How to make chocolate chip muffins

How to make chocolate chip muffins

A crispy, sky-high muffin top, full of chocolate chips, soft and buttery on the inside – a perfect way to start your morning!

How to make chocolate chip muffins

I love enjoying a good muffin with a nice, warm cup of coffee, especially now that the fall weather is setting in. My favorite part of a muffin is the muffin top, that’s why I love bakery style muffins. Breaking off that large, crispy muffin top and taking that first bite is heaven to me. When I was a kid, I would only eat the tops of my muffins and it used to drive my mother crazy because she though it was so wasteful. But, the bottom just couldn’t compare to the top. This reminds me of that Seinfeld episode back in the 90’s where Elaine had the idea of a store just selling muffin tops. I know I totally dated myself with the last reference, but I hope some of you know what I’m talking about or else I’m just going to feel old and geeky.

How to make chocolate chip muffins

Anyway, let’s talk baking science. The key to the perfect bakery style muffin is to have just enough leavening agents (baking soda and baking powder) to create that puffy dome when baking, but not so much that you can taste it. Baking at an initial high temperature will cause the air bubbles in the batter to expand even further. This will help give the muffin a soft and fluffy texture and also create the high rise. Using enough fats and liquids like butter, eggs, and milk, will make the muffins moist and rich. You also need enough volume of batter to fill the tins to the top. Lastly, and this is a tip in general for making soft and tender muffins, mix the wet with the dry ingredients until JUST combined. Over mixing will result in hockey pucks and you don’t want that. Everything else is a matter of preference in taste.

How to make chocolate chip muffins

I used mini chocolate chips for this recipe because they disperse more evenly throughout, but you can use regular chocolate chips or chocolate chunks if you prefer. I also added some salt to enhance all the flavors. I used to shy away from salt, but I learned from watching Master Chef that it’s useful for more than just adding a savory taste, it also potentiates all the other flavors. I added 1 tablespoon of vanilla because I like vanilla in all my baked goods. It’s just one of those flavors that goes well with most things, and of course you need some sugar. I only used 1 cup of sugar for this recipe because the chocolate chips are already sweet. So, in a nutshell, that’s pretty much how I came up with the recipe.

How to make chocolate chip muffins

Enjoy these fabulous muffins with your morning coffee and/or as an afternoon snack. They’re moist, fluffy, rich in flavor, loaded with sweet chocolate chips, and they’re so delicious, I promise you’ll want to devour the whole thing, not just the tops.

They say there is nothing better than a warm chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and everything you need to start the day right: A perfect crispy top that will pop right off (the proper way to eat a muffin) and a fluffy middle that makes them stand tall.

What type of sugar?

We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses makes it taste like it’s from your favorite old-school bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar in place of the light.

Melted or softened butter?

We wanted a light and fluffy muffin so we went with softened butter. Melted butter will give you a much denser, fudgier muffin that would still be just as amazing!

What kind of chocolate chips can I use?

We call for semisweet here but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate, or bar chocolate will all be delicious.

Can I add more mix-ins?

Absolutely! Add some chopped walnuts or pecans, coconut flakes, or chopped banana would all be delicious! If you like nuts, you might want to check out banana nut muffins and carrot cake muffins too. You can also sprinkle some coarse sugar on top for a crunchy topping, like in our brown butter bran muffins.

Can I make these ahead of time?

Yes! Some bakers swear by resting their batter overnight before baking for an even more amazing muffin. If you end up baking more than you can finish, store them at room temperature for 1 or 2 days in an air-tight container or pop them into a resealable bag in the freezer for longer storage.

Have you tried these? Let us know what you think in the comments below!

Editor’s note: The introduction to this recipe was updated on January 28, 2022 to include more information.

How to make chocolate chip muffins

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How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

These Easy Chocolate Chip Muffins are a delicious breakfast treat! They’re loaded with chocolate and perfectly moist!

How to make chocolate chip muffins

I don’t know about you guys, but I’m always up for anything chocolate, even when it comes to breakfast.

And what’s easier to whip up than a batch of muffins?

How to make chocolate chip muffins

I love making a dozen every now and then, enjoying a few and then freezing the rest for when I’ve got a craving for a muffin with my morning coffee, or when I’ve got family or friends for the weekend.

I’ve shared lots of muffin recipes over the years here at the BHK. My Morning Glory Muffins , Cinnamon Sugared Doughnut Muffins , Bakery Style Blueberry Muffins and my Apple Spice Crumb Muffins have all gotten rave reviews.

How to make chocolate chip muffins

So today, I’m adding these totally delicious Easy Chocolate Chip Muffins to our marvelous muffins menu here at the BHK.

I guarantee you’ve got all the ingredients right now in your fridge and pantry. Go on. Go take a look.

And they literally take 10 minutes to put together and under 20 minutes to bake. Easy peasy!

How to make chocolate chip muffins

Enjoyed fresh and warm from the oven with your morning coffee…TOTAL treat.

And if you freeze a few, just pop one out of the freezer, defrost at room temp and then pop into the microwave for a few seconds to melt the chips a bit and you’ll be winning at breakfast folks! Enjoy!

How to make chocolate chip muffins

A Few Cook’s Notes for Easy Chocolate Chip Muffins Recipe:

I used semi-sweet chocolate chips, but you could also use milk chocolate or a a combination of chocolate and white chocolate.

I love the taste of the cinnamon in these muffins, but if you’re not a fan of cinnamon, just omit.

Make sure to bake the muffins for the first five minutes at 425 degrees and then turn the oven temp down to 350 degrees. This is a tip I learned from Sally at Sally’s Baking Addiction. It ensures the muffins get a nice domed top.

How to make chocolate chip muffins

A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form.

How to make chocolate chip muffins

These rich chocolate chip muffins are a favorite in my comfort food bag of tricks. They’re the perfect treat to whip up when one of the kids has a rough day or when the weather is dreary. You can mix the batter by hand in just 10 minutes — and the muffins are out of the oven 20 minutes later, ready to make everyone feel better.

What You’ll Need To Make Chocolate Chip Muffins

How to make chocolate chip muffins

How To Make Chocolate Chip Muffins

To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

How to make chocolate chip muffins

Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. How to make chocolate chip muffins

Whisk in the eggs, then add the sour cream.

How to make chocolate chip muffins

Whisk until smooth.

How to make chocolate chip muffins

Add the dry ingredients.

How to make chocolate chip muffins

Whisk until evenly combined, then add the chocolate chips.

How to make chocolate chip muffins

Stir until evenly mixed.
How to make chocolate chip muffins

Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar.

How to make chocolate chip muffins

Bake for 18 to 20 minutes, until domed and golden brown.

How to make chocolate chip muffins

Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. The muffins can also be frozen for 3 to 4 months.

How to make chocolate chip muffins

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Chocolate Chip Muffins

A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form.

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Heaping ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1½ teaspoons vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • ⅔ cup mini semi-sweet chocolate chips, plus about 3 tablespoons more for sprinkling on top
  • About 1½ tablespoons coarse sugar, such as turbinado or sanding sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in ⅔ cup of the chocolate chips.
  4. Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Bake for 18 to 20 minutes, until domed and golden brown. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds.)
  5. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

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  • Serving size: 1 muffin
  • Calories: 348
  • Fat: 16 g
  • Saturated fat: 10 g
  • Carbohydrates: 46 g
  • Sugar: 29 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 215 mg
  • Cholesterol: 64 mg

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Nutrition: per muffin

Nutrient Unit
kcal 205
fat 9 g
saturates 2 g
carbs 28 g
sugars 13 g
fibre 1 g
protein 3 g
salt 0.5 g

Ingredients

  • 2 medium eggs
  • 125ml vegetable oil
  • 250ml semi-skimmed milk
  • 250g golden caster sugar
  • 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
  • 1 tsp salt
  • 100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Method

  • STEP 1

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

Stir in 100g chocolate chips or dried fruit if using.

Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

How to make chocolate chip muffins

Start your morning off on a sweet note with this simple Chocolate Chip Muffin Recipe. These muffins take minutes to whip up the batter so you can have a sweet treat on the table in no time.

If you are as muffin obsessed as our family is, make sure you also try my Brown Sugar Muffins and my Cinnamon Muffins!

How to make chocolate chip muffins

Chocolate Chip Muffins

We love muffins for breakfast. I actually love them as a mid-morning snack, so I always make sure that we make more than we’ll eat for breakfast, so I can have another one when the munchies hit.

The kids go absolutely crazy for this chocolate chip muffin recipe. Every bite is filled with chocolate chips and the muffins are so tender that they practically melt in your mouth.

Ingredients

Flour: You’ll need regular, all-purpose flour. I haven’t tested this recipe with whole-wheat, but if you try, I would suggest starting at half whole wheat and half all-purpose.

Sugar: Just regular granulated sugar.

Baking Powder: This will give the muffins their rise, so make sure your baking powder isn’t old.

Salt: This balances and brings out the flavors.

Milk: I usually use what I keep on hand, which is 2%, but whole milk or even buttermilk would be great. I wouldn’t suggest using skim milk.

Oil: I usually use vegetable oil, but any neutral oil will work. I like the moisture you get from oil, but you could always use melted butter to add more flavor.

Egg: You only need one egg. Make sure it is at room temperature for best results.

