Chocolate Chip Muffins Recipe

Learn how to make the best homemade chocolate chip muffins with bakery-style domed tops! This easy baking recipe uses the muffin-method for tender results, with a secret vanilla-infused batter and double chocolate chips for maximum flavor. Perfect for weekend breakfasts or lunchbox treats!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

20 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tablespoon baking powder</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">200g chocolate chips (dark, milk, or a mixture)</li><li class="ingredients-single-item">2 tablespoons demerara sugar (for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">Paper muffin cases</li><li class="equipment-single-item">Ice cream scoop (for portioning batter)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Line a 12-hole muffin tin with paper cases. This slightly higher temperature helps create those coveted domed tops by setting the outside quickly while the inside continues to rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. The thorough mixing of dry ingredients ensures there are no pockets of baking powder in your finished muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl or large measuring jug, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined. The oil (rather than butter) will create a moister muffin with a longer shelf life.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of your dry ingredients and pour in the wet ingredients. Using a spatula, fold everything together with just 10-12 strokes. The batter should still look lumpy with a few streaks of flour visible. Over-mixing develops gluten, resulting in tough, dense muffins instead of tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reserve 2 tablespoons of chocolate chips for topping, then gently fold the remaining chips into the batter with just 2-3 strokes. This minimal mixing prevents the chips from sinking to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cases, filling each one about ¾ full. Sprinkle the tops with the reserved chocolate chips and the demerara sugar for a crunchy, bakery-style finish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 5 minutes, then reduce the temperature to 180°C (160°C fan/gas mark 4) without opening the oven door. This initial high heat creates the rise, while the lower temperature ensures the centers cook through properly. Continue baking for 15-18 minutes until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. This brief resting time helps them set and makes removal easier. The muffins are delicious warm, when the chocolate is still melty, but they'll keep in an airtight container for up to 3 days. You can also freeze them for up to 3 months – simply thaw at room temperature or warm in the microwave for 20-30 seconds when ready to enjoy.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Chip Muffins Recipe?

The key ingredients include plain flour, granulated sugar, baking powder, salt, vegetable oil, egg, whole milk, vanilla extract, chocolate chips and demerara sugar for topping. These combine to create a moist, tender muffin with rich chocolate flavour throughout.

How to cook Chocolate Chip Muffins Recipe at home?

Learn how to cook Chocolate Chip Muffins by first mixing your dry ingredients separately from wet ingredients, then combining them with minimal stirring to ensure tenderness. The secret to bakery-style domed tops is starting with a higher oven temperature (200°C) for 5 minutes, then reducing to 180°C for the remaining bake time without opening the door.

Why do my homemade muffins turn out dense instead of fluffy?

Dense muffins typically result from overmixing the batter, which develops too much gluten. For fluffy results, mix dry and wet ingredients with just 10-12 gentle strokes until barely combined, leaving some flour streaks visible. Using fresh baking powder and the correct oven temperature are also essential.

Can I freeze freshly baked muffins for later?

Absolutely! Once completely cooled, wrap individual muffins in cling film, then place in a freezer bag for up to 3 months. Thaw at room temperature for 2-3 hours or microwave for 20-30 seconds for a quick warm treat. The oil in these muffins helps them retain moisture after freezing.

What's the secret to getting that classic domed muffin top?

The signature domed top comes from a combination of techniques: filling the cases ¾ full, starting with a higher oven temperature (200°C) to create initial lift, then reducing heat without opening the door. Properly measured baking powder and minimal mixing also contribute to the perfect rise.

Want to try something else in ...