Chocolate Chip Muffins - Handle the Heat
Filed Under: Breakfast | Chocolate | Dessert | Muffin

Chocolate Chip Muffins

March 26th, 2019
4.84 from 18 votes
4.84 from 18 votes

The BEST Chocolate Chip Muffins are moist and tender with buttery slightly crispy edges and tons of gooey chocolate chips throughout. Download my free Ultimate Muffin Guide here!

Yield: 12 muffins

Prep Time: 15 minutes

Cook: 20 minutes

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There’s something so satisfying about the simple muffin.

I love that it can be enjoyed for breakfast, as a snack, or as a dessert.

A dozen chocolate chip muffins on a cooling rack

These chocolate chip muffins use an extra dose of brown sugar to give it that slightly butterscotch taste that pairs so well with the chocolate.

They also have a generous amount of butter which not only makes them taste amazing, but helps to create those slightly crispy muffin tops.

A dozen homemade chocolate chip muffins on a cooling rack

This recipe is simple and unassuming but absolutely satisfying. I first published a version of this recipe almost TEN years ago and it’s actually evolved a fair amount since then. I think that just goes to show that the most minor tweaks and changes can make a big difference in the final result when it comes to baking.

Chocolate chip muffin on a plate with a bite taken out with gooey chocolate inside

How to Make The BEST Chocolate Chip Muffins

How do I make MOIST muffins?

In addition to the tips below, be sure to measure your ingredients properly. Especially your flour. It’s ridiculously easy to accidentally add too much flour when using measuring cups. I like to use the spoon and level method or better yet, a digital kitchen scale. Learn more about the importance of measuring flour correctly here.

This recipe uses a generous amount of butter which helps produce slightly crispy edges on the muffin tops. That’s my FAVORITE part. However if you like a paler muffin then feel free to shave a couple minutes from the baking time. Just note that the darker your muffin tin the more brown your muffins will get while baking. This is my favorite muffin tin to use.

Do I have to use buttermilk?

For best results, yes. Real buttermilk makes a difference. If you don’t have it on hand, you can use whole milk instead.

In my Ultimate Guide to Muffins I tested side-by-side muffins made with milk vs. buttermilk. What I found was that the buttermilk created a more moist, tender, and flavorful muffin.

If you’d like to learn more about the science of buttermilk in an easy visual way, including buttermilk substitutions, check out my Buttermilk 101 article.

Why you should never overmix muffin batter!!

This will create dense or rubbery muffins which no one wants. Once the dry ingredients are combined with the wet, gently stir with a rubber spatula *just* until it’s combined. Since we’re adding in chocolate chips next, I actually like to leave a few streaks of flour. They’ll get stirred into the batter with the chocolate chips.

How to Bake Tall Muffins

You may have seen that trick for getting muffins to bake up nice and tall? The one where you start the oven out on a high temperature for a few minutes then reduce the temperature? That technique definitely works, but I almost always forget to lower the temperature so I went ahead of simplified things for this recipe with just one temperature.

I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!

Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!

comparison of muffin batter rested vs baked immediately

Why Do My Muffin Liners Stick?

Oftentimes this is due to the brand of liners. This is my favorite brand that I order in bulk from Amazon. If you find your liners still get stuck and end up ruining your muffins, don’t worry. I’ve actually written an entire article about how to prevent muffin or cupcake liners from sticking here.

How to Store and Make Muffins Ahead of Time

Store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired to get the chocolate chips nice and gooey. Muffins can also be frozen in an airtight container for up to 3 months. Defrost on the counter or in the microwave.

Half eaten chocolate chip muffin from scratch on a plate

More Chocolate Muffin Recipes:

4.84 from 18 votes

How to make
Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
The BEST Chocolate Chip Muffins are moist and tender with buttery slightly crispy edges and tons of gooey chocolate chips throughout. Download my free Ultimate Muffin Guide here!


  • 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


  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.

  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. Divide evenly among the muffin tin cups.

  4. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.

