Homemade chocolate chip muffins are easy to make from scratch with only 10 minutes of prep. Use a pinch of nutmeg and sprinkle of sugar on top to make these taste like they are straight from the bakery!
Hello friends! Haley here from If You Give a Blonde a Kitchen and today I’m sharing my recipe for these homemade muffins. This recipe yields a fluffy and moist muffin that tastes like you picked it up at the bakery. In my opinion, the big chocolate chips and sprinkle of sugar on top is what makes these muffins irresistible.
How to make homemade chocolate chip muffins
- In one bowl whisk the dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) and in another bowl whisk together the wet ingredients (egg, sugar, buttermilk, butter and vanilla).
- Then, combine the two mixtures and finally stir in the chocolate chips. Avoid over-mixing at any point so the muffins do not become tough.
- Last, fill the muffin tin almost full (at least three-quarters). The muffins will rise quickly creating the perfect height for a muffin top.
Buttermilk in muffins
There are a few ways to make muffins moist. Some swear by yogurt, others by sour cream, but for me it’s buttermilk. It is thicker and creamier than regular milk, but not as dense as yogurt or sour cream. Buttermilk is found at grocery stores, but if you are in a bind there is an easy substitute. Place 1 tablespoon white vinegar or lemon juice in a liquid measuring cup. Fill the rest of the cup with whole or low-fat milk until you hit the 1 cup measure. Stir gently and allow the mixture to sit for 5 minutes before using in the recipe.
How do I make my muffins fluffy?
The baking powder helps make muffins rise. Try to use fresh baking powder for the best result. We love that these rise up nice and fluffy just like bakery style muffins.
Now, there are a few secrets to making bakery style muffins that I remember from working in a bakery. First is to add a touch of nutmeg. It adds that indescribable taste that you can only find at the bakery. This is also the secret ingredient to homemade donuts in case you were wondering. Second is to sprinkle sugar on top of the muffins before baking them. This creates a crunchy, sweet muffin top that everyone claims is the best part!
How long to bake muffins
Baking time and temperature is important for muffins in order to achieve the perfect rise. Always start baking muffins for 425° F for at least 5 minutes to get the batter to start rising quickly, then decrease the temperature to 375° F and bake for 10 to 15 minutes. This way the muffins will continue baking all the way to the center without drying out.
Can you freeze chocolate chip muffins?
Yes, cool the muffins completely before wrapping and freezing. Wrap securely in foil or freezer wrap and place in a freezer safe bag or container. Muffins can be frozen for up to 3 months. Remove from the freezer and thaw completely. Heat them in the microwave for 30 seconds to 1 minute, if desired.
More muffin recipes
If you like the recipe for these chocolate chip muffins, here are a few more of my favorite muffin recipes.
- Banana muffins are packed with banana flavor then coated in cinnamon sugar!
- Carrot zucchini muffins have a bit of cinnamon in them too as well as hidden veggies.
- Pumpkin muffins are slightly sweet, crunchy and filling!
- Blackberry muffins are a delicious alternative to blueberry muffins.
- Banana Chocolate Chip Muffins combine classic banana muffins and chocolate chips.
Try these muffins and let us know what you think!
Chocolate Chip Muffins
- 2 cups all-purpose flour, (250 g)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Pinch of nutmeg, (optional)
- 1 large egg, ,room temperature
- 3/4 cup granulated sugar, (150 g)
- 1 cup buttermilk, or whole milk (250 ml)
- 6 Tablespoons unsalted butter, melted and cooled slightly (85 g)
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, (175 g)
- Preheat oven to 425° F. Place paper liners in a muffin tin and set aside.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a medium bowl, whisk together egg and sugar until combined, about 30 seconds. Then add buttermilk, melted butter and vanilla. Whisk until pale yellow, about another 30 seconds.
- Add the wet ingredients to the dry ingredients and whisk just until combined. Avoid over-mixing. Stir in chocolate chips with a spatula or wooden spoon.
- Divide batter among paper-lined muffin tin, filling each cup about three-quarters full. Sprinkle additional sugar on top if desired. Bake at 425° F for 5 minutes, then reduce temperature to 375° F and bake for an additional 10-12 minutes or until the muffin tops are light golden brown and a toothpick inserted in the center comes out with little to no crumbs.
- Allow muffins to cool in the pan for 5 to 10 minutes before removing and serving.
- Muffins are best when eaten the day of, but keep well covered at room temperature for up to 5 days.
- Buttermilk substitute: In a liquid measuring cup, place 1 tablespoon white vinegar or lemon juice. Add whole milk or low fat milk and fill to the 1 cup measure. Stir gently and let sit for 5 minutes before using in recipe