Chocolate Chip Muffins
These super soft and tender Chocolate Chip Muffins taste just like the ones you get at the bakery only better! They are soft on the inside and crisp along the edges with a perfectly domed top. It’s the perfect recipe to make for breakfast, dessert, or as a snack!
If you love easy breakfast recipes like this, then you need to try my Sour Cream Coffee Cake Streusel Muffins and my Buttermilk Pancakes!
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Easy Homemade Chocolate Chip Muffins
There is nothing better than a breakfast that tastes like dessert! These Easy Chocolate Chip Muffins are fluffy, moist, and loaded with chocolate chips. They remind me of bakery-style muffins because of their domed top, crispy edges, and tender center. But you won’t have to leave the comfort of home to get that bakery-style breakfast!
Key Ingredients
You need some familiar baking ingredients to make these delicious and easy Chocolate Chip Muffins at home, including: unsalted butter (softened to room temperature), light brown sugar, granulated white sugar, eggs (at room temperature), buttermilk (also at room temperature … are you sensing a pattern here?), vanilla extract, all-purpose flour, baking soda, baking powder, salt, and — of course — semisweet chocolate chips.
The trick with this Chocolate Chip Muffins recipe is to ensure that the eggs, butter, and buttermilk are all at room temperature. This ensures a smooth batter and tight crumb.
How To Make Chocolate Chip Muffins
- Brown the butter until caramel in color and nutty in scent. Allow it to cool completely while gathering the rest of the ingredients.
- Whisk the dry ingredients together, and set aside in a separate bowl.
- Next, combine the wet ingredients — the cooled browned butter with eggs, buttermilk, both sugars, and vanilla.
- Add the wet ingredients to the dry ingredients, and fold just until combined (you should still see some streaks of flour). Fold in chocolate chips. (Do not over mix!)
- Divide the batter evenly into a prepared muffin tin, and bake! Allow them to cool in the muffin tin for 5 minutes then remove them from the muffin tin onto a cooling rack to cool completely. Enjoy warm with a pad of butter, some mixed berry compote, or some Nutella.
Why You Should Use Browned Butter with These Muffins
The melted butter adds extra chewiness and the extra step of browning adds a nice toffee flavor. Simply heat the butter in a small saucepan over medium heat. Cook for about 5-7 minutes swirling the pan occasionally. I recommend using a lighter colored saucepan when browning butter. It makes it easier to tell when the butter has browned.
Tips
- Start with room temperature ingredients. I always bring my buttermilk and eggs to room temperature this creates a smoother batter resulting in a lighter tender muffin.
- Do not over mix the batter! The more you mix the chewier the muffin with become.
- Garnish the tops of the muffin batter in the tins with chocolate chips.
- Ever wondered how to get tall muffin tops? I start by baking the muffins first at a higher temperature (425°F) for only 5 minutes then reduce the oven temperature to (375°F) and continue to bake for another 12-15 minutes. This helps the muffins bake higher and gives them a domed top just like from the bakery!
More Homemade Muffin Recipes To Try
- Banana Chocolate Chip Muffins
- Flourless Peanut Butter Banana Muffins
- Double Chocolate Chip Muffins
- The BEST Zucchini Muffins
- Pumpkin Chocolate Chip Muffins
- Blueberry Muffins
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Chocolate Chip Muffins
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 425 degrees. Grease a muffin tin with non stick cooking spray.
- Add butter to a medium saucepan and heat over medium heat. Cook butter stirring continuously until it turns golden brown and smells nutty. This takes about 5-7 minutes. Allow the butter to cool completely.
- Once cooled add the butter to a medium bowl along with both sugars, eggs, milk and vanilla, set aside.
- In a large bowl toss together the flour, baking soda, baking powder and salt.
- Add the wet ingredients to the dry ingredients and fold just until combined. Do not over mix.
- Fold in chocolate chips.
- Divide the batter evenly into the prepared muffin tin. Bake for 5 minutes.
- Lower the oven temperature to 375 degrees and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out moslty clean. (I like to slightly under bake my muffins to keep them moist)
- Allow them to cool in the muffin tin for 5 minutes then remove them from the muffin tin onto a cooling rack to cool completely.
Recipe Notes
Adapted from Little Sweet Baker
