Chocolate chip muffins are our favorite portable breakfast or snack!!
They are quick, easy, and store GREAT. We often have muffins on hand in the freezer for lunches or a grab-and-go breakfast on the way to school.
These muffins are filled with chocolate chips so it’s no surprise the entire fam loves them. They are tender and sweet with just enough chocolate that they feel almost like a dessert.
The kids love these chocolate chip muffins, but they’ll devour Blueberry Muffins, Lemon Poppyseed Muffins, and Banana Crumb Muffins just as fast!
If you’re looking for a yummy, easy breakfast recipe, this is a good one!
Why we think you’ll love it:
- Ready in no time. These chocolate chip muffins are ready in about 20 minutes!
- Studded with chocolate chips. There are just enough chocolate in these tender muffins to make them a favorite!
- Portable. Muffins are a great take-and-go snack and perfect for freezing for later making them a favorite easy breakfast!
Chocolate Chip Muffin Ingredients
- All-purpose flour (2 cups) – Flour gives the muffins structure and creates a light, soft crumb.
- Brown sugar (⅓ cup) – Brown sugar adds moisture and brings a mellow, caramel-like sweetness. Light or dark brown sugar can be used.
- Granulated sugar (⅓ cup) – Granulated sugar sweetens the muffins and helps the tops develop a delicate crust.
- Baking powder (1 teaspoon) – Baking powder helps the muffins rise so they stay fluffy instead of dense.
- Salt (½ teaspoon) – Salt enhances the flavors in the batter and keeps the sweetness balanced. Reduce or omit if using salted butter.
- Milk (⅔ cup) – Milk adds moisture and helps create a tender, soft interior.
- Melted butter (½ cup) – Melted butter brings rich flavor and keeps the muffins moist. We used unsalted butter, but salted butter can also be used.
- Eggs (2 large) – Eggs bind the batter, add structure, and help the muffins rise evenly. Room temperature eggs incorporate best.
- Vanilla extract (2 teaspoons) – Vanilla extract adds warmth and depth that pairs perfectly with chocolate.
- Chocolate chips (10 ounce bag) – Chocolate chips create pockets of melty chocolate that make the muffins irresistible. You can use dark, milk, or semi-sweet chocolate chips, peanut butter chips, butterscotch chips, or a favorite combination.
- Sugar for sprinkling – Sugar for sprinkling adds sparkle and a sweet, slightly crunchy muffin top.
How to Make Chocolate Chip Muffins
PREP. Preheat oven to 400°F
BATTER. In a medium bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
- In another bowl, beat milk, melted butter, eggs, and vanilla until well combined. Add dry ingredients and beat until just combined – do not over-mix.
- 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.
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
Kristyn’s Recipe Tips
- The muffin method mixes the wet and dry ingredients separately so that when they are combined together you only need to mix to combine. This keeps the crumb tender.
- Switch up the type of chip used or try a combination like chocolate with peanut butter chips.
- For jumbo muffins bake for 5 minutes at 425°F and then reduce the temperature to 350°F and bake for another 20-25 minutes.
- For mini muffins bake for only 10-12 minutes at 350°F. You may wish to use mini chocolate chips. (Times may vary slightly depending on your oven.
Chocolate Chip Muffins Recipe
Equipment
Video
Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk
- ½ cup butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 1 (10-ounce) bag milk chocolate chips
- sugar, to sprinkle
Instructions
- Preheat oven to 400°F
- In a medium bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
- In another bowl, beat milk, butter, eggs, and vanilla until well combined. Add dry ingredients and beat until just combined – do not over-mix.
- Fold in chocolate chips.
- Spoon into a muffin tin filled with cupcake liners. Fill them to about ⅔ full. Sprinkle tops with sugar and a few extra chocolate chips and bake for 16-18 minutes.
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
Notes
- The muffin method mixes the wet and dry ingredients separately so that when they are combined together you only need to mix to combine. This keeps the crumb tender.
- Switch up the type of chip used or try a combination like chocolate with peanut butter chips.
- For jumbo muffins bake for 5 minutes at 425°F and then reduce the temperature to 350°F and bake for another 20-25 minutes.
- For mini muffins bake for only 10-12 minutes at 350°F. You may wish to use mini chocolate chips. (Times may vary slightly depending on your oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store (along with a paper towel to avoid sticky tops) at room temperature for 2-3 days, or in the fridge for 5-7 days.
Place the muffins in a single layer in a freezer Ziploc, remove as much air as possible (we like to use a straw), and freeze for up to 3 months.
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This post was originally published April 2015.
1 bag of choc chips = ? Grams or cup measure
One of my favorite muffin recipes. Made them several times, and semi sweet chips work well too.
If I wanted to make this but can’t use egg what can I sub it with?
These muffins are delicious and not overly sweet like some. Best recipe I have tried for chocolate chip muffins.
I love hearing this! Thank you so much for letting me know!
They are so delicious!! Yum, Yum!!❤
Glad you think so 🙂 Thank you so much!
Sooooo yummyyyyy!!!!!
I am so glad you think so 🙂 Thank you so much!
I often make muffins on weekends. this recipe looks great. will try. would like to share mine https://musicdownload.zone/download?url=Bwr5mb8ZZVs
I hope you do try them & like them!