Bakery-Style Chocolate Chip Muffins.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. 

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I’ve been having a blast baking enormous, XXL, bakery sized muffins in my new 6-cup jumbo muffin tin. I love those oversized, gorgeous, tempting muffins we see behind the counter at bakeries and local coffee shops. “Buy me!” they say as I pay for my XXL vanilla coffee.

A couple weeks ago, I made my own bakery-style muffins. Large and in charge. Full of plump juicy blueberries. You guys loved them! And so did we.  Today’s variety is the same basic batter recipe, but includes a plethora of chocolate chips, cinnamon, a dash of nutmeg, and of course… some sparkly sugar bling on top. Always need the bling.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

If you’re looking for a standard muffin recipe, a place for all of your favorite add-ins, then this is the one. Whether they are made in a jumbo, standard size or mini size tin, these muffins bake up incredibly soft, fluffy, and moist. I have no tolerance for dry baked goods and these muffins are anything but.

It’s an easy recipe that can be mixed by hand in a matter of minutes before popping into the oven. The batter is quite thick – as most muffin batters should be – and can hold a bounty of little extras like fruit, nuts, or in today’s instance… chocolate. Lots and lots of melty chocolate engulfed in a puffy, fluffy muffin.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

Get out some of your baking tools.  Really, not much is needed to make this batter. One large bowl, one medium bowl, a whisk, a wooden spoon, measuring cups/spoons, and your muffin tin. Today’s muffins can be made into 6 large muffins, 14-16 standard size muffins, or 30 mini muffins.  Sometimes the mini versions are perfect for portion control, but that’s not what I’m going for today. I’m replicating your favorite bakery chocolate chip muffin.

Something key to note here that I’ve learned over the past few months – I use a wooden spoon to mix my muffin batters. Never an electric mixer. While it is certainly thick, muffin batter is quite delicate and testy.  It can “crush” easily. If you use a hand mixer, you need to be SO careful not to overmix the batter, which will give you a rock hard, dense, and crumbly product. I avoid the hand mixer at all costs with my muffin recipes.

A wooden spoon or even a rubber spatula does the trick for mixing muffin batter.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

3 cups of flour, 4 teaspoons of baking powder, salt, cinnamon, and nutmeg. Wow! 4 teaspoons of baking powder? Yes. As I mentioned in my Sparkling Jumbo Blueberry Muffin recipe, you’ll need this amount of baking powder to create a significant rise against the oil, milk, and eggs in the recipe.   Muffins can be made with any leavening agent and I’ve tested batters using baking soda, baking powder, or a mixture of both in my muffin recipes over the past year.  I prefer baking powder if I am looking for a significantly high domed top.

The fragrant mixture of cinnamon and nutmeg are the perfect bed for the chocolate chips. I love the combination of chocolate and nutmeg, especially in a muffin.  I do not suggest leaving it out!  Nutmeg gives the batter that little something extra. Not much is added, just a scant 1/4 teaspoon. I’m not so shy with the ground cinnamon though – there is 1 whole teaspoon of my favorite spice present today. I can never get enough cinnamon.

Oil is the fat used in today’s recipe. I’ve mentioned before that I’m familiar with using both butter and oil in my muffin and bread recipes. The fat is what will give your product a moist, tender consistency. If you are looking for a lower fat muffin recipe, you may use applesauce, bananas, or yogurt in lieu of oil/butter.  I do not suggest using a lower fat option. See all of my healthier muffin options instead.

Mix the wet ingredients by hand. Again, there is no mixer needed today. Less dishes to dirty, I like it! Make sure the eggs and milk are at room temperature, which allows them to be more easily incorporated with the rest of the wet ingredients. Try to set out your eggs and milk about 30 minutes before making the muffins if you can remember. Combine the dry and wet ingredients together with a wooden spoon. Don’t overmix. Are you tired of me saying that yet? But trust me, this is very important to assure a soft, fluffy muffin. Sometimes I get a little mixing-happy when I’m not paying attention. About 20 strokes to mix it all together is plenty.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

The batter is quite thick. Just know that ahead of time. :) Gently fold in the chocolate chips. I used semi-sweet chocolate chips this time, but I want to use a combination of chunks and chips in my next batch. Use whatever chocolate you like.

