Heavenly Harvested

soft and fluffy muffins straight from your kitchen

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Table of Contents

• Why You’ll Love These Chocolate Chip Muffins
• Tips for the Best Muffins
• Ingredients You’ll Need
• Tools You’ll Need
• FAQ
• Step-by-Step Instructions
• Recipe Card
• Related Recipes

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Why You’ll Love These Chocolate Chip Muffins

There’s just something about a warm muffin bursting with chocolate that makes any day brighter. These muffins bake up soft and tender inside with a golden top that’s slightly crisp. Using melted butter instead of oil gives them a rich flavor, while plenty of chocolate chips ensure every bite is indulgent.

If you’ve ever grabbed a muffin from a coffee shop and thought, I wish I could make these at home, this is the recipe for you! Not only are they simple to whip up, but they use basic pantry staples you probably already have.

👉 If you love these muffins, you’ll also want to try my Blueberry Bread or Cinnamon Sugar Donuts!

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Tips for the Best Muffins

• Don’t overmix: Stir until just combined to keep the muffins tender.
• Jumbo muffin tin: This recipe makes 6 bakery-sized muffins. You can also use a standard 12-cup pan (adjust baking time).
• Add extra chips on top: Sprinkle a few extra chocolate chips before baking for a bakery-style look.
• Check with a toothpick: A clean (or slightly chocolatey) toothpick means they’re done!

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Ingredients You’ll Need

• 2 ½ cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted melted butter
• 1 cup cane sugar
• 2 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 ½ cups semi-sweet chocolate chips

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Tools You’ll Need

• 6-cup jumbo muffin tin
• Mixing bowls (1 large, 1 medium)
• Measuring cups & spoons
• Whisk & spatula
• Toothpick (for doneness test)

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FAQ

Can I make these muffins ahead of time?
Yes! Store cooled muffins in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.

Can I use mini chocolate chips?
Absolutely—mini chips spread more evenly throughout the muffin.

What can I substitute for milk?
Any dairy-free alternative like almond or oat milk works well.

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Step-by-Step: How to Make Jumbo Chocolate Chip Muffins

1. Preheat oven to 375°F and lightly grease a 6-cup jumbo muffin tin with olive oil.
2. Mix dry ingredients: In a small bowl, whisk together flour, baking soda, baking powder, salt, and chocolate chips.
3. Mix wet ingredients: In a separate bowl, whisk melted butter, sugar, eggs, milk, and vanilla until smooth.
4. Combine: Gently fold dry ingredients into wet until just combined—do not overmix.
5. Fill muffin tin: Scoop batter evenly into the 6 cups (it should use all of the batter).
6. Bake at 375°F for 18–22 minutes, until golden brown. Insert a toothpick to check doneness.
7. Cool slightly: Let sit 5–10 minutes before removing from the pan. Enjoy warm with melty chocolate centers!

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Recipe Card

Jumbo Chocolate Chip Muffins
Yields: 6 jumbo muffins

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted melted butter
• 1 cup cane sugar
• 2 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 ½ cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F and grease a 6-cup jumbo muffin tin.
2. Mix flour, baking soda, baking powder, salt, and chocolate chips in a bowl.
3. In another bowl, whisk melted butter, sugar, eggs, milk, and vanilla.
4. Fold dry ingredients into wet until just combined.
5. Scoop batter evenly into the muffin tin.
6. Bake 18–22 minutes until golden brown and a toothpick comes out clean.
7. Cool for 5–10 minutes before removing.

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Related Recipes

Double chocolate chip muffins

Homemade Sandwich Bread

Blueberry Bread