  5. 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.

Course : Breakfast, Dessert
Cuisine : American

This recipe was originally published in 2009 (!) and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Carolyn Cheriyan — November 5, 2023 at 5:43 am

    this is exactly what I have been looking for! so we can make from home. thanks

  2. #
    Dede — June 23, 2022 at 10:05 am

    Can we leave out the brown sugar?

    • #
      Kiersten @ Handle the Heat — June 23, 2022 at 2:25 pm

      Hi Dede! We haven’t tried it without the brown sugar, but I wouldn’t recommend it! Sugar doesn’t just sweeten baked goods; it moistens, provides tender structure, assists with gluten formation, extends the shelf-life (meaning it will be fresh and moist longer) – just to name a few things! Brown sugar does even more things, including providing a source of acid to help activate the leavening agent and create a taller, lighter muffin! Reducing the sugar content in a recipe doesn’t just lower sweetness; it messes with the recipe’s chemistry and creates a totally different baked good. I hope that helps! Happy baking 🙂

  3. #
    Meg @ Closet Fashionista — April 22, 2022 at 10:58 am

    These were delicious! My husband was in the mood for muffins and we didn’t have buttermilk and had ran out of eggs so we used an egg replacer and made buttermilk with milk + cream of tartar. Would definitely make again (with or without the substitutions!)

    • #
      Emily — April 26, 2022 at 7:08 am

      Glad your substitutions worked well!

  4. #
    Grace — July 31, 2021 at 4:38 am

    I chilled the batter for 8 hrs but they baked up like the ones you showed were baked right after making the batter. Any ideas as to what may have gone wrong for me?

    • #
      Emily — August 2, 2021 at 4:50 pm

      Hi Grace! Be sure to read our tips in the pink box above the recipe as there are quite a few reasons muffins might not rise well. Double check your baking powder’s expiration date and check its freshness (how to do that detailed here). Also be sure to not overmix your batter! If you haven’t already, check out our article on How to Bake Tall Bakery Style Muffins. Sometimes, even a small adjustment such as filling your muffin tin cavities with more batter can make all the difference. Hope that helps!

  5. #
    Amanda — February 10, 2021 at 9:19 am

    Turned out great!! Love the crunch on the top, definitely making again. The kids devoured these!

    • #
      Tessa — February 10, 2021 at 2:11 pm

      This makes me so happy to hear!

  6. #
    Maria — July 14, 2020 at 10:56 am

    Can i replace the buttermilk with something else?in Italy i can’t find it

  7. #
    Natasha — July 7, 2020 at 12:51 pm

    Can I substitute egg?

  8. #
    ruth — June 28, 2020 at 2:27 am

    how full do we fill the cupcake liners so it rises just like yours?

  9. #
    Tony — June 26, 2020 at 9:02 am

    but a tablespoon is not too much

  10. #
    Maria — June 14, 2020 at 9:33 am

    I made these! They were really easy to make and they turned out perfectly—couldn’t stop eating them.

  11. #
    Tina Borchardt — June 2, 2020 at 5:56 pm

    Can these be made with gluten free flour? Are there any other adjustments that would have to be made?

  12. #
    Megan — June 2, 2020 at 8:11 am

    I just made these now and they are AMAZING! I didn’t have buttermilk so I used whole milk like you suggested. They are so good.
    They will definitely be a regular in my muffin baking rotation

  13. #
    Gloria — April 16, 2020 at 9:14 am

    I don’t have real buttermilk but use buttermilk substitute using this recipe, still tasted delicious. I especially like the use of brown sugar. If you are a chocolate lover, I would recommend the double chocolate muffin though

  14. #
    Tiffany — February 23, 2020 at 8:20 pm

    I made these! They came out great! Everyone loved them! How many calories each? Thank you!

  15. #
    Christine — February 19, 2020 at 9:17 pm

    These were a hit with my family. So delicious.

