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Bakery Style Chocolate Chip Muffins

These are big in size, have crackly muffin top, full of chocolate chips and oh so buttery!

Before you get started:

  • Although these involve baking with eggs, you can totally replace it with 50 ml or 1/4 cup of buttermilk. They come equally good!

  • I add a little bit of cinnamon to my muffins. You won't taste it in the final product but it just makes the chocolate more chocolaty

  • I don't specify a set quantity for chocolate chips because I feel your instinct will tell you when to stop :P More is good, a lot is better

  • I use regular salted butter and it works perfectly well in this recipe. In case you're using unsalted butter, don't forget to add in a teaspoon of salt.

  • Make sure you bring your butter down to room temperature after melting it or you'll end up scrambling your egg in the hot butter

  • To prevent your chocolate chips from sinking to the bottom of the muffin, toss the chocolate chips in a little bit of the dry ingredient mixture. Nobody wants a chocolate chip muffin with no chocolate chips through it. Doing this will disperse them evenly through the batter.

  • To get the perfect texture, it is important to follow the baking instructions. Baking them at two different temperatures will ensure a good height, crackly top and a really soft and moist center.



  • 1 & 1/4 cups all purpose flour

  • 1/2 tbsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp cinnamon

  • 1/4 cup butter, melted and cooled

  • 1/2 cup castor sugar

  • 1 large egg

  • 1/2 cup buttermilk (1/2 cup milk + 1/2 tbsp vinegar)

  • 1/2 tbsp vanilla extract

  • Chocolate chips


  1. Pre-heat your oven to 220°C. Prepare a muffin pan with some liners

  2. In a large bowl, toss together the flour, baking powder, baking soda, and cinnamon. Take a little bit of this dry mixture and add it to your chocolate chips. Coating your chocolate chips with flour will prevent them from sinking to the bottom of the muffin. Set aside.

  3. In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk and vanilla. Add to the dry ingredients in a slow and steady stream. Gently fold together until JUST combined. Don't overmix.

  4. Divide the batter into 12 muffin cups and bake at 220°C for 5 minutes. Then reduce the oven temperature to 190°C and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let them cool on a wire rack for about 5-10 minutes before digging in!


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