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:
Pin for later:
Fluffy Chocolate Chip Muffins
PrintIngredients
- 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
Instructions
- 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!
Justine Krause says
My little sister asks for these all the time. S cannot get enough of them. Definitely our favourite recipe
Ada says
Yes, fluffy! If you love fluffy cakes/muffin, go by this recipe. You won’t regret it! My husband is not into flower-made foods, but he tried one and came back for more. Great recipe!
Pamela says
Hey Ada, thanks so much for the comment! I’m so happy to hear you both liked these fluffy muffins!
Amy says
Would love to make them in mini version…how should I adjust the baking time? Thanks!
Pamela says
Bake for 12-13 minutes or until the sides of your muffin are slightly golden brown. Enjoy Amy!
nadia says
Yet there is no recipe posted
CakenGifts.in says
Great article with beautiful pics this is very rare combination, this is my goodness that I found it on google, brilliant idea you have shared thank you so much
natalie says
They look very delicious! Thanks for sharing at #HomeMattersParty
April J Harris says
These look so good! I love how light and fluffy they are and all those lovely chocolate chips too! If you have time, I’d love for you to share these lovely muffins at the Hearth and Soul Link Party, live on my blog now. Pinned and will follow you on Pinterest 🙂 Have a lovely weekend! (Visiting via Michael’s Foodie Friday.)
Marisa Jauregui says
Hi, I dont have lemon juice,would that affect the way the muffins come out?
Pamela says
Hey Marisa, it won’t have a huge impact on the muffins. They still will be delicious.
Jessica says
I’m eating a warm muffin now, and it is delightful! Thanks for the recipe!
Pamela says
Happy to hear you’re enjoying them Jessica!
Frances says
I have been making these since last year. They’re so good that people that tried it kept telling me to sell them. Amazing recipe! ?
Pamela says
Haha, I love that Frances! Keep enjoying these muffins!
Alisa says
Dear Brooklyn Farm Girl, thankyou so much for this recipe. These muffins are absolutely delicious! I will be making them for years to come.
Sarah @ Makegrowdo says
These look so amazing, and your pictures are so gorgeous! Love, love, love.
Mary // chattavore says
Gosh, Pamela. I think I need one of these. Right now!
Claire @ The Simple, Sweet Life says
These muffins look amazing! I also love having a breakfast that’s there and ready for me in the morning since mornings aren’t really my thing (unless by “thing” you mean dragging my groggy butt downstairs to stair at a cup hoping for coffee to materialize in which case mornings are definitely my thing). Can’t wait to try out this recipe!
mira says
These muffins look awesome Pamela! Pinned and shared!
Sarah @ Sarah's Bake Studio says
These Chocolate Chip Muffins look heavenly! I can’t wait to make this recipe. Pinning!
Aimee says
Yum! You have amazing recipes! 🙂
Melanie @ Carmel Moments says
These look so amazing! I love how tall they are. The fluffier the better.
Sharing for sure.
Have a great week!
Kate @ Framed Cooks says
Oh, these look like little chocolate chip pieces of heaven! Pinning. 🙂
Liza | @aMusingFoodie says
Ooooohhhh…. I love the way these look! I bet they taste amazing!
Sharon says
Perfect muffins! Thank you for sharing your recipe! My daughters love them! I’ve been trying to find a homemade chocolate chip muffin they would prefer to the Duncan Hines box mix their cousin introduced them to at the beach. Yeah!! Finally found one – been trying out recipes on them for 1.5 years!!! Thank you
Pamela says
Thanks for the smile of the day Sharon, so happy your daughters (and you I hope too!) enjoyed these muffins!
Gina Larissa says
Preheat the oven 400 degrees celcium or farenheit?
do i have to keep the 400 degrees temperature all the time the cupcakes are inside the oven or i have to low it?
Pamela says
It’s 400 degrees F, you keep them at 400 the entire time. Enjoy!
Jo says
Why can’t I see a recipe?
Jo says
I just see pictures of delicious muffins lol. I tried looking on explorer, chrome and on my phone. If I go on pinterest I can see the ingredients but not instructions. So weird, because I looked at it earlier today and thought I’m totally making those tonight. But ya now I can’t seed it for some reason. If someone could copy and paste in the comments that would be amazing
Pamela says
Hey Jo,
My recipe host is currently having hiccups so all recipes have disappeared, hoping their server will be back up soon tonight.
For now, here’s the recipe:
Ingredients:
2 cups all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk or vanilla almond milk
1/2 cup butter melted
2 eggs, beaten
2 teaspoons vanilla
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 cup chocolate chips
Directions:
Preheat oven to 400 degrees.
Grease your muffin cup holder.
In a bowl stir together flour, sugars, baking powder and salt.
In a separate bowl stir together milk, butter, eggs, vanilla, lemon juice and vegetable oil.
Add wet mixture into dry 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.
Cool and enjoy!
Hope this helps you!
Jo says
omg thank you!! I wanted to make these tonight for the kids breakfast tomorrow and now I can, thank you so much!!
Pamela says
Hope you all enjoy them Jo!
Christine says
Hello,
Can I substitute vegetable oil for grape seed oil or more butter?
Thanks!
Christine says
Hello,
Can I substitute vegetable oil for grape seed oil or more butter?
Thanks!
Pamela says
Hey Christine, do you have apple sauce? That’s a great substitute for vegetable oil. If not, go for more butter. Enjoy!
Isabella says
Found this recipe earlier today and just finished making them! Quick and easy and easily the best muffins ever! So moist and fluffy. Thanks for sharing!:)
Pamela says
Thanks Isabella, I’m so happy you enjoyed them!
Ms.Panda says
These are the best cupcakes I have made. Ever.
Pamela says
That makes me so happy to hear! Glad you enjoyed!
Perth WA says
These were lovely. The best muffin recipe I’ve found so far. Thanks for sharing.
Pamela says
So happy to hear that! Thanks for letting me know!