Category: Muffins

Baking · Chocolate · Muffins

Chocolate Chip Muffins

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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

Ingredients

  • 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

Instructions

  • 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!

A fabulous recipe from Butternut Bakery

On the look out for more muffin recipes? Try these great muffin recipes next!

Blueberry White Chocolate Muffins

Magdalenas (Spanish Lemon Muffins)

Raspberry White Chocolate Muffins

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Baking · Chocolate · Muffins

Raspberry White Chocolate Muffins

What Jessica Baked NextLeave a comment

Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.

A sister recipe to my Blueberry White Chocolate Muffins, these Raspberry White Chocolate Muffins are effortlessly easy to prepare, take very little time to mix up, and have that unbeatable bakery-style taste!

Making use of the beautiful raspberries that are still in season for the remaining weeks of summer – I’m still lucky to be picking my own homegrown raspberries! Like my Raspberry Swirl Lemon Cheesecake Bars, you can still bake these muffins throughout the year. They’re not exclusive to just the summer, as frozen raspberries can also be used instead of fresh – but bear in mind that they might take longer to bake fully because the frozen fruit is wetter.

Just like the blueberry version, the raspberry version was well received by my taste testers too. They thoroughly enjoyed them (myself included), we managed to devour an entire batch in just about two days!

The creamy white chocolate and tangy bursts of fresh raspberry make for a sensational taste. This is a popular muffin flavour combination for a very good reason. You can add a touch of lemon zest to your batter for something different, or switch the white chocolate for dark/milk chocolate if you prefer to do that.

The muffins fill your kitchen with a delicious and enticing aroma.

Once baked, any further decoration is optional. I like to drizzle with some melted white chocolate, and top with a sprinkle of freeze-dried raspberries. That, for me, makes these muffins picture perfect, and adds even more flavour to the muffins!

These muffins have a lovely crisp, golden outside, but once you cut through and see the centre, the inside is incredibly moist and ultra soft. My not-so secret ingredient I always use in my muffin batter is yogurt. Plain, full-fat natural yogurt is the way to go! It really makes a difference.

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Raspberry White Chocolate Muffins

Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 100 g butter (salted or unsalted)  or baking spread (I use Stork)  at room temperature
  • 140 g caster or granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 140 g natural yoghurt substitute with buttermilk or sour cream
  • 2 tablespoons milk
  • 250 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 150 g raspberries (fresh or frozen) if using frozen, don't thaw
  • 100 g white chocolate chips

Decoration:

  • 50 g white chocolate melted
  • freeze-dried raspberries

Instructions

  • Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
  • In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
  • Now add the eggs and beat to combine - don't worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
  • Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don't need to do this with the raspberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you're using salted butter).
  • Add the dry ingredients to the wet ingredients and mix until just combined. Now add the raspberries and white chocolate chips and gently fold to combine - be careful not to over mix at this point.
  • Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
  • Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Decorate further with a drizzle of melted white chocolate, and a sprinkle of freeze-dried raspberries.
    Serve warm or at room temperature. The muffins will keep for up to 3 days.

Many more tasty muffin recipes below!

Blueberry White Chocolate Muffins

Magdalenas (Spanish Lemon Muffins)

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Baking · Muffins

Magdalenas (Spanish Lemon Muffins)

What Jessica Baked Next2 Comments

Magdalenas are delicious, light and fluffy Spanish lemon-flavoured muffins.

Today, I’m channeling all the springtime vibes with this gorgeous, zesty lemon muffin recipe.

I’ve been enjoying Magdalenas since first visiting Spain. When I visit Spain, I always pick up a pack of Magdalenas for breakfast to enjoy, but I also find myself eating these for a mid-afternoon snack, or after dinner for dessert.

We love sharing recipes from all over the world here on WJBN and celebrating different cuisines.

Magdalenas are soft, citrus-y muffins that are beautifully light. You’ll find them in supermarkets and in bakeries all across Spain, among other baked goods.

Towards the end of January, I made my Crunchie Cheesecake again. That recipe is pure chocolate indulgence, but after eating several slices of cheesecake, I wanted something not as rich as my next bake.

Last month, I also shared my first muffin recipe on this blog and said this year, I would definitely be sharing more muffin recipes with you. If you haven’t seen them yet, here are my Blueberry White Chocolate Muffins.

This isn’t my first attempt at baking Magdalenas. I baked these a couple of years ago. However, the muffins I made were yummy, but they weren’t exactly what I remembered Magdalenas to be like.

I decided to find another recipe to follow and landed on this one by Anna Recetas Fáciles.

The previous recipe I used contained extra virgin olive oil instead of butter. I found the olive oil flavour too strong. I much prefer using a combination of vegetable oil and melted butter.

These Magdalenas are made differently to the muffin recipe I shared with you last month. In the first step, rather than creaming the butter with the sugar, we whisk the eggs with the lemon sugar until frothy.

