Dishes and Dust Bunnies

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by Michelle Varga - This post may contain affiliate links.

The Ultimate Chocolate Chip Muffins

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Welcome! I'm so glad you're here!

You're looking for the Ultimate Chocolate Chip muffin recipe, right?

Well, you've found them!

These muffins are such yummy treats – they taste great no matter what time of the day or occasion you have them. They're great with breakfast, as a snack or even for a dessert.

These fluffy chocolate chip muffins are perfect for satisfying your craving for yumminess!

The Ultimate Chocolate Chip Muffins

I remember when I was growing up there were some absolutely amazing chocolate chip muffins sold in my school's cafeteria.  I realize that normally when a person thinks of school cafeterias they probably don't automatically think of deliciousness, but it makes me think about the amazing muffins they had!

Those things were hand made by our caring and motherly cafeteria lady and were something special.  They were so good that they could have been compared to homemade bakery style muffins!

You know, the ones with the giant muffin top? …. drool….

The Ultimate Chocolate Chip Muffins

I made these muffins as sort of a tribute to those amazing ones I remember having back in school.

These are moist, soft and fluffy and have just the perfect amount of muffin top puffed upness (I don't think that's a proper word – but you know what I mean! lol).

One of the things I've noticed fancy bakery shops do is to add a little coarse sugar to the tops of their chocolate chip muffins. Although this is optional I just couldn't resist putting some on!  It gives the tops a nice little sweet crunch when you take a bite and it looks so pretty!

Nothing better than a “blinged” out muffin! lol

Before we jump right into recipe and make these irresistible chocolate chip muffins, there's a few tips you need to know so that the method and recipe turns out absolutely perfect every single time.

Click the button below for the recipe on the next page!

 

  • Those look absolutely delicious! I can’t wait to try them. Thanks for posting the recipe.

    • stephanie

      Hi. I’m making these chocolate chip muffins tonight but I don’t have corse sugar! Where can I find that? And also can I use regular sugar on top?

      • Hi Stephanie!

        You can usually find coarse sugar in the baking section of the grocery store near where the cupcake sprinkles are. It looks similar to the colored sprinkles but they’re clear and sometimes a bit larger.

        You could try sprinkling a little regular sugar on top but I would really prefer the coarse sugar – that’s just me though. The sugar on top is completely optional so don’t worry if you leave it off the tops. The muffins will still be awesome! 🙂

        Hope this helps!

        Michelle

  • Kelley

    The coarse sugar sprinkled on top was the first thing I noticed! These look divine (and it doesn’t help that I’m starving right now)! The melty chocolate chips are making my mouth water…

  • It has been awhile since I’ve had a muffin, but these muffins look beyond amazing! I’ll have to try your recipe sometime. Maybe soon! 🙂

  • Fi Ní Neachtáin

    Oh those muffins look so delicious. The chocolate chips look so chunky, the perfect bit of chocolate in the muffin mix.

  • Perfect timing! I have actually been looking for a good chocolate chip muffin recipe. 🙂

    (visiting from the Frugal Friday link-up)

    • Awesome! You’ll love these!

      Thanks for stopping by. 🙂

      Michelle

  • Oh dear – not good – Now I want some! So yummy looking –
    I’ve not made muffins – and maybe your tips explain why – I probably stif the wet and dry too much and the heating levels – well that makes sense now – thank you 🙂

  • You had me with the first 2 words…”ultimate chocolate….” YES Please! This sounds so yummy!

  • Thank you for sharing the recipe. I’ve never had chocolate chip muffins before but I’m going to now.

  • These look wonderfuly delicious! Shared on my FB.

    • Thanks so much for sharing! 🙂

  • Jazmine Tates

    oh my gosh those looks so good ! it looks easy enough for me to try ! thanks for sharing

  • Nina Say

    I am the only person who likes chocolate chips in my muffuns. That would not stop be from eating this entire batch.

  • First I was on the hunt for the perfect chocolate chip cookie (found it this week, made them & they’re amazing) and now you show me this? I think I need to make these next, Lol!

    • Thanks so much for stopping by! These are some seriously awesome muffins – enjoy! 🙂

  • This recipe looks delicious…and I love the tips. I am very into cooking but I can’t bake to save my life so these are such great tips for me!

  • OH those photos! These look absolutely amazing and I typically hate chocolate chip muffins. Might have to give this a try!

  • kendall

    Wow, those look DELICIOUS! Seriously, yum! I need to whip some up ASAP!

  • Ohhh, very cool- you change the temperature and continue to bake them? I haven’t come across a recipe like that before- is there a particular reason you like doing them this way?
    Very cool. They look fantastic!

