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The Best Chocolate Chip Muffins

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3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3 eggs
2 teaspoons vanilla
2-3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light cream
1-1/2 cups milk chocolate chips
1-1/2 cups semisweet chocolate chips

The Best Chocolate Chip Muffins

Tender and sweet muffins are stuffed full of mini chocolate chips for a great back to school breakfast.

  • Serves 12
  • Easy

About This Recipe

Muffins are always a welcome treat. And they play a part in literature too! In Maud Hart Lovelace’s Betsy-Tacy series, the “house girl” Anna always made muffins for the first day of school. But nothing as special as The Best Chocolate Chip Muffins!

School looks different these days because of the pandemic, but even if your kids are learning remotely, the first day should be special. Make these muffins and serve them with some scrambled eggs and bacon or my Baked Bacon Frittata for a great start. In fact, make muffins every week! We could all use a boost given the situation in this country.

Muffins are great for a snack too, and perfect for after school treats. This recipe is full of chocolate chips. Eat these muffins warm from the oven or make a batch and freeze them. Thaw at room temperature overnight, then reheat in the microwave for 10 seconds or so per muffin so the chocolate is all melty and delicious.

Tips for The Best Chocolate Chip Muffins:

  • As always, measure the flour accurately for best results. Spoon the flour into the cup and level off the top; do not use the cup to scoop flour out of the bag or container. Too much flour makes dense and tough muffins.
  • “Add alternately means you add some flour mixture, stir it in until the flour disappears, then add some liquid and stir it in until the flour disappears. Don’t mix the batter more when all the ingredients are added.
  • The muffins are done when they are light golden brown, puffed up, and feel firm when you touch them with your finger. Remove from the pan immediately and cool on a wire rack.

Why this recipe works:

  • Most muffins are made with the quick bread method, where you combine all of the dry ingredients, then stir in the wet ingredients just until barely combined. Those muffins have a slightly tougher texture.
  • These muffins are made using the cake method, which involves creaming the butter with the sugar, adding eggs, then adding the flour liquids alternately. That forms a smaller crumb so the muffins are very tender. This recipe is also higher in fat, which makes a tender crumb.
  • Two kinds of chocolate chips temper the bitterness of the semisweet chocolate. You can use all semisweet or all milk chocolate if you prefer.
  • The Best Chocolate Chip Muffins are best served warm the same day. You can reheat them by microwaving them on high for about 10 seconds each.


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Preheat the oven to 400°F. Spray 12 jumbo muffin cups with nonstick baking spray containing flour and set aside. Spray the top of the muffin cup pan too, because these muffins are large. If you don't have jumbo muffin tins, make 18 regular size muffins.


In a large bowl, combine the softened butter with the brown and granulated sugars. Beat well.


Add the eggs and vanilla and beat until combined.


Sift together the flour, baking powder, baking soda, and salt. Add alternately with the light cream to the butter mixture.


Stir in the chocolate chips.


Divide the mixture among the muffin cups.


Bake for 20 to 30 minutes or until the muffins are puffed and light golden brown, and a toothpick inserted in the center comes out clean.


Let the muffins cool in the tin for 5 minutes, then carefully remove to a wire rack to cool. Store in an airtight container at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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