Chocolate Chip Muffins – What Jessica Baked Next

February 19, 2025

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Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

It’s always great to focus on the classics. Bakes that are simple, but once mastered, recipes you’ll go back to frequently, and also recommend to your friends and family.

My first new recipe of 2025 is Chocolate Chip Muffins. These muffins are inspired by muffins I recently ate while on holiday in World Disney World Resort in Florida. Breakfast choices on my trip were nothing short of amazing. I ate platefuls of Mickey-Shaped Waffles, pancakes, savoury avocado breakfast bowls, and delicious pastries like cinnamon rolls, Danishes, and muffins.

It’s been a couple of weeks since I got back from Florida. To help with my Disney holiday blues, I’m baking lots of treats inspired by the food I ate in WDW.

First, these fantastic Chocolate Chip Muffins!

These muffins make a fabulous breakfast, brunch with some yoghurt and fresh berries, or for an afternoon pick me up when you’re in need of a little sweet treat.

Try heating one up in the microwave for about 30 seconds, then the muffins go back to the freshly baked texture. The chocolate is gorgeously gooey and totally delightful.

Simple, but absolutely perfect.

I use a combination of dark and milk chocolate chips, adapt the recipe by swapping around the dark/milk chocolate chips for some white chocolate, or adding in a touch of ground cinnamon/nutmeg to the muffin batter.

When you next feel like baking some chocolate chip muffins, try these with their bakery-style quality, you will not be disappointed.

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Chocolate Chip Muffins

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.

Prep Time 1 hour 20 minutes

Cook Time 25 minutes

Total Time 1 hour 45 minutes

Servings 12

Author What Jessica Baked Next

320 g plain flour
200 g caster or granulated
2 and 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt add just a pinch if using salted butter
200 g chocolate chips I use 1 x 100g dark chocolate chips and 1 x 100g milk chocolate chips
2 large eggs
65 g natural yoghurt or sour cream
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 tablespoons vegetable oil
110 g butter (salted or unsalted) melted
255 ml buttermilk

In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt and the chocolate chips.
In a separate bowl or large jug, whisk together the eggs, yoghurt/sour cream until completely smooth. Now mix in the vanilla, maple syrup, and oil, followed by the melted butter and then the buttermilk.
Transfer the wet ingredients to the bowl of dry ingredients and mix until just combined – try not to over mix the batter at this point.
Cover the bowl with clingfilm and leave at room temperature for one hour. If you don’t have time, you can bake the muffins straight away.
After the one hour resting time, now preheat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line a muffin tin with 12 paper liners – I like using tulip muffin cases.
Gently run a spoon through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you spoon out the batter. Just run the spoon through the bowl and pull out the batter. Don’t mix it around or bother it too much. Distribute the muffin batter between the muffin cases.
Top each muffin with extra chocolate chips, if you desire. I will never say no to more chocolate! Bake the muffins for 8 minutes. After 8 minutes baking, now turn the oven temperature down to 180°C / 160°C Fan / 350°F / Gas Mark 4. Continue baking the muffins for a further 10-15 minutes or until a cake tester when inserted in the centre a muffin comes out clean, without any uncooked batter attached.
Once baked, leave the muffins to cool for 10 minutes. The muffins are now ready to serve and enjoy!