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Chocolate Chip Cookie Muffins are bakery style chocolate chip muffins that taste just like chocolate chip cookies! I make these muffins almost weekly at my house – my kids practically beg for them.
Perfect Chocolate Chip Muffins Recipe
I am not even kidding you when I say that these fluffy chocolate chip muffins taste EXACTLY like a Chocolate Chip Cookie! Every time my kids eat them, or their friends, I always hear “these taste like cookies!” What could be better than that?!
You get the texture of a muffin, studded with melted chocolate chip pockets, and the iconic crisp golden brown exterior of a chocolate chip cookie. Trust me when I say that you just have to try them to see for yourself.
This chocolate chip muffin recipe yields fluffy & moist muffins with a tender crumb. Basic ingredients is all it takes (similar to the ingredients in your favorite chocolate chip cookie recipe), and you’ll have a delicious snack or sweet treat that the whole family will LOVE.
Simple Ingredients Needed
- Vegetable Oil : Canola oil is a good substitute if needed. Any neutral oil will work well in this muffin recipe.
- Granulated Sugar
- Light Brown Sugar : Make sure it’s packed well into the measuring cup when measuring.
- Large Eggs
- Buttermilk : I have made this recipe so many times and buying buttermilk – rather than using a buttermilk substitute – tastes so much better and the muffins bake up better. I don’t know what it is, and I can’t explain it, but they just taste better with store-bought buttermilk.
- Vanilla Extract
- All- Purpose Flour
- Mini Chocolate Chips : I prefer mini chocolate chips because then there is more to go around and every bite gets some.
- Baking Powder
- Salt : I mostly use fine sea salt, but kosher salt or regular iodized table salt can be used as well.
- Baking Soda
How To Make The Best Chocolate Chip Muffins (Printable Recipe Card)
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with parchment paper liners. Set aside.
In a large bowl, whisk together the oil, granulated sugar, and light brown sugar until combined. The mixture will be like wet crumbles.
Add in the eggs, buttermilk, and vanilla extract and continue whisking until well combined.
Add the flour, mini chocolate chips, baking powder, salt, and baking soda. Mix with a rubber spatula or wooden spoon just until combined and no flour streaks remain in the muffin batter.
Fill each muffin cup almost all the way full with muffin batter (a little over 3/4 full). I use a 4 tablespoon large cookie scoop to do this.
Bake for 17-20 minutes or until the top of the muffin spring back when gently pressed and/or a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool completely to room temperature. These are really good eaten warm or at room temperature.
How To Store Leftover Muffins
Store the muffins at room temperature, inside a gallon-sized Ziploc bag or airtight container, for 3-4 days. These muffins never last longer then 2 days at my house, usually they’re gone within a day.
For longer storage, keep the muffins in the fridge for up to 7 days. The muffins can be eaten at room temperature, eat a warm muffin from the oven, or warm up a muffin in the microwave.
Recipe FAQ’s
Can I Use Different Chocolate Chips?
Yes! Feel free to use any chocolate chip you want. I prefer the mini chocolate chips, but other great options are semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or put some extra chocolate chips on top of the muffins before baking.
Do I Need To Use Muffin Liners When Making Muffins?
I highly recommend using parchment paper liners – I swear by these Parchment Paper Liners – the liners will help the muffins bake more evenly and prevent the bottoms and sides from getting too brown.
Is There A Way To Make Them Healthier?
This recipe is designed specifically to replicate a chocolate chip cookie; hence the sugars, oil, white flour, etc. Of course there are ways to make them “healthier” but it won’t turn out as good and it definitely won’t turn out with that chocolate chip cookie taste, crumb, and golden brown exterior. Applesauce can be substituted for the oil but the texture of the muffins will change significantly.
Can I Make Mini Muffins?
To make mini muffins you will need a 24-cup mini muffin tin. Fill each nearly full and decrease the bake time to 10-14 minutes.
Tips For Success
- Add a sprinkle of coarse sugar on top of each muffin prior to baking them. This just adds a touch of sweetness, presentation, and a little slight crunch. I don’t add coarse sugar but it is an option if wanted.
- Eat a warm muffin! Trust me, after the muffins have cooled for about 10 minutes, try eating a muffin warm – my kids love heating up leftover muffins in the microwave for that warm cookie taste.
- Take care to mix the muffin batter gently. You don’t want to overmix or mix it aggressively, or else the muffins could turn out dense, drier and they certainly won’t be as fluffy. Just mix the dry ingredients into the wet ingredients until no flour pockets remain in the batter.
- You don’t want to fill the muffin cups too full, or else it’s more likely that the center of the muffin will sink slightly while cooling. A little over 3/4 of the way full is ideal (which is about 4 tablespoons of batter per muffin cup).
Try These Other Muffin Recipes
- Cinnamon Banana Muffins
- One Bowl Applesauce Muffins
- Peach Muffins
- Nutella Banana Muffins
- Double Chocolate Chip Zucchini Muffins
- Cinnamon Monkey Bread Muffins
Chocolate Chip Cookie Muffins
Equipment
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 350℉. Line a 12-count muffin pan with parchment paper liners. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, and light brown sugar until combined. The mixture will be like wet crumbles.1/2 cup vegetable oil, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add in the eggs, buttermilk, and vanilla extract and continue whisking until well combined.2 large eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract
- Add the flour, mini chocolate chips, baking powder, salt, and baking soda. Mix with a rubber spatula or wooden spoon just until combined and no flour streaks remain in the muffin batter.2 cups all-purpose flour, 1 cup mini semi-sweet chocolate chips, 1½ teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
- Fill each muffin cup almost all the way full with muffin batter (a little over 3/4 full). I use a 4 tablespoon large cookie scoop to do this.
- Bake for 17-20 minutes or until the top of the muffin springs back when gently pressed and/or a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool completely to room temperature. These are really good eaten warm or at room temperature.
Notes
- Take care to mix the muffin batter gently. You don’t want to overmix or mix it aggressively, or else the muffins could turn out dense, drier and they certainly won’t be as fluffy. Just mix the dry ingredients into the wet ingredients until no flour pockets remain in the batter.
- You don’t want to fill the muffin cups too full, or else it’s more likely that the center of the muffin will sink slightly while cooling. A little over 3/4 of the way full is ideal (which is about 4 tablespoons of batter per muffin cup).
Nutrition
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