Chocolate Chips: I like to use semi-sweet, but you could really use anything here. Even white chocolate chips or cinnamon chips would be a fun way to mix it up.

How to make chocolate chip muffins

How to Make Chocolate Chip Muffins

This is a simple one-bowl muffin recipe. No fancy tricks here!

  1. Start by whisking together your dry ingredients.
  2. Mix together the wet ingredients. I use a large liquid measuring cup. I measure the liquids first, then add in the egg and lightly beat it in the cup.
  3. Mix together the wet and the dry ingredients. Be gentle, you don’t want to overmix.
  4. When the batter is almost combined, mix in the chocolate chips, just until everything is combined.
  5. Spoon the batter into a muffin tin and bake until baked through.

Tips and Tricks

  • Do not overmix the batter. That is what will give you tough muffins. Stir just until everything comes together.
  • You can use regular chocolate chips, but I prefer mini chocolate chips. I feel like the chips are distributed more evenly.
  • You can use cupcake liners or you can grease the muffin tins.
  • I like to use a retractable ice cream scoop for scooping the batter into the muffin tins.
  • Save a few of the chocolate chips to sprinkle on top of the batter before you bake the muffins to make them look nicer once they are baked. The chips you add to the top will sit on top of the muffins.
  • Let the muffins sit in the tins for a few minutes after coming out of the oven before removing them. Otherwise, the muffins may crumble.

How to make chocolate chip muffins

How to Store Muffins

I love to have muffins on hand all week, so I’ll usually make up a batch a couple times a week. If you don’t eat them all in one setting, here is how you store them.

First of all, make sure they are cooled completely before trying to store them. If they are still warm, they will get soggy.

Store any muffins that you are going to eat soon in an airtight container.

Store them in a single layer.

To keep the muffins from getting soggy, you can put a paper towel over them to absorb any extra moisture.

Muffins can be stored in a container at room temperature for about 3 days.

You can also freeze any leftover muffins. I like to freeze them wrapped individually in plastic wrap and then in a larger freezer safe container. That way we can take them out one at a time, as needed.

How to make chocolate chip muffins

Don’t Miss These Other Muffin Recipes

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How to make chocolate chip muffins

Chocolate Chip Muffin Recipe

4.6 from 11 reviews

  • Author: Deborah Harroun
  • Prep Time: 10 minutesw
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1 x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Start your morning off on a sweet note with this simple Chocolate Chip Muffin Recipe. These muffins take minutes to whip up the batter so you can have a sweet treat on the table in no time.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 cup semi-sweet chocolate chips (I like to use mini)

Instructions

  1. Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners. Set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  3. In another bowl (or I like to just use a large liquid measuring cup), whisk together the milk, vegetable oil and egg.
  4. Pour the wet ingredients into the dry ingredients and mix until almost combined, then add the chocolate chips and gently fold in. The batter will be lumpy, but you don’t want to over-mix.
  5. Spoon the batter into the prepared muffin cups, dividing the batter evenly. (You can top the batter with a few extra chocolate chips, if desired, to make them pretty.)
  6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 211
  • Sugar: 18 g
  • Sodium: 143 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 17 mg

Keywords: chocolate chip muffin recipe, chocolate chip muffins, easy chocolate chip muffins

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Tag me on Instagram @tasteandtell and hashtag it #tasteandtell or leave me a comment & rating below.

So excited to be sharing my mom’s classic Quick and Easy Chocolate Chip Muffins. Just 10 minutes of prep and my little kids love to help to bake them up!

My mom made these exact quick and easy chocolate chip muffins for our family once a week during my childhood. They bring back such amazing memories. I vividly remember coming down the stairs and instantly being enamored with the scent of freshly baked muffins cooling on the counter. Fast forward to when I had kids of my own, it was one of the first recipes I asked her to share with me.

Olivia and Bennett cannot wait for muffin day. As soon as I excitedly yell who wants to help me make muffins, they drop EVERYTHING and run at their respective top speeds to the kitchen counter. It’s at the point that they start going into the pantry and taking out everything we need all on their own. They fight over who gets to stir, who gets to pour in the ingredients, and of course. who gets to crack the egg.

Their favorite part? When I “accidentally” (ever single time) pour a few mini chocolate chips on the counter and their little hands scoop them up with such incredible speed that it leaves you wondering why it takes them so long to clean up a single toy later in the day.

My favorite part? Getting to instill the joy of cooking with my little ones. Planting the seed so that hopefully, maybe, one day, they’ll get to have the same bonding experience with their own children. Oh, and the chocolate chip muffins are pretty darn delicious.

These super quick and easy chocolate chip muffins take all of 10 minutes to prep. While my 1 year old independently puts the paper liners in each hole in the muffin tin, Olivia and I whisk together the egg, milk, and oil. We then let Bennett pour in the dry ingredients, and then Olivia and Bennett take turns stirring. I pour in the chocolate chips, which you better believe I measure 100% with my heart. Sure the recipe says ¾ cup, but I just pour until I see the batter studded with enough chocolate.

If you’re familiar with baking, you know that 2 cups of flour can have a decently large margin of error depending how packed the flour is. I give the flour a little stir in the bag before adding it to the measuring cup to make sure it’s not to densely packed. If after you incorporate all the dry ingredients into the wet and you feel like the dough is too stiff, no biggie. It’s happened to me on occasion. Just add in a smidge (official measurement term) more milk to loosen the batter a little.

My mom’s chocolate chip muffins are pure comfort food. Especially with a glass of milk. Or I guess coffee if that’s you’re thing. Spoiler alert: I’ve never had coffee. I know, weird.

Thankfully these muffins freeze VERY well, so they last us a few days in our house. You just need to microwave them for about 45 seconds on half power (every microwave wattage is different so experiment until you find your sweet spot). I typically find when reheating them from frozen that the bottom gets hot before the top does, so sometimes I’ll flip the muffins upside down halfway through. Can’t say that I do that every time. just if I think of it.

Oh man you guys. We’re bringing back the breakfast muffins. Chocolate Chip Muffins are happening today and they are bringing me back to when I was a kid and I’d get a giant muffin every morning for breakfast! How to make chocolate chip muffins

Did you guys grow up having sweets for breakfast? Is that normal? Or was it the Dalkin family sweet tooth coming out to shine at an early age? Regardless, I’m not mad at it! My parents both have a sweet tooth and it was absolutely passed down to me and my sister! We used to split one of those giant chocolate chip muffins every morning for breakfast and head off to school. The muffins were almost cake like and dotted with plenty of chocolate chips. We’d heat them up in the microwave for 20 seconds so we could get them warm and taste all that deliciousness. They were buttery and chocolaty, and I LIVE for the days when I get around to making some and can enjoy them for breakfast as an adult!

How to make chocolate chip muffins

So naturally they deserve a place on the blog, right? Obviously! Let’s make them!

These couldn’t be easier and I bet you have the majority of the ingredients on hand this very minute. It’s the usual, butter, eggs, milk, flour, sugar situation so you’ve probably got everything stocked right now!

How to make chocolate chip muffins

How to make chocolate chip muffins

The Spruce / Diana Rattray

Nutrition Facts (per serving)
199 Calories
9g Fat
24g Carbs
6g Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories 199
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 22%
Cholesterol 82mg 27%
Sodium 293mg 13%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Protein 6g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These moist, delicious muffins make a wonderful treat for the family, whether for breakfast or a snack. We used mini chocolate chips in the muffins but regular semisweet chocolate chips would be excellent as well. Feel free to replace some of the chocolate chips with chopped pecans or walnuts.

Serve them as a dessert, a snack, or as a special breakfast treat. They make excellent mini muffins, too!

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Made with simple pantry ingredients in only one bowl, this Chocolate Chip Muffin Recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream. While I have lots of muffin recipes in my archive, these should be at the top of your must make list.

How to make chocolate chip muffins

Chocolate Chip Muffins: A Recipe Overview

Today, I am so thrilled to be sharing an all new muffin recipe for Chocolate Chip Muffins! This is a classic choice for a muffin flavor and I know so many of you will love these! Here is a quick overview:

  • Recipe Overview: made with simple pantry ingredients in only one bowl, this chocolate chip muffin recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream.
  • Taste: these muffins aren’t too sweet, but certainly will hit that sweet tooth for breakfast. The batter is purposely less sweet to make up for the chocolate chips and turbinado sugar.
  • Texture: Soft muffins with a tender crumb, these are so delicious! As long as you don’t over mix the batter, they won’t get tough.

How to make chocolate chip muffins

How to Make Chocolate Chip Muffins

I love this Chocolate Chip Muffin Recipe for so many reasons! It’s made in one bowl, it requires pantry ingredients, it stays moist thanks to the melted coconut oil and the sour cream and the overall texture cannot be beat. Here’s how to make them:

Make the Muffin Batter

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.

In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.

Do Not Over Mix

Getting a soft and tender muffin comes down to how much gluten has developed in the batter before baking. Over mixing forms those gluten strands, giving you a tough muffin. Think of kneading bread or pizza dough. You want a chewy finished product, right? That’s not what we’re going for here. We want to stir a little as possible to keep it tender.

Bake and Cool

Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.

  • How to make chocolate chip muffins
  • How to make chocolate chip muffins

Simple Substitutes

While I would highly recommend making this recipe as stated, feel free to change the recipe using my recommended substitutions and based on what you have on hand.

