Chocolate Chip Muffin

Chocolate Chip Muffin

5 from 14 votes
These chocolate chip muffins have a bakery-style top and are incredibly soft, fluffy, and moist. These homemade muffins with chocolate chips are on par with those from a bakery.

These homemade muffins with chocolate chips are on par with those from a bakery. You won’t ever want to use another muffin recipe once you try my chocolate chip muffins.

A warm chocolate chip cookie that has just come out of the oven is said to be the best thing ever. A fluffy body that lets them stand tall and a beautiful crispy top that will pop right off.

These muffins are the ones we want to enjoy every morning when we wake up – a wonderful way to begin your morning! You’ll want to eat not only the tops but the entire thing, I guarantee it.

I love my morning cup of desi tea with a nice warm chocolate muffin. Whilst the kids have their muffins with a glass of milk.

I adore bakery-style muffins because they have the muffin top, which is my favourite aspect of a muffin. It’s bliss for me when I take that first taste after breaking off that big, crispy muffin top.

Along with flavour and texture, you’ll appreciate the minimal ingredient list. A few simple ingredients are all you need to make some seriously fantastic chocolate chip muffins.

I used to avoid salt, but I’ve now come to realise that it enhances every other flavour in addition to adding a savoury flavour.

Every component is crucial and turns plain muffins into chocolate chip muffins that resemble the ones from your local bakery!

This recipe for chocolate chip muffins couldn’t be simpler. Easy as pie to make these chocolate chip muffins. This recipe is perfect for hectic mornings because the batter comes together in a matter of minutes.

Refrain from over-mixing the wet and dry ingredients. For moist, fluffy chocolate chip muffins, it is crucial to not overmix.

These chocolate chip muffins, a kid favourite, have a flavour similar to chocolate chip cookies.

My comfort food arsenal includes these decadent chocolate chip muffins, which are a personal favourite.

They are the ideal treat to prepare when the weather is gloomy or one of the kids is having a bad day. Enjoy these delicious muffins as an afternoon snack or with your morning tea/coffee.

How do I get my muffins to rise higher?

The batter has more oven spring or rises more quickly during the first few minutes of baking. Initially preheating the oven to 220°C (425°F) and then decreasing the temperature after 5 minutes

What makes a muffin light and fluffy?

Having the eggs, butter, and milk at room temperature aids in creating a smooth batter that traps air and expands when baked in the oven. Your muffins will become fluffy and airy due to that expansion.

How do you scoop muffin batter?

There are a few different ways how to fill your muffins. You can do it the old-fashioned way, using 2 spoons. This does get a little messy. Another way would be to fill a piping bag and squeeze the batter into the muffin cases.

My favourite method and probably the quickest and easiest is to use an ice cream scoop. They come in a variety of sizes. Make sure that it is spring-loaded, which makes it easy to release the batter.

How full should a muffin cup be?

No more than two-thirds to three-quarters of a muffin cup should be filled. This will prevent the muffins from overflowing the sides while they bake.

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Chocolate Chip Muffins

by Nabeela Kauser
These chocolate chip muffins have a bakery-style top and are incredibly soft, fluffy, and moist.
5 from 14 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American, British
Servings 12 Muffins
Calories 232 kcal


Dry Ingredients

Wet Ingredients


  • Preheat the oven to 220°C (425°F) Gas Mark 7
  • In a medium bowl, combine the flour, sugar, salt and baking powder.
  • In a separate bowl mix the eggs, milk, butter and vanilla extract together (See Note 1)
  • Then pour the wet mixture into the dry ingredients and gently mix
  • Add the chocolate chips and fold them into the mixture
  • Spoon the batter into the muffin cases (See Note 2)
  • Bake for 5 minutes and then reduce the heat to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes (See Note 3)
  • Allow the chocolate muffins to cool in the tin and then transfer to a cooling rack or serve



Note 1 – Stir enough that the dry ingredients become moistened, don’t overmix, or under-mix.
Note 2 – Fill the cups 2/3 full, I use an ice cream scoop to fill the muffin cases, as this is a lot easier. If you fill them too much they will overflow on the tray
Note 3 – Baking at high heat and then reducing the heat will help the muffin rise and it will give you a bakery-style dome on top


Calories: 232kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 299mgPotassium: 44mgFiber: 0.5gSugar: 21gVitamin A: 262IUVitamin D: 0.2µgCalcium: 39mgIron: 1mg
Keyword Baking, Chocolate, Cupcakes, Food, Muffin
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7 months ago

Needed: conversion chart for ingredients

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