Now here’s my little secret.  Fill your muffin tins all the way to the top. If using a giant muffin tin, your batter will fill 6 large tins to the brim.  I’ve talked about the importance of high filling in my post about creating sky-high muffin tops. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. I discuss that in detail below the next photo.

I sprinkled the tops with coarse sugar before putting into the oven. This is completely optional, but I loved the extra sparkle/bling! I found these coarse sugar sprinkles in the baking aisle of my local grocery store. {please note this photo was taken with my blueberry muffin variety.}

Sparkling Jumbo Blueberry Muffins

Bake the muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin tins to the top with the batter prior to baking. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.  You’ll have tall, sugar-crusted, crackly tops with this trick.

I know I explained a lot of “muffin science” above, but truthfully – this is a very straightforward and easy muffin recipe. And you will fall in love with how soft these are, especially paired with the melty chocolate and the crunchy sugar-coated tops. The cinnamon spice and touch of nutmeg put these apart from any chocolate chip muffin I’ve ever had. And the smell of them baking – wow. Your kitchen has just turned into a muffin bakery.

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. These are the BEST chocolate chip muffins! @sallybakeblog

I grabbed little pieces of the muffins here and there during the day and for dessert (after I already had one for breakfast!).  They are a perfect “anytime” chocolatey snack.

*make sure to read above for details and rationale for baking temperatures, quantities of ingredients, temperature of ingredients, and amount of ingredients.


Bakery-Style Chocolate Chip Muffins

Big, bakery-style muffins stuffed with chocolate chips and topped with a sprinkle of sugar. This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.


  • 3 cups (375) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature preferred
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk* 
  • 1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks; or dark chocolate; or milk chocolate)
  • coarse sugar for sprinkling (optional)


Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.

Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*Top with butter, jam, or even homemade peanut butter.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Here is my other jumbo muffin variety using this same batter, linked a couple times above.

Sparkling Jumbo Blueberry Muffins

Jumbo Sparkling Blueberry Muffins


Here is another favorite muffin recipe – including chocolate of course.

Banana Muffins with Cinnamon Chocolate Chip Streusel

Banana Chocolate Chip Muffins with Cinnamon Streusel






286 Responses to “Bakery-Style Chocolate Chip Muffins.”

  1. #
    Ruchaposted February 9, 2014 at 10:38 am

    Hey Sally!
    As a first time baker, I want to thank you for the ammaaaziinggly detailed instructions! I followed everything you said and my muffins turned out great! You really are an inspiration to me and I’m going to make one of your recipes every weekend!


    • Sallyreplied on February 9th, 2014 at 12:24 pm

      I’m happy to read that, Rucha – and you are welcome. Thank YOU for taking the time to report back.


  2. #
    Ameliaposted February 15, 2014 at 6:20 pm

    Hi Sally!
    I made your snickerdoodles earlier in January and they turned out so well! I knew I would come back to this website. And I did! I’m so excited to make these muffins! Thank you!


  3. #
    HHueyposted February 16, 2014 at 4:39 pm

    Just wanted to say that I made them again and they were just as good. :) I’m thinking of making them again today… thanks for the awesome recipe!


  4. #
    Ashleyposted February 16, 2014 at 5:56 pm

    I just made your blueberry and the chocolate chip are in the oven! They are the most beautiful blueberry muffins to come out of this oven to date…and I have baked HUNDREDS of blueberry muffins! I can honestly say I’ll put my own recipe aside for yours! Thank you!!

    I used buttermilk in the blueberry and added 1/2 tsp of baking soda for the substitution, didn’t differ with the chocolate chip other than using 60% cacao baking disks, 2 cups of whole wheat flour (ran out of white), and I’ll sprinkle them with sea salt.

    They are beautiful!!! Thank you!!!


    • Sallyreplied on February 16th, 2014 at 6:16 pm

      Happy you love them Ashley! Thank you so much for reporting back. They’re truly my favorite muffins to make (both the blueberry and the chocolate chip)!


