Chocolate Chip Muffins
What type of breakfast sweet person are you? Do you gravitate towards the muffins, the doughnuts, danishes, or something else?
I’m definitely a muffin gal, but had forgotten about how much I loved them until January rolled around and I was sitting in a hospital room. The morning after having Joseph, my husband and I were filling out the breakfast form and he checked off blueberry muffin on his order. I thought that sounded good and added it to my order, as well. The blueberry muffin that arrived definitely came from a package, but my goodness, it totally hit the spot that morning. It could have been due to the fact that it was the first thing I had eaten in a day and a half that wasn’t ice chips, but it made me remember how much I absolutely love a good muffin.
While I’ve made chocolate-chocolate muffins before, I was still missing a chocolate chip muffin from my breakfast repertoire.
It goes without saying that I love, love, love anything and everything that includes chocolate chips. From my favorite cookies to scones and biscotti, I generally can’t resist chocolate chip-anything. Add muffins to that ever-growing list!
These muffins are incredibly quick and easy to make, taking only 10 minutes from the time you start until they’re in the oven baking away. They bake up soft and tender, not too crumbly, and with a bit of a crunch from the sugar topping. If you love a sweet start to your mornings, these muffins will absolutely fit the bill.
Watch How to Make Chocolate Chip Muffins
Five years ago: Anise Cookies
Six years ago: Scallion Pancakes with Ginger Dipping Sauce
Seven years ago: Fresh Blueberry Pie
Chocolate Chip Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) + 2 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, melted and cooled to room temperature
- 1 egg
- 1 cup (244 ml) milk
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
- In a large bowl, whisk together the melted butter and the egg. Add the milk and vanilla extract and whisk to combine.
- Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes.
- Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Very good… Moist and light and fluffy..
Don’t overmix. Will me making these again!
My muffins stuck to the white paper cups, even after completely cooled. Any ideas where I may have gone wrong?
Umm YUM!!! The muffins are PERFECT!!!!! These will forever be my go-to chocolate chip muffin recipe!!! Super easy, quick to put together, light and fluffy, melt in your mouth delectable deliciousness!!!! I even used almond milk and coconut oil (we don’t do dairy) and they’re still perfect!!! 10 stars!!!
Omg this is so far the best recipe i ever found thank you so much for creating a master piece!!!
these are delicious! mine only made 10 muffins though, guess I like them bigger!
I have made these before and always good but added cocoa powder (3 tbsp) and made chocolate chocolate chip muffins and added some pecans on top! Took to church and did not even get one so success!
These where amazing! I made them for my siblings without the cholate chips and they still tasted great. They thought that they were pancakes though.
The muffins didnt work for me. As soon as I read it I thought that I needed to make them and I followed the directions but the outcome is a heavy, dense I can hit your head with this and you will drop dead kind of thing. Can someone please help me what’s wrong?
I’m so sorry these didn’t work out for you; they definitely should not be hard – they are light and fluffy. It sounds like perhaps you overmixed them and/or overcooked them (or your oven may run hot?).
Can you fold in the flour mix and the chocolate chips all at once?
Yes, that would be fine!
I’m wondering if I can use vegetable oil instead of butter?
Hi Emily, I’ve never tried to make that substitution so I can’t say for sure.
Yes I made with that last night and did fine!
i noticed that the chocolate chip muffins have baking powder and the zucchini muffins have baking soda. Why the difference?
Hi Tamie, They are two totally different recipes.
I’m a new follower!! Love your recipes. Curious as to why it’s necessary to remove paper liners before freezing muffins? Have never done this.
Hi Debra, Welcome! :) I’ve found that the paper rips if you try to peel when the muffin is still semi-frozen. If you’ve never had an issue with it, then I wouldn’t worry!
Made these with my boys today for their new recipe challenge and they were loved by all. Thank you!
Came out beautiful! Haven’t tired then yet but the recipe was simple and I didn’t have to change a thing! Simple ingredients and great puff on top!
I loved these muffins they were delicious
Thank you for the recipe
There is too much baking soda in this recipe. My muffins came out nice and fluffy but dry and bitter. They had a horrible after taste and I followed everything including extra chocolate chip syrup drizzled on top.
I see several complaints about too much baking soda. I double checked and the recipe does not include any baking soda. It does however include baking powder, something completely different than baking soda.
My question is, was there originally baking soda in the recipe and it got removed? Or were people using baking soda instead of baking powder??
My question is, was there originally baking soda in the recipe and it got removed? Or were people using baking soda instead of baking powder??
Hi Tami, I believe there was originally a typo, it should be baking powder, as it is currently written.
Well , great recipe . I just tried it out and my mother loved the texture of it . Thanks , Michelle . My sisters loved it too . THere are asking for more . I will use this recipe again . Thanks again , Michelle .
They are Amazing!!!!!!!!!!!!! But you should add two tablespoonss Of brown sugar it makes them ten times better!