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Easy chocolate chip muffins fresh out of the oven.
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5 from 27 votes

Chocolate Chip Muffins Recipe

Soft and airy chocolate chip muffins are studded with milk chocolate chips for a great on-the-go breakfast, treat, or snack!
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Kristyn Merkley

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

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.
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.
For more substitutions and tips, check out the full recipe post
 

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