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!

We Love a Portable Snack!

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!

Ingredients

PREP TIME: 5 minutes

COOK TIME: 16 minutes

• 2 cups all-purpose flour – see How to Measure Flour
• ⅓ cup brown sugar – light or dark brown sugar
• ⅓ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt – Reduce or omit if using salted butter.
• ⅔ cup milk
• ½ cup melted butter – We used unsalted butter, but salted can be used.
• 2 large eggs – Room temperature eggs incorporate best.
• 2 teaspoons vanilla extract
• 1 (12-ounce) bag milk chocolate chips – dark, milk, or semi-sweet chocolate chips, peanut butter chips, butterscotch chips, or a mixture
• sugar to sprinkle – regular or coarse sugar

Save This Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

How to Make Chocolate Chip Muffins

1. PREP. Preheat oven to 400°F
2. BATTER. In a medium bowl mix 2 cups flour, ⅓ cup brown sugar, ⅓ cup sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Mix well.
   • In another bowl, beat ⅔ cup milk, ½ cup melted butter, 2 eggs, and 2 teaspoons vanilla until well combined. Add dry ingredients and beat until just combined – do not over-mix.
   • Fold in 1 bag of chocolate chips.
3. 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.

More Like This

Muffins

Cinnamon Roll Muffins

28 mins

Lemon Crumb Muffins

30 mins

Chocolate Muffins

40 mins

Easy Banana Muffins

40 mins

Collections

Quick Bread Recipes

Muffin Recipes

Easy Breakfast Ideas

Brunch Ideas

5 from 27 votes

Chocolate Chip Muffins

By: Lil’ Luna

Soft and airy chocolate chip muffins are studded with milk chocolate chips for a great on-the-go breakfast, treat, or snack!

Servings: 12 muffins

Prep: 5 minutes mins

Cook: 16 minutes mins

Total: 21 minutes mins

Equipment

• muffin tin

Ingredients 

1x2x3x

• ▢ 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.

Recipe FAQ