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, my Blueberry Muffins, and my Cinnamon 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
This is a simple one-bowl muffin recipe. No fancy tricks here!
- Start by whisking together your dry ingredients.
- 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.
- Mix together the wet and the dry ingredients. Be gentle, you don’t want to overmix.
- When the batter is almost combined, mix in the chocolate chips, just until everything is combined.
- 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 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.
Don’t Miss These Other Muffin Recipes
Apple Cinnamon Muffins
Cocoa Oatmeal Muffins
Easy Pumpkin Muffins with Chocolate Chips
Zucchini Muffins
Banana Crumb Muffins
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Chocolate Chip Muffin Recipe
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
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In another bowl (or I like to just use a large liquid measuring cup), whisk together the milk, vegetable oil and egg.
- 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.
- 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.)
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Kayla says
Love this recipe! Was simple and easy to follow! I got scared and halfed the chocolate chip amount because it looked like so much, but I totally regret it. To anyone else who may think the same, DO NOT PUT LESS CHOCOLATE CHIPS!! 2 cups would’ve been perfect, very spot on recipe! I used dark chocolate chips and they are just as delicious. Would love to try with mini chips, like you did. Don’t know why, but mini chips just always taste better! 😋
Jackie Russo says
Great recipe. I’d add a little more salt though-maybe a 1/2 tsp next time
Nancy says
My grandson didn’t even wait for them to cool. Say’s they are good. I used the liners and used full sized morsels as I didn’t have mini. I also added 1 tesp of vanilla. Will most definitely make again.
Deborah says
Thanks Nancy – I’m so happy that both you and your grandson enjoyed them!
Jessica Szczerbaty says
I’m very made this recipe 2 times in the past 2 weeks because I could not stop eating them! Moist muffins. Perfect amount of sweetness. 1000/10 would recommend!
Deborah says
Thanks, Jessica – I’m so glad you’ve loved them and have been able to make them twice!
Marianne says
I love this recipe just next tome a bit less unhealthy stuff but other wise it is great
Monica says
The best and only mini banana Choc chip muffin recipe I will use. Have made it lots of times already and always a favorite. I usually mess around and try to use less butter and sugar than stated and it always turns out fine.
Owen says
delicious it’s a keeper you should try it man very very simple and easy for kids to do too
Aminata Kalokoh says
i did your recipe for the first time at home and my muffins came out so beautiful. I added half milk chocolate and half dark chocolate chips and followed all steps correctly.Thank you .
Deborah says
I’m so glad they turned out well and that you loved them!
Emily says
loved how easy the recipe was but it was a little gummy. would definitely have to tweak a few things next time.
Mary says
So moist and delicious!
I subbed brown sugar, added 1/4 cup sour cream, and 1 tsp vanilla.
Everyone loved them. Will definitely make again!
Deborah says
Thanks for the review, Mary – I’m so glad you enjoyed them.
Allie says
Pretty good recipe, I had to add more milk because mine turned into almost a cookie dough. I also did half of mine with blueberries instead of chocolate chips and those were good too.
Char says
Love these as muffins but would like to make as a loaf. How long would you suggest cooking in a loaf pan and do you think any adjustments would need to be made?