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!
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.
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!
Can I use fresh blueberry instead of the chocolate chip for this recipe???
Thanks so much for your interest.
Yes, I think it would work just fine. If you are interested, I do have a blueberry muffin recipe. You can find it here: https://www.shelovesbiscotti.com/healthy-blueberry-oat-muffins/
Hello, could you bake these chocolate chip muffins in a convection oven?
Hi Eliza, yes, just make sure to lower the temperature by 25°F. Thanks for stopping by.
I love how you used oil instead of butter. I used extra light olive oil. I also used whole wheat pastry flour instead of all purpose flour. These muffin were a big hit with my family.
Fantastic Pam, thanks for sharing!
Just made these! They are delish!!! I accompany my muffin with whip cream, which makes a perfect combo! I did add white sugar to the recipe of 1.5tsps. Agreed with others, not too sweet and texture is nice and doesn’t crumble…
Thanks for the recipe!!!☺️
How wonderful Jess! Thrilled to hear you enjoyed these Chocolate Chip Muffins. Thanks so much for taking the time to comment, appreciate it
Mom of 1
Super easy, delicious and moist! Thank you!!! I might not thank u after eating more than two tonight with a cold glass of milk but man these are so yummy! 🙂
LOL… made my day, thanks for that! Thrilled to hear you are enjoying these chocolate chip muffins. Thanks for stopping by Mom of 1 ♥
This is the BEST chocolate chip muffin! Definitely my new go to recipe!
Hi Maria, you explained it so well. The one thing I liked about this muffin is it’s not too sweet perfect sweetness balance. Instead of vegetable oil I added cold pressed virgin coconut oil, and instead of buttermilk I added 2%milk coz I didn’t have buttermilk otherwise I make buttermilk at home and I didn’t have time coz my kids were hungry for breakfast. I must tell you Maria these chocolate chips muffins turned out so good and moist a super hit. Actually I made them for my kids my husband and myself eat them too! I already took a picture wish I able to post it to you. Thank you so much, God bless you and your family!
Ahhh Sherry, thanks so much for your kind words! I am thrilled to hear you enjoyed these chocolate chip muffins. Appreciate you taking the time to share, thanks!
I sometimes have buttermilk left from another reciepe, so this helped me use what i had left. they are in the oven right now,and smell wonderful. I also keep cinnamon sugar by the toaster for toast, so that was easy.it is hard to make for one person so i am always taking baked goods to my elderly neighbors, they love it. OH BOY, they are done and look great..
Star, what a wonderful thing to do ♥
Thanks so much for taking the time to comment, appreciate it!
I made these tonight & they were not good. Followed the recipe but they were disappointing in texture & flavor. Ended up throwing them away 😝
I’m sorry to hear this Johnna. Difficult to say what could have gone wrong… were there any substitutions to the ingredients? Was the flour weighed? Was the texture too dry? Thanks again for letting me know, appreciate it.
I made these last night. They made the house smell so good.
So nice warmed up a bit with my coffee this morning. Not to sweet and great texture. I can’t wait to try your other muffin recipes. Thank you 😋
How wonderful Deborah:) I am thrilled to hear you enjoyed these chocolate chip muffins! Thanks so much for taking the time to comment, appreciate it ♥
Thanks so much for posting this recipe. I made one substitution (to make these dairy free), which may have led to the off taste, so I’ll leave this comment for anyone considering making a similar switch: I replaced the milk with unsweetened soy milk + 1 tsp vinegar (which I let sit to “mimic” buttermilk). The texture of the muffins was fantastic, but the flavor was off, so next time I would execute the recipe as written. I don’t normally have issues with soy milk/vinegar subs, so *shrugs*.