Chocolate Chip Muffins – Jo Cooks

Chocolate Chip Muffins – Jo Cooks

This post may contain affiliate links. Please read my disclosure policy.

Say hello to the most heavenly, moist and tender Chocolate Chip Muffins you’ll ever bake! With the perfect balance of sweetness and a generous helping of melty chocolate chips, these muffins are a breakfast dream come true and so easy to whip up, you’ll want to make them every morning! Perfect on-the-go breakfast, yummy snack, or even decadent dessert with some ice cream!

freshly baked chocolate chip muffins in a muffin pan.

Bakery Style Chocolate Chip Muffins

Picture this: you wake up to the smell of freshly baked muffins wafting through your home. You wander into your kitchen and what do you find? The most scrumptious, chocolaty, melt-in-your-mouth Chocolate Chip Muffins waiting for you to take a bite. These aren’t just any muffins, my friends, they’re little morsels of morning magic that will have you swooning with every nibble.

Each of these magnificent muffins is a treasure trove of warm, gooey chocolate chips nestled within a tender crumb that’s just sweet enough without being overpowering. You know how some muffins can be dry or dense? Not these babies! They’re so moist and fluffy, you might just think you’ve found the secret to levitation. A delight to bake, and an even greater delight to eat, these Chocolate Chip Muffins will turn you into a morning person faster than you can say ‘pass the butter’.

And don’t worry if you’ve got some leftover chocolate chips! If the kids don’t gobble them up, you can give my Strawberry Chocolate Scones or Irish Soda Bread a try!

2 muffins, one with butter on a black plate surrounded by some other muffins and raspberries.

The Secret To The Perfect Muffin Dome

Achieving the perfect muffin dome can be boiled down to two key steps:

  1. Starting Temperature: Begin baking the muffins at a high temperature (around 425°F/220°C). This initial high heat will cause the batter to have rapid rise, which creates a domed effect.
  2. Lowering the Heat: After about 5-7 minutes, lower the oven temperature. This allows the insides of the muffins to bake through without burning the tops.

Remember, every oven is different so times and temperatures may need to be adjusted slightly. Practice makes perfect with muffin domes!

ingredients needed to make chocolate chip muffins.
  • Flour – Basic all-purpose flour is perfect. But pastry flour is another option if you want the muffins to be a bit lighter in texture. 
  • Leavening Agents – You’ll need baking powder and baking soda. They are both leavening agents that work in different ways to make the muffins rise.
  • Salt – A dash of salt helps to balance the sweetness and enhance the taste of the chocolate chips. 
  • Eggs – You will need a couple of large eggs to help bind the muffins together. They should also ideally be at room temperature to help the batter properly emulsify. 
  • Sugar – White granulated sugar is used to sweeten the batter. You can also use cane sugar if you prefer. Yet, I don’t recommend using brown sugar as it will change the texture of the muffins. 
  • Butter – Melted unsalted butter is added to the recipe to add some buttery richness. 
  • Evaporated Milk – Evaporated milk is essentially milk that has had about 60% of its water content removed, making it thicker and creamier than regular milk. This can give your muffins a richer texture.
  • Vegetable Oil – A bit of neutral flavored vegetable oil is used to keep the muffins nice and moist.
  • Vanilla – Use pure vanilla extract or vanilla bean paste to further boost the chocolate flavor.
  • Chocolate Chips – I used semi-sweet chocolate chips, but dark chocolate chips are also a great choice. Mini-chocolate chips will work too if that’s all you’ve got in your pantry.

Making muffins is very similar to making quick bread like my Banana Bread. They are super easy to whip together and turn out perfectly as long as you don’t overmix the batter. Just follow my simple instructions and you’ll have no trouble at all!

To begin, preheat your oven temperature to 425°F (218°C) to get it nice and hot for your muffins. This is the key to those perfect little domes! Then grease a 12-cup muffin pan with butter or spray it with nonstick cooking spray. You can also line it with paper liners if you prefer. Then set the pan aside for a later step.

process shots needed to make chocolate chip muffins.

Let’s get the batter going! First, stir the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.

process shots needed to make chocolate chip muffins.

Then in a separate medium bowl, whisk the eggs and sugar together until they are well combined. Next, add the melted butter, evaporated milk, vegetable oil, and vanilla to the egg mixture. Then continue whisking everything together until it’s fully combined.

process shots needed to make chocolate chip muffins.

Now, carefully fold the wet ingredients into the dry ingredients in the large bowl. At this point, it’s very important not to overmix the batter. There will be lumps and it will be thick. Then once the wet and dry ingredients are blended, very gently fold in the chocolate chips to finish the batter.

process shots needed to make chocolate chip muffins.

After the batter is made, spoon it into the prepared pan dividing it evenly among all the muffin cups. In this case, you want to fill the cups all the way up to the top! Using an ice cream scoop can make this step a little less messy. Then sprinkle the top of each muffin with a bit of turbinado sugar or other coarse sugar if you like for a sweet crunchy muffin top. 

process shots needed to make chocolate chip muffins.

Now, transfer the muffins to the oven and bake them at 425°F (218°C) for 5 minutes. Then turn the oven temperature down to 350°F (177°C) and bake them for another 25 minutes or until they are set in the center and lightly golden brown on top. When the muffins are ready, a toothpick will come out clean when it’s inserted into the middle.

