Keep the airtight container in a cool, dry place away from direct sunlight.
    • Refrigeration: For longer storage (up to a week), store the muffins in the refrigerator. This is particularly important in warmer climates or if your muffins have perishable ingredients like cream or cream cheese. Remember to bring them to room temperature before serving for the best texture and flavor.
  • Freezing Option: If you want to keep your muffins for an extended period, consider freezing them. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. Label the bag with the date for easy tracking. Muffins can be frozen for up to three months.
  • Thawing: When you're ready to enjoy a muffin, thaw it at room temperature or warm it in the microwave for a few seconds if you prefer a warm treat.

Why do You Use Buttermilk and How Can we Replace it?

chocolate chip muffin recipe

Buttermilk is a common ingredient in baking, including chocolate chip muffins, for several reasons. It adds a unique flavor, moisture, and acidity to the batter, contributing to the overall texture and taste of the muffins. The acidity in buttermilk also reacts with baking soda to help the muffins rise, creating a light and tender crumb. If you don't have buttermilk on hand or if you're looking for a substitute due to dietary preferences or restrictions, here are a few alternatives:

  1. Milk and Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. This creates a buttermilk substitute with a similar level of acidity.
  2. Milk and Yogurt: Combine 1 cup of milk with 2 tablespoons of plain yogurt. This mixture provides the acidity and thickness similar to buttermilk
  3. Milk and Cream of Tartar: Mix 1 cup of milk with 1.5 teaspoons of cream of tartar. Allow it to rest for 5 minutes before incorporating it into your recipe.
  4. Sour Cream or Greek Yogurt: You can substitute an equal amount of sour cream or Greek yogurt for buttermilk. These dairy products add acidity and moisture to the batter.

When using these substitutes, keep in mind that the acidity is essential for the proper reaction with baking soda. If your recipe already includes baking powder, which contains both an acid and a base, you may have more flexibility in choosing a substitute.

Experiment with these alternatives to find the one that best suits your taste preferences and dietary needs. It's always a good idea to do a small test batch before making a larger quantity to ensure the desired results in your chocolate chip muffins.

30 Minutes
10 Minutes
  • 2 cups (250g) AP flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup (115g) Butter, melted
  • 3/4 cup (150g) Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup (240ml) Buttermilk
  • 1 cup (170g) Chocolate chips

  1. Preheat oven to 425°F (218°C). Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
  2. In a large bowl, whisk flour, baking powder and salt. Set aside.
  3. In a separate bowl, whisk together the granulated sugar, melted butter, eggs, milk, and vanilla extract until the mixture is well combined.
  4. Sift in the dry ingredients and mix until combined.
  5. Add chocolate chips and mix.
  6. Divide the batter into the 12 muffin cups. Sprinkle some chocolate chips on top of each muffin. Bake at 425°F (218°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 15-18 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean with a few crumbs or melted chocolate (not wet batter).
  7. Allow to cool for 10 minutes in pan before serving.

  • P
    Paula Rigby

    Haven’t tried any recipes yet but going to.

  • J

    Glad you are back! Your chocolate chip muffins look delicious!

  • A

    Hi. Excited to try! Is there a sub for the buttermilk? I don’t have any on hand. Thanks!

  • C
    Cheryl Brooks

    How long do I bake if I want to make these mini muffins?

  • The Cooking Foodie logo
    The Cooking Foodie

    It depends on the exact size. I would say about 12-15 minutes. But you need to check with a toothpick.

  • J

    Hello! Can I use the same amount of oil instead of butter? Thanks!

  • The Cooking Foodie logo
    The Cooking Foodie

    You can substitute oil for butter in your Chocolate Chip Muffins recipe using the same amount. While oil will make the muffins more moist, it may slightly alter the texture and flavor, as butter adds richness and a distinct taste. Use a neutral-flavored oil like vegetable or canola to avoid overpowering the muffins' flavor.


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