      • Ashleyreplied on February 16th, 2014 at 7:58 pm

        Thank you!! They are now my favorite muffins to bake too! :-D

    • Ashleyreplied on February 16th, 2014 at 7:57 pm

      I’m sorry! That was one cup of whole wheat. I actually doubled both recipes, so I did use 2 cups whole wheat in the doubled chocolate chip, but one for just the single recipe.

      By the way, doubling makes no difference. They are perfect! I can’t stop looking at them. Lol.


  5. #
    Reginaposted February 18, 2014 at 11:53 am

    I just made these… And I am left speechless. They are the epitome of decadence, and the mother of all muffins! The sweet-ish crust just gives it that ultimate oomph!

    I’m gushing, I know… But when I had a bite of these, I lost all semblance of cool!

    Thanks for sharing this recipe, Sally! Will do another batch, post on blog, and link you up.

    I’ve been waiting since December for your book launch!


    • Sallyreplied on February 18th, 2014 at 12:11 pm

      Thanks Regina! I’m so glad you loved these muffins. Book will be out in only 10 days!


  6. #
    Jenniferposted February 18, 2014 at 3:05 pm

    Is there a way to make these the double chocolate ?


    • Sallyreplied on February 18th, 2014 at 3:43 pm

      I’ve never played around with this particular recipe to make double chocolate muffins. My favorite double chocolate muffin recipe is in my cookbook though.


      • Jenniferreplied on February 18th, 2014 at 9:48 pm

        Thanks :) I planned on ordering it !

  7. #
    Klaudynaposted February 20, 2014 at 10:55 am

    I just made your muffins and they are delicious! They kind of fell apart when I went to take them out, but I took them out too quickly. Anyway, they are delicious and lovely! I can’t wait to discover more recipes :) Thanks!


  8. #
    susanposted February 20, 2014 at 1:14 pm

    I made these day after searching and searching for a good-looking chocolate chip muffin recipe. These were delicious, and they looked gorgeous, just like something you’d see in a bakery. I filled each muffin tin to the top. They turned out big and beautiful! I used a regular sized muffin tin and the recipe made 8 oversized muffins. My family and friends loved them.

    I made the recipe as written – used canola oil instead of vegetable oil. I really appreciate the tips and the explanations you gave in your post. Very informative.


    • Sallyreplied on February 20th, 2014 at 6:57 pm

      Thanks for reporting back, Susan! Happy these muffins were a huge (literally!) success!


  9. #
    Lizposted February 21, 2014 at 7:22 pm

    Thought I left a comment earlier but I don’t see it. I had to use almond flour as I realized just as I was about to make them that my cow’s milk had expired. I used cinnamon chips in place of the chocolate chips. I made 12 regular muffins and I over baked them by mistake (for 25 mins!) because I didn’t read the adjusted time for the regular muffins. These are still AMAZING! Amazing! Like, I just ate two and already had on this morning, on my way to the gym, no less! Truly love your recipes and your explanation of the science behind them all. You work so hard and are so deserving of the cookbook praise! I can’t wait to get mine.


    • Sallyreplied on February 22nd, 2014 at 11:01 am

      Happy you love them, Liz! Thank you so much for the excitement about my cookbook too. Means a ton!!


  10. #
    Zahraposted February 25, 2014 at 12:21 pm

    I thoroughly enjoyed making and eating the chocolate chip muffins! I modified it to be 1/2 whole wheat flour and 1/2 all-purpose flour, to make it a little healthier…tasted great! I was so excited that the ‘sky-high’ effect worked (never done it before)…will definitely do that more often with muffins. Thanks Sally!


  11. #
    Erynposted March 1, 2014 at 12:13 am

    Eating these as we speak!

    I am a TERRIBLE baker, and even these turned out beautifully. I was skeptical about the cinnamon and nutmeg…I was worried it would take on a gingerbread taste but it didn’t and now I wished I added more.

    As an FYI, after the baking time was up, I put in the broiler on high for 2 minutes to brown up the tops for extra effect. Delish!

    Next time I will double the vanilla, and add grated orange or lemon peel and skip the chocolate chips for a citrus muffin!