Melted Butter or Vegetable Oil for Coconut Oil

While I love the slight hint of coconut flavor you get from the melted coconut oil this recipe calls for, I realize not everyone will have that in their pantries. That’s why melted butter or even vegetable oil can work as an easy substitute 1:1. Butter has that delicious flavor, but vegetable oil is a great, all purpose, flavorless choice. I do not recommend using margarine or a strongly flavored oil (like extra virgin olive oil).

Using Different Kinds of Chocolate Chips

While most kitchens will have semi sweet chocolate chips readily available, its not the only possible kind of chocolate chip to use. Keep in mind the batter isn’t that sweet on its own, so the chocolate chips do add that sweet flavor you will need. Semi sweet and milk chocolate chips are great options. While dark chocolate chips (or chunks) would be good too, keep in mind the muffins won’t be very sweet.

Baking Powder and Baking Soda are Not Interchangeable!

So, I don’t have a substitute for baking powder, but let this be your warning that they are not interchangeable in this recipe! Baking powder is a great leavening agent for cakes, scones, biscuits and baked goods where you are wanting a big lift. Baking soda is a different kind of leavening, but one that isn’t as reliable in this application.

How to make chocolate chip muffins

Storage Directions

You can store these Chocolate Chip Muffins in air tight containers on the counter for up to three days OR in the refrigerator for up to 5 days. These also freeze beautifully. As long as they are wrapped well, they will last up ti 3 months in the freezer. Simply microwave 10-15 seconds or until warmed through before eating.

Making Muffins Sweeter

This batter recipe for chocolate chip muffins is naturally not as sweet as some of my other muffin recipes on my site for a couple of reasons: (1) because we add a full cup of chocolate chips! Those add lots of sweetness and flavor. (2) I sprinkle the tops with turbinado sugar which obviously adds another level of sweetness, making it so the batter doesn’t need to be as sweet. If you would like these a little sweeter, sprinkle in a few more chocolate chips and turbinado sugar.

Other Muffin Recipes You Will Love:

I love a good muffin and certainly have a bunch of recipes to choose from. These are my favorites:

Anyways, I hope you love this recipe as much as me and my family did! One batch was gone in a flash over at my house which is always a good sign. Be sure to save/print/pin/bookmark this one. She’s a keeper.

These banana muffins are so easy! See how we make muffins that are fluffy, moist, and taste amazing. I love adding chocolate chips, but you can leave them out or swap them for nuts. Jump to the Easy Banana Muffins Recipe

How to make chocolate chip muffins

Why You Should Make These Banana Muffins

I cannot wait for you to try this banana muffin recipe. The muffins are so good. I know you will want to make them all the time! They are so easy to make. Anyone (even kids) can make them. For banana bread, take a look at our original banana bread recipe or this healthier banana bread made with olive oil and a little less sugar.

How to make chocolate chip muffins

Here are a few more reasons we love these banana muffins:

  • There are no fancy ingredients, and everything you need to make these muffins is probably already in your kitchen.
  • The batter takes less than 10 minutes to put together.
  • They keep well and can be frozen for treats later in the month.

Let Me Show You How to Make the Best Banana Muffins

These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them.

So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!

Step One: Whisk the Dry Ingredients Together

So the dry ingredients are well combined, I like to whisk them together in a bowl before combining them with the other muffin ingredients. For the dry ingredients, you will need:

Flour — I prefer to use all-purpose flour, but whole wheat works well in this recipe. You can also substitute your favorite gluten-free flour blend.

Brown sugar — sugar adds moisture, sweetness and makes the muffins tender. If you only have white sugar, don’t worry; you can use it instead.

Baking powder and baking soda — these are both leaveners and are what make the muffins rise.

Salt — just a tiny bit of salt makes these muffins ultra-flavorful.

Step 2: Mash the Bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine. For this banana muffin recipe, we need 1 ¼ cups of mashed banana. That means you’ll need two large or three medium bananas to make the recipe. I mash them in the bottom of a mixing bowl.

Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe.

If the bananas have lots of brown speckles on them or are black, you are well on your way to making the best banana muffins of your life.

Step 3: Combine the Wet Ingredients

Since I mashed the banana in the bottom of a larger bowl, I add the remaining muffin ingredients directly to them. For the remaining ingredients, you will need:

Melted butter — butter adds a luscious, buttery flavor to the muffins. For banana bread without butter, you can substitute oil. Muffins with oil won’t taste as rich, but the texture will be light and fluffy.

Egg — an egg adds structure and tenderness to the muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba.

Vanilla extract — I barely bake anything sweet without a splash of vanilla extract. It adds richness and sweetness that sugar doesn’t provide.

Step 4: Combine Everything Together and Add Chocolate Chips

The last step for these muffins is to combine the dry ingredients with the wet ingredients and if you are adding them, stir in chocolate chips. I don’t know if you can tell from the photos, but I add mini chocolate chips to my banana muffins. The mini chips make sure you get a chocolaty bite every time.

I use mini chocolate chips to make banana bread, too. In this recipe for chocolate chip banana bread, I love combining mini and regular chocolate chips.

How to make chocolate chip muffinsI love using mini chocolate chips so every bite has little bits of chocolate in it.

How Long Do They Bake in the Oven?

The muffins take 20 to 25 minutes to bake. Take them out of the oven when the tops are golden, and after inserting a toothpick in the center of a muffin, it comes out clean.

For mini muffins, the bake time will be less. I’d expect 10 to 15 minutes.

How to make chocolate chip muffins

More Banana Recipes

If you love banana muffins, you will love banana bread! Here’s our classic banana bread recipe.

For a lighter version of these muffins, please take a look at our healthy banana blueberry muffins. In that recipe, we swap olive oil for the butter, use whole wheat flour and add blueberries instead of chocolate chips.

Our perfect banana pancakes made with buttermilk, mashed banana, and spices are such a treat!

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

less than 30 mins

Makes 12 muffins

These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school.

less than 30 mins

Makes 12 muffins

Ingredients

  • 250g/9oz plain flour
  • 45g/1½oz cocoa powder
  • 125g/4½oz golden caster sugar
  • 65g/2¼oz soft light brown sugar, any lumps crumbled
  • 1½ tsp baking powder
  • ½ tsp fine salt
  • 2 free-range eggs
  • 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)
  • 1 tsp vanilla extract
  • 175ml/6fl oz hot water
  • 110g/3¾oz unsalted butter, melted, plus a little extra for greasing
  • 125g/4½oz milk chocolate chips, or try a mixture of milk and white

Method

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.

Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.

Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked.

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There are literally a million chocolate chip muffin recipes on the internet… but these moist chocolate chip muffins are truly the BEST! And that’s not a humblebrag; it’s a simple fact! These bakery style muffins come together in a jiffy – no electric mixer required!

How to make chocolate chip muffins

Chocolate Chip Muffins

It’s day 47 of self isolation and I’m not gonna lie… my pantry is pretty bare bones! But thankfully, we still have some basics in stock. After a quick inspection, I was pleasantly surprised to find chocolate chips, vanilla extract, flour, baking powder, and salt in the cabinets. And butter, eggs, sour cream, and a little milk left in the fridge. Basically, everything you’d need to make muffins!

So I decided to bust out my muffin pan and make our favorite moist and fluffy chocolate chip muffin recipe.

How to make chocolate chip muffinsAnd just as I removed my muffin tin from the cabinet, I realized something terrible! I’ve somehow never shared this recipe with you. I seriously don’t know how this oversight happened. Because this is one of our most loved and used recipes! I bake them at least once a month!

How to make chocolate chip muffins

These chocolate chip studded muffins bake up ultra moist and tender! We can thank a clever combination of vegetable oil, melted butter, sour cream, milk, and lemon juice for that! I know that may seem like an odd pairing, but I promise you, it works! And don’t worry, you won’t taste the lemon juice!

These muffins also have incredible flavor thanks to a combination of granulated sugar, dark brown sugar, cinnamon, and nutmeg! Basically what I’m saying is these are the best darn chocolate chip muffins and I’m sorry I’ve held them from you for so long!

So without further ado, let’s jump to the recipe so you can get baking!

How to make chocolate chip muffins

How to make Chocolate Chip Muffins

Ok, so one of the best things about this chocolate chip muffin recipe? It’s SO easy! Any baker – or non-baker – can master this recipe by following these simple steps!

In a large bowl, combine the wet ingredients. In a separate large bowl, combined the dry ingredients. Gently fold the dry ingredients into the wet, stirring just until combined! DO NOT OVER MIX. Sorry to scream that, but over mixing is the road to dry muffins! You only need to stir until the ingredients are combined. I actually prefer to stop mixing when I see just the slightest trace of dry ingredients, and then toss in my chocolate chips!

How to make chocolate chip muffins

Should My Batter be Thick?

Yep! This muffin batter is VERY thick! Which is exactly what we want when it comes to muffin batter. Thick batter will help your chocolate chips stay in place (not sink to the bottom) and will create a dense but moist muffin. Remember, these are not cupcakes! So don’t fret if your batter is thick.

How to make chocolate chip muffins

Room Temperature Ingredients

For best results, it’s crucial you bring your eggs, milk, and sour cream to room temperature. Room temperature ingredients incorporate evenly and easily with one another. So be sure to bring them out of the refrigerator at least 30 minutes before you begin baking.