    • I find that if the muffins start at a higher temperature and then it’s reduced the tops will puff up more. It makes for a more fluffy muffin with a nice big top. 🙂
      Thanks so much for stopping by and commenting!

      Michelle

      • Kristin

        Tried these muffins they came out burned to a crisp not sure what I didn’t wrong

        • Hi Kristin,
          I’m sorry to hear that your muffins didn’t turn out.

          There are a few possible reasons that could have caused them to burn:

          1. You actual oven temperature may be hotter than what it reads on the dial. – It might be a good idea to pick up an inexpensive oven thermometer to check the actual temperature of your oven. I’ve found that this can sometimes be an issue with older ovens.

          2. Over-mixing the batter. the wet and dry ingredients should only be mixed until the just start to combine and no more. Mixing them too much can make them deflated and much like a puck.

          3. When the muffins bake at the higher temperature, the tops should begin to form a dome. If they don’t form a dome there is a possibility you may have used baking powder or baking soda that has lost its effectiveness.

          4. The 15 -20 minutes of continued baking after the temperature has decreased is a suggested amount of time. If the muffins look like they’ve formed a dome on top, plus they are becoming golden you should check their readiness by pushing a toothpick in the center – if it comes out clean it’s ready. 🙂

          I hope this helps! Thanks so much for stopping by and for trying the recipe! I hope it turns out better on the next shot! 🙂

          Michelle

  • My kids would love these, they look SO good!

  • We just made chocolate chip muffins last week. My son said that he liked them ‘sort of.’ -_- Maybe he’d like this version better! 🙂

  • I keep wanting to count the chocolate chips, definitely the most ultimate chocolate chip muffin recipe I have seen! Can’t wait to try this recipe with my kiddos.

  • Kori Tomelden

    Those sound absolutely delicious. Definitely going to have to make these sometime soon.

  • I love chocolate muffins. It is one of those easy to make recipes that is a tried and true dessert. I sometimes make some and bring it over to a potluck party. It gets finished in no time!

  • Ann Bacciaglia

    These look like fantastic muffins. I will have to try them this week when i do all my baking.

  • Yona Williams

    I love everything about this muffin recipe except for the sprinkling of sugar on top. I don’t know why, but I don’t like the feel of sugar crystals on my teeth. Your pictures are tantalizing.

  • Yum! These look gorgeous. They look like something straight out of a coffee shop.

  • Courtneelynne

    Omg these muffins look so yummy!!!! Chocolate chip muffins use to one of my all time favorite snacks!

  • These cupcakes look absolutely delicious!!! I really love your photography too! Thanks for sharing!

  • I wish I could be more of a baker because this looks absolutely delicious. Chocolate chip muffins is one of my favorite goodies to grab on Sunday mornings.

  • Those look like some absolutely delicious muffins. The only problem with them is that they would be eaten to fast.

    • Thanks so much! They really are hard to resist! I usually have to keep out only the ones we’re “allowed” to have and then freeze the rest or else they do disappear quite quick!

      Michelle

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  • Pam porosky

    When you reduce the heat, do you take the muffins our of the oven until the temperature is at 375, then put them back in or do you just leave them in the oven all that time unless it reaches 375? I would think leaving them in would make them overdone, but taking them out seems kind of a hassle, but if it makes
    Them bigger & fluffier, well worth it. Just wanted to do it right. Thanks

    • Hi Pam!
      Thanks very much for commenting.
      As soon as the first 7 minutes of baking have elapsed turn down the temperature and immediately continue baking for 15-20 minutes. Taking the muffins out and waiting for the temperature to reach 375°F will interrupt the baking process. The temperature gradually reducing while the muffins are in the oven helps with creating the fluffyness and they shouldn’t become overdone. 🙂
      I hope this helps. Let me know how they turn out! 🙂

      Michelle

  • tara

    I made these muffins the other day. But they were dry, what did I do wrong.

    Thanks Tara

    • Hi Tara,
      I’m sorry to hear your muffins turned out dry. 🙁 I’ve made these quite often and haven’t had an issue with them being dry before.
      If you followed everything in the recipe the only thing I can think of that may have made them dry could have been your individual oven’s temperature. Sometimes an oven’s actual temperature will differ from what the dial indicates especially if it’s an older oven. Does this sound like it could have been a factor?

      Decreasing the time that the muffins are baking should fix the issue with the dryness. Maybe next time take them out and test them with a toothpick 10 minutes before the end of the baking time. If they’re still battery put them in for 5 minutes and check again. It’s fine if the toothpick comes out a little moist, but it shouldn’t be covered in batter.

      I hope this helps! Let me know how it goes. 🙂

      Michelle

  • Kelly

    I tried these today and used Bob’s Red Mill Gluten Free cup for cup flour, they were great!

