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Chocolate chip muffin on a plate with the paper liner removed

Chocolate Chip Muffins

The BEST Chocolate Chip Muffins are moist and tender with buttery slightly crispy edges and tons of gooey chocolate chips throughout. Download my free Ultimate Muffin Guide here!

Course Breakfast, Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 muffins
Recipe by Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • ½ teaspoon fine salt
  • 1 tablespoon baking powder
  • 3/4 cup buttermilk, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract (if desired)
  • 1 1/2 cups (255 grams) semisweet chocolate chips

Directions

  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

  2. In a large bowl whisk together the flour, sugars, salt, and baking powder.

  3. In a small bowl whisk together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the chocolate chips. Do not overmix. Divide evenly among the muffin tin cups.

  4. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.

  5. Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.