Starting the day with a freshly homemade Chocolate Chip Muffin always feels special! This easy muffin recipe is a delicious breakfast recipe or fun treat. Lots of ways to change them up too.
Homemade muffin recipes always win out over store bought muffins especially when they are as easy as this recipe. A moist, fluffy muffin with just the right amount of chocolate.
Start the day with one, take a mid morning break with a cup of coffee or welcome the kids home from school with some hot out of the oven.
Any way you eat this easy chocolate chip muffins is a win.
Easy Chocolate Chip Muffin recipe
This recipe is very easy to whip up. It’s a one bowl recipe so the dry ingredients and the wet ingredients are all added to the same bowl.
Full of semisweet chocolate chips, this chocolate chip muffins recipe will remind you of favorite chocolate chip cookies just in a good muffin.
The tender muffins are delicious. Perfect with a cup of coffee or a cup of milk.
There are multiple ways to change the recipe for a different flavor (see the Variations section below). They can be made into mini muffins too!
It’s a simple recipe great for savoring a moment or quick grab and go! It will be love at first bite.
Recipe Ingredients + Notes
All Purpose Flour. Regular or gluten-free measure-for-measure flour blend can be used. We test all our gluten-free recipes with Bob’s Red Mill gluten-free 1-to-1 baking flour.
Baking Powder. This gives the muffins a nice rise.
Granulated sugar. Sweetens the muffins.
Salt. We always use kosher salt which is a less salty tasting salt.
Milk. We used dairy whole milk.
Egg. You’ll need one large egg.
Vanilla Extract. Gives the homey vanilla flavor.
Unsalted Butter. You’ll use one half cup (1 stick) melted.
Semi-sweet Chocolate Chips. One cup plus some extra to add to the muffin tops.
Add some peanut butter flavor. Peanut butter and chocolate chips are wonderful together! Combine a mixture of 1/2 cup chocolate chips and 1/2 cup peanut butter chips.
Add some fresh raspberries. Fruit goes well with chocolate too. Add some raspberries for a twist.
Decrease the chocolate chips to ½ cup and add ½ cup of chopped fresh raspberries into the batter. Frozen raspberries aren’t recommended as they tend to bleed.
Use mini chocolate chips. Mini chocolate chips distribute well in the muffin batter and give plenty of chocolate chips in every bite.
Milk chocolate chips. If preferred use different flavors of chocolate chips.
Turn them into chocolatey chocolate chip muffins! Reduce the flour to 1 ½ cups flour and add ½ cup unsweetened cocoa powder.
How to Make Chocolate Chip Muffins – Step-by-Step
STEP 1. Preparation
Preheat the oven to 350 f degrees. Prepare a muffin tin with paper liners or spray the muffin cups with a non-stick spray (photo 1).
STEP 2. Make the batter
In a large bowl, combine flour, baking powder, sugar, and salt. Whisk together (photo 2).
Add the milk, egg, vanilla and melted butter. Mix until well combined (photo 3).
Using a spatula, fold in the chocolate chips (photo 4).
STEP 2. Bake
Spoon batter into the pan filling the muffin cavities about ¾ of the way full (photo 5).
Top with a few extra chocolate chips (photo 6).
Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean (photo 7).
Cool for 5 minutes in the pan then transfer to a wire rack to cool completely (photo 8).
How to make Mini Muffins
Substitute 1 cup miniature chocolate chips in the batter. Prepare the recipe as written. Scoop the batter into a prepared mini muffin pan. Bake for 10-12 minutes until the toothpick test comes out clean.
Will yield 36 mini fluffy muffins.
How to Store Muffins
Allow the muffins to cook completely.
Line an airtight container with paper towels. Add the muffins and a paper towel on top. Place muffins in a single layer with a paper towel between layers if sacking. Seal.
The muffins can be kept at room temperature for up to 4 days. The paper towels will absorb excess moisture and keep the muffins from getting sticky.
Muffins can be stored in the refrigerator too but it risks dry muffins and the texture may change.
Freezing Homemade Chocolate Chip Muffins
Allow the muffins to fully cool after baking. Place them on a rimmed baking sheet with room in between. Place in the freezer to flash freeze for 1-2 hours.
When they are frozen remove from the tray and place in a freezer bag or container. Flash freezing makes it easy to remove one muffin at a time.
Store for up to 3 months.
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Chocolate Chip Muffins
- 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 1 tablespoon baking powder
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup 1 stick unsalted butter, melted
- 1 cup semi sweet chocolate chips plus a few extra to top the muffins
- Preheat oven to 350 degrees. Prepare a muffin pan with cupcake liners or spray the wells with a non-stick spray.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add in the milk, egg, vanilla and melted butter, mix until well combined.
- Using a spatula, fold in the chocolate chips.
- Scoop the muffin batter into the pan filling the wells about ¾ of the way full. Top with a few extra chocolate chips.
- Bake for 15-20 minutes, until a toothpick inserted into the middle comes out clean.
- Cool for 5 minutes in the pan then place on a wire rack to cool completely.