    • That’s great to hear! So happy they turned out well in a gluten-free version as well!

      Thanks so much for letting me know how they turned out! 🙂

      Michelle

  • Bre

    I made these tonight and they were delish! Thanks for the recipe 🙂

    • That’s great to hear! So glad you enjoyed them! 🙂

      Michelle

  • pat

    its 1am here and I just pulled them out of the oven and I have not eaten one yet because I do not want to eat them all. they are a gift. Any who can sub the chocolate with fruit like blueberries or cranberries?

    • Hi Pat,
      That’s so nice of you to make these as a gift for someone! 🙂
      You could definitely substitute the chocolate fruit – blueberry especially tastes great in this recipe.

      Thanks again for commenting!

      Michelle

  • Savanna

    I feel incredibly silly asking this question. I’m new to baking, so I was wondering if I need an actual muffin pan or if it’s the same as a cupcake pan?

    • Hi Savanna!
      No worries – totally not a silly question in my book! With all the gadgets and special things used in baking these days you never know. 🙂

      A muffin pan and a cupcake pan are the same, so you won’t need to worry about not having the right kind of pan.

      Let me know if you have any other questions! Hope you enjoy the recipe and thanks for commenting! 🙂

      Michelle

  • Canadian Baker

    Love this recipe! I added raspberries and blackberries, these wont last long in this household.

  • Shari

    Can you freeze the muffins?

    • Hi Shari!
      Yes, you can definitely freeze the muffins. They’ll still taste great when thawed, but I prefer them fresh.

      If you freeze them just make sure that you remove any excess ice crystals before they thaw so they’re not exposed to too much moisture.

      Thanks so much for commenting! 🙂

      Michelle

  • Chanel

    I made these tonight and used Gluten Free Almond Flower. They are AMAZING!!! Thank you for the recipe.

    • That’s wonderful to hear!! So glad you enjoyed them! 🙂

      Thanks so much for commenting!

      Michelle

  • Samantha Keen

    If I were making these as mini muffins, what adjustments would you recommend for baking times?

    • Hi Samantha!
      If you’re creating these as mini muffins, I would suggest baking them for about 4 minutes at 425°F then reducing the heat to 375°F and bake for 10-13 min. Just keep a close eye on them so they don’t become overdone.

      Let me know how they turn out! 🙂

      Michelle

      • Samantha Keen

        They turned out fantastic. I did the 425 degrees for 4 minutes. Then they seemed done at the 375 degrees after about 9 minutes. Perfectly delicious!

        • Excellent! So glad the timing worked out and you’re enjoying them! 🙂

          Michelle

  • Lulú

    Trying this recipe from Argentina! Let’s see how they turn out! Loved the recipe btw very clear 🙂

    • Thanks very much for trying the recipe!! 🙂

  • A A

    Mine came out dry as well (7 min/15 min)…even with reducing the time for both the high and low temperatures for the second half of the batch (5/10). I noticed there’s no oil in the recipe posted – could that be a missing ingredient?

    That said, even though they are a little dry, I found that putting one in the microwave for 20 seconds makes it pretty tasty – especially with butter!

    • Hi A A,
      I’m not sure where you’re located, but I know that in higher altitudes it may be necessary to make adjustments when baking since moisture will evaporate quicker.

      Although there isn’t any oil in the original recipe you could certainly try adding a few tablespoons and see if that helps.

      The only other issues that I can think of that may have made them dry is possible overmixing or how the ingredients were measured (make sure the dry ingredients are leveled off, etc).

      Hope this helps! Thanks again for your comments! 🙂

      Michelle

  • Miss Steph

    Yum! I#TheHappyHomeLife

    • Thanks so much for stopping by!! 🙂

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  • Melissa French

    Ooh we are chocolate chip cookie addicts, we should try these. Thanks for posting. Hello from Happy Home Life.

    • Thanks so much for stopping by! 🙂

  • These look absolutely delicious Michelle and have featured them via the Say G’day Party; blog post coming today! Pinned and shared and look forward to seeing you next week at the party!

    • Thanks so much for featuring my muffin recipe! Looking forward to the next linky party! 🙂

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  • This recipe looks fantastic. I see lots of chocolate chips, which I love 🙂 Thanks for sharing it. Pinned to try later.

  • Nueyer Dua

    The sugar sure gives it a nice touch!

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  • Jen

    My muffins came out hard 🙁 My guess is the whole wheat flour, it’s all we use.

    • Sorry to hear that you had this result. You’re right about the whole wheat flour.

      If using whole wheat as a substitute for all purpose flour you would have to use less in the recipe since it’s more dense. I’m not sure of the exact ratio so when I have a chance I’ll do some experimenting and see what I can figure out.

