You're going to love these chocolate chip muffins, from the soft and tender muffin to the chocolate pieces studded throughout. These muffins make a perfect breakfast on the go or a sweet treat.
These choc chip muffins are a simple variation of my Easy Vanilla Muffins. Made from scratch and with plenty of chocolate in every bite, you'll see why we love this recipe in no time.
One of my son's favorite snacks from the grocery store's bakery is chocolate chip muffins, so I try to grab them when I can, but it's not always in the budget. So in those cases, I make them at home and pop them in the freezer so I can hand him a muffin for breakfast here and there without the added grocery expenses.
For more muffin recipes, check out my Small Batch Blueberry Muffins, Bakery Style Strawberry Muffins, Apple Cider Donut Muffins, and Red White and Blue Muffins.
Why This Recipe Works
- Simple ingredients. We use very simple ingredients for this recipe, like butter, flour, eggs, and chocolate chips. This helps to keep it convenient for minimal shopping.
- They're frugal. Making your own muffins at home instead of buying them from the grocery store is a great way to get a bigger bang for your buck.
- Great for meal prepping! Make a batch and freeze them for later, pull one out in the morning, and enjoy it by lunch. These muffins are great for lunch boxes!
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🥘 Ingredients
Butter- Using butter instead of vegetable oil will give us a denser muffin crumb, but it will also give us a lot of rich flavors we wouldn't normally get from oil.
Sugar- Adding in granulated sugar will make the muffin sweeter and help to give it a more tender crumb.
Eggs- These are the binding agents used to keep the muffins from falling apart.
Milk- Use milk to moisten the batter to the right consistency.
Vanilla- This is a flavor enhancer.
Salt- This is a natural flavor enhancer.
Baking powder- You will want to use some baking powder to help leaven the muffins so that they rise nicely as they bake.
Flour- The gluten structure and base of this recipe is all-purpose flour.
Chocolate chips- You can use semisweet chocolate chips or milk chocolate chips (or a combination of the two).
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Chocolate Chip Muffins with these simple step-by-step instructions:
Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
Add the butter and sugar to a large mixing bowl.
Cream them together with an electric mixer until they're light and fluffy.
Add in the eggs, one at a time.
Beat well after each addition.
Add in the milk and vanilla. Mix again until well blended.
Using a whisk or large rubber spatula, stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
Gently fold in the chocolate chips.
Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional chocolate chips.
Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean. Let cool 5 minutes.
Remove the chocolate chip muffins from the pan and let them cool on a wire rack.
🍴 Recipe Tips
Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.
Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens, which makes the muffins gummy and rubbery.
👩🏻🍳 Storage
Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
Storage. These muffins will keep for up to a day or two in an airtight container at room temp. they taste best when fresh and warm in the oven
💭 FAQs
Yes, it is possible to overmix the muffin batter, and in doing so, you will create a gummy-like texture in your muffins. The texture and appearance will be less than ideal. Stir only until no flour streaks remain.
Having working leavening agents and using room temperature ingredients will help to create a light and fluffy muffin texture.
As tempting as it may be, allow the muffins to rest in the pan for 2-5 minutes before removing them from the pan and placing them onto a wire cooling rack. This will let them finish the cooking process and give them a better transition.
More great muffin recipes to check out soon
- Peanut Butter and Jelly Muffins
- The BEST Lemon Poppy Seed Muffins
- Simple Pear Muffins
- The Easiest Carrot Muffins
📖 Recipe
Chocolate Chip Muffins
Ingredients
- ½ cup Butter, softened ($0.75)
- 1 ⅔ cup Granulated sugar ($0.36)
- 3 large Eggs ($0.24)
- 1 ¼ cup Milk ($0.27)
- 1 teaspoon Vanilla extract ($0.02)
- ¼ teaspoon Salt ($0.02)
- 4 teaspoon Baking powder ($0.04)
- 3 cups All purpose flour ($0.24)
- 1 cup Chocolate chips ($0.99)
Instructions
- Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
- Add the butter and sugar to a large mixing bowl.
- Cream them together with an electric mixer until they're light and fluffy.
- Add in the eggs, one at a time.
- Beat well after each addition.
- Add in the milk and vanilla. Mix again until well blended.
- Using a whisk or large rubber spatula stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
- Gently fold in the chocolate chips.
- Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional chocolate chips.
- Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
- Remove the chocolate chip muffins from the pan and let them cool on a wire rack.
Notes
- Cooking our muffins at a higher temp is what gives up the nice domed look so that they don't turn out flat.
- Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
- Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
- Storage. These muffins will keep for up to a day or two in an airtight container at room temp. they taste best when fresh and warm from the oven.
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