*This is also a great time to preheat your oven!

Divide the batter evenly among your muffin pan, filling eat mold all the way up to the top! This is one of the ways to ensure you get sky-high muffin tops! You can also sprinkle the top of each muffin with sparkling sugar for some extra pizazz! I love King Arthur Sparkling Sugar, but any coarse sugar will work! I also like to set aside 1/2 cup of chocolate chips to press into the top of the muffins when they come out of the oven. This is optional, but I always do it!

Because who doesn’t love extra gooey chocolate chips on top?!

How to make chocolate chip muffins

How many Muffins?

This recipe yields 6 jumbo muffins, 12 standard muffins, or 2 dozen mini muffins! I give the time estimate for standard muffins in the recipe below. You’ll want to decrease the time for mini muffins and increase the time for jumbo muffins. A good rule of thumb is remove the muffins when their tops have risen and are a golden brown, and when a toothpick inserted in the center of a muffin comes out clean. For a standard 12 muffin tin, I find this is usually 25 to 30 minutes.

How to Store Muffins

And while I think these are best eaten the day they’re baked, they’ll keep, tightly wrapped in Saran Wrap, for up to 3 days! Or throw a few in the freezer for a later date! They’ll keep in the freezer for 2 months and take a few hours to thaw at room temperature. I love grabbing one from the freezer when I wake up and enjoying it with a cup of coffee around 01 pm!

How to make chocolate chip muffins

How to get Tall Muffin Tops

The “secret” to those mile-high bakery style muffin tops? Start baking the muffins at a high temperature, then lower the temperature after a few minutes. Why do this? Because the high temperature will help the muffins to rise up very quickly – and guarantees those coveted crispy muffin tops us bakers desire. Just be sure to lower the oven temperature after 8 minutes! Seriously – SET A TIMER! Otherwise your muffins will come out dry.

Burnt Muffin Bottoms? Try this!

In the past I’ve had a few readers tell me their muffins came out delicious… but with burnt bottoms! To remedy this issue, I suggest baking your muffins on the center rack in your oven. And placing your muffin tin on a baking sheet before place it in the oven. Baking it on a baking sheet provides an extra layer of protection for the bottom of the muffin pan, which will help the muffins bake more evenly. If your muffins are still burning on the bottom at this point, I suggest investing in a higher-quality muffin pan. This muffin tin is my favorite!

How to make chocolate chip muffins

More Amazing Muffin Recipes:

  • My Favorite Morning Glory Muffins
  • Healthy Banana Chocolate Chip Muffins
  • Bakery-Style Coffee Cake Muffins
  • Jumbo Blueberry Crumb Muffins
  • Maple Pecan Banana Muffins
  • Healthy Bakery Style Chocolate Chip Muffins
  • Dark Chocolate Chunk Raspberry Crumb Muffins

If you try this Chocolate Chip Muffin Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day ♥

White whole flour adds a nutty sweetness to these luscious chocolate chip muffins.

How to make chocolate chip muffins

Ingredients

  • 8 tablespoons (113g) unsalted butter, softened
  • 1 cup (198g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/8 to 1/2 teaspoon extra-strong flavor, optional*
  • 2 large eggs
  • 1/2 cup (113g) milk
  • 2 cups (227g) King Arthur White Whole Wheat Flour
  • 2 cups (340g) chocolate chips
  • coarse sparkling sugar, for topping

*Add a little extra zing to your muffins with a complementary flavor: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.

Instructions

Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a 12-well muffin pan.

Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you’re using it) until fluffy.

Beat in the eggs, then stir in the milk.

Mix in the flour, then the chocolate chips.

Perfect your technique

How to make chocolate chip muffins

Golden Chocolate Chip Muffins

Spoon the batter into the muffin cups; they’ll be quite full. Sprinkle each muffin with a little sparkling sugar.

Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).

Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

Who doesn’t love a freshly baked muffin? I personally could eat a whole pan all by myself! Nothing beats a warm chocolate chip muffin right out of the oven.

This recipe for Bisquick chocolate chip muffins is my favorite because it’s so easy and fast. You’ll have steaming muffins in less than 30 minutes!

How to make chocolate chip muffins

Bisquick recipes are a fantastic way to speed things up in the kitchen.

Plus, you probably already have the mix in your pantry. Plus the bananas make this recipe extra special, adding moisture and a delectable depth of flavor.

Keep scrolling for this simple recipe plus some tips and tricks to make the best chocolate chip muffins you’ve ever had!

Ingredients for Bisquick Chocolate Chip Muffins

This recipe only requires six ingredients and bakes for just 15 minutes. Besides mashing the bananas, there’s almost no actual work.

I just love how easy it is. With these common pantry ingredients, you get flavor and texture that’s hard to beat.

Bisquick Mix: Bisquick is a premade baking mix so you don’t have to measure out all the dry ingredients. It’s basically flour, starch, and leavening which are essential for a thick batter that can hold in all your chocolate chips, as well as creating a rise that balances out the wet ingredients.

Eggs: Eggs add necessary moisture to any baking recipe and they help bind the ingredients together.

Banana: Bananas also add moisture, but in this recipe they also add a fruity, mellow flavor to balance out the chocolate. It’s the perfect combo.

Sugar: For most simple baking recipes like this one, granulated sugar is the best option to add a little sweetness and texture to your muffins.

Vegetable Oil: Using oil produces a moist and tender muffin that melts in your mouth. You can also use part melted butter or substitute with canola oil or melted coconut oil. The latter will add flavor as well.

Chocolate Chips: You can’t have chocolate chip muffins without chocolate chips! I use semi-sweet for most recipes, but if you want extra rich go for dark chocolate, or for extra sweetness – milk chocolate.

How to make chocolate chip muffins

Can You Freeze Chocolate Chip Muffins?

Yes! Some muffins are better to freeze than others though. This recipe should be safe to freeze.

Those that have a streusel topping or are more complicated recipes may not be the best coming out of the freezer. Here are a few freezing tips:

  • Let them cool completely before popping them in the freezer.
  • You can also freeze raw batter in paper muffin cups.
  • Flash freeze baked muffins for about a half hour, then store them in air-tight freezer bags.
  • For freezing the batter, freeze the whole tray for about 4 hours, until solid, then transfer to freezer safe bags.
  • Frozen baked muffins can last in the freezer for up to 3 months; frozen batter up to 2 months.

How to make chocolate chip muffins

A big bakery style chocolate chip muffin recipe that’s easy to make and perfect if you’re cooking for one! Filled with chocolate chips, this buttery chocolate chip muffin makes the perfect breakfast treat or a snack.

How to make chocolate chip muffins

When my youngest daughter was growing up, she loved chocolate chip muffins. On our weekly trips to our local grocery, we’d always pick up a tray of bakery-style assorted muffins to bring home. While my other kids enjoyed every type of muffin in the package, my daughter always wanted the chocolate chip muffins to be hers alone.

I have quite a few single serving muffin recipes here on One Dish Kitchen and for quite some time, I’ve wanted to create a single serving chocolate chip muffin recipe. After quite a few tries, I’m excited to finally have a perfect giant bakery-style one to share.

Why This Recipe Works

  • This recipe is totally reminiscent of the muffins my daughter loved. It’s a big muffin and resembles the size of one you might see in the display case of a bakery.
  • This is not your typical “muffin tin” muffin, it’s even bigger and you might even want to eat it out of the dish with a spoon.
  • It’s also delicate and buttery with a tender crumb. Although the muffin is filled with chocolate chips, the muffin itself isn’t overly sweet.
  • This muffin recipe yields the perfect amount for one or two people.

How to make chocolate chip muffins

Ingredients

See recipe box below for ingredient amounts and full recipe instructions.

How to make chocolate chip muffins

Ingredient Notes

  • Flour: Use all-purpose or plain flour.
  • Baking powder: This helps the muffin rise.
  • Salt and vanilla extract: For flavor.
  • Butter: Use melted butter for a soft texture and amazing butter flavor.
  • Sugar: I use white granulated sugar.
  • Egg yolk: To give the muffin structure.
  • Milk: Adds moisture and lightens up the crumb. You may use any percentage milk (skim, 1%, 2%, or whole) or almond milk.
  • Chocolate chips: You’ll definitely need chocolate chips for a chocolate chip muffin!

How To Make This Recipe

  1. In a small bowl, mix together flour, baking powder, and salt.
  2. In a separate medium-sized bowl, stir together melted butter and sugar. Add egg yolk, vanilla, and milk and whisk until completely blended. Stir wet ingredients into dry ingredients, gently fold in chocolate chips and pour into a buttered 10-ounce ramekin.
  3. Bake for 15 minutes or until top is golden and center is completely cooked.

How to make chocolate chip muffins

Expert Tips

  • Start with room temperature ingredients.
  • Check the expiration date of your baking powder. If the baking powder is old it will prevent the muffin from properly rising and will be dense and flat. This is important because you want your muffin to be fluffy and round.
  • Don’t overmix the batter. If you mix the batter too much it can create a very dense muffin. Stir only until the flour has disappeared and don’t worry about leaving lumps. Lumps are okay.
  • Slide a baking sheet under the ramekin before baking. This will help with cleanup in case there is an overflow.
  • Be careful not to overbake your muffin. Overbaking will result in a dry muffin with a very dark surface. Bake the muffin just until a skewer or the tip of a sharp knife inserted in the center comes out clean, or with just a few crumbs.
  • Enjoy the muffin fresh.

