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 with simple pantry ingredients. I might have gone overboard with the chocolate, but that’s how we love them in my home!
Love chocolate chip bakes like I do, then you must try this eggless chocolate chip cake, chocolate chip buttermilk scones, chocolate chip bread pudding, and easy chocolate chip shortbread cookies!
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Why You'll Love This Recipe
✨ So soft, moist, and fluffy
✨ 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.
Recipe Ingredients
Flour: All-purpose flour gives the best tender crumb, but you can use whole wheat flour without a problem.
Sugar: I used raw sugar. Feel free to swap with granulated white sugar, cane sugar, or even brown sugar.
Buttermilk: Adds flavor, helps create fluffy texture, and more rise, like in my homemade cornbread recipe , Irish soda bread, and buttermilk scones.
Oil adds fat and moisture. You can also use any 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.
Chocolate chips are the star of these buttermilk muffins, so make sure you're using good-quality baking chocolate. 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.
Please see the recipe card below for full information about ingredients and quantities.
How To Make Bakery-Style Chocolate Chip Muffins
Recipe Video
Step-By-Step Instructions
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 them 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 enjoy!
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 a high temperature for a few minutes initially. 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 yields 12 regular-sized or 6 jumbo chocolate chip muffins.
📖 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.1 1/4 cup Milk, 1 tbsp Vinegar
- Sift the flour, baking powder, baking soda, and salt in a large bowl.2 1/2 cup All-purpose flour, 1 tbsp Baking powder, 1 tsp Baking soda, 1/4 tsp Salt
- Whisk the buttermilk, oil, sugar, and vanilla extract in a separate bowl.1/2 cup + 2 tbsp Sugar1/2 cup + 2 tbsp Sugar, 1/2 cup Oil, 1.5 tsp Vanilla extract
- 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 them into the batter.1 1/2 cup Chocolate chips, 1 tsp All-purpose flour
- 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!
Video
Notes
- 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 a high temperature for a few minutes initially. 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 yields 12 regular-sized or 6 jumbo chocolate chip muffins.
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