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This soft and airy chocolate chip muffins recipe is studded with milk chocolate chips makes for a great breakfast, treat, 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!
We Love a Portable Snack!
I love baking with the kids and a favorite is some homemade chocolate chip muffins (we’re suckers for anything with chocolate). We make Classic Chocolate Chip Cookies all the time, so it was nice to change it up and make muffins.
Why we love these muffins:
- Quick and easy. These chocolate chip muffins are ready in about 20 minutes!
- Yummy. They are so soft and moist and definitely another keeper recipe!
- Portable. Muffins are a great take-and-go snack and perfect for freezing for later.
If you’re looking for a yummy, easy breakfast recipe, this is a good one!
Ingredients
- all-purpose flour
- brown sugar
- sugar
- baking powder
- salt
- milk
- butter
- eggs
- vanilla extract
- milk chocolate chips – Use dark, milk, or semi-sweet chocolate chips, peanut butter chips, butterscotch chips, or a mixture of different types.
- sugar
How to Make Chocolate Chip Muffins
- PREP. Preheat oven to 400°F
- DRY INGREDIENTS. In a large bowl mix flour, brown sugar, sugar, baking powder, and salt. Mix well.
- WET INGREDIENTS. In a medium bowl, beat together milk, 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 the batter into a muffin tin filled with cupcake liners. Fill them to about ⅔ or 3/4 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.
- Cool. Allow the muffins to cool a bit in the pan before placing them on a wire rack to cool completely.
Pro 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!
Recipe Tips
Keep the following tips in mind to produce the best recipe for chocolate chip muffins every time!
- Liners. Simple paper liners or silicone liners work well in the recipe. The higher the quality of the paper liners the less the baked muffins will stick to it when removed. Or bake the cupcakes directly in the muffin pan which creates a nice browned crust.
- Different-sized muffins. 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.)
- Nuts. Add chopped nuts for even more flavor and texture.
Storing Tricks
- No soggy muffins! To prevent your muffins from getting soggy while storing, place a paper towel in the bottom of your airtight container, and another paper towel on top of the muffins to absorb any extra moisture.
- STORE. Keep homemade chocolate chip muffins in a container at room temperature for 2-3 days, or in the fridge for 5-7.
- FREEZE. Flash-freeze cooled chocolate chip muffin recipe on a baking sheet until they are somewhat hardened. Transfer them to a freezer bag or storage container, and store them in the freezer for a few months.
- Let thaw on the counter overnight before devouring.
For More Muffins:
Chocolate Chip Muffins
Soft and airy chocolate chip muffins are studded with milk chocolate chips for a great on-the-go breakfast, treat, or snack!
Equipment
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.
Video
Notes
For jumbo muffins bake for 5 minutes at 425°F, 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.
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.
Freeze. 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.
Nutrition
Calories: 351kcal, Carbohydrates: 47g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 53mg, Sodium: 202mg, Potassium: 100mg, Fiber: 1g, Sugar: 30g, Vitamin A: 360IU, Vitamin C: 0.2mg, Calcium: 81mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!