These fluffy chocolate chip muffins are so soft and taste like they came from the bakery! Recipe makes 1 dozen muffins.
Bakery Chocolate Chip Muffins Recipe
These very fluffy chocolate chip muffins are super easy to make and perfect if you love chocolate chip cookies because they are overly filled with chocolate chips! This is our favorite chocolate chip muffin recipe because it makes moist, fluffy muffins with a taste of chocolate chips with each bite!
These homemade muffins taste just like they came from the bakery – but better because they’re made at home! Eat one with your morning coffee, or have them for a quick school breakfast idea, or serve them as a dessert. Or even better – do them all!
How to Make Fluffy Chocolate Chip Muffins
Preheat the oven and spray a muffin pan with nonstick spray. This recipe makes 12 muffins.
In a large mixing bowl, mix together the dry ingredients.
In another bowl, mix the wet ingredients.
Combine milk mixture with the dry ingredients and mix well.
Add in the chocolate chips and gently mix to combine.
Spoon muffin batter into the muffin tin.
Bake. Once complete, allow them to cool before popping them out.
Serve and enjoy your moist chocolate chip muffins!
Storing Leftover Muffins
Room temperature: Store leftover muffins in an airtight container. Left at room temperature, chocolate chip muffins are good for 2-3 days.
Refrigerator: Leftover muffins will last up to four days in the fridge if stored in a sealed container.
Freezer: You can totally make these to store in the freezer for a quick treat! Store leftover chocolate chip muffins in a freezer bag. Leftover muffins stored in the freezer can last up to three months. You can thaw them in the fridge overnight, let them sit at room temperature for at least an hour, or throw them in the microwave to heat up.
Chocolate Chip Muffins Substitutions
Chocolate chips: You can use bittersweet, milk chocolate or dark chocolate (my fav!). You can even use peanut butter chips or add nuts if you’d like!
Milk: You can use dairy milk or vanilla almond milk.
Butter: If you’re aiming for dairy-free muffins, you can replace the butter with a plant-based version.
What is the secret to making moist muffins?
Be sure not to overmix your muffin batter or it will smooth out the pockets of air bubbles that help create the moisture in your muffins!
Can you mix up muffin batter the night before?
Yes, you can mix the muffin batter the night before, but you will have to cover it tightly with plastic wrap and keep it in the refrigerator. Chilling muffin batter overnight often results in more moist and more tall muffins!
More Delicious Muffin Recipes
If you love these homemade muffins, there are plenty more where they came from! Here are more delicious muffin recipes to try:
- Mini Blueberry Muffins
- Mini Coffee Cake Muffins
- Zucchini Chocolate Chip Muffins
- Mini Banana Muffins
- Pumpkin Chocolate Chip Muffins
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Fluffy Chocolate Chip MuffinsPrint
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup butter melted
- 2 eggs beaten
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 cup chocolate chips
- Preheat oven to 400 degrees F. Spray a muffin pan with nonstick spray.
- In a mixing bowl stir together flour, sugar, brown sugar, baking powder and salt.
- In a separate bowl stir together milk, butter, eggs, vanilla, lemon juice and vegetable oil.
- Add milk mixture into the flour mixture and stir until combined.
- Add in chocolate chips and gently mix to equally distribute them.
- Spoon batter into muffin cups, filling them 2/3 of the way.
- Bake for 13-15 minutes or until slightly browned on the sides.
- Allow the muffins to cool before popping them out. Serve and enjoy!