Chocolate Chip Muffins – Perfectly Moist with a Golden Dome!

These Chocolate Chip Muffins have a beautifully golden, domed top (because let’s be honest, the muffin top is the best part!) and a soft, moist inside—never dry or crumbly like some disappointing muffins out there. The best part? No stand mixer required! Just a wooden spoon and 10 minutes of your time.

This recipe serves as a fantastic base for any sweet muffin. Swap out the chocolate chips for blueberries, raspberries, nuts, or apple—let your creativity take over!

Why This Recipe Works

Many people assume muffins are easy to make, but achieving that perfect texture can be tricky. Dry, dense muffins are often the result of overbaking or using the wrong ingredient ratios.

Instead of creaming butter, which can be time-consuming, this recipe uses a combination of baking powder and baking soda for extra lift, plus buttermilk for moisture. The acidity of the buttermilk activates the baking soda, ensuring light, fluffy muffins every time. No buttermilk? No problem! You can easily substitute with milk and vinegar.

Pro Tips for the Best Muffins

• For a bakery-style look, sprinkle extra chocolate chips on top before baking.
• Using paper liners makes cleanup easier, but if you prefer crispier edges, grease the muffin tin instead.
• Muffins are best fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Ingredients

Dry Ingredients:

• 2 1/2 cups (375g) all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 cup (220g) white sugar
• 1/4 tsp salt
• 1 3/4 cups (300g) chocolate chips (semi-sweet)

Wet Ingredients:

• 1 cup (250ml) buttermilk (see substitute below)
• 1/4 cup (60g) unsalted butter, melted
• 4 tbsp (80ml) vegetable oil
• 2 large eggs, lightly whisked
• 2 tsp vanilla extract

Instructions

Preheat oven to 200C/390F. Line a 12-hole muffin tin with paper liners.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Stir in the chocolate chips.

Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, melted butter, oil, eggs, and vanilla extract.

Combine: Make a well in the dry ingredients, then pour in the wet ingredients. Stir gently until just combined (no more than 8 stirs)—lumps in the batter are fine.

Fill the Muffin Tin: Divide batter evenly among the muffin liners and sprinkle extra chocolate chips on top.

Bake: Bake for 5 minutes at 200C/390F, then reduce the temperature to 180C/350F and bake for another 15 minutes, or until a skewer inserted into the center comes out clean.

Cool: Remove muffins from the tin immediately and transfer to a cooling rack.

Enjoy warm or at room temperature!

Storage & Freezing

• Best fresh but can be stored for up to 3 days in an airtight container. Reheat in the microwave for 20 seconds for a freshly-baked taste.
• To freeze: Wrap muffins tightly and freeze. Defrost at room temperature before serving.

Buttermilk Substitute

No buttermilk? No worries! Combine 1 cup whole milk (room temperature) with 1 tsp white vinegar. Let sit for 5 minutes until curdled, then use as directed in the recipe.

These muffins are soft, moist, and have that perfect golden dome—just like the ones from your favorite bakery. Happy baking!