Frequently Asked Questions

Cover the chocolate chip muffin tightly with plastic wrap or place in an airtight container. It will stay fresh for 3-4 days at room temperature.

Yes, muffins can be frozen. Cool first and wrap the muffin well. Then, place in an airtight container. It will keep well for up to 3 months.

For this and for other muffin recipes, we use a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 ¾-inches tall.
If you have ramekins or oven safe dishes that are smaller than 10-ounces, divide the batter between them and follow the recipe baking time.
Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

How to make chocolate chip muffins

What To Do With The Leftover Egg White

You’ll only use an egg yolk in this chocolate chip muffin recipe but please don’t throw out the egg white. Instead consider using it in these single serving and small batch recipes:

Other Single Serving Muffin Recipes

  • Blueberry Muffin
  • Apple Muffin
  • Lemon Blueberry Muffin
  • Maple Walnut Muffin
  • Small Batch Banana Muffins

Other Recipes Using Chocolate Chips

  • Small Batch Chocolate Candy Clusters
  • Chocolate Rice Pudding For One
  • Chocolate Pudding For One
  • Deep Dish Chocolate Chip Cookie
  • Two Ingredient Chocolate Mousse For One

If you’ve tried this chocolate chip muffin or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Breakfast
Last updated on: September 1, 2020

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These Chocolate Chip Muffins are incredibly soft, moist, and jam-packed with chocolate chips. These muffins are perfect for an easy breakfast that you can make ahead of time and they freeze beautifully too!

How to make chocolate chip muffins

Over the last year I’ve had quite a few requests for more muffin recipes on my site. So far this year, I’ve shared these lemon poppy seed muffins and these banana muffins, so today I’m sharing another one – my homemade chocolate chip muffins!

Not only is this muffin recipe incredibly easy to make but it makes a great muffin base too. I’ve also included several different ways that you can change up these chocolate chip muffins to really make them your own.

More Reasons To Love This Muffin Recipe

  • They’re incredibly soft and moist
  • Packed with tons of chocolate chips
  • They freeze beautifully!
  • Perfect for an easy breakfast you can prepare ahead of time

Not to mention these muffins taste amazing too, they’re almost like a chocolate chip cookie in muffin form!

How to make chocolate chip muffins

How To Make Chocolate Chip Muffins

To make these chocolate chip muffins, you’ll start out by letting your ingredients come to room temperature and preheating your oven temperature to 375°F (190°C). By using a slightly higher oven temperature, your muffins will rise taller in the oven. Next, you’ll mix up your batter. Here’s a simple breakdown for how to make the muffin batter:

  1. Whisk together the dry ingredients: You’ll whisk together some all-purpose flour, baking powder, ground cinnamon, and salt. There’s one tablespoon of baking powder in these muffins and I promise it’s not a mistake. The oven temperature and amount of baking powder are two secrets to getting those beautiful muffin tops!
  2. Cream the butter and sugars together: It’s best to mix your butter, brown sugar, and granulated sugar together for 3 to 4 minutes or until the mixture is light and fluffy. This will incorporate more air into your muffin batter and give you taller, fluffier muffins.
  3. Mix in the eggs, sour cream, and vanilla: I suggest stopping to scrape down the sides of the bowl as you’re mixing these ingredients in. The eggs provide structure and the sour cream helps to keep these muffins moist.
  4. Mix in the dry ingredients and milk: It’s best to mix in the dry ingredients in two additions alternating with the milk. This will help prevent you from over mixing the batter, which can over develop the gluten and lead to super dense muffins.
  5. Fold in the chocolate chips: You’ll be folding in one cup of semi-sweet chocolate chips. I used regular chocolate chips, but mini work great too!

How to make chocolate chip muffins

Once you’re finished preparing the batter, you’ll line a 12-count muffin pan with liners. Next, you’ll scoop the batter into the liners filling each one all the way to the top. It will seem like a lot of batter, but this is another way to getting taller muffins and those beautiful muffin tops.

Once the batter is divided between all 12 liners, sprinkle a few extra chocolate chips on top, then bake the muffins. I find that somewhere around 20 minutes is the perfect amount of time.

How to make chocolate chip muffins

How To Store And Freeze Your Muffins

Once the muffins are baked and cooled, you can store them in an airtight container at room temperature or in the refrigerator for up to 5 days. For longer storage, I suggest freezing them.

To freeze the muffins, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the muffins to room temperature when you’re ready to enjoy them or reheat frozen muffins in the microwave for about 30 seconds.

Recipe Variations

This muffin recipe is incredibly versatile and makes a great base for other muffins too. Here are a few ways that you can change up these chocolate chip muffins:

  • Add 1/2 cup (60 grams) chopped walnuts or pecans
  • Add a chocolate glaze on top of the muffins
  • Use dark chocolate, white chocolate, or even milk chocolate chips instead of semi-sweet chocolate chips
  • Add 2-4 tablespoons of sprinkles to the batter
  • Top each muffin with a little coarse sugar before baking

Chocolate Chip Muffins – Light and fluffy muffins with lots of chocolate chips. Great to make and stash in the freezer for quick mornings.

Do you have those recipes that you have been making for years and years, and you just take them for granted? This is one of those for me. I have this muffin recipe memorized, and make these chocolate chip muffins all of the time. I found the recipe about 10 years ago, and it quickly became a family favorite.

Muffins are one of my sons favorite things to eat for breakfast in the morning, so I always have them in the freezer. Between these muffins and these make ahead Sausage Breakfast Sandwiches, busy school mornings can be easy and not stressful.

How to make chocolate chip muffins

Chocolate Chip Muffins are something special. You can use a box mix if you want, but they are nothing like these. And these are super easy with just a few ingredients! I almost always make a double batch of these muffins, so my freezer is stocked and ready.

If you have bananas to use up, you can make these Banana Chocolate Chip Muffins too. These almost always make an appearance when my son has friends spend the night, and if they don’t, I will hear about it. I mean, chocolate for breakfast is always a good idea!

How to make chocolate chip muffins

How to Make Chocolate Chip Muffins From Scratch

  1. The key to the best muffins is to not over mix them. Start by mixing together flour, sugar, baking powder and salt until well combined.
  2. Mix the chocolate chips in with the flour. This helps make sure that the chocolate chips don’t sink to the bottom and are evenly mixed throughout your muffins.
  3. In a liquid measuring cup measure your oil. Then crack an egg into the oil. Then fill your measuring cup to the 1 cup line with milk. This amount can change slightly each time based on how big your eggs are.
  4. Stir the egg into the oil and milk mixture before pouring into the flour. This will help make sure you don’t over mix the batter.
  5. Pour into the flour mixture and mix until just combined.
  6. Fill muffins cups and top each muffin with a few chocolate chips. Then bake until a tester comes out clean.

The base recipe for these muffins is not super sweet, but tender and moist. So you could switch out the chocolate chips for blueberries or nuts or anything else you wanted. I kind of have a muffin problem, with some crazy 50 or more muffin recipes on the blog. So never have to hurt for inspiration.

How to make chocolate chip muffins

Chocolate Chip Muffins will quickly become a staple in your life once you try this recipe. Chocolate for breakfast is the best idea, so these Triple Chocolate Muffins should also be a must try.

How to Thaw Muffins

Take out a couple of frozen muffins in the morning and microwave for about 30 seconds to a minute. You can’t get much faster than that for a quick breakfast. Or you can put them frozen in a lunch box and they will thaw just in time for lunch. A great snack or treat any time of day!

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

This moist chocolate chip muffin recipe is simple to make. Tasty enough for breakfast but sweet enough to eat any time of day.

How to make chocolate chip muffins

Chocolate lovers unite! Here’s an easy recipe for a moist chocolate chip muffin. Seems like a dessert, right? However, if people can eat donuts, chocolate croissants and add chocolate chips to pancakes, why not muffins? In fact, this simple recipe is great to eat any time of day.

How to make chocolate chip muffins

Making Moist Chocolate Chip Muffins

As with many muffin or quick bread recipes, you mix your dry ingredients together separately from the wet ingredients. Remember when recipes asked you to sift flour with other dry ingredients? A quick solution is to simply use a wire whisk to mix them together.

How to make chocolate chip muffins

Dust the chocolate chips in a little extra flour to help keep them from sinking together in a lump at the bottom of the muffin. However, don’t forget to keep some aside to place on top of the muffins before baking. I usually keep about 1/3 cup for the tops.

How to make chocolate chip muffins

Another key component to keep your muffins light and airy is to avoid over-mixing. When you combine the dry ingredients with the wet try not to mix it too much. When you add the chocolate chips just fold them in.

How to make chocolate chip muffins

Often you only want to fill the muffin tray 3/4 of the way however, this recipe will yield a full cup. Follow up with the reserved chocolate chips and a dusting of coarse sugar. (optional)

How to make chocolate chip muffins

This results in nice big muffins with crispy muffin tops and moist and airy muffins.

How to make chocolate chip muffins

More Muffin Baking Tips

  • Use 1/2 butter and 1/2 oil for moist and tasty muffins.
  • Bring ingredients to room temperature for easier and better mixing.
  • Spray the entire muffin pan inside and top to prevent sticking.

