Soft, fluffy, golden muffins packed with chocolate chips and a lightly crisp top—just like the ones in your picture.
Yield: 12 large muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: ~40 minutes
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup (120 ml) vegetable oil or melted butter
- ¾ cup (180 ml) milk
- ½ cup (120 g) plain Greek yogurt or sour cream
- 2 tsp vanilla extract
Chocolate
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tbsp extra chocolate chips for topping
Instructions
1. Prepare the oven
Preheat your oven to 425°F (220°C).
Line a 12-cup muffin pan with paper liners.
2. Mix the dry ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
3. Mix the wet ingredients
In another bowl, whisk the eggs, oil or melted butter, milk, Greek yogurt, and vanilla until smooth.
4. Combine
Pour the wet mixture into the dry ingredients.
Using a spatula, gently stir until just combined.
Do not overmix—it’s okay if a few small lumps remain.
5. Add chocolate chips
Fold in the chocolate chips gently.
Reserve a few for sprinkling on top.
6. Fill the muffin cups
Divide the batter between the 12 muffin cups, filling each about ¾ to nearly full.
Sprinkle the remaining chocolate chips over the tops.
7. Bake
Bake at 425°F (220°C) for 5 minutes.
Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 13–17 minutes.
The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool
Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack.
Enjoy warm!
Tips for Tall, Bakery-Style Muffins
- Don’t overmix the batter.
- Fill the muffin cups generously.
- Starting at a high temperature helps create taller muffin tops.
- Room-temperature ingredients help the batter combine evenly.
- For extra chocolate flavor, add a few chocolate chips on top before baking.
- For a crunchy top, sprinkle a little coarse sugar over the batter.
Nut & Allergy Information
The basic recipe contains no peanuts or tree nuts.
Contains:
- Wheat/gluten
- Eggs
- Milk/dairy
For a nut-free version, use chocolate chips labeled appropriately for your allergy needs.
For serious allergies, check packaged ingredients and cross-contact information.
Dairy-Free
Use plant-based milk, dairy-free yogurt, and dairy-free chocolate chips.
Egg-Free
A suitable commercial egg replacer can be used, although the texture may change.
Recipe Q&A
Can I use butter instead of oil?
Yes. Melted butter gives a richer, more buttery flavor.
Can I use milk chocolate chips?
Absolutely. Semi-sweet, milk, or dark chocolate chips all work.
Why are my muffins dense?
Overmixing is a common reason. Stir only until the flour disappears.
Can I use frozen chocolate chips?
Yes. Chocolate chips can be added straight from the freezer.
Can I make mini muffins?
Yes. Bake at 350°F (175°C) for approximately 10–14 minutes, checking early.
How should I store them?
Keep them in an airtight container at room temperature for about 2–3 days.
Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to 2–3 months.
How do I make them extra chocolatey?
Add an extra ¼ cup of chocolate chips or use a mixture of semi-sweet and dark chocolate chips.
Approximate Nutrition
Per muffin, assuming 12 muffins:
- Calories: ~280 kcal
- Protein: ~5 g
- Carbohydrates: ~38 g
- Fat: ~13 g
- Fiber: ~2 g
Nutrition is approximate and varies by ingredients and chocolate brand.