Bakery Style Chocolate Chip Muffins are jumbo in size and flavor! These easy-to-make chocolate studded muffins are perfect snack-time treats!
Why We Love Easy Chocolate Chip Muffins
- These large chocolate chip muffins are incredibly delicious for breakfast or a snack, so make a few batches to save for later!
- Once you learn the secret of how to make wonderfully fluffy muffins you’ll be using this trick for all of your muffins.
- Mix and match different extract flavors or add nuts to make chocolate chip muffins that you absolutely love!
- Easy chocolate chip muffins are a cinch to make, with simple ingredients and a ton of chocolate chips that will satisfy everyone’s sweet tooth!
Ingredients You’ll Need to Make Chocolate Chip Muffins
PANTRY ITEMS: To make these muffins you will need all-purpose flour, baking powder, salt, brown sugar, granulated sugar, and vanilla extract.
REFRIGERATED ITEMS: Set out a few eggs to warm to room temperature, melt some unsalted butter, and set out buttermilk for this recipe.
CHOCOLATE CHIPS: Pick up your favorite chocolate chips for these muffins. Choose dark or semi-sweet for less sweet muffins or milk chocolate chips for a more decadent muffin! Mini chocolate chips are also fun to use in these muffins.
OPTIONAL: If you love your muffins with a little sparkle, pick up decorators sugar to sprinkle over the muffins. You can also use granulated sugar, but decorators sugar has bigger crystals and will give more crunch.
How to Make Chocolate Chip MuffinsJump to Recipe
STEP 1 Preheat the oven to 425 degrees F and line a jumbo muffin tin with liners or spray each well with non-stick spray. In a medium bowl, whisk together the flour, baking powder, and salt.
STEP 2 In a separate bowl whisk together the melted butter, granulated sugar, and brown sugar. Whisk in the eggs and vanilla extract, mixing until smooth. Add half of the dry ingredients, stir, and then stir in half of the buttermilk. Add the remaining flour mixture, stir, and then add the remaining buttermilk and mix well.
STEP 3 Fold the chocolate chips into the batter.
STEP 4 Fill each muffin well with the batter and then sprinkle more chocolate chips on top and a little decorator’s sugar as well, if using.
STEP 5 Cook the muffins at 425 degrees F for 5 minutes and then reduce the oven temperature to 350 degrees F and continue cooking for 25-30 minutes. Stick a toothpick in the center of a muffin and if it comes out clean the muffins are done. Remove the muffins from the oven and let them cool in the pan for 10 minutes and then move each muffin to a cooling rack to cool completely.
Tips & Tricks
- To make 12 standard-sized muffins: Follow the recipe as written to make the batter. Bake the muffins in a regular muffin tin at 425 degrees F for 5 minutes. Then turn the temperature down to 350 degrees F and bake for 13-15 minutes, or until a tester comes out clean.
- Change up the flavors of your muffins by using extracts like coconut, almond, orange, strawberry, or even cherry!
- If you don’t have buttermilk you can mix together 1/4 cup of milk and 1/4 cup of sour cream together instead, or swap in 1/2 cup of plain Greek yogurt as a substitute.
- Toss chopped walnuts or pecans and fold them into the muffin batter with the chocolate chips for a tasty addition!
Other Chocolate Chip Muffin Flavors to Try
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Zucchini Chocolate Chip Muffins
- Mini Chocolate Chip Muffins
- Double Chocolate Chip Muffins
- Oatmeal Chocolate Chip Muffins
Chocolate Chip Muffin Recipe FAQ
How many calories are in a chocolate chip muffin?
There are 640 calories in a Costco vanilla chocolate chunk muffin. These jumbo chocolate chip muffins are 790 calories each. They’re about twice the size of a regular muffin, so you’re really eating two muffins in one. If you choose to make standard-size muffins instead of jumbo with this recipe, they’ll have about 395 calories each
What is the secret to moist muffins?
Across the board, home bakers and professionals alike will tell you that having the right amount of fat in a muffin recipe is the key to a wonderfully moist muffin! This also comes down to your preferences too, such as if you like to use butter or oil. Either way, don’t skimp on either and your muffins will turn out moist.
Another ingredient many bakers like to add is sour cream. Sour cream will also add the right amount of fat needed for muffins to retain their moistness and not dry out while baking.
Other Recipes You May Like
- Chocolate Chip Cookies
- Chocolate Chip Cookie Mug Cake
- Chocolate Chip Cookie Dough Cheeseball
- Caramel Chocolate Chip Bread Pudding
- S’mores Chocolate Chip Bundt Cake
Bakery Style Chocolate Chip Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk (see note)
- 12 ounces semi-sweet chocolate chips (reserve some for topping)
- 1 tablespoon decorating sugar (optional)
- Preheat your oven to 425 degrees F. Line 6 cups of a jumbo muffin tin with jumbo muffin liners or spray with baking spray. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs and vanilla until smooth.
- Add half of the flour mixture to the wet ingredients and whisk it in until smooth. Add half of the buttermilk and whisk until smooth. Repeat with the remaining flour mixture and buttermilk until combined. Fold in the chocolate chips with a rubber spatula.
- Divide the muffin batter evenly among the prepared muffin tin cups. Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator’s sugar on top of each muffin, if using.
- Bake the muffins for 5 minutes. Then reduce the heat to 350 degrees F and continue to bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. Then take them out to cool completely on a wire rack.
- Instead of buttermilk, you can mix together 1/4 cup of milk and 1/4 cup of sour cream or swap in 1/2 cup of plain Greek yogurt as a substitute.
- This recipe will make 12 standard-sized muffins. Bake at 425 degrees F for 5 minutes. Then reduce heat to 350 degrees F and continue to bake for an additional 13-15 minutes until a toothpick inserted into the center comes out clean.
- Store at room temperature in an airtight container for up to 5 days, or freeze for up to 3 months.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.