Ultimate Chocolate Chip Muffins

What better way to start off the week than with a fresh batch of chocolate chip muffins. Buttery, cakey, and sprinkled with dark chocolate chips. I absolutely adore these !

Not all muffins are created equal. Some are too dense, don't rise, filled with air pockets or as dry as dry can be. I can assure you these are none of those things. They are perfectly moist, rise high and are a thing of beauty.

I like to sprinkle muffins with coarse sanding sugar right before baking - makes for a lovely shine and delectable crunch. I also recommend topping the muffins with a scattering of chocolate chips too so they stand out really well when baked versus getting hidden in the batter.  A golden top, studded with chocolate chips and shimmering with sugar. You won't be able to resist these when they come out of the oven!

You can make these with any kind of chocolate chips you like but my personal fave are dark chocolate mini chips. If you like a bigger chocolate hit, go for chocolate chunks which are an amazing addition to any muffin or cookie.

These muffins rise up nice and high. Word of advice, spray the TOP of the muffin tin with baking spray to prevent the muffins from sticking to the surface.  Simple step that makes a load of difference when trying to flip these out of the pan.

So if you are ready, let's BAKE!

*adapted source recipe from Williams Sonoma


2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup milk (2% is fine)
1 cup mini dark chocolate chips plus 1/4 cup for topping
Coarse sugar


PREHEAT oven to 350°F
LINE 12-cup muffin pan with paper liners.

IN MEDIUM BOWL, whisk stir together the flour, baking powder and salt
IN BOWL OF STAND MIXER, fitted with paddle attachment, beat butter and sugar on MED speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula
ADD 1egg and beat until blended
ADD remaining egg and vanilla extract
BEAT until well blended. Turn off the mixer and scrape down the bowl with the rubber spatula
ADD half of the flour mixture and beat on low speed just until combined
POUR in the milk and mix again just until blended
ADD rest of the flour and the chocolate chips and beat just until combined
FILL muffins liners to top of cases
SCATTER tops with reserved chocolate chips
SPRINKLE with coarse sugar.
BAKE 21-23 minutes or until toothpick inserted in center comes out clean
REMOVE from oven, set on wire rack and let cool for 20 minutes
REMOVE muffins from pan and enjoy !


  1. Those are stunning! Great recipe. :)

  2. Wow!

    Muffins looking very delicious..

    Thanks to share this awesome recipe..

  3. I love chocolate chip muffins-and these look like pure perfection!

  4. These look so good, I love muffins! Thank you so much for sharing at Mix it up Monday and I hope you'll stop back soon :)

  5. Beautiful looking muffins! Im not a big muffin maker more because Im scared of dry muffin failure. These might well convert me :)

  6. I'm so bad at baking muffins so i'm happy to hear that these will turn out perfect. It's about time i'd make some ultimate muffins! Wish i could sink my teeth in one of your muffins.

  7. These are beautiful muffins and sound so good!

  8. My husband loves muffins for breakfast, I can't wait to make these for him!

  9. Hi Linda,
    What an awesome Muffin, all that chocolate, we would just love this muffin! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

  10. The batter seems a little more like dough? This is normal?

    1. the batter does tend to be on the thick side. feel free to add an extra tbsp of milk if you prefer to lighten it up a bit if you find it too dense

    2. nice muffin!

  11. Hi
    I made a batch yesterday but did not achieve the mushroom top like yours.
    Can you post a picture of the baking tray of muffins before you pop into the oven, I would like to see the way you pile the batter to top and the muffin tray you used. Mine just came out like the usual muffin but taste is good.I have been searching for muffins recipes for a few years as I like how the muffin top spill to the side, like mushroom, hope you can enlighted me. Many thanks and love from Singapore.


  12. Hi
    I am still waiting for your reply...................


    1. I do not have photos of how I filled the tops but can say that I used an ice cream scoop and ensured top was filled to the height of the rim of the muffin cup and that the dough was round and not jagged. If the dough is too thick then add some extra liquid to give you a slightly looser consistency which will allow it to smooth out even more as it bakes

    2. Hi Linda,
      Thanks for your reply, I will try your method again and hope to achieve similar effects like yours.



Thank you for your comments!

Linda @ Lemon Drop