My easy chocolate chip muffins are simple to make and are PERFECT for lunchboxes or just a tea time snack. They are beautifully light and fluffy, packed with plenty of chocolate chips and have a delightfully crunchy sugar topping for a fabulous and yummy texture!

Chocolate chips muffins. Perfectly light and fluffy bakery style vanilla muffins with plenty of chocolate chips throughout and a crunchy sugar crust. Recipe by movers and bakers

The BEST and easiest chocolate chip muffins

I promise you will love this simple chocolate chip muffins recipe. Here are just a few reasons why:

Simple method. Mix wet and dry separately, then combine before baking these amazing chocolate chip muffins. It really is that simple!
Widely available ingredients. This recipe uses no unusual or hard to get hold of ingredients, making it brilliantly easy to make at any time.
Loaded with chocolate chips. Since these are homemade, you can add in more scrumptious chocolate chips to satisfy every mouthful!
Perfect results every time. Bake up light, fluffy and moist chocolate chip muffins each and every time.

What is the difference between a cake and a muffin?

There are a few differences between cakes and muffins. Cakes tend to be more of a sweet bake, whereas muffins can be either sweet or savoury. Cakes tend to have icing or frosting, but muffins are enjoyed as they are baked (often with add ins baked into them, such as nuts, sugar or a crumble topping). With a muffin, they tend to be a single portion size and shaped more like a cupcake, however you can find cakes in all shapes and sizes.

Is frosting the only different between muffins and cupcakes?

Sure, cupcakes tend to be topped with a beautiful crown of icing (and sometimes even sprinkles or additional toppings), where muffins are not. However, the other difference between the two is also in making them. Unlike a cupcake, when making muffins the wet and dry ingredients are mixed separately before being only just combined. Cupcakes, by contrast, are beaten longer to add air to the batter. And as far as ingredients go, cupcakes tend to also contain more fat (butter or oil) and sugar than muffins do.

What is the secret to a good muffin?

The secret to a good muffin is not to over mix the batter. This is why the dry ingredients are mixed in towards the end. Unlike with a cake, you do not want to beat the mixture when adding dry ingredients, but rather mix it gently together, and that too until only just combined. The final muffin batter should be lumpy, thick and with a few streaks of flour throughout.

Ingredients in chocolate chip muffins

Flour: I use plain (all purpose) flour in this chocolate chip muffins recipe. This is to allow me to control the amount rising agent used in my recipe.
Sugar: I use demerara sugar in the topping of these light and fluffy choc chip muffins, and caster sugar for sweetness in the muffins themselves.
Salt: enhances the flavour of the bake, but it will not be so much that you taste it.
Baking powder: the raising agent for these muffins.
Eggs: helps with the structure of the muffins.
Milk: the liquid content needed in this recipe.
Yogurt: keeps the best chocolate chip muffins moist and tender.
Butter: using melted butter gives a lovely flavour that oil alone does not provide in these delicious muffins.
Oil: part of the fat used in the recipe alongside the butter.
Vanilla: for delicious flavour, enhances the sweetness in this bake.
Mini chocolate chips: the star of the show! These muffins have a generous portion added to them, so that every mouthful has plenty of delicious pops of chocolate!

What equipment do I need to make homemade chocolate chip muffins?

Cupcake/muffin tin*: you will need twelve hole cupcake/muffin tin to make these easy chocolate chip muffins in.
Muffin cases*: I used large muffin cases to bake these in, but you could also use tulip style cases too.
Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do provide cup measures too, if you prefer working with this method.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
Mixing bowl*: used to mix up the chocolate chip muffins homemade in before baking. I like to use a large bowl to give me plenty of room to work with.
Sieve*: to remove lumps from the flour, ensuring everything mixes together as evenly as possible.
Whisk*: useful to mix the wet/dry ingredients together when making chocolate chip muffins.
Spatula*: for the final folding of the muffin batter before baking.
Ice cream scoop*: I find this tool invaluable to help scoop out the mixture evenly into the cases.
Cooling rack*: to cool these easy homemade chocolate chip muffins on once baked.

How to make bakery style chocolate chip muffins

The best chocolate chip muffins recipe is easier to bake than you think! First, mix together the dry and wet ingredients separately before gently combining them together. Once divided between your muffin cases, top with extra chocolate chips and and sprinkling of demerara sugar for added crunch on top before baking. So simple!

Ingredients required: plain (all purpose) flour, caster sugar, salt, baking powder, milk, yogurt, vanilla, oil, unsalted butter, chocolate chips and demerara sugar. Recipe by movers and bakers

Step 1: Line the muffin tin alternately with liners then set it aside. Preheat the oven to 220C/425F whilst preparing the batter for the muffins.

Step 2: In a large bowl, sift together the flour, sugar, salt and baking powder. Whisk together to combine, then set aside.

Whisking the dry and wet ingredients together...