  12. #
    Oopiezposted March 6, 2014 at 9:41 pm

    Made these last night, reduced amount of choc chips, added in some fresh blueberries, used a mix of brown and granulated sugar… Yummy! :D


  13. #
    Trishposted March 10, 2014 at 10:26 am

    What a find! Can’t wait to look at the rest of your site. These turned out PERFECTLY
    and I loved that you included all the explanation of “why” to do certain things.
    Very helpful. I don’t even like muffins and these were amazing. I’m keeping this recipe for life.
    My son’s classmates scarfed them down!!


    • Sallyreplied on March 10th, 2014 at 10:31 am

      Happy to read that, Trish! These muffins are always scarfed down when I make them too. :)


  14. #
    Mary@notbefore7posted March 27, 2014 at 4:43 pm

    Best. Ever. And I have 4 picky kids – one will only eat a chocolate chip muffin, so is an expert from Panera to Dunkin. Yours win! Thanks for sharing this.


    • Sallyreplied on March 27th, 2014 at 5:22 pm

      Haha – love it. an expert at panera and dunkin. Too cute!


  15. #
    Krystal-Kay Hawkinsposted April 4, 2014 at 3:31 pm

    Hi Sally, made these muffins for the first time yesterday. My teenage daughter said it was the best muffin she had EVER eaten! The textue and height on these muffins is devine – looking forward to making the blueberry next:)


  16. #
    Vivian Hernandezposted April 4, 2014 at 5:32 pm

    OMG….You make me want to bake bake bake and bake some more…my red velvet cookie recipe is is my fridge right now..and now I want to bake these chocolate chip muffins..OK I am going to bake these…I am always looking for moist muffin recipes…it is rainy it is perfect baking weather….


  17. #
    Vickiposted April 9, 2014 at 9:46 pm

    Thank you for this recipe! They came out so tall and fluffy, and super delicious!!! I enjoy reading about why you do different things, like oven temperatures etc…. so interesting!!! I am going to become addicted to your website!!! :-)


  18. #
    Christine Grubbposted April 10, 2014 at 1:39 pm

    I’m Trying To Make These Now, But I Don’t See How Many Eggs To Use :-( I’m Sure It’s Right In Front Of My Face & I’m Missing It But Could You Tell Me Please?


    • Sallyreplied on April 10th, 2014 at 2:26 pm

      2 eggs – listed under the nutmeg and above the sugar.


      • christinereplied on April 10th, 2014 at 2:49 pm

        Oh My!! How Did I Miss That? Thank You So Much!! Can’t Wait To Try Them :-)

  19. #
    hasslianposted April 12, 2014 at 8:57 am

    tried this wayy so many times! about 200pcs of choc chip muffin of ur recipe have been baked, all of them are yummy! even my husband and 1 yo son love it. thank u for this recipe, i’ll keep this!


  20. #
    Anabelleposted April 16, 2014 at 1:02 am

    LOVE this recipe!
    I made two batches using this recipe; one batch of mini muffins, and another batch of standard sized. I found that the mini muffins were a bit dry, even pulling them out before their standard baking time. The standard sized muffins were oh-so-heavenly!!!!!!! I can’t even bear to imagine how good the JUMBO muffins would taste! I’m on a hunt for some jumbo muffin pans!
    I’ve got a batch of these lovely muffins in the oven as I type! Can’t wait!!


  21. #
    Sigiposted April 23, 2014 at 5:19 pm

    I just made a batch of these and they are heaven! I think I’ll never buy a muffin again, these are just sooo good :)
    thank you for your blog Sally, you make a lot of people very happy :)


  22. #
    Laurenposted May 1, 2014 at 9:47 am

    I LOVE these muffins! I’ve made huge batches of them twice in the past week, with plans to make more next week. I sent 3 dozen to my son’s class, and all the kids are begging me to send more! This will become a snack day staple. Never did I think that a simple muffin would make me a rockstar, but hey, I’ll take it. ;) The crunchy sugar topping really does kick it up a notch. I’m looking forward to trying more from your site, and of course continuing to bake these! Thanks for a wonderful recipe!


