These Coffee Shop Style Chocolate Chip Muffins are tender, and packed with melty chocolate chips, just like your favorite bakery treat. Quick to mix and bake, they’re perfect for breakfast on the go or a cozy coffee break. This recipe brings that indulgent, café-quality flavor home with minimal fuss and maximum deliciousness.
You will love the delicate texture of these muffins. With a moist inside dotted with chocolate chips, they are the perfect partner to your morning coffee.
To Make This Recipe You Will Need:
- all-purpose flour
- baking powder
- salt
- cinnamon
- nutmeg
- egg
- sugar
- extra virgin olive oil
- buttermilk
- chocolate chips
- turbinado sugar
- mixing bowls
- whisk
- muffins scoop
- muffin pan
- muffin paper liners
- cooling rack
To begin, preheat your oven to 425°(F).
In a bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg. Set it aside for a moment.
In your mixing bowl, beat together the egg, sugar, and oil.
Add in half of the flour mixture, stirring until combined.
Add in buttermilk, stir to combine.
Add in the remaining flour mixture, stirring until it is just combined. Scrape the bowl with a rubber spatula to ensure that all the flour is mixed in.
Fold in the chocolate chips.
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Scoop the batter into a prepared muffin tin. (Cups should be lined with muffin papers or sprayed with baking spray.)
Sprinkle each muffin with a little of the turbinado sugar.
Bake the muffins for 5 minutes, then reduce the heat to 375°(F) and continue baking for 13-14 minutes, or until the muffins test done with a toothpick in the center.
Carefully remove the muffins to a rack and allow them to cool.
Enjoy!
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Coffee Shop Style Chocolate Chip Muffins
Ingredients
- 1 ½ c all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 egg
- ½ c sugar
- ¼ c extra virgin olive oil, or other baking oil
- ½ c buttermilk, buttermilk is preferred, but you can use regular milk in a pinch
- 1 c chocolate chips
- turbinado sugar, for topping
Instructions
- To begin, preheat your oven to 425°(F).
- In a bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg. Set it aside for a moment.
- In your mixing bowl, beat together the egg, sugar, and oil.
- Add in half of the flour mixture, stirring until combined.
- Add in the buttermilk, stir to combine.
- Add in the remaining flour mixture, stirring until it is just combined. Scrape the bowl with a rubber spatula to ensure that all the flour is mixed in.
- Fold in the chocolate chips.
- Scoop the batter into a prepared muffin tin. (Cups should be lined with muffin papers or sprayed with baking spray.)
- Sprinkle each muffin with a little of the turbinado sugar.
- Bake the muffins for 5 minutes, then reduce the heat to 375° and continue baking for 13-14 minutes, or until the muffins test done with a toothpick in the center.
- Carefully transfer the muffins to a cooling rack, and allow to cool to room temperature.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2017, updated in 2024.
Amazing recipe. Muffins was so tasty