These fresh-from-the-oven chocolate chip muffins are irresistible, packed with chocolate chips and a soft, moist interior. You won’t need another eggless chocolate chip muffin recipe. With a hint of vanilla and a high golden muffin top, these are simply the best!
It’s easy to see why the simple chocolate chip muffin recipe is so popular. These bakery-style treats are not only big but also in flavor and texture. These are jumbo chocolate chip muffins that you can whip up in no time. I might have gone overboard with the chocolate, but that’s how we love them in my home!
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Why make chocolate chip muffins?
Soft, moist, and fluffy inside
A straightforward, quick, and easy-to-follow recipe
Tall, sky-high muffin top with perfect texture and flavor
Every bite is choc-a-bloc with gooey, rich, chocolatey goodness.
Everyone loves them, from kids to adults, and they are better than any bakery muffin.
Great with any kind of chocolate—dark, milk, chips, chunks, or a mix of whatever you prefer.
Recipe ingredients
Flour: All-purpose flour gives the best tender crumb, but you can use whole wheat flour without a problem in this basic chocolate chip muffin recipe.
Sugar adds sweetness. I went with regular granulated sugar, but cane, raw, or even coconut sugar will work.
Baking powder and baking soda are leavening agents that help the eggless chocolate chip muffins rise, giving them a light and fluffy texture.
Salt balances the flavor. It’s a small amount, but it makes a big difference.
Buttermilk: You can use store-bought or homemade. The combination of milk and vinegar gives them a good amount of moisture and keeps them soft.
Oil adds fat and moisture. Canola oil, which I used, is a great choice because it has a neutral flavor, but you can also use vegetable oil or melted coconut oil if you prefer.
Vanilla extract is a must-have for delicious muffins. It adds a warm, sweet, and aromatic flavor. It is also a flavor potentiator.
Chocolate chips are the star of these buttermilk muffins. You can use semi-sweet, dark, or milk chocolate chips, depending on your preference. I opted for mini chocolate chips; you can use chunks or regular chips too.
How to make bakery-style chocolate chip muffins?
Step 1: Make the buttermilk - Combine milk and white vinegar in a bowl. Set aside for 5 minutes.
Step 2: Sift the flour, baking powder, baking soda, and salt in a large bowl.
Step 3: Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.
Step 4: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Step 5: Toss the chocolate chips with 1 teaspoon of flour and fold into the batter.
Step 6: Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 190 C / 375 F for 12 -15 minutes or until a skewer inserted in the center comes out clean.
Step 7: Let cool in the pan for a few minutes before turning them out on a cooling rack.
Final Step: Serve warm and savor!
Pro tips
- Don't overmix the batter for the most tender, moist and best chocolate chip muffins.
- Toss the moist chocolate chips in flour before adding them to the batter so they don’t sink to the bottom and remain evenly distributed throughout.
- Bake the muffins at high temperature initially for a few minutes. This creates air bubbles that expand the batter to help get tall muffins!
- Don't overbake the eggless chocolate chip muffins. This will dry them out.
- This recipe will give you 12 regular-size or 6 jumbo chocolate chip muffins.
More muffin recipes
Chocolate Pumpkin Swirl Muffins
Chocolate Cream Cheese Muffins
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate chip muffins as much as we do!
📖 Recipe
Chocolate Chip Muffins Recipe
Ingredients
- 1 1/4 cup Milk
- 1 tbsp Vinegar I used white vinegar
- 2 1/2 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup + 2 tbsp Sugar
- 1/2 cup Oil I used Canola oil
- 1.5 tsp Vanilla extract
- 1 1/2 cup Chocolate chips
- 1 tsp All-purpose flour
Instructions
- Preheat the oven to 220 C / 425 F. Line your muffin tray cavities with paper liners.
- Make the buttermilk - Combine milk and white vinegar in a bowl. Set aside for 5 minutes.You can also use store-bought buttermilk.
- Sift the flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.
- Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
- Toss the chocolate chips with 1 teaspoon of flour and fold into the batter.
- Divide the batter into the 12 muffin cavities and bake at 220 C / 425 F for 5 minutes. Then reduce the temperature to 190 C / 375 F for 12-15 minutes or until a skewer inserted in the center comes out clean.
- Let cool in the pan for a few minutes before turning them out on a cooling rack.
- Serve warm. Enjoy!
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