  23. #
    Danielleposted May 13, 2014 at 12:59 pm

    Can I make these into a quick bread? Should I add more of anything? Just up the baking time to maybe 25 to 30 minutes? HELP! I lost my favorite chocolate chip quick bread recipe when I moved :(


  24. #
    Maia Roppoposted May 28, 2014 at 11:00 pm

    These are absolutely amazing! I was searching for a great recipe and was drawn by your detail and the cool trick of 5 min @ 425 degrees! Long story short my boyfriend and his younger sister loved these! I accidently cooked them too long the first time but by the second batch I was a pro! I found a few other recipes on your site too. Thanks so much!


  25. #
    Nicole N.posted May 29, 2014 at 3:08 pm

    I was looking for a little treat for my husband and I and found this in Pinterest.

    It really is the perfect sweet treat with just a touch of yummy chocolate to make it good for a morning breakfast or a snack…or just to eat for lunch. Whatever, lol.

    I followed this recipe and instead of using milk, I used buttermilk which makes things so moist and fluffy. I used a combo of semi-sweet and milk chocolate.

    I did follow the baking instructions but the batch made more than 12 muffins (around 16 for me–I poured them into the tin using an ice cream scoop). I baked them 25 more minutes after the initial 5, per instructions, but the tops got too brown–very dark instead of a nice, light golden. So I cut the baking time down by 20 minutes and just pricked with a toothpick to see doneness. It worked for me better with less time and I got the nice golden brown.


    • Nicole N.replied on May 29th, 2014 at 3:10 pm

      And by down by 20 mins, I mean I baked them for 20 minutes instead of 25-26. Just realized how wrong I typed that I finally. Haha.


  26. #
    Traci Pposted May 31, 2014 at 11:11 pm

    Hello! I just made these, jumbo-style, and WOW!!!! These are absolutely fantastic!!! I used buttermilk, as suggested. They’re very flavorful and moist. And I can’t get over how big they are. I’ve used my jumbo muffin tin before, but never had muffins rise so much over the top.
    FYI, mine were done in 20 mins. :-)
    Thanks so much for sharing! :-)


  27. #
    Ericaposted June 4, 2014 at 12:35 am

    I’m wondering what modifications are necessary for baking these at high altitude. Normally I add 1/4-1/2 cup more flour and reduce the sugar(s) by 1/3 of a cup in standard cookie and cake recipes. Do you have any suggestions?


  28. #
    Hayleyposted June 5, 2014 at 1:49 am

    Do you think using less chocolate chips would be ok? I can’t get to the store before baking and I only have 1 cup of chocolate chips around!


    • Sallyreplied on June 5th, 2014 at 5:44 am

      That would be fine.


  29. #
    Michelleposted June 5, 2014 at 5:45 pm

    These were AWESOME! such good flavor. I ended up using a standard 12 muffin pan filled to the top and sprinkeled with sugar. used the baking instructions for the 15-16 muffins. Sooooo good :) thank you!!!


  30. #
    Christyposted June 5, 2014 at 10:26 pm

    I love your website :) Just made these (16 regular size) and they are amazing! Sooo delicious! I tried another suggestion and topped with a little brown sugar as well and they turned out perfect. This one is a keeper! Much better than a bakery. Have tried many of your recipes and they are all great. Thank you for sharing!
    I’m trying your marble cupcakes this weekend but will be making it into a cake :) can’t wait!


  31. #
    jamieposted June 24, 2014 at 1:28 am

    Sally– I LOVE your recipes. The snickerdoodles are my (and everyone elses’s) FAVORITE cookie. We’re eating these muffins as I write this and everyone loves them. Thank you for creating/making such great desserts.


  32. #
    Natalieposted June 28, 2014 at 7:43 am

    Hi, Sally! I have made these delicious muffins two times now. Sure enough, both times they baked up big and beautiful! My only complaint is that both times they were dry. I used all the other ingredients you suggested, and did not overcook. In fact, I cooked them five minutes less than your recommended time. What am I doing wrong? Thanks so much!