Before folding through most of the chocolate chips. Recipe by movers and bakers

Step 3: In a separate bowl or large jug, whisk together the milk and yogurt to make the buttermilk, then add in the eggs, oil and vanilla, mixing. Whisk in the melted butter.

Step 4: Tip the wet ingredients into the bowl with the dry and whisk until a few streaks of flour remain. Tip in most of the chocolate chips, keeping a handful aside, and fold through evenly.

Before studding with additional chocolate chips....

Step 5: Scoop the mixture into the muffin tins, filling almost to the top. Sprinkle the tops with the remaining chocolate chips set aside from earlier, then sprinkle the tops with a generous amount of demerara sugar for delicious crunchy muffin tops.c

Step 6: Place the muffin tin in the hot oven and bake at 220C/425F for 5 minutes. Without opening the oven door, turn the temperature down to 190C/375F and continue baking for a further 10-12 minutes. Once baked, allow the muffins to cool in the tin for a few minutes before removing from the tin and leaving to cool on a cooling rack. Enjoy!

What can I do if I have no muffin liners?

If you have no muffin liners, it is really simple to make your own. Find a glass that fits snugly in the muffin tin you are using. Press a square of parchment around the bottom of the glass to shape it to a size that will fit in the tin. Then place the freshly shaped “muffin liner” in the tin and continue with filling and baking as per the recipe. I would highly recommend using a liner for these chocolate chip muffins buttermilk as it makes removing the muffins from the tin so much easier!

How to tell when muffins are baked

These easy chocolate chip muffins are baked when they are risen, golden and firm to touch. A wooden skewer or toothpick inserted into the muffins will come out clean too. Try not to overbake these or they will end up being dry.

How to store chocolate chip muffins

Store in an airtight container away from direct sunlight and make sure to enjoy these delicious muffins within 3-4 days of being baked for them to be at their best.

Do muffins need to be refrigerated?

No, there is no need to refrigerate these chocolate chip muffins, they can be stored at room temperature in an airtight container.

Can you freeze chocolate chip muffins?

Yes! First make sure the muffins are completely cool and at room temperature. Arrange the muffins in a single layer on a baking tray and place the tray in the freezer for 30-60 minutes to freeze completely. Once frozen, place the muffins in a large sealable freezer bag and push out all the air before sealing. Place this bag in another sealable freezer bag, again pushing the air out and seal shut. This double bagging helps prevent freezer burn or dry muffins. Label and freeze for up to three months.

How to thaw muffins

When you are ready to enjoy the mini chocolate chip muffins again, you can unwrap and thaw them at room temperature for a couple of hours. If in a bit of a rush (yes, we have those crazy days in our home too!), simply pop it in the microwave from frozen for a few seconds to thaw before enjoying!

Additional chocolate chip muffins tips

I like to use cases to bake these muffins in because they are very moist! They will be easier to remove from the pan and easier to store once cool too if baked in cases
When making muffins, it is really important to remember not to over mix the batter. Over mixing muffin batter will lead to tough and chewy muffins, not light and fluffy ones. So, once you add the dry ingredients in with the wet, keep the mixing to a minimum to get the best results.
Fill the muffin cases to near the top with the mixture. This will give you beautiful tall muffins. Heavenly!
Sprinkling additional chocolate chips on top means the outside of the muffins look irresistibly chocolate chip filled. Who can say no to that?
Baking this easy chocolate chip muffins recipe at a higher temperature for the first five minutes gives them a large heat boost, resulting in a big rise and beautiful dome shaped muffins. It also sets the crust on the outside, allowing the muffins to grow in height only for the remaining baking time without spilling out the sides.

Troubleshooting

If you have any other questions about this chocolate chip muffins recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for chocolate chip muffins, please do consider leaving me a rating and review below, I would love to hear from you! Additionally, you can find me on Instagram and tag me in your photos when you share it with the world!

More recipes from my blog for you to enjoy

Do check out these other recipes on my blog, which I think you will love too:

Apple cinnamon muffins: These muffins are PERFECT for lunchboxes or just as a tea time snack. They are beautifully moist, perfectly spiced with a delightful crumble topping for a fabulous yummy texture!

Blueberry banana oatmeal muffins: These muffins are gorgeously chunky and deliciously satisfying, not to mention a brilliant way to use up overripe bananas! They are easy to make, wonderfully spiced, and always go down a treat!

Chocolate chip loaf cake: This beauty is one of my favourite treats! A fluffy vanilla loaf cake with plenty of chocolate chips in every bite, topped with a smooth and shiny chocolate ganache. A truly perfect tea time treat!

Thanks so much for joining me today, friends. And as always, happy baking! x

Recommended equipment I used *

Cupcake/muffin tin	Muffin cases
Digital kitchen scales	Measuring spoons
Mixing bowl	Sieve
Whisk	Spatula
Ice cream scoop	Cooling rack

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!