Chocolate Chip Muffins

Large bakery style muffins, dotted with plenty of mini chocolate chips. The best way to start your Monday!

Did you have a good weekend? I hope it was sunny where you live! Its been over-cast and grey here for the past few days. I mean its better than snow – sorry if you live on the east coast! But I can’t wait for sun and warm weather.

These muffins are amazing. Yep, I said it. They’re so good. Have you ever made a muffin recipe, but mixed it one too many times and ended up with a rock hard muffin? Yeah? Me too. Which sucks, because it’s just not the same as a soft, fluffy muffin. Anyways, what I’m trying to tell you is this recipe is a little more forgiving than most other muffin recipes. Meaning if you mix one too many times its not the end of the world. I mean I wouldn’t purposefully over mix these…These muffins are larger than your average – we’ve filled them right to the brim of the tin, making a larger top. Which is the best part anyways, really. And the mini chocolate chips are a perfect addition to this recipe, making it not too sweet, but just sweet enough. Get rid of your case of the Mondays with these muffins!

Chocolate Chip Muffins

What You’ll Need

  • Muffin Tin
  • Large Bowl
  • Medium Bowl
  • Wire Cooling rack

Chocolate Chip Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 cup milk
  • 1/4 cup vinegar
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter - melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups mini chocolate chips
  1. Preheat oven to 425 degrees and lightly grease your muffin tin - set aside.
  2. In a small bowl combine your milk and vinegar and let sit while you mix your ingredients together.
  3. In your large bowl mix together the flour, baking soda, baking powder, salt and sugar.
  4. Mix in the melted butter, eggs, vanilla, and milk mixture.
  5. Mix until JUST combined - there will still be some clumps still but that's ok.
  6. Fold in your chocolate chips.
  7. Fill your tins up almost to the brim - about 1/4 cup of batter
  8. Bake at 425 for 5 minutes, then reduce your temperature to 375 and bake for another 13 minutes.
  9. Remove from oven and let cook for a few minutes before removing from tin and cooling on a wire rack.
  10. Store in an ait tight container for up to a week, or freeze for up to 3 months.

Recipe from Something Swanky

4 thoughts on “Chocolate Chip Muffins”

  1. In the recipe you said 1/2 butter – melted?
    Is that 1/2 cup butter or 1/2 stick butter melted.

    Another Question…What does the vinegar do in the recipe.
    Thank You So Much, Jeff

    • Hi Jeff,

      Sorry about that! I used 1/2 cup melted butter.

      The vinegar reacts with the milk to make a “home version” of buttermilk.



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