How would you like to make the best muffins? You’re in luck because here’s a recipe for Bakery Style Chocolate Chip Muffins from scratch. You won’t believe how easy they are to make.
Did you know that there is a chocolate chip day?
Did you know that it’s on May 15th?
Well, I just recently found out and as a lover of muffins (and dark chocolate chips), I felt it was my duty to share this recipe for these best ever chocolate chip muffins.
I have previously mentioned my love for muffins.
I love to use this recipe as a base for all kinds of add-ins.
Small berries, dried fruit, nuts, Pumpkin Seeds, and even a few tablespoons of grated lemon or orange peel will work extremely well with this quick bread recipe.
I also love to mix different flavors of chips. One of my favorites is the combination of peanut butter and chocolate chips just like this recipe for Moist and Easy Banana Muffins.
I encourage you to play around with this basic muffin recipe with all kinds of add-ins and make your special muffin recipe. This is especially fun to do with kids.
In the meanwhile, let me show you how easy it is to make these moist muffins with mini chocolate chips since that is what we are celebrating today!
HOW TO MAKE CHOCOLATE CHIP MUFFINS:
As in most muffin recipes, you need to combine the dry ingredients in one bowl and the wet ingredients in another bowl.
Then, it is simply a question of combining the wet and dry ingredients and mixing until just combined.
Fill your muffin liners with the batter; bake and in under 20 minutes, you will be enjoying bakery-style muffins in the comfort of your home.
These homemade muffins are quick to make and are not overly sweet. They truly make the perfect snack.
Origins of the recipe for the Best Chocolate Chip Muffins:
My daughter, Sara, loves to read and hates spending money, so you can imagine how frequently she visits secondhand bookstores!
A few years ago, she surprised me with a stack of cookbooks.
One of the lovely books Sara gifted me is entitled Mom’s Big Book of Baking. How appropriate is that!
To date, I have tried a few recipes from this book and all have been a success.
Of course, you know by now that I like to tweak the recipes to suit the preferences of my family.
Here are some of the changes I made to this choc chip muffins: I replaced the butter with vegetable oil; I decreased the amount of sugar; I used buttermilk, but please note that whole or low-fat milk also works well in this easy muffin recipe.
The final change is that I decreased the total amount and type of chocolate chips. When it comes to chocolate, I prefer to use dark. Once again, just a personal preference.
The other morning it was my turn to surprise my daughter with some moist Chocolate Chip Muffins!
Here are a few other chocolate chip muffin recipes to help you celebrate chocolate chip day or any other day: The first are these perfectly spiced Pumpkin Muffins and the second are these moist and tender Zucchini Muffins.
Of course, it wouldn’t be chocolate chip day without everyone’s favorite Chewy Oatmeal Chocolate Chip Cookies.
So, in anticipation of May 15th, Happy Chocolate Chip Day!
Here is the best muffin recipe to help you celebrate!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this Chocolate Chip Muffin Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Bakery Style Chocolate Chip Muffins
The dry ingredients:
- 2 cups flour all-purpose (240 grams)
- ½ cup brown sugar firmly packed, light
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup chocolate chips mini
The topping (optional):
- 1 tablespoon sugar granulated
- ½ teaspoon cinnamon
The liquid ingredients:
- 2 eggs room temperature
- 1/4 cup vegetable oil or canola oil
- 1 cup buttermilk room temperature, SEE NOTE
- 1 teaspoon vanilla extract pure
- Preheat the oven to 400℉/200℃. Position rack to middle.
- Use a non-stick cooking spray or paper line a 12 cup muffin tray.
- In a medium mixing bowl, combine dry ingredients. Whisk together.
- Stir in chocolate chips. Set aside.
- In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside. Please note that this topping is optional.
- In a large mixing bowl, whisk eggs with oil, buttermilk and vanilla extract. Mix well.
- Add this liquid mixture all at once to the dry ingredients. With a wooden spoon, stir until just moistened.
- Fill muffin liners ¾ full.
- If using, sprinkle each muffin top with some of the cinnamon sugar.
- Bake for 18-20 minutes or until top bounces back when lightly touched.
- These muffins are best the day they are made. Leftovers can be frozen.
This post was originally published on May 15, 2015, and republished on May 6, 2018, with updated content, photos, and a video. Thanks for watching and sharing!
The links on this blog are affiliate links, which means I’ll earn a small commission if you use those links and make a purchase within a certain time frame. The commission is paid by the third-party, there’s no extra charge to you. She Loves Biscotti is a participant in the Amazon Services LLC Associates Program. Amazon Associates is an affiliate advertising program designed to provide a means for me to earn advertising fees by linking to Amazon.com and affiliated sites.