Once the muffins are baked, remove them from the oven and let them cool in the muffin tin for 10 minutes. Then transfer them to a wire rack. Now, you can serve these chocolate chip muffins right away while they are still warm or let them finish cooling on the rack.

freshly baked chocolate chip muffins in a muffin pan.

Frequently Asked Questions

Can I replace the semi-sweet chocolate chips with milk chocolate or white chocolate chips?

Absolutely! Feel free to switch out the semi-sweet chocolate chips for your preferred type. The recipe will still work perfectly!

What can I use instead of evaporated milk?

You can substitute the evaporated milk with whole milk or half-and-half. However, keep in mind that evaporated milk gives a richer, creamier taste to the muffins.

My muffins didn’t rise properly, what could be the reason?

There could be several reasons. First, make sure your baking powder and baking soda are fresh. Old leavening agents won’t give the desired lift. Second, make sure not to overmix the batter, as this can lead to dense muffins.

Can I add nuts to this recipe?

Yes, you can add about a ½ cup of chopped nuts to the batter if you’d like. Pecans or walnuts would go well with the chocolate chips.

2 muffins, one with butter on a black plate surrounded by some other muffins and raspberries.
freshly baked chocolate chip muffins in a muffin pan.

Troubleshooting Your Muffins

I get it, pals, we’ve all had those days. You’re so ready to dive into a fresh batch of muffins and then, disaster strikes. But don’t fret, we’ve got your back! Let’s tackle some of those common muffin mishaps together, shall we?

  • First up, the case of the “Flat Stanley” muffins. If your muffins aren’t rising quite right, it might be that your leavening agents have gone on a vacation. Make sure your baking powder and baking soda haven’t expired – yes, they can do that, cheeky things! You also want to avoid overmixing the batter because that can knock the air right out of it, leaving you with a flat, dense muffin. Gently does it, my friends.
  • Next, we have the “Too Fast, Too Furious” browning situation. If your muffin tops are browning quicker than a sunbather in the Sahara, your oven might be too hot. Try reducing the heat or moving your muffins to a lower rack. If you’re still finding they brown too quickly, a loose foil tent over the top can keep them from catching a tan too early.
  • Lastly, the “Where’s Waldo” chocolate chips. If your chocolate chips are playing hide and seek at the bottom of your muffins, try tossing them in a bit of flour before folding them into the batter. This can help them stay suspended in the batter and evenly distributed.

Remember, baking is a science but it’s also an art. So don’t be disheartened by any baking blunders. They’re just opportunities to learn and perfect your craft. Keep at it, and soon you’ll be churning out muffins like a pro!

2 muffins, one with butter on a black plate surrounded by some other muffins and raspberries.


Storing these chocolate chip muffins is a breeze. Once fully cooled, store them in an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days. If you want to keep them longer, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap, then place them all in a zip-top bag and freeze. They can last up to 3 months in the freezer.

To enjoy, simply thaw at room temperature or pop a muffin in the microwave for about 20-30 seconds. If you prefer a bit of a crisp top, you can also reheat them in the oven at 350°F for 10 minutes. Just remember to remove any plastic wrap before reheating!

2 muffins, one with butter on a black plate surrounded by some other muffins and raspberries.

Other Drool Worthy Muffins To Try

Chocolate Chip Muffins

Prep 15 minutes

Cook 30 minutes

Total 45 minutes

Bite into the ultimate breakfast delight with these superbly moist and rich chocolate chip muffins. Brimming with semi-sweet chocolate chips and a hint of vanilla, each muffin promises a decadent start to your day. The secret? Evaporated milk that creates a uniquely tender crumb, all housed under a gorgeous golden top.

12 muffins


  1. Flour: All-purpose flour works best in this recipe. If you want to make it healthier, you can use half all-purpose and half whole wheat flour. Just remember, this might slightly alter the texture.
  2. Sugar: This recipe calls for granulated sugar, but you can substitute it with brown sugar for a deeper flavor.
  3. Butter: Use unsalted butter to control the saltiness of your muffins. If you only have salted butter on hand, omit the additional salt in the recipe.
  4. Evaporated Milk: It’s the secret to these incredibly moist muffins. If you don’t have it, you can use whole milk, but the texture might not be as rich.
  5. Chocolate Chips: Semi-sweet chocolate chips are a great balance for the sweet muffin batter. You can use dark chocolate chips for a less sweet, more cocoa-forward flavor.
  6. Don’t Overmix: It’s crucial to mix the batter until just combined, overmixing can result in dense, less tender muffins.
  7. Baking Times: All ovens are different. Start checking your muffins a few minutes before the suggested baking time to ensure they don’t overbake.
  8. Muffin Liners: They make for easy cleanup and prevent the muffins from sticking to the pan. If you don’t have them, be sure to grease your muffin tin well.

Nutrition Information

Serving: 1muffinCalories: 403kcal (20%)Carbohydrates: 51g (17%)Protein: 6g (12%)Fat: 20g (31%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 49mg (16%)Sodium: 227mg (10%)Potassium: 329mg (9%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 225IU (5%)Vitamin C: 0.4mgCalcium: 122mg (12%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly baked chocolate chip muffins in a muffin pan.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Like Hakimi, Adesanya Tells Ex-Girlfriend She Can’t Get A D Previous post Like Hakimi, Adesanya Tells Ex-Girlfriend She Can’t Get A D
Kim Gardner steps down as St. Louis’ elected prosecutor 2 weeks sooner than planned Next post Kim Gardner steps down as St. Louis’ elected prosecutor 2 weeks sooner than planned