How to make chocolate chip muffins

Whether you eat them for breakfast or throughout the day these moist chocolate chip muffins are a tasty treat you’ll want to make again and again.

These chocolate chip muffins are my favorite breakfast treat! Moist, puffy, and lightly sweet, they’re delicious with a cup of coffee or tea.

How to make chocolate chip muffins

When I was growing up, I ate chocolate chip muffins for breakfast nearly every morning. They were one of my mom’s specialties – moist, tender, and lightly sweet. Served warm, with a cold glass of milk to drink, they were an unbeatable way to start the day.

These days, I prefer coffee or tea to milk, but I still savor a chocolate chip muffin whenever I get the chance. Lately, “whenever I get the chance” has been pretty much all the time, because I’ve been baking this chocolate chip muffin recipe on repeat.

If you also happen to love chocolate chip muffins, you have to try this recipe. As they bake, the muffins fill your kitchen with the heavenly aroma of chocolate and spices. When they come out of the oven, they’re moist and puffy, with a delicious sweet, spiced flavor. Eat one for breakfast, a snack, or even dessert. When it comes to these chocolate chip muffins, you really can’t go wrong.

Chocolate Chip Muffin Recipe Ingredients

Here’s what you’ll need to make this chocolate chip muffin recipe:

  • Chocolate chips, of course! Fold most of them into the batter, reserving a few to sprinkle on top.
  • All-purpose flour and whole wheat flour – I love using this combination in baking. It’s more wholesome than 100% all-purpose flour, and it yields tender, soft, and puffy muffins.
  • Baking powder and baking soda – They make the muffins nice and puffy.
  • Nutmeg – The secret ingredient! I add a tiny pinch to enhance the rich flavor of the chocolate chips.
  • Greek yogurt – For extra moisture and richness.
  • Eggs – They add moisture and help the muffins puff up as they bake.
  • Almond milk – Or any milk you like! Oat milk would work nicely here too.
  • Maple syrup – It sweetens the muffins naturally and adds a subtle maple flavor.
  • Olive oil – I use olive oil because it’s what I keep on hand, but if you prefer, you could substitute a neutral oil, such as avocado or vegetable oil.
  • Apple cider vinegar – For extra rise.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Note: for a vegan version, make these vegan banana muffins and add chocolate chips.

How to Make Chocolate Chip Muffins

This chocolate chip muffin recipe is super simple to make! Here’s how it goes:

First, whisk together the wet and dry ingredients in separate bowls. In a medium bowl, combine the yogurt, eggs, almond milk, maple syrup, oil, vinegar, and vanilla. In a large bowl, stir together the flours, baking powder, baking soda, nutmeg, and salt.

Then, pour the wet ingredients into the bowl of dry ingredients. Stir until just combined.

Gently fold in the chocolate chips, saving a few to sprinkle on top.

Finally, bake. Use a 1/3-cup measuring scoop to divide the batter into a greased 12-cup muffin tin. Sprinkle on those extra chocolate chips, and pop the muffins in a 350° oven.

Bake for 22 minutes, or the muffin tops spring back to the touch. They should be lightly golden brown, and a toothpick inserted in the center should come out with a few crumbs attached.

Allow them to cool for 15 minutes in the tin before transferring them to a wire rack to cool completely. Enjoy!

Chocolate Chip Muffins Tips

  • Spoon and level your flour. For the most precise measurement, spoon the flour into your measuring cups and level it off with a knife. DON’T scoop it straight from the canister or bag. If you do, your cups of flour will be densely packed, and you’ll accidentally add too much flour to the recipe. Too much flour = dry muffins. No one wants those!
  • Mix until the wet and dry ingredients are just combined. If you bake often, you’ve heard this tip more than any other: don’t overmix! When you stir too much, you start to develop the gluten in the flour. Developing gluten is a good thing when you’re kneading bread, but in muffins? Not so much. Overmixing the batter will make them tough and dense.
  • Don’t reach for one right away. The chocolate chip muffins will be SUPER tempting when you pull them out of the oven, but don’t reach for one right away. They need at least 15 minutes to set up. The cooling time perfects their moist, tender texture and creates a richer chocolate flavor. Yes, the wait is worth it!

More Favorite Baked Goods

If you love these chocolate chip muffins, try one of these easy baking recipes next:

How to make chocolate chip muffins

How to make chocolate chip muffins

Soft and airy muffins studded with milk chocolate chips make for a great breakfast, treat, or snack. The kids especially love to help make (and eat!) these easy homemade chocolate chip muffins!

I like to make a batch of muffins every now and then and have them on hand for a quick breakfast or snack. The kids love these chocolate chip muffins, but they’ll devour blueberry muffins, lemon poppyseed muffins, and banana crumb muffins just as fast!

How to make chocolate chip muffins

Eaten as quickly as they’re made

I love bringing the kids into the kitchen so they can learn to cook and bake. My hope is it instills a love for the craft when they’re older. It is now one of my most favorite things to go in the kitchen and have all the kids gathered around the island, making a treat together.

A few weeks ago, Gavin and Evie said they wanted to make a treat, so we whipped up some Homemade Chocolate Chip Muffins (we’re suckers for anything with chocolate). It had been a cold, rainy day so these muffins were a highlight to the dark and gloomy weather. We make classic chocolate chip cookies all the time, so it was nice to change it up and make muffins.

The muffins were gone as quick as they were made – so soft and moist and definitely another keeper recipe!

How to make chocolate chip muffins

how to make chocolate chip muffins

This is a great recipe to have the kids help with because it really is so simple.

MIX. In a medium bowl mix flour, brown sugar, sugar, baking powder and salt. Mix well. In another bowl, beat together milk, butter, eggs and vanilla until well combined. Add dry ingredients and beat until mixed well. Fold in chocolate chips.

BAKE. Spoon into a muffin tin filled with cupcake liners. Fill them to about ⅔ full. Sprinkle tops with sugar and bake for 16-18 minutes.

Tip: Before baking, sprinkle a few extra chocolate chips on top with the sugar—this makes the muffins look prettier when they come out of the oven! And the kids especially love helping with this step.

How to make chocolate chip muffins

Tips + Storing Tricks

No Soggy Muffins! To prevent your muffins from getting soggy while you store them, place a paper towel in the bottom of your storage container, and another paper towel on top of the muffins to absorb any extra moisture.

You can store the container at room temperature for 2-3 days, or in the fridge for 5-7.

Freezing Muffins. Once the chocolate chip muffins have completely cooled, flash freeze them on a baking sheet until they are somewhat hardened. Then, transfer them to a freezer bag or storage container, and store in the freezer for a few months.

Let thaw on the counter overnight before devouring.

How to make chocolate chip muffins

I’ve made so many muffins and cupcakes before but had never made a Chocolate Chip Muffin recipe!! Crazy, I know, but we loved this one which means we’ll be making it more often. 😉

Posted on Published: January 21, 2022

The Best Chocolate Chip Muffins. After over 30 years of baking this is still my favourite chocolate chip muffin recipe. Moist on the inside with crunchy edges on the muffin top and plenty of luscious chocolate morsels baked right in. A perfect muffin.

How to make chocolate chip muffins

The Best Chocolate Chip Muffins

Recipe updated January 2019 to include nutritional values.

I like a good muffin top. No, I don’t have to call in Newman from Seinfeld to dispose of the muffin stumps!
I like those too, but to me, a perfect chocolate chip muffin should have a crunchy top and a perfectly baked interior that isn’t dry but is just a little denser than cake.

I’m not really partial to muffins that are too cake-like in texture; as a morning food it should be a little heartier than a tender cake. This recipe gets the balance just right.

How to make chocolate chip muffins

Dark Chocolate Chips at 50% cocoa is my favourite for this recipe but any kind you like can be used.

The batter here will be somewhat lumpy but don’t let that bother you; it is as it should be.

I also like to sprinkle a teaspoon of sugar over the batter of many kinds of muffins. That’s to create a sweet glossy crust but this step is of course, optional.

These will make a great start to your weekend brunch!

How to make chocolate chip muffins

The Best Chocolate Chip Muffins

Love a great muffin recipe?

We’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes . You may be surprised to see which delicious, wholesome muffin hit the #1 spot!

How to make chocolate chip muffins

25 Best Muffin Recipes

Like this Best Chocolate Chip Muffins recipe?

For many more muffin recipes and many other brunch ideas why not check out our Muffins and Scones Category and our Breakfast/Brunch Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram .

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How to make chocolate chip muffins

The Best Chocolate Chip Muffins

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How to make chocolate chip muffins

This recipe for Double Chocolate Chip Muffins makes light, fluffy chocolate muffins dotted with chocolate chips. Breakfast just got better!

How to make chocolate chip muffins

These simple to prepare chocolate, chocolate chip muffins are light, fluffy and truly decadent treat!

I created this recipe for the beautiful Ryan who cuts my hair. He wanted to make some double chocolate chip muffins so he went to my site for a recipe and because I hadn’t posted one, he had to go somewhere else.

That is a crying shame, but when he told me they weren’t exactly what he was looking for, I knew I had to try coming up with a recipe for him.

Let me tell ya, these muffins are wonderful!! They are just the right texture for a muffin and are absolutely chock-full of chocolate chips.

The best part of this recipe is how easy it is to throw together. No need to break out the mixer – all you need is a bowl and wooden spoon!

