Why are my chocolate chip muffins dry?

Dryness usually points to too much flour or overbaking. To fix this, measure your flour with care—use the spoon-and-level method instead of scooping directly. Also, reduce your bake time slightly and test with a toothpick a couple of minutes before the timer ends. Using sour cream or yogurt in your chocolate chip muffin recipe can help lock in moisture, too.

Should you refrigerate chocolate chip muffins?

While it might seem like a smart move, refrigerating muffins often dries them out . Instead, store your muffins in an airtight container at room temperature for up to 4 days. If you need to keep them longer, freeze them! Wrap individually in plastic, pop into a ziplock bag, and freeze for up to 2 months. Reheat in the microwave or oven for that just-baked feel.

What is the secret to moist muffins?

Moisture is all about balance. Use a mix of butter and oil, include tangy dairy like sour cream or yogurt, and never overbake. Resting your batter can also enhance the texture by giving the flour time to hydrate. Following this chocolate chip muffin recipe gives you that soft, springy crumb you crave.

Can I use milk chocolate instead of semi-sweet chips?

Absolutely! While semi-sweet is the most popular choice for balance, milk chocolate chips can make your muffins even sweeter and creamier. If you're a fan of richer, more indulgent treats, go for it. You can even mix in a few dark chocolate chips for a flavor boost. By tweaking this chocolate chip muffin recipe to suit your taste, you'll have muffins that hit the sweet spot every single time.

Chocolate Chip Muffin Recipe – Best Moist Muffins (2025)

Description

These bakery-style Chocolate Chip Muffins are moist, fluffy, and bursting with rich chocolate flavor. With a golden dome top and soft crumb, they’re perfect for breakfast, snacks, or anytime treats.

Ingredients

Scale

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
¼ cup neutral oil (like canola)
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
1 tsp vanilla extract
¾ cup sour cream or plain Greek yogurt
¼ cup buttermilk
1 ½ cups semi-sweet chocolate chips (mix of mini and regular)
Optional: coarse sugar for topping

Instructions

Preheat oven to 425°F (220°C). Line or grease a muffin tin.
In one bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, oil, sugars, eggs, vanilla, sour cream, and buttermilk until smooth.
Gently fold dry ingredients into the wet ingredients until just combined. Do not overmix.
Stir in chocolate chips. Optionally, sprinkle coarse sugar on top.
Fill muffin cups about ¾ full. Let the batter rest for 30 minutes for better texture.
Bake at 425°F for 5–7 minutes, then reduce to 350°F and bake for 10–12 more minutes.
Cool for 5 minutes in the pan, then transfer to a wire rack. Serve warm or store airtight.

Notes

– Toss chocolate chips in flour before mixing to prevent sinking.
– Resting the batter helps muffins rise taller and stay moist.
– Use a mix of mini and regular chips for perfect distribution.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: chocolate chip muffin recipe, moist muffins, bakery style muffins, breakfast muffins, easy muffin recipe