The Best Chocolate Chip Muffins. After over 30 years of baking this is still my favourite chocolate chip muffin recipe. Moist on the inside with crunchy edges on the muffin top and plenty of luscious chocolate morsels baked right in. A perfect muffin.
The Best Chocolate Chip Muffins
I like a good muffin top. No, I don’t have to call in Newman from Seinfeld to dispose of the muffin stumps, I like those too but to me, a perfect chocolate chip muffin should have a crunchy top and a perfectly baked interior that isn’t dry but is just a little denser than cake.
I’m not really partial to muffins that are too cake-like in texture; as a morning food it should be a little heartier than a tender cake. This recipe gets the balance just right.
Dark Chocolate Chips at 50% cocoa is my favourite for this recipe but any kind you like can be used.
The batter here will be somewhat lumpy but don’t let that bother you; it is as it should be. I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins to create a sweet glossy crust but this step is of course, optional. These will make a great start to your weekend brunch!
The Best Chocolate Chip Muffins
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The Best Chocolate Chip Muffins
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Recipe updated January 2019 to include nutritional values and option for metric measurements.
The Best Chocolate Chip Muffins
Ingredients
- 2 1/2 cups flour
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar, or lemon juice
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Sift together the flour and baking powder and set aside.
- In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar, and vanilla extract on high speed until foamy and slightly stiffened.
- Mix together the melted butter and vegetable oil in a measuring cup with a spout.
- Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
- Mix together the whipping cream, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
- Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the chocolate chips.
- Spoon batter into well greased muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon of sugar over the top of each muffin before baking.
- Bake in a preheated 400 degree F oven for about 20 - 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
1Serving Size
large muffinAmount Per Serving Calories 433 Saturated Fat 13g Cholesterol 53mg Sodium 56mg Carbohydrates 54g Fiber 2g Sugar 29g Protein 5g
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Anonymous
April 21, 2012 at 11:19 amThese are without a doubt the best muffins I have ever made. My kids and grandkids now want them all the time. Thank-you for such a great recipe !!
Betty
October 21, 2014 at 6:12 pmThey are delicious but how did you get them out of the pan. I did everything as I should. And the pops came off first.
Barry C. Parsons
October 27, 2014 at 9:35 amDid you use a spray or butter. I grease the top surface pf the muffin pan and the cups very well using plenty of butter and they come out very well in my pans. You can always use paper liners but I often like them the old fashioned way.
dani
April 21, 2012 at 1:54 pmlooks like a delicious muffin! i am addicted to chocolate chip muffins and the crunchy tops are the best 🙂
Neta
April 22, 2012 at 2:14 pmMade those, they are to die for!!!!
Very simple to make!!!
Anonymous
February 3, 2014 at 7:49 pmHi,
Can these be made without the apple cinder vinegar or is there a subsitute vinegar I could use?
Barry C. Parsons
February 3, 2014 at 8:33 pmYou can substitute plain vinegar or even lemon juice.
La Cuisine d'Helene
October 20, 2014 at 11:49 amMy sons love CCC muffins and now I should make these because I like the big top. Was surprised to see apple cider vinegar in the recipe.
Jennifer D.
October 27, 2014 at 9:17 pmThought I would pop in and let you know I made these muffins today. In need of a bit of a comfort food treat, these looked like a perfect idea. I am so happy with how they turned out. They are delicious, and will definitely go in to the ‘make again’ file. They also look gorgeous. I am not one who takes pictures of my food, but I am really tempted to photograph these muffins, share the image, and induce a drool-fest. 🙂
Thank you!
Barry C. Parsons
October 27, 2014 at 9:18 pmDo it!! How do you think I started? LOL!
Jennifer D.
November 3, 2014 at 1:24 pmHeh!! They didn’t last long enough. Next time, I will try and remember. 🙂
doris
December 18, 2014 at 9:06 amWould it be okay to replace the whipping cream with whole milk?
Barry C. Parsons
December 29, 2014 at 10:49 amYes it should be fine.
