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Chocolate Chip Muffins

These Chocolate Chip Muffins are soft, fluffy, and loaded with melty chocolate chips in every bite. With their tall golden tops and tender crumb, they taste even better than your favorite bakery version. This easy recipe comes together quickly using simple pantry ingredients, making it perfect for breakfast, snack time, or a sweet afternoon treat. The high-heat baking method gives them that beautiful rise, while the buttermilk keeps them extra moist. Whether enjoyed warm from the oven or stored for later, these muffins stay delicious for days. One batch is never enough — they disappear fast!
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Prep Time 20 minutes
Cook Time 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 300 g self-rising flour
  • 200 g superfine caster sugar
  • 1 teaspoon baking powder
  • 100 ml vegetable or canola oil
  • 2 medium eggs at room temperature
  • 120 ml full-fat milk
  • 100 g buttermilk
  • 2 teaspoons pure vanilla extract
  • 200 g chocolate chips dark, milk, or semi-sweet

Method
 

1. Prepare the pan

Preheat your oven later in the process, but first line a muffin tray with paper cases. Use a 12-cup pan for standard muffins or a 6-cup tin for jumbo-sized ones.

    2. Mix the dry ingredients

    In a large mixing bowl, combine the self-rising flour, sugar, and baking powder. Stir well so everything distributes evenly. Create a small well in the center.

      3. Combine the wet ingredients

      In a separate bowl, whisk together the oil, eggs, milk, buttermilk, and vanilla until smooth and fully blended.

        4. Bring the batter together

        Pour the wet mixture into the well of the dry ingredients. Gently fold everything together using a spatula. Mix only until no dry streaks remain. The batter should look slightly lumpy — that’s perfect. Overmixing can make the muffins dense instead of fluffy.

          5. Add the chocolate

          Fold in most of the chocolate chips, reserving a small handful for topping later.

            6. Optional resting step

            For taller muffins, cover the bowl and let the batter rest at room temperature for about 30 minutes. This helps improve rise and texture.

              7. Preheat the oven

              Heat the oven to 200°C fan (220°C conventional).

                8. Fill the liners

                Divide the batter evenly between the muffin cases, filling them almost to the top. Sprinkle the remaining chocolate chips over each one.

                  9. Bake to perfection

                  Bake for 10 minutes at the higher temperature. Without opening the oven door, reduce the heat to 180°C fan (200°C conventional) and continue baking for another 15 minutes for regular muffins. For jumbo muffins, bake for about 25 minutes total. The tops should be golden and spring back lightly when touched.

                    10. Cool

                    Let the muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely — or enjoy one warm!

                      Notes

                      Easy DIY Muffin Liners

                      No paper liners? Cut squares of baking paper slightly larger than each muffin cavity. Press them into the tin using the base of a glass or ramekin to shape. Simple and effective.

                      Topping Ideas

                      Want to level them up? Try these:
                      • Sprinkle coarse sugar on top before baking for a crunchy crust
                      • Add a drizzle of melted chocolate once cooled
                      • Dust lightly with powdered sugar
                      • Swirl a spoonful of peanut butter into the batter
                      • Add a pinch of flaky sea salt for a sweet-salty twist

                      FAQs

                      Which muffin pan works best?

                       You can use either a 6-cup jumbo tin or a 12-cup standard tin. Adjust baking time accordingly — about 18–20 minutes for regular muffins and roughly 25 minutes for jumbo.

                      Can I prepare the batter ahead?

                       Yes. Fill the muffin liners, cover the tray tightly, and refrigerate for up to 12 hours before baking. This works great for early mornings.

                      Can I make them gluten-free?

                       Absolutely. Replace the self-rising flour with a gluten-free flour blend that includes a raising agent for best results.

                      How should I store them?

                       Keep muffins in an airtight container at room temperature for up to 4–5 days. They also freeze well for up to 2 months. Thaw at room temperature or warm briefly in the oven.

                      Final Thoughts

                      These chocolate chip muffins are soft, moist, and packed with chocolate in every bite. The high-heat start gives them that bakery-style rise, while the simple ingredients keep the recipe approachable. Whether you enjoy them fresh from the oven or save them for later, they’re guaranteed to disappear fast. Bake once, and they’ll quickly become a household favorite.