Once you’ve done that, you will add the milk, melted butter and oil, and then fold the dry ingredients in and allow the muffin batter to rest in the fridge for at least one hour. Resting time is essential and will aid the rise and help keep the muffins super tender.

Magdalenas are very similar in texture to a classic French Madeleine. The only difference here, is that Madeleines are baked in a shell-shaped tin. They have the same lemon flavour and textured sponge.

The lemon can be substituted for orange or lime zest. I want to try orange zest next time I make these and also add some chocolate chips in too!

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Magdalenas (Spanish Lemon Muffins)

Magdalenas are traditonal Spanish lemon muffins, with a light and fluffy texture.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 150 g granulated or caster sugar plus extra for the muffin tops
  • Zest from one large lemon
  • 4 eggs
  • 60 ml milk
  • 100 g butter (salted or unsalted) melted and warm
  • 80 ml vegetable oil
  • 200 g plain flour
  • 10g baking powder
  • Pinch of salt

Instructions

  • In a large mixing bowl, add the sugar and lemon zest. Using your fingertips, rub the lemon zest into the sugar to release the oil.
  • Crack the eggs into the mixing bowl and whisk for 2-3 minutes or until they're foamy and have lightened in colour.
  • Add the milk, melted butter and vegetable oil. Whisk again to combine fully.
  • Sift the flour, baking powder and a smallish pinch of salt over the other ingredients and gently fold to incorporate until no lumps of flour remain. Be gentle when folding and try not to over mix.
  • Cover and chill the cake batter for at least one hour. When ready to bake the magdalenas, preheat the oven to 220ºC / 200ºC Fan / 425ºF / Gas Mark 7. Line a 12-hole muffin tin with paper liners. Evenly distribute the cake batter between the paper liners. Sprinkle the tops with a little extra sugar.
  • Bake the muffins for 10 minutes, then turn the oven temperature down to 200ºC / 180ºC Fan / 400ºF / Gas Mark 6 and continue baking the muffins for a further 5 minutes until the muffins are well risen and a skewer, when inserted in the centre, comes out clean without any uncooked batter remaining.
  • Leave the muffins to cool for a few minutes in the muffin tin, then transport them to a wire rack to finish cooling completely. These muffins are best eaten fresh on the day of baking, but they will keep for up to 3 days stored at room temperature.

Try these lemon recipes next!

Lemon Poppyseed Drizzle Cakes

Lemonade Scones (3 Ingredients)

Pistachio Lemon Drizzle Cake

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Baking · Chocolate · Muffins

Blueberry White Chocolate Muffins

What Jessica Baked Next4 Comments

The fluffiest blueberry muffins studded with creamy white chocolate chips.

This comes as a shock to me, but this is the FIRST muffin recipe I’ve shared on WJBN!

Muffins are something I don’t tend to make often, but I’m going to rectify that now.

I love how simple they are to make, no different to a cake but without all the need for elaborate decoration. Simplicity is key here.

When it comes to muffins, the ultimate muffin, in my opinion, is the classic blueberry muffin. A chocolate chip muffin and a chocolate muffin are both close behind.

So, as blueberry muffins are my favourite, that’s where I thought I’d start with my muffin recipe creations.

These Blueberry White Chocolate Muffins are beautifully rustic. They are seriously light, fluffy, not at all dense thanks to the addition of yoghurt (which makes the softest muffins) and gentle mixing.

This muffin is filled with lots of blueberries, meaning you get plenty of sweet and juicy blueberries in each bite. The blueberries burst as they bake in the oven and will fill your kitchen with a gorgeous aroma.

I also decided to add a pack of white chocolate chips, because chocolate always makes everything better, in my opinion!

The creamy white chocolate works wonderfully with the blueberry flavour. You can use dark or milk chocolate chips instead, or just skip the chocolate all together and add even more blueberries to your muffin batter.

Once the muffins come out of the oven, they only need to cool for about 10-15 minutes and they’re ready to eat.

Even after a couple of days, if we do have any left, I heat one up in the microwave and it’s just like a muffin fresh from the oven!

When I start early at work, I love to wake up to a plate of these on the kitchen countertop for breakfast.

Or at the weekend, instead of having to flip pancakes, these muffins make an easy breakfast to grab along with a glass of juice or cup of coffee.

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Blueberry White Chocolate Muffins

Homemade blueberry muffins studded with white chocolate chips.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 100 g butter (salted or unsalted) or baking spread (I use Stork) at room temperature
  • 140 g caster or granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 140 g full-fat natural yoghurt substitute with buttermilk or sour cream
  • 2 tablespoons milk
  • 250 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 150 g blueberries fresh or frozen
  • 100 g white chocolate chips

Instructions

  • Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
  • In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
  • Now add the eggs and beat to combine - don't worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
  • Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don't need to do this with the blueberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you're using salted butter).
  • Add the dry ingredients to the wet ingredients and mix until just combined. Now add the blueberries and white chocolate chips and gently fold to combine - be careful not to over mix at this point.
  • Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
  • Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Serve warm or at room temperature. The muffins will keep for up to 3 days.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

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