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Chocolate Chip Muffins

The BEST Chocolate Chip Muffins are moist and tender with buttery slightly crispy edges and tons of gooey chocolate chips throughout. Super easy recipe, ready in just 35 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • ½ teaspoon fine salt
  • 1 tablespoon baking powder
  • 3/4 cup buttermilk*, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract (if desired)
  • 1 1/2 cups (255 grams) semisweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugars, salt, and baking powder. Set aside.
  3. In a small bowl, whisk together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix.
  4. Using a large cookie scoop or a spoon, divide the muffin batter evenly among the muffin tin cups.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.
  6. Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.

Notes

  • *I highly recommend using real buttermilk for the best flavor and texture. Avoid DIY buttermilk. Learn more in my Buttermilk 101 article here. If you can't find real buttermilk, whole milk can be substituted if needed, but note that the muffins' texture and flavor will change.