    • Sallyreplied on June 28th, 2014 at 1:29 pm

      Hi Natalie! I’m so sorry to hear that the muffins are a tad dry. You know what could help? Try adding 2 more Tablespoons of buttermilk and taking away 1 Tablespoon of flour.


  33. #
    Aaliyaposted July 2, 2014 at 2:41 am

    Than k you so much for explaining so nicely I so much needed to learn to bake.God Bless U. I will be baking this 2moro morning


  34. #
    Hayleyposted July 3, 2014 at 11:42 pm

    I finally made these & they turned out so perfectly! Even BETTER than all the muffins I’ve had from the bakery. I’ve made all three versions now & I think the chocolate chip & raspberry one is my favourite because…. raspberries ;)


  35. #
    Dianaposted July 9, 2014 at 1:04 pm

    So, I just made these and I am kinda disappointed. Its not the recipe, its me, I think!
    I made the batter and it was way too thick. Like, TOO thick! There was nothing to be poured. Maybe scooped. So I made the cardinal mistake of adding more milk to make it more thinner! Needless to say the muffins turned out horrible!
    I wish somewhere on your recipe there was a picture of the batter if its especially thicker than other batters for cupcakes/muffins.
    I love your recipes though! Im an avid follower and I love them all! :)


    • Sallyreplied on July 9th, 2014 at 1:37 pm

      Hi Diana – the batter is supposed to be very, very thick. You cannot pour it; it’s much too thick. I have a photo of the batter in this post (with berries) – do not add extra milk next time.


      • Dianareplied on July 9th, 2014 at 1:41 pm

        That’s what it had looked like before I made the mistake!! :( (that batter looks really good, by the way… with the berries n’ all! … might try that soon!! )
        I’m gonna go for another batch tonight! :)

  36. #
    Dianneposted July 12, 2014 at 9:02 am

    LOVE these!! Just whipped up a batch of chocolate chip muffins for the first time this morning. So easy with your step by step instructions. I halved the recipe b/c I didn’t have enough sugar but I’ll definitely be making a full batch soon and adding different ingredients. Thanks for sharing!!


  37. #
    Jennyposted July 28, 2014 at 3:13 pm

    Um, I calculated the calories in one muffin, appx. six tablespoons of batter. And the amount came up to 473 calories. Is this plausible?


  38. #
    Becposted July 30, 2014 at 8:19 am

    I’m from Australia and I think our cups are different. Can you please tell me the weight of flour and sugar?


  39. #
    Ashaposted August 6, 2014 at 6:50 am

    Heloo Sally

    Thanks for sharing such a wonderful recipe and it came out very nice :)


  40. #
    Amandaposted August 6, 2014 at 8:29 am

    Are these temps/times for conventional or convection? I have the option to do either, is one preferred over the other?


    • Sallyreplied on August 6th, 2014 at 8:35 am

      These are for a conventional oven. Either would be fine, adjusting the temp accordingly.


  41. #
    Donnaposted August 27, 2014 at 3:27 am

    MMMM ty so much for this recipe my muffins turned out great not to mention yummmmmmmmmmmmmmmmy


  42. #
    Christina Rodriguezposted August 28, 2014 at 12:05 am

    These were THE BEST chocolate chip muffins i have ever baked! My boyfriend ate 4 today because he thought they were just so dang good! Thank you for posting such great recipes! i cant wait to try out more of them!


  43. #
    Sarahposted September 3, 2014 at 8:18 am

    Yum!! One of my sons requested chocolate chip muffins for breakfast. I googled and found this. I had 45 minutes before we had to leave, made these with time to spare. It was a huge hit!! We made the mini muffin version. My kids gobbled them up. Thanks for the great recipe!!


  44. #
    Kate Millsposted September 15, 2014 at 4:57 pm

    Thank you for this recipe. It is easy enough to follow and the being able to change the main ingredient is a plus.(we will be using chocolate chips for one batch and bananas for another batch) We will be making these muffins with our Brownie Girl Scout Troop tomorrow for one of their requirements for a badge. This recipe is just what we were looking for.


  45. #
    Annaposted September 22, 2014 at 5:18 pm

    Could you post a picture of the wet and dry ingredients mixed so that we know what it should look like without being over mixed? Would be very helpful thank you.


