The Best Moist Chocolate Chip Muffins (Crunchy Sugar Tops)

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Chocolate chip muffins are moist, tender muffin with a cracky sugared top. They are made in one bowl and no mixer, ready in about 25 minutes start to finish.

Our bakery style recipe is unique because it has a double hit of mini chocolate chips and shaved dark chocolate, which means real chocolate in every bite.

Love muffins? Try our apple cinnamon muffins, strawberry muffins, coffee cake muffins and chocolate peanut butter muffins.

QUICK LOOK: Chocolate Chip Muffins

Prep Time: 10 minutes
Bake Time: 15-17 minutes
Total Time: ~25 minutes
Servings: 11-12 muffins
Cook Method: Oven Baked
Flavor & Texture: Moist and tender crumb, loaded with chocolate chips and a crunchy sugared top.
Difficulty: Easy (one bowl, no mixer needed)

What makes these chocolate chip muffins so moist?

The secret to moist chocolate chip muffins is using oil and butter, and mixing just until the batter comes together.

Oil stays liquid at room temperature, so the crumb stays moist even after sitting for 2-3 days. Butter is for flavor, oil is for tenderness.

Also, muffin batter should never be overmixed. It’s ok if it looks a little lumpy when you stop mixing. Overmixing can cause gluten to develop which gives you tough muffins. Stop mixing as soon as the flour is incorporated. This is the same method I use for my chocolate chip cake.

These are the chocolate chip muffins I’ve been making since the kids were little, for over 24 years. They are a favorite because they hold bakery-style results without the fuss.

If you’ve ever pulled a batch of muffins from the oven and found them dry with chips sunk to the bottom, this is the recipe for you.

The Two-Chocolate Trick that Puts Chocolate Into Every Bite

For chocolate in every bite, my secret is to use both chocolate chips and dark shaved chocolate, just like I do with my oatmeal chocolate chip cookies, Neiman Marcus cookies and bakery style chocolate chip cookies.

The mini chips scatter throughout the muffin. They are light so don’t all fall to the bottom of the muffin. The shaved chocolate melts in slightly to create thin ribbons of chocolate. Use high-quality chocolate that you love the flavor of so that you enjoy every bite.

Ingredients for Chocolate Chip Muffins

ingredients for chocolate chip cake on a table

Whole milk. The fat keeps the crumb rich and tender.
Granulated sugar and brown sugar mix. The brown sugar addition adds softness and a hint of caramel flavor.
Vanilla extract. I recommend making homemade vanilla!
Coarse sugar. Sprinkle over the batter before baking for the sugar crunch top to your muffins.

How to Make Bakery-Style Chocolate Chip Muffins

Heat the oven to 400°F and line a muffin pan with paper liners. This recipe makes 11-12 muffins.
Whisk the wet ingredients. In a large bowl, whisk together the milk, oil, egg, both sugars, and vanilla until smooth.
Add the dry ingredients. Add the flour, baking powder, and salt. Whisk gently, just until combined.
Fold in the chocolate. Stir in the mini chips and shaved dark chocolate.

Fill and top. Fill the muffin cups almost full for tall tops. Sprinkle coarse sugar over the unbaked batter.

Bake 15–17 minutes, until the tops are domed and a toothpick comes out with just a few moist crumbs. Cool 5 minutes in the pan, then move to a wire rack.

overhead view of muffins with chocolate chips in a pan

How do you get tall, domed muffin tops?

Fill the cups almost all the way full to the top and start in a hot 400ºF oven.

A nearly full cup gives the batter enough volume to rise up and over the rim instead of spreading flat. And the burst of high heat sets the outside so the muffin pushes into a dome.

half of a chocolate chip muffin on a wire rack

Why did my muffins turn out dry or flat?

Dry or flat chocolate chip muffins almost always go back to over mixing or over baking. Over mixing develops gluten resulting in a tough crumb. Over baking dries out the muffins too much. Pull the muffins from the oven the moment the toothpick shows just a few moist crumbs.

Also check to make sure your baking powder is fresh. If it is out of date it can prevent rise in baked goods.

Can I make these ahead or freeze them?

Yes to both. Store cooled chocolate chip muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them in an airtight container for up to 3 months. Thaw at room temperature for best results.

Frequently Asked Questions

What is the secret to moist chocolate chip muffins?

Adding in oil with the butter keeps the crumb soft, and not over mixing helps keep the muffins tender instead of tough.

What is one thing you should never do to muffin batter?

Never overmix it. A few lumps or streaks of flour are ok. Overmixing can lead to flat, chewy muffins.

Can I use regular chocolate chips instead of mini?

Yes, but mini chips are light and ensure the chips don’t sink, plus give chocolate in every bite.

How do I make these more like a Starbucks muffin?

Bake them in a jumbo muffin tin. Fill the cups full, then add about 5 or a few more minutes to the baking time for big, domed tops.

a chocolate chip muffin sitting on a wire rack

Chocolate Chip Muffins with Sugar Tops

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One bowl, no mixer and 2 chocolate trick for tall, moist chocolate chip muffins. Our recipes uses butter and oil for flavor and tenderness.

Servings 12

Prep Time 10

Cook Time 17

Total Time 27

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Ingredients

US Customary – Metric

1 cup whole milk
1/2 cup vegetable oil
1 large egg
1/2 cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
2 ounces high quality dark chocolate bar
Coarse sugar for topping

Instructions

Preheat oven to 400°. Line a muffin pan with paper liners.
In a large bowl, whisk together the milk, oil, egg, sugars and vanilla. 1 cup whole milk , ½ cup vegetable oil , 1 large egg, ½ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons vanilla extract
Add the flour, baking powder and salt. Whisk gently just until combined. 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
Fold in chocolate chips and shaved chocolate. ¾ cup miniature semisweet chocolate chips, 2 ounces high quality dark chocolate bar
Fill the prepared muffin cups almost full (This will make 11-12 muffins.) Sprinkle coarse sugar on top of the unbaked muffin batter. Coarse sugar
Bake in the preheated oven for 15-17 minutes or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Breakfast, Dessert, Snack

Cuisine American

Calories 340

Keyword baked, comfort food, easy, quick