These are the best chocolate chip muffins, they come together in minutes and have a crunchy top with a fluffy interior with lots of chocolate chips!
When I was in college, I would get a jumbo chocolate chip muffin from the snack stand that was in front of my classroom every single morning. I remember that they were $1.25 and I would have an icy cold Diet Coke to wash it down.
That combo made taking Biology notes more bearable at 8 am. (Remember when you were in college and 8 am seemed like the crack of dawn? Ha!)
I also remember with fondness being able to eat a jumbo chocolate chip muffin every single day without remorse, but that is neither here nor there.
Chocolate chip muffins still are a favorite of mine and still have a place in my diet – just maybe not every single day and maybe not jumbo.
I’ve been making a lot of muffin recipes lately and this one has quickly become a favorite. It’s so easy that I’ve memorized it. You can adapt it a million ways, it is absolutely foolproof.
Oil. I use vegetable oil. Oil gives us a tender and moist muffin. It also allows us to get these muffins into the oven in minutes without having to cream butter.
Chocolate chips. I like semi-sweet chocolate because the muffins are sweet on their own, but you can add dark or milk chocolate if you like.
Sanding sugar. My secret weapon for bakery-style muffins at home. Sanding sugar is larger sugar crystals that add so much sparkle and crunch to baked goods. Absolutely worth keeping on hand.
How to Make // The Steps
This recipe could not be simpler, it is a matter of mixing wet ingredients into dry ingredients and getting batter into cases and baking it off.
- Preheat your oven to 400°. Line two muffin tins with paper liners and set aside.
- Whisk the dry ingredients in a large bowl until well combined.
- Whisk the wet ingredients until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix wet into dry until just combined. Making sure to not over mix the batter.
- Add the chocolate chips. I leave some out to sprinkle on the top. Fold through the batter.
- Use a scoop to divide the batter evenly into the muffin tin.
- Sprinkle the top with reserved chips and sanding sugar.
- Bake for 18 to 20 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool on a wire rack.
Why Are These Chocolate Chip Muffins So Delicious?
- Perfect texture. They have crunchy muffin tops and tender and moist bottoms. Truth be told, I don’t eat the bottoms, I am one of those annoying people that just eats the tops of muffins. Using oil instead of butter gives these muffins a lot of moisture and a tender crumb.
- Cake disguised as muffins. Let’s be honest here. These are essentially little cakes with no frosting on them. You could put buttercream on them and they would be a cupcake and I would not be mad at it.
- Chocolate. Do I really need to elaborate? But putting chocolate chips into muffins is never a bad idea.
These bakery style chocolate chip muffins are pretty perfect as is, but we can always play with a great muffin recipe and see what else we come up with, right? A few delectable variations include:
- Orange Chocolate Muffins – add orange zest and use dark chocolate chips
- Raspberry Chocolate Muffins – use 1 cup fresh or thawed raspberries and 1 cup chocolate chips
- Strawberry Chocolate Muffins – use 1 cup fresh or thawed strawberries and 1 cup chocolate chips
- Gluten-Free Chocolate Chip Muffins – substitute a 1:1 Gluten-Free flour. This is my preferred brand
- Vegan Chocolate Chip Muffins – use dairy-free milk, egg replacer, and dairy-free chocolate chips
- Mini Chocolate Chip Muffins – use mini chocolate chips and bake in a mini muffin pan for about 12 minutes
- Jumbo Chocolate Chip Muffins – bake in a jumbo-size muffin pan for about 25 to 30 minutes
How to Store //
These muffins are best eaten the day you bake them, but will keep stored in an airtight container for up to 3 days.
To freeze muffins, cool completely, and place muffins on a baking sheet and place in freezer. Freeze solid for one hour. Transfer frozen muffins to a freezer bag. To reheat, microwave for 30 to 45 seconds on HIGH or wrap muffins in foil and bake in a 400° oven for 10 to 15 minutes until warmed through.
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