      Thanks for commenting!

      Michelle

  • María Paz

    Hi!!

    I found this recipe on Pinterst and just tried it, but I replaced half of the chocolate chips with coconut shreds.

    https://uploads.disquscdn.com/images/08c897eb56cd28c352adff8ab8267f569c6b5e26b5fee4549afc02de136fe8a1.png ..

    Wonderful recipe! Thank you very much!

    • Awesome!! So happy you enjoyed the recipe! Love your idea of adding coconut – they look so good!

      Thanks so much for sharing you picture of them. 🙂

      Michelle

  • Amanda Allen

    Made these this morning (Sunday) for the kiddos, followed almost exact, rather than 1 1/4 C of sugar I used 1.5 C, and I only had 1.5 C of choc chips so I topped the batter with mini M&M’s and reg sugar rather than coarse. Kids love them. They are a bit on the dry side oh and I reduced cooking time to 10 min at 375 and could’ve pulled them at 8 and probably wouldn’t be as dry. Still a great recipe

    • Hi Amanda!
      Glad your kids enjoyed the muffins!

      Since you increased the amount of sugar in the recipe, it might be a good idea to also increase the amount of butter by maybe 1 tbsp or 2.

      Thanks again for trying the recipe and for leaving your comments! 🙂

      Michelle

  • Emma Roey

    YUM! I just made these and they were to die for. Perfect, crunchy, golden tops with a soft muffin underneath. Thanks for a great recipe that even a novice baker like myself can succeed with!

    • Hi Emma!

      I’m so very happy to hear you enjoyed the recipe. Thanks so much for sharing your results and including a picture!

      Love the bakeware by the way! 😀

      Michelle

  • ChristineSavinelli

    I made these last week & they were to die for! I’m sure I’ll make them again!

    • Excellent! So happy you enjoyed them! 🙂

      Michelle

  • Alison at NOVA Frugal Family

    My son loves chocolate chips and muffins so I might have to make this recipes soon!!! Thanks for the beautiful muffins and I can’t wait to try them!

    • Thanks so much for stopping by and checking out the recipe!

      Let me know how they turn out for you! 😀

      Michelle

  • Kate

    Yum! Simple ingredients, simple instructions, delicious result 🙂 That’s my kind of recipe!! For anyone using smaller muffin pans or a mix of both sizes like I did… I put the smaller muffins in 3 minutes later and pulled them out 3 min earlier

  • Rhona Crouthamel

    Just found this recipe on Pinterest and couldn’t wait to try it! Success! And it passed the ultimate test – my 17 year old son declared them “Perfect – crunchy top with a soft moist center!” I did notice my pan must be smaller than yours as I got 18 muffins instead of 12. Also, I added just a dollop of sour cream for extra moisture. This may be my new “go-to” recipe! Thank you!

    • Hi Rhona!

      That is so awesome that your son loved them so much! Adding some sour cream sounds like a great way to build up the moisture – MMM YUM! 😀
      I’m so happy they turned out so great for you and thanks for sharing your picture!

      Michelle

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  • Lauren Mitchell

    Just made these with 1 c almond meal &1 3/4 c brown rice flour instead of regular, 1/2 c coconut sugar, 1/2 c cane sugar, coconut oil instead of butter, almond milk, & a kingsize hershey bar chopped up (the best part) instead of chocolate chips. I baked them 7 mins at 425 and 9 mins at 375 and they turned out perfectly! Lots of allergies in our house but this made a great base recipe!

    • Hi there Lauren!

      Thanks so much for trying the recipe and I’m so glad it turned out well for you using the substitutions! Thanks as well for giving the measurement details in your comment since I’m sure other who have allergies will find this helpful. 🙂

      Ultimate chocolate chip muffins for all! 😀

      Michelle

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  • mynovicebakingsite

    just found this recipe and know why I immediately loved it. I do a bit of Canadian cooking and looks like your origin is in CA. just checking to see if you are still active as the last post I note is a year ago and before that 2-3. I found this on Pinterest and will try in the morning for very finicky eaters.

    • Hey there!
      Thanks for trying out my recipe – hope you enjoy them! 🙂

      I’m definitely still active here! 😀 You can check out my most recent posts on the front page of the site or here: http://dishesanddustbunnies.com/blog/

      I try to post about 2-3 times a week if time allows – Once my son starts school this fall I’ll be posting more. Yay! 😀

      Thanks so much again for reaching out and I hope you enjoy the recipe!

      Michelle

  • Elmira Ash

    The muffins turned out great! although i feel that the taste of baking powder/soda lingers a bit, is it possible to reduce the amount in the recipe?