  16. #
    Katie — December 30, 2019 at 10:12 am

    Super easy recipe and the lid on these muffins is just perfect, it’s crisp and craggy and if you eat the muffins when they’re still warm, you’ll have melty chocolate chip goodness too! It’s a keeper!

  17. #
    walmart near me — November 20, 2019 at 11:20 pm

    But the day you come back in my life, I will definitely spread the flower mat

  18. #
    Emily — October 7, 2019 at 11:34 pm

    I love chocolate chip muffins. On my birthday back in elementary school, my mom would make chocolate chip muffins for the class instead of cupcakes because they were my favorite. These are the best chocolate chip muffins I have ever made. Hands down.

  19. #
    william and sly 2 game — October 2, 2019 at 1:31 am

    If you’re looking for a go-to muffin recipe, this is the one. Whether you use a jumbo (recommended!), standard, or mini size muffin pan, these chocolate chip muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods, so you won’t find any of that nonsense in my kitchen!

  20. #
    run 3 — September 10, 2019 at 12:28 am

    I LOVE these muffins! Great for mini muffins in a lunch bag for a sweet treat (or rather they don’t make it to lunch, for I have one with my morning tea at the office). My hubby also likes blueberry muffins, so I tried swapping out the chocolate chips for wild blueberries. Yum!! A very close second to the chocolate chips.

  21. #
    Lilia Garza — May 15, 2019 at 1:34 pm

    Hi Tessa I’m from Mexico and recently I use your buttercream recipe for a Cake Battles contest and I got the 4th place from 10 teams. That’s very good because it was my first time doing this recipe. Thank you so much it was super easy for a mexican girl like me follow your instructions. Thank you have a wonderful day

  22. #
    Hadita Yusof — April 18, 2019 at 10:21 pm

    Tried this recipe and it turn out to be so amazingly beautiful. Tx Tessa for the recipe

  23. #
    Sandra D — April 7, 2019 at 5:25 am

    I made the recipe and it was super was super easy to put together. I was also happy with the texture with the muffin. It was super light. I just found it lacked a little in flavour. I might just bump up the vanilla next time or might even try browning the butter to see if that will elevate it to greatness (In my eyes at least). Don’t get me wrong it was a good muffins just not as great as I think it could be.

  24. #
    Diana — April 1, 2019 at 8:02 am

    this is amazing love love. it’s perfect please don’t add more sugar as i saw a comment up on top this is the prefect muffin thanks for sharing love it

  25. #
    Emily — July 16, 2016 at 9:18 pm

    Came out great! I love this recipe!

  26. #
    Michelle L — January 4, 2016 at 8:34 pm

    Loved the muffins but I agree with Gila, the consistency is a bit of. They are delicious but not dense like muffins should be. They are a tad “airy”. What can I change to make it even better? Use cake flour?

  27. #
    Gila — November 12, 2014 at 11:29 pm

    I liked the muffins, but something about them was not right – maybe the consistency.

  28. #
    Julie — April 13, 2014 at 3:08 pm

    How about using mini muffin tin? Anyone tried it? Just wondering if they would turn out just as good as regular.

  29. #
    Wendy Rideout — February 17, 2014 at 10:58 am

    I just made these muffins and they are absolutely delish!!! Will definately be making these again ~ maybe tomorrow – because I don’t think these will last long in my house!!

  30. #
    Kim — February 16, 2014 at 8:11 pm

    I just made these tonight for a snack and they r fabulous. I sprinkled sugar on top just before they went in the oven and they are a hit. Thanks for the recipe!

  31. #
    Gaby — February 12, 2014 at 1:32 pm

    I just made these muffins and they are to die for!! So light and fluffy and so yummy!

  32. #
    amber griffin — December 15, 2012 at 2:28 pm

    how many do they make?

  33. #
    Hannah — August 27, 2012 at 8:12 pm

    I just made these and they were delicious and a big hit at my house!

  34. #
    @signingcharity — July 15, 2012 at 12:10 pm

    I am now making these muffins a fourth time! It is a great recipe. We also like it with blueberries in it instead of chocolate chips!

