Classic Chocolate Chip Muffins
These Classic Chocolate Chip Muffins are soft, fluffy, buttery, and loaded with sweet chocolate in every bite. They have tall bakery-style tops, tender centers, and golden edges, making them perfect for breakfast, snacks, or dessert.
The chocolate chips melt into the crumb while some stay near the top for that classic bakery look.
Ingredients (12 muffins)
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 cup mini chocolate chips (granulated chocolate)
- 2 tablespoons extra chocolate chips for topping
Optional:
- 1 tablespoon coarse sugar for bakery tops
Instructions
1. Preheat Oven
Preheat oven to 400°F.
Line a 12-cup muffin pan.
2. Mix Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Salt
- Sugar
3. Mix Wet Ingredients
Whisk together:
- Eggs
- Melted butter
- Milk
- Vanilla
- Sour cream
4. Make Batter
Fold dry ingredients into wet ingredients until just combined.
Gently fold in:
- 1 cup mini chocolate chips
Do not overmix.
5. Fill Muffin Cups
Fill cups 3/4 full.
Top each muffin with a few extra chocolate chips and coarse sugar.
6. Bake
Bake:
- 5 minutes at 400°F
- Lower to 375°F
- Bake 12–14 minutes more
Bake until golden and domed.
Why Mini Chocolate Chips Work Best
Mini chocolate chips (sometimes called granulated chocolate) distribute better through the batter and give chocolate in every bite.
They also help create that bakery-style speckled crumb.
Bakery Tip
For bigger muffin tops, rest the batter 15 minutes before baking.
Final Formula (Best Ratio)
- 1 cup mini chocolate chips inside batter
- 2 tablespoons on top
- Optional: increase to 1 1/4 cups for extra chocolate-loaded muffins