Elizabeth
February 14, 2015 at 10:29 pmMy son said these are the best muffins I’ve ever made!!
Have you tried this recipe with fruit? Just wondering how that would work.
Looking forward to trying some of your other recipes, great blog.
Thanks
Barry C. Parsons
March 25, 2015 at 5:15 pmYes, They can be made with berries or chopped fruit. It’s a great base recipe!
Pauline
April 23, 2015 at 8:21 pmMade these today and tbey were delicious.Was a bit discouraged at first since I don’t have a stand mixer and did not have any whipping cream.Used my hand mixer and half & half cream ,they turned out great .They are a lot like Tim’s muffins but in my opinion better.
Keely H
October 17, 2016 at 12:34 amRecipe tasted great!! Two things, more guidance on whether or not the muffins should cool in the pan or not may help with getting them out. I greased the cups and the surface but still pulled off a few tops trying to get them out – maybe they were too warm?? Also, I would recommend using a coarse sugar or raw sugar on the tops – granulated sugar isn’t as nice. Still yummy tho!!!!
A White
February 26, 2018 at 9:22 pmWhats the purpose of the apple cider vinegar in these? I noticed you said that you can substitute for regular vinegar, but will that change the taste or texture at all?
Barry C. Parsons
March 12, 2018 at 4:22 pmHelps activate the baking powder and gets a better rise.
Fiona Manoon
January 29, 2019 at 1:48 amIt looks very yummy.
Thanks for sharing such a delicious recipe with us.
Gwen King
January 29, 2019 at 2:35 pmI am so excited that I came across your website! Every recipe I have tried has exceeded my expectations. I so appreciate you replying to people’s questions and comments. Keep up the amazing work!
Dee
January 31, 2019 at 7:14 pmLove. Love, Love these muffins. Made them for the family and they were a huge success. Thanks and keep on thinking up these great recipes. How about a crunchy topped cranberry muffin next? Hint hint…
Lynda
February 17, 2019 at 7:22 amCan you add pecans or would it effect the recipe?
Barry C. Parsons
March 11, 2019 at 1:39 pmNah, go right ahead.
Becky
February 18, 2019 at 3:54 pmDo you make them in a 12 muffin tin or the jumbo 6 muffin tin?
Barry C. Parsons
March 11, 2019 at 1:36 pmThe recipe should be fine either way. I just got jumbo pans this week and am looking forward to trying them myself.
Twyla
February 20, 2019 at 12:15 pmHi Barry!
So I know I am probably in the minority here, but I am not a big chocolate chip fan. Do you think this recipe would work alright using blueberries rather than the chips? This recipe looks so lovely I would really like to try with berries, and to me anyway, it looks nicer than the blueberry muffin recipe….I think it must be the sugary topping and big top that is appealing to me! Thank you!
Barry C. Parsons
March 11, 2019 at 1:34 pmI think you are looking at too much moisture from fresh berries. Dried berries, yes though.
Bernita Stairs
February 20, 2019 at 10:13 pmWould I (or you) have to makes changes to the recipe to change chocolate chips out for raisins.? My husband and I both would prefer raisins to chipits. Do you have recipes for raisin muffins or raisin anything…I love ❤️ your recipes,,
Barry C. Parsons
March 11, 2019 at 1:32 pmAll of our recipes are easily searched on site. I would not make any changes except for the raisins.
Cindy
February 22, 2019 at 3:50 amFinally made these and they were amazing!!
Thanks
Suzanne
April 30, 2019 at 8:55 amCan you make these into mini muffins? If so, what would the cooking time be?
Barry C. Parsons
April 30, 2019 at 9:15 amNever done that but don’t see why not. Check them often and let the toothpick test be your guide.
Pat Letkemann
May 12, 2019 at 1:53 amI made these muffin today and they are wonderful. I did not have a problem popping them out of the pan as i sprayed the tin liberally. I used the lemon juice, and good to know that we can use whole milk instead of whipping cream because i don’t always have that on hand. I would like to try them as mini muffins. ♥