These homemade chocolate chip muffins are easy and delicious! Not too sweet and the perfect balance of chocolate flavor.

This chocolate chip muffin recipe is high on my son’s favorite list. We don’t do muffins often, so when we do he likes them to be light, fluffy, and just a little bit sweet.

These hit the mark. The tops bake with a slight crisp, the inside is incredibly moist and fluffy, and the semi sweet chocolate chips give it the perfect sweet finish.

Recipe Features:

Quick and Easy- This is a no-fuss breakfast or brunch idea. It comes together in under 30-minutes!
Freezer Friendly: This makes about 18 to 24 muffins. Keep some stored in the freezer for a grab-and-go snack idea.
Easily Customizable: Add mix-in’s of your choosing!

muffin batter with chocolate chips in a bowl

What You Need:

So, what do you need to make these easy chocolate chip muffins? Turns out, not much. Most items are pantry staples!

All-Purpose Flour: I haven’t tried this recipe with any other flour variety.
Baking soda, baking powder, and salt: Make sure the soda and powder are fresh.
Butter: we actually prefer salted in this recipe.
Sugar
Eggs
Buttermilk: See below for a tip!
Vanilla extract: always use pure!
Semi-sweet chocolate chips

Buttermilk Substitute:

I don’t always have buttermilk on hand, but it really helps to give you a soft and melt-in-your-mouth muffin. Here is the substitute I use frequently:

Put 1 tablespoon white vinegar in a measuring cup.
Top off with whole milk until it reaches the 1 cup line.
Stir and let sit for 5 to 10 minutes before using.

chocolate chip muffin batter scooped into liners

Step by Step Instructions:

Preheat the oven to 425 degrees. Line 2 cupcake tins with paper liners, or grease with baking spray. Set aside.
Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl. Set aside.
In a large measuring cup, whisk the butter, eggs, buttermilk, and vanilla. Gently stir into the dry ingredients until just incorporated.
Fold in 1 cup of the chocolate chips.
Divide the batter between your prepared pans, filling each cup 2/3 full. I find that roughly 1/4 cup is perfect.
Sprinkle the remaining 1/2 cup of chips over the top of the muffin batter in the cups.
Bake 10 to 12 minutes, or until the tops are golden and the muffin is just cooked through. Be careful not to over bake.

chocolate chip muffins stacked in a bowl

Tips for Baking Bakery Style Chocolate Chip Muffins:

Really, these tips apply for all muffin baking! Take a quick look through the list before you begin to help ensure the best muffins ever!

Do not use a mixer. Muffins need to be stirred by hand. Overmixing will give you a dry and crumbly muffin.
In fact, you should start by whisking the dry ingredients and wet ingredients separately. That way they incorporate together more quickly without over mixing.
Always prep the pan. I really love using paper liners. They make it quick and easy to get the muffins out without the need to grease. However, you can also mist your pans with baking spray and ditch the liners all-together.
Save some of the mix-in’s (like chocolate chips) to sprinkle on top before baking.

How to Freeze Muffins:

Freezing muffins is surprisingly simple! Follow the steps below and your muffins should last up to 3 months.

Allow the muffins to bake and cool completely.
Place on a baking tray and flash freeze by placing the tray in the freezer for 30 minutes.
Remove and place the muffins in a freezer zip top bag. Label and return to the freezer.

When you are ready to enjoy, pull out the muffin and microwave for 20 to 30 seconds.