I’ve tweaked and tweaked this recipe for the better part of the last few months and finally have decided they are just right! So I hope you like them, Ryan 🙂

I have oodles of other wonderful muffin recipes, Chocolate Chip Banana Muffins or Strawberry Honey Cornbread Muffins are perfect if you prefer your muffins fruity!

Here’s how to make Double Chocolate Chip Muffins:

In a medium bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt.

How to make chocolate chip muffins

In a separate large bowl, blend egg, milk, vanilla and oil. Mix in the flour mixture to the wet ingredients until combined. Fold in the chocolate chips.

How to make chocolate chip muffins

Spoon equally into 12 muffin cases or greased sections.

How to make chocolate chip muffinsBake 20 minutes or until a cake tester comes out clean.

How to make chocolate chip muffins

These muffins are wonderful eaten when warm.How to make chocolate chip muffins

Enjoy! 🙂How to make chocolate chip muffins

Baker’s Tips:

  • Be careful not to over-mix muffin batter. It’s best not to use an electric mixer if it doesn’t have a very low setting. Beating the batter will produce tough muffins instead of light and fluffy.
  • Try using a large ice cream scoop to fill the cups to keep them uniform in size.
  • If you have the time, for extra flavor substitute the oil with melted butter.

More Recipes You’ll Love

  • Double Chocolate Chip Cookies
  • Award Winning Banana Bread
  • Chocolate Chip Banana Muffins
  • Cornbread Muffins

★ Did you make this recipe? Please give it a star rating below!

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How to make chocolate chip muffins

Let’s Make Double Chocolate Chip Muffins

Ingredients

  • ▢ 1¼ cups All-purpose flour
  • ▢ ½ cup granulated or super-fine sugar
  • ▢ 3 tablespoons unsweetened cocoa powder
  • ▢ 2 teaspoons baking powder
  • ▢ ½ teaspoon salt
  • ▢ 1 large egg
  • ▢ 1 cup milk
  • ▢ ½ cup vegetable oil
  • ▢ 1 teaspoon vanilla extract
  • ▢ 1 cup chocolate chips

Instructions

Nutrition Information:

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Follow Me on Social Mention @ErrensKitchen or tag #ErrensKitchen on Instagram

Update Notes: This post was originally published in January of 2016, but was republished with an updated recipe, new photos, step by step instructions and baking tips in April of 2018.

If you’re a chocolate lover, homemade Chocolate Chip Muffins are basically impossible to resist. They’re a wonderful sweet treat for breakfast or just a snack!

How to make chocolate chip muffins

Easy Chocolate Chip Muffins

I admit that I have a healthy appreciation for kitchen gadgets. I am quite sure that I would have a hard time giving up my stand mixer, food processor, hand mixers, and a number of other complex appliances that fill my kitchen and pantry. Even with all of that, I do enjoy those times that I can bake something amazing with just a couple of bowls and a spoon.

That’s what this Chocolate Chip Muffin recipe is all about. It is simplicity at its best. Measure, stir, scoop, and bake. Other than the measuring cups and spoons, all you need is a muffin pan, two bowls, a spoon, and a whisk to get you to a batch of homemade muffins in short order.

Lazy mornings were made for muffins like these with their no-fuss mixing. If you’ve got a good kitchen helper, then they’ll come together even more quickly. And your payoff will be freshly baked muffins with plenty of gooey chocolate.

I love those rare times when I can justify chocolate for breakfast. It just seems like such an indulgent treat, whether it’s a special occasion or for no real reason at all. It reminds of those times when my mother would let me eat cake for breakfast. What a way to start your day!

For more easy muffin recipes, whip up a batch of blueberry muffins or banana muffins!

How to make chocolate chip muffins

What You’ll Need

These Chocolate Chip Muffins are made with just the basics, so you’re likely to have what you need to whip up a batch most any time!

  • All-purpose flour – Be sure to measure accurately, as too much flour leads to dry, tough muffins. Learn more: How to Measure Flour
  • Granulated sugar
  • Brown sugar – Light or dark brown sugar will work, depending on how strong you want that molasses flavor.
  • Baking powder
  • Baking soda
  • Ground cinnamon – A little bit of cinnamon makes these muffins something special, but you can easily omit it if you like.
  • Salt
  • Eggs – Set out the eggs before baking so that they can come to room temperature.
  • Unsalted butter – You’ll need melted butter for these muffins. Be sure to give the butter time to cool after melting. It should be warm but not hot.
  • Milk – Set out the milk along with the eggs. Whole or 2% milk works best. While I’ve not tried it, a nondairy milk should work, too.
  • Vanilla extract
  • Chocolate chips – Use good quality chocolate chips. I like semisweet for these muffins.

Want to add nuts?

Just add a handful of your favorite chopped nuts to the batter. If you want more than a handful, then decrease the amount of chocolate chips by the same volume of nuts you’re adding.

How to make chocolate chip muffins

How to Make Chocolate Chip Muffins

These muffins are a breeze to make. You won’t need your hand mixer for this recipe; the batter mixes easily with just a mixing spoon! Be sure to scroll down to the recipe card below for printable instructions.

Prepare for baking. Heat the oven to 375°F. Line or lightly grease 12 standard muffin cups. If you use liners, I recommend parchment paper liners.

Combine the dry ingredients and sugars. Whisk or stir the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center.

Combine the wet ingredients. Mix the eggs, butter, milk, and vanilla.

Finish mixing. Add the egg mixture to the well in the flour mixture. Stir just until the dry ingredients are moistened or a few streaks of flour remain. Stir in the chocolate chips.

Portion. Divide the batter evenly among the prepared muffin cups. Fill each cup about 2/3 full with approximately 3 tablespoons of batter.

Bake. Place the pan in the oven and bake the muffins 20 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Cool the muffins. Place the pan on a wire rack and allow to cool for 5 to 10 minutes. Then remove the muffins from the pan and place them on the rack to continue cooling. Serve warm or at room temperature.

Lined vs Unlined Pans

Lining the cups of your muffin pan does a couple of things. First and most simply, it makes the muffins easier to remove from the pans and makes them more portable. Secondly, it adds a layer between the batter and the pan, creating softer, less browned edges.

Skipping the liners in favor of greasing the pan does the opposite. Without that extra layer in the pans, the edges of the muffins will be crisper and browner.

When I line muffin pans, I prefer paper baking cups for ease of use and their nonstick properties. When I’m not lining the pans, I use a cooking spray with flour to make them easier to remove from the pans after baking.

How to make chocolate chip muffins

Tips for Success

This recipe is simple to make, but here are a few tips for making your Chocolate Chip Muffins the best they can be!

  • Use a light-colored metal pan. Dark pans tend to over-bake the outside edges before the centers can get thoroughly baked.
  • Don’t use an electric mixer. Using an electric mixer is likely to lead to over-mixing, which will make your muffins dry and tough. If you do opt to use a mixer, be very careful to stop mixing just when everything is combined.
  • Don’t over-mix. Too much mixing leads to tough muffins. Muffin batters generally won’t be smooth like a cake batter, and that’s perfectly fine. A few streaks of flour in the batter are fine and will blend into the muffins as they bake.
  • Want more tips? See my tips for baking muffins.

How to Store

These muffins will keep at room temperature up to 3 days in an airtight container after they’ve cooled. To keep the moisture from making them soggy, line the container with paper towels and place more layers of paper towels between layers of muffins and on top before sealing the container. Refrigerating will extend that by a couple of days, but make sure the container is well-sealed so they won’t become dry.

While the muffins are quite good at room temperature, I do hope you’ll take good advantage of eating them warm from the oven for a wonderful treat. You can also warm them briefly in the microwave before serving.

How to Freeze

After the muffins have cooled completely, place them in an airtight, freezer-safe bag or container. They should keep up to 3 months. Thaw overnight in the refrigerator or for an hour or so at room temperature.

Mini Chocolate Chip Muffins are a tasty bite sized snack recipe that is sure to please both kids and adults.

How to make chocolate chip muffins

These tiny chocolate chip muffins are made in miniature muffin tins.

How to make chocolate chip muffins

These little muffins are moist and loaded with miniature semi sweet chocolate chips.

How to make chocolate chip muffins

This muffin recipe takes less than thirty minutes from start to finish and produces 48 mini muffins.

How to make chocolate chip muffins

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these chocolate chip muffins, I started by dumping an egg and some milk into a large mixing bowl.

How to make chocolate chip muffins

I stirred until the egg was beaten.

How to make chocolate chip muffins

I added some vegetable oil and vanilla extract to the bowl.

How to make chocolate chip muffins

I stirred well and then added some granulated sugar and brown sugar to the bowl.

How to make chocolate chip muffins

I stirred to combine the sugar with the liquid mixture.

How to make chocolate chip muffins

Then I added some all purpose flour, baking powder and salt to the bowl.

How to make chocolate chip muffins

I stirred until no large lumps remained.

How to make chocolate chip muffins

Then I added some mini semi sweet chocolate chips to the bowl.

How to make chocolate chip muffins

I stirred the chocolate chips into the muffin batter.

How to make chocolate chip muffins

Then I sprayed a mini muffin tin well with cooking spray.

I spooned the batter into the muffin cups filling them all about 2/3 of the way.

How to make chocolate chip muffins

Then I sprinkled some additional mini chocolate chips on top of the batter in the muffin tins.

