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!

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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