  35. #
    Tracy — March 1, 2012 at 10:29 pm

    My 8 year old asked for chocolate chip muffins this morning. I made this recipe and the kids had them for their after school snack. They devoured them! Yummy muffins.

  36. #
    AmateurCook — February 24, 2012 at 6:42 pm

    I read somewhere else that if you dredge ever so lightly the chocolate chips before adding to the dough it helps “lift it up”.

  37. #
    gattu :) — March 18, 2011 at 9:14 pm

    jus made these…came out perfect except for the sweetness in the muffins…i think the recipe requires more sugar.

  38. #
    Tiffany — January 15, 2011 at 12:16 am

    These look so goood!! I'm actually drooling haha.

  39. #
    Lara — May 4, 2010 at 2:20 pm

    The muffins are baking as we speak! I used buttermilk instead of milk because I find it makes the batter more moist and I used dark brown sugar instead of the light brown sugar (because I ran out of light brown sugar hehe) and they look perfect (so far) hehe

    Thanks for the recipe Tessa!

    Also, I must say that when I look for recipes online and the picture isn't nice, I tend to not even look at the recipe.. your picture taking is AMAZING. May I ask you what camera you use? Keep it up and I hope culinary school is going well! (going to culinary school is my dream but I am finishing up medical school first!)

    Take care,

  40. #
    Bromography — October 10, 2009 at 11:02 pm

    You can never have too many muffins!

  41. #
    Marla Singer — October 4, 2009 at 5:19 pm

    Tessa these muffins looks delicious!

    By the way this is Lauren A from TJB!

  42. #
    Tessa — September 24, 2009 at 9:21 pm

    Pamela- Thank you!!

    Jen- Yeah greasing and flouring is the best way, it just takes so much extra time when I'm craving something sweet 😉

    Sara- Hahaha I think we both need counseling. Good idea on the mini muffins! I don't have a mini muffin pan at the moment 🙁

    Joanne- Thanks! I will 🙂

  43. #
    AppleC — September 24, 2009 at 3:36 pm

    If all your muffins look like that, keep making them. Yum!

  44. #
    Sara — September 22, 2009 at 5:49 pm

    okay, so clearly you are also having a bit of a muffin obsession yourself. You know what, this post made me realize that I have never actually baked chocolate chip muffins myself. I think I am going to make these into some mini muffins. Nice!

  45. #
    Jen @ My Kitchen Addiction — September 22, 2009 at 3:03 pm

    Yum! Your muffins sound delicious! The chocolate might have stuck with the PAM depending on the type of coating on the pan. I find that greasing and flouring the pan typically works better than sprays when it comes to baked goods.

  46. #
    Pamela — September 22, 2009 at 12:43 am

    I love chocolate chip muffins and these look fabulous!

    • #
      Andrea — September 24, 2022 at 2:58 pm

      I have made this before and loved it! I was wondering why there is no baking soda in the recipe since there is buttermilk used? I’m enhancing my knowledge about leaveners and I keep reading you are supposed to add baking soda when using buttermilk. This recipe is delicious and I wouldn’t change a thing but if anyone can explain the baking soda/ buttermilk rule I’d love to know.

      • #
        Kiersten @ Handle the Heat — September 26, 2022 at 9:41 am

        Hi Andrea! I’m so happy to hear that you enjoyed these muffins!! To answer your question, Tessa uses baking powder in this recipe because the overnight rest helps develop flavor so much, as well as giving the bake so much height and delightfully light structure. If we were to use baking soda in this recipe, we couldn’t let the batter rest overnight. When baking soda meets acid, the reaction begins right away and can fizzle out if it sits too long before baking. Baking powder, on the other hand, is typically double-acting; its first reaction occurs when it meets the liquid in the recipe, but its second reaction occurs when it meets the heat of the oven! Tessa talks about the science behind leavening agents in this article here! I hope that answers your question!! Happy baking 🙂


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