These Chocolate Chip Muffins are soft, rich, and loaded with melty chocolate chips in every bite. The combination of cocoa, buttermilk, and brown sugar gives these muffins that bakery-style flavor and a super moist crumb you’ll love. They’re perfect for breakfast, an afternoon snack, or a quick treat, anytime!
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I make these chocolate chip muffins all the time, and they’re always loved in my home. The texture is perfectly tender, with just the right amount of moisture and sweetness. I like to bake a batch on Sunday mornings and enjoy them warm from the oven, or stash a few in the freezer for a quick midweek snack. You’ll love how easy they are to make and how professional they taste without much effort.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chocolate Chip Muffins
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like to keep this recipe fuss-free with just a few bowls and basic ingredients, but the results taste like you bought them from a fancy café. Here’s how to make them:
Preheat the oven and prep your pan
Start by preheating your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners so the muffins release easily.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. I use this set of glass mixing bowls because they don’t stain from the cocoa, and they nest together, so I’m not battling cabinet chaos.
Combine the wet ingredients
In another bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. You want a smooth and glossy mixture—that’s how you know it’s well combined.
For this part, I grab my stainless steel balloon whisk—it’s lightweight and actually comfortable to hold while mixing thicker batters.
Bring it all together
Gently stir the dry ingredients into the wet mixture. Go slow and don’t overmix, or you’ll end up with tough muffins. A few small lumps are totally fine.
A silicone spatula like this one makes it easier to fold everything together gently without leaving any flour at the bottom.
Add the liquids
Alternate between adding the buttermilk and boiling water, mixing on low speed. The batter will look slightly thin, which is what gives these muffins their moist crumb.
I heat the water in a microwave-safe glass measuring cup, then use the same one to measure the buttermilk—it saves time and there’s less to clean.
Fold in the chocolate chips
Use a spatula to fold in the semi-sweet chocolate chips. You can use mini chocolate chips or regular ones, just make sure they’re evenly spread through the batter.
I usually use this medium cookie scoop to portion the batter—it keeps each muffin the same size and helps avoid the drippy mess.
Fill the muffin cups
Spoon the batter into the lined muffin tin, filling each cup about ¾ full. This gives them room to rise and form those classic muffin tops.
Bake and cool
Lower the oven temperature to 350°F (180°C) and bake for 22–25 minutes. They’re done when a toothpick comes out with a few moist crumbs stuck to it.
Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely. Enjoy!
If you’re planning to bring these to a brunch or gathering, I’d recommend using a hard-sided cupcake carrier like this one to keep the muffins from getting squished. It holds each one in place so they don’t slide around or tip over.
Chocolate Chip Muffins
Add Preferred SourceEquipment
Ingredients
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line two 6-cup muffin tins (or one 12-cup tin) with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet, stirring gently just until combined.1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Slowly alternate adding the buttermilk and boiling water to the batter, mixing on low speed until smooth. The batter will be slightly thin. Gently stir in the chocolate chips until evenly distributed.1 cup buttermilk, 1 cup boiling water, 1½ cups semi-sweet chocolate chips
- Fill each muffin cup about ¾ full. Bake at 350°F (180°C) for 22–25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix: Stir just until the batter comes together to avoid dense, tough muffins.
- Use room temperature eggs: This helps everything blend more smoothly and evenly.
- Boiling water: It might seem odd, but it helps bloom the cocoa powder and keeps the muffins extra moist.
- Spoon and level flour: Scooping straight from the bag can pack in too much and dry out the muffins.
- Sprinkle with extra chips: Before baking, I like to add a few more chocolate chips on top for a chocolate-studded finish.
- Chocolate chips: Milk or dark chocolate chips work just as well—use what you like best.
- Add-ins: Nuts and berries are great additions to add for extra flavor and crunch. Just fold them in with the chocolate chips. Walnuts or blueberries both taste great here.
- No buttermilk: If you don’t have buttermilk, sour cream or Greek yogurt makes a great substitute for moisture and flavor. You can also mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- No muffin liners: If you want to make this without muffin liners, just grease the muffin tin well with butter or nonstick spray.
- Check with a toothpick: You want a few moist crumbs (not wet batter) when testing for doneness.
- Freeze extras: These freeze beautifully and make a quick, tasty snack when thawed.
Storage and Reheating Instructions
- Room temperature: Once your muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
- Freeze: For longer storage, pop them in the freezer. Just wrap each one in plastic wrap and stash them in a zip-top bag.
- Serve: To enjoy later, thaw at room temp or warm in the microwave for a soft, gooey treat.
Nutrition
Recipe Notes and Tips
I always get the best results with these chocolate chip muffins when I follow a few simple tricks:
- Don’t overmix: Stir just until the batter comes together to avoid dense, tough muffins.
- Use room temperature eggs: This helps everything blend more smoothly and evenly.
- Boiling water: It might seem odd, but it helps bloom the cocoa powder and keeps the muffins extra moist.
- Spoon and level flour: Scooping straight from the bag can pack in too much and dry out the muffins.
- Sprinkle with extra chips: Before baking, I like to add a few more chocolate chips on top for a chocolate-studded finish.
- Chocolate chips: Milk or dark chocolate chips work just as well—use what you like best.
- Add-ins: Nuts and berries are great additions to add for extra flavor and crunch. Just fold them in with the chocolate chips. Walnuts or blueberries both taste great here.
- No buttermilk: If you don’t have buttermilk, sour cream or Greek yogurt makes a great substitute for moisture and flavor. You can also mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- No muffin liners: If you want to make this without muffin liners, just grease the muffin tin well with butter or nonstick spray.
- Check with a toothpick: You want a few moist crumbs (not wet batter) when testing for doneness.
- Freeze extras: These freeze beautifully and make a quick, tasty snack when thawed.
How to Store Leftover Chocolate Chip Muffins
Once your muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer. Just wrap each one in plastic wrap and stash them in a zip-top bag. To enjoy later, thaw at room temp or warm in the microwave for a soft, gooey treat.
What to Serve With Chocolate Chip Muffins
These muffins are great on their own, but I love pairing them with a glass of cold milk or a hot cup of coffee. They also make a fun addition to brunch spreads, especially with fresh fruit, scrambled eggs, egg casserole, or yogurt. If you want something a little extra, try serving them slightly warm with a scoop of vanilla ice cream for dessert.
More Sweet Recipes You Will Love
If you’re into easy, cozy treats like these chocolate chip muffins, I’ve got more ideas you’ll want to try:
