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.
Megan says
I was a little thrown off when it said the prep time was 10 hrs 10 minutes on an easy muffin recipe, but they turned out great. My daughter requested double chocolate muffins so we added a little cocoa powder and followed the rest exactly. turned out great!
Deborah says
Oh my goodness – I don’t know how that prep time got changed like that! I has been fixed, and I’m so glad that the muffins turned out great!
Debarahe Hinckle says
Actually so scrumdidily yum yum… Made them because the dog ripped through the cabinet door and ate all the food!
Deborah says
Oh no! I’m sorry the dog ate the food, but at least you got to make muffins! 🙂
Jessica says
Quick and easy, really moist and delicious!
Grace says
this is a very good muffin recipe and simple to make. I enjoyed it! And I sent it to my daughter.
Alex says
What did I do wrong?? Followed the recipe to a T. It is a solid, heavy, dough after 20 min. Even after 30 mins.
Rpena says
did you spoon the flour into the cup? sometimes if you scoop a whole cup of flour it can compact some causing there to be more flour in the recipe than needed. good luck!
Tabby says
Overall they weren’t bad tasting and I liked how they are super quick and easy to make my family enjoyed them. I gave it a 3 because I feel like vanilla could have been added for more flavor because they didn’t have a lot of flavor. I plan on making there again but will be adding the vanilla
Jim Rosen says
Delicious and quick. 😋 Yummy
kancilbola says
So good!
Michelle says
We enjoyed this recipe!! Made them for the first time and the kids went nuts over them!! Thank you for sharing this recipe!
Deborah says
Thanks, Michelle – my kids love them, too!
Priscilla M says
These came out great. I did make some modifications partily because of what I had on hand and dietary purposes. 1) I used gluten free flour (Namesta). I only used 1 cup instead of of the 1 3/4 cup listed. One of my children has celiac so no glutinous baking here. 2) Plain whole milk yogurt instead of milk. It’s what I had on hand and it can be substituted 1:1. 3) I used brown sugar instead of white but that was completely because of preference.
Hailey Raffen says
My mouth was watering so much, when I finally tasted them it was COMPLETELY satisfying! They’re the perfect texture, and they really just are amazing!
Meghan says
These are a HUGE hit in our house! Love adding different varieties to them on days we don’t want chocolate chips! Delicious!
Alivia Hansen says
This recipe was delicious!!! My family loved it when I made it for them.
Christine says
These muffins are gorgeous easy to make
Deborah says
Thanks, Christine! I’m glad you like them!
Addie says
This recipe was quick and easy and yet super tasty!! I made it for my family and they loved the muffins! Thank you so much!
Jennifer Mohney says
My daughter, who is a SUPER picky eater, loves these muffins. They are really easy to make. The only thing I do different is add a few extra chocolate chips.