Chocolate Chip Muffins


by: foodscientistbakery

Bakery-Style Chocolate Chip Muffins are buttery, soft, and have that big domed top we all know and love!


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serves: 12

2 1/2 c flour, sifted

1 T baking powder

1 t baking soda

1 c sugar

1 1/4 c mini chocolate chips

1/2 c melted butter

2 eggs

1 c milk

1 T vanilla

1/4 c mini chips for topping, optional

Nutrition Facts
Chocolate Chip Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 400

  • Total Fat: 16.3 g
  •     Saturated Fat: 9.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 54.4 mg
  • Sodium: 207.5 mg
  • Total Carbs: 57.3 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 29.4 g
  • Protein: 5.8 g

how is this calculated?

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1.  Preheat oven to 425 F. Spray cupcake pan with nonstick cooking spray. In a large bowl, mix flour, baking powder, soda, and sugar. In a separate bowl mix butter, eggs, milk, and vanilla. Whisk well. Make a well in the dry ingredients and add the wet ingredients. Gently fold until just combined. Divide batter into muffin cups, bake for 5 min., then reduce oven to 375 F and bake for 13-15 minutes. Let cool 5 minutes, remove from pan and enjoy!

2.  Muffins will keep in airtight container for up to 3 days.

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