  46. #
    Bushra Tobahposted September 23, 2014 at 3:54 pm

    Sally! I absolutely love your recipes! I rely on you so much! I have a question about these muffins: do we keep the muffins in the oven while the oven temperature goes from 425 to 375 or do we take them out? Thanks!!


    • Sallyreplied on September 23rd, 2014 at 4:55 pm

      Yep, keep them in the oven. Enjoy!


  47. #
    shelleposted September 26, 2014 at 10:53 am

    I know that every comment really loves these but I didn’t, I made them twice and both times they came out really dense. Almost like a biscuit and I’ve been baking for years, I understand the importance of not over mixing and using buttermilk. I just didn’t like them. I’m not posting to be a jerk, I think it’s more of a personal preference. I didn’t really like the cinnamon in them either and I looove cinnamon. When I think of bakery chocolate chip muffins these just aren’t it. I do love everything else you’ve ever done though and I’m only posting to give a different opinion. Everyone’s different so keep doing what you do!


  48. #
    Melissaposted September 28, 2014 at 8:37 pm

    I made this using peanut butter chips instead of chocolate and they turned out heavenly. They taste like peanut butter cookies in a muffin :)


  49. #
    Crystalposted October 12, 2014 at 9:39 pm

    Hi Sally!
    I was wondering if 2% milk would be fine to use for this recipe?


    • Sallyreplied on October 13th, 2014 at 6:40 am

      Yep 2% is just fine. I do prefer low fat (or even full fat) buttermilk for the moistest texture though. Enjoy!


  50. #
    Melanieposted October 15, 2014 at 8:52 am

    I made these muffins last week for the children. I was quite excited by the promise of the best muffins ever! Unfortunately we were quite disappointed. I followed the recipe exactly. The muffins looked great and the texture was nice! The flavour was just wrong. There was far too much baking powder, you could feel it left behind in your mouth. The cinnamon and nutmeg also spoilt it for us, flavours we all like but not in choc-chip muffin! It’s the first time my children have turned down a muffin and gone for fruit, so not all bad…


  51. #
    Annieposted October 20, 2014 at 4:27 pm

    Could I substitute brown sugar for the nutmeg? Or just leave it out all together?
    Just found your website and plan on making at least four of your recipes in the next 24 hours!


    • Sallyreplied on October 20th, 2014 at 4:51 pm

      You may leave out the nutmeg, no need to replace with anything. Enjoy your baking!


  52. #
    ulaposted October 22, 2014 at 3:25 pm

    just made these and oh my god…perfection. next time will make them with blueberries. i ended up making 12 medium sized muffins which baked to perfect at 22 minutes. thanks a bunch!


  53. #
    Blueposted October 25, 2014 at 10:11 am

    How soft, fluffy and moist are these? Or are they more dense than light? Thanks for the recipe, Sally.


  54. #
    Rachelposted October 26, 2014 at 8:35 am

    This recipe is soooo awesome!!!! I made two batches and they are gone already!!! Will definitely use this recipe again! Thanks sally!


  55. #
    Wendiposted November 18, 2014 at 1:51 pm

    I took a chance on the chocolate chip recipe. Yahoo! It works as promised. I even doubled it. My changes were to use whole wheat All purpose flour, skipping the last cup and substituting with unsweetened coconut. Stil works great. Thanks!


  56. #
    Dani Conleyposted November 19, 2014 at 10:17 pm

    Watch Sally’s advice and really make sure NOT to over mix these muffins! I mixed them just a little too much and they do become more dense. They were still awesome. Watch the times too, I had saved this recipe on my computer (where I store all my favorite recipes) and I hadn’t realized the time on there was for the jumbo sized!! So silly because right below that she gives the proper time for regular sized muffins :)


  57. #
    Sabrinaposted December 7, 2014 at 10:41 pm

    Hi, so i tried these today and the chocolate chips sank to the bottom and solidified making it hard to the pull the muffins out of the wrap and the muffin tops didn’t rise. I was wondering if you knew what i could have done wrong.

    Thank you so much!


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