How to make chocolate chip muffins

I placed the muffin tin in the oven and baked the muffins until a toothpick inserted in the center came up clean.

Then I remove the muffin tin from the oven and allowed the muffins to cool in the pan for five minutes.

How to make chocolate chip muffins

After five minutes, I transferred the mini muffins to wire racks to finish cooling.

How to make chocolate chip muffins

Then the miniature muffins were ready to serve.

How to make chocolate chip muffins

If you are looking for a tasty bite sized snack recipe, then you need to try these Mini Chocolate Chip Muffins!

How to make chocolate chip muffins

More Easy Muffin Recipes You’ll Love…

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

How to make chocolate chip muffins

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Mini Chocolate Chip Muffins:

  • 1 egg, large
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 3 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cups mini chocolate chips

How to Make Mini Chocolate Chip Muffins:

  1. Preheat oven to 375F.
  2. Dump the egg and the milk into a large mixing bowl.
  3. Stir until the egg is beaten.
  4. Add the oil and vanilla extract to the bowl.
  5. Stir again.
  6. Add the granulated sugar and the brown sugar to the bowl.
  7. Stir well.
  8. Add the all purpose flour, baking powder and salt to the bowl.
  9. Stir until no large lumps remain.
  10. Add 1 cup of the chocolate chips to the bowl.
  11. Stir the chocolate chips into the batter.
  12. Spray a miniature muffin tin well with cooking spray.
  13. Spoon the batter into the muffin tins filling each cup about 2/3 of the way.
  14. Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the muffin batter in the muffin tin.
  15. Place the muffin tin in the oven.
  16. Bake the muffins until a toothpick inserted in the center comes up clean. 10 – 12 minutes.
  17. Remove the pan from the oven and leave the muffins to cool in the pan for 5 minutes.
  18. After 5 minutes, transfer the muffins to wire racks to finish cooling.
  19. Serve and enjoy!

How to make chocolate chip muffins

Ingredients:

Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2/3 cup (160 ml) milk (whole or reduced fat)

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips)

Cinnamon Sugar Topping:

1 tablespoon granulated white sugar

1/2 teaspoon ground cinnamon

Instructions:

Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups.

In a bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen.

Makes 12 regular sized muffins.

Description:

Chocolate Chip Muffins add chocolate chips to a moist and buttery, vanilla scented muffin batter. The final touch is to sprinkle the tops of the muffins with a little cinnamon sugar. These are delicious either warm from the oven or at room temperature. Your kids will love them in their lunchboxes or as an after school snack with a tall glass of milk.

Muffins are what we call a “quick” bread and you can see why when you make these Chocolate Chip Muffins. All you need are two bowls; one for the wet ingredients, and one for the dry. Combine the two and your batter is made. The important thing is not to over mix the batter or you will end up with muffins that are a little tough. Before you put the batter into the muffin tin, make sure to either grease the muffin cups or line the cups with paper liners. My preference is to use paper liners since it makes cleanup a snap but I also like peeling back the paper to find a soft and tender cake-like batter underneath.

Now, if we leave out the chocolate chips, what we are left with is a vanilla scented muffin batter to which so many things can be added. For example, instead of chocolate chips, we can add fresh blueberries or raspberries when they are in season, or fresh cranberries would be nice. There are so many dried fruits you could add, or even chopped nuts. To any or all of these add a tablespoon of minced lemon or orange peel for a citrus flavor, or maybe some crystallized ginger. So start experimenting and have fun making up your own muffin recipes. Also, I have included a recipe for a cinnamon-sugar topping that can be sprinkled on the tops of the muffins before baking.

These Pumpkin Chocolate Chip Muffins combine cozy pumpkin spice with pockets of rich chocolate. They’re an easy way to add some much-needed spiced comfort to chilly mornings.

How to make chocolate chip muffins

How to make chocolate chip muffins

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How to make chocolate chip muffins

As soon as the temperature starts to drop, I look for ways to add pumpkin and spices to everything. I love the orangey-brown color, like the changing foliage, that pumpkin brings to baked goods. Let alone the robust flavor and the tender texture that it provides.

Regardless of the season, I tend to add chocolate to whatever I can. What doesn’t improve with the addition of decadent chocolate? If you’ve never had chocolate and pumpkin together, it’s a delicious combination. Sweet pumpkin pairs remarkably well with the slight bitterness of chocolate. Add in pumpkin pie spice and the flavor is reminiscent of spiced Mexican chocolate.

These Pumpkin Chocolate Chip Muffins combine cozy pumpkin spice with pockets of rich chocolate. They’re an easy way to add some much-needed spicy comfort to chilly mornings, but they also make a wonderful snack or dessert later in the day.

This recipe doesn’t require a mixer and comes together in under an hour. All you need are two bowls and something to stir with. It uses an entire 15-ounce can of pumpkin purée so they’re incredibly moist, and you don’t have to figure out what to do with leftover pumpkin purée.

Variations on Pumpkin Chocolate Chip Muffins

Spiced pumpkin and chocolate already make a delicious pairing, but there are still plenty of ways to make this recipe your own:

  • Add 1/2 cup of chopped toasted nuts. You could use rich and sweet pecans or mild and buttery walnuts. Toast the nuts on a baking sheet in a 350°F oven for 8 to 10 minutes, or until lightly browned and they smell nutty.
  • Use different kinds of chocolate chips. You don’t have to use semi-sweet chocolate. If you want sweeter muffins, you can use white or milk chocolate, and if you want a deeper, earthier flavor try them with dark chocolate. You could even try cinnamon chips or a mix of your favorites.
  • Add a topping. Before baking, top the muffins with coarse sugar, pumpkin seeds, extra chocolate chips, or finely chopped toasted nuts.
  • Make them double chocolate. To make chocolate pumpkin chocolate chip muffins, reduce the flour to 1 1/2 cups and add 1/2 cup cocoa powder. You can use either Dutch-process or natural cocoa powder.

How to make chocolate chip muffins

How to Prevent Chocolate Chips from Sinking

You are excited about the prospect of perfectly distributed chocolate chips in the muffins, only to have your heart sink as much as the chocolate. While still delicious, it doesn’t have the look you want.

Unfortunately, gravity still works in the oven. There are a few techniques you can try to keep the chocolate chips evenly suspended.

  • Save a tablespoon or two of the flour mixture and coat the chocolate chips with it before adding them to the batter. The dry flour around the chocolate chips should help suspend them better in the batter.
  • Use smaller chips. Larger chocolate chips or chunks are heavier, causing them to sink easier. Try using mini chocolate chips or chop the chocolate into smaller pieces.
  • Fold some of the chocolate chips into the batter and save the rest to scatter over the top before baking. The chips on top of the batter should either stay on top or at least not sink as far.

Ultimately, the texture of the batter and the size of the chocolate chips will dictate whether the chocolate sinks. Luckily, this batter is thick and can support standard or mini chocolate chips without issue.

Serving Suggestions

Muffins are excellent for breakfast, on the go, as an afternoon snack, or even for dessert. Pumpkin chocolate chip muffins would be a festive way to start Halloween or Thanksgiving morning. I’ll be enjoying these all season long alongside a pumpkin spice coffee, or warm chai.

How to make chocolate chip muffins

Storage Instructions

These muffins will keep for up to three days in an airtight container at room temperature or up to a week in the refrigerator. If you keep them in the fridge, let them come to room temperature before serving.

These muffins freeze well and can be frozen for up to two months. Defrost them on the counter, or for a quick weekday breakfast, you can defrost them in the microwave for about 30 seconds.

Updated on March 24, 2022 | By Kristy | 5 Comments

As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.

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How to make chocolate chip muffins

How to make chocolate chip muffins

Get ready for a treat with these delicious Gluten-Free Chocolate Chip Muffins!

If you enjoyed these Gluten-Free Blueberry Muffins, then you will love this chocolate chip twist on the same base gluten-free muffin recipe.

How to make chocolate chip muffins

Gluten-Free Chocolate Chip Muffins use a simple base recipe with your favorite variety of chocolate chips mixed right in.

How do you make these gluten-free?

Just as I mentioned with the blueberry muffins these chocolate chip muffins just need one simple swap of flour to make them gluten-free. In order for these to be made gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter.

How to make chocolate chip muffins

Outside of this swap, as always be sure the remaining ingredients you use such as the chocolate chips are gluten-free too. All the remaining ingredients are naturally gluten-free, but it’s always wise to check the labels to avoid any cross-contamination.

Tips for Making Gluten-Free Chocolate Chip Muffins:

When making these muffins, be sure to fold in the chocolate chips. This will help them remain whole instead of being mixed to shreds with the mixer.

How to make chocolate chip muffins

Any variety of chocolate chips can be used to make these, we prefer semi-sweet, but again it’s totally up to you and your preference.

How to make chocolate chip muffins

Once you make the muffins, they can be stored in an airtight container for up to a week after baking. They can be stored at room temperature, no need to refrigerate.

If you want to freeze these, you can wrap them in foil and then place them in a freezer-safe storage bag. When ready to eat, just let them defrost at room temperature or remove from foil and heat in the microwave for about 30 seconds.

How to make chocolate chip muffins

We find this is a great way to make breakfast or snacks ahead and just warm it up on the go!

It’s time to enjoy this warm treat!