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!
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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!
I made mini muffins and I didn’t use the best chips… I’ll try again and use bittersweet chips. Still, they’re quite tasty and perfect for early morning work hours. Thanks for sharing your recipe.
These were amazing! Thanks for the great recipe :)
These were delicious and quick to make!!!! Thank you!! I even threw in a smashed banana in the end. Delicious
I look forward to trying your other muffins!!
I have no words! Forever I have been dreaming of the perfect choc chip muffin. I am so so happy I tried these. They are perfect in every way. Thank you!!
Hi
These muffins turned out well. Was wondering if I could use single cream or sour cream instead of milk? If so will the quantity differ?
Hi Janina, I would not recommend making those substitutes for the milk.
Haha, they had blueberry muffins at the hospital I stayed in recently, too. After 3 weeks, nothing on the hospital menu looks good. These muffins, though, look delicious! I can’t wait to try them.
I made these muffins and they were delicious out of the oven but the next day they were a bit dense and too moist on the top. The chocolate chips overpower the flavor. I don’t know if I did something wrong but they just aren’t my favorite BEB recipe.
My butter also clumped together. I must have done something else wrong too. I added the one cup milk and the batter looked as thick as bread dough. I added more milk. Cooking now. Hope it works.
I was just wondering if you were using a conventional oven or a fan-forced… It’s just that the muffins look really good and I have a fan-forced oven and don’t really know what temperature to bake them at :)
Hi Julia, I use a conventional oven. If you have fan-forced, your manual should provide some guidance on how to adjust the temperature and baking time.
These were absolutely perfect the first day – a nice crunch on the outside from the sugar topping and a soft, moist inside. However, they did not store well. I put the leftover muffins in a tupperware container and the sugary topping dissolved and was mushy/sticky. Maybe they freeze better, but I think it’s probably best to try to finish them on the first day.
These sound great and look absolutely scrumptious! I’m going to see if I can adapt your muffins into a recipe remake for Panera’s chocolate chip “muffies” (muffin tops). Been having a hard time finding a tasty recipe for their chocolate chip version.
I am definitely a sweet breakfast lover. I would also probably snack on these all day long! I love chocolate chip anything, really, and the crunchy sugar topping looks amazing. Can’t wait to try these!
Hi Michelle! Just made these this morning. So easy and great – my little tots loved them! I’ll try lemon and blueberry with this base next time. Thanks!!
I made these this morning immediately after reading your post! They were so good! My new favorite chocolate chip muffin recipe! They’re not going to have a chance to last “up to 4 days.” :)
Sounds good! I just made muffins today for our breakfasts this week. They were blueberry.
I’m a muffin kinda gal and big fan of Chocolate chip muffins! These look delicious and can’t wait to try them. Pinned!
I just made these and they are very good. I made 6 jumbo muffins instead of 12 regular sized ones. Thanks for sharing the recipe.
Is 1 Tablespoon baking powder correct? Seems like a lot…
Yes, that is correct!
I wondered the same thing Mg. The texture of these muffins was wonderfully light and fluffy, but the taste of baking soda was hard to ignore. I think the next fine I try this recipe, I’ll try using less and see if the makes a difference.
I thought the same and used it anyway…tasted horrible so I came back to see if Anyone else had this problem. Glad I’m not alone. Bummed they didn’t work out
Everythings which you are sharing are so nice, i hope that i can do pefectct.thanks
I think I did something wrong. I tried this recipe twice today. When I added the cooled melted butter to the egg and milk it immediately turned to something like scrambled eggs. I have never seen this happen before. The butter was definitely cooled. Any idea what went wrong?
Hi Mary-Jane, I’ve had that happen at times when making homemade pancakes… try leaving your milk at room temperature next time. The mixture should still be usable even if the butter seizes.
My batter did this too, but I forged ahead with the recipe and they turned out delicious! Will definitely make again. Soon. :)
Made these this morning. Just had a second one…. :) Great recipe using the staples in my cupboard! Thanks BEB!
I will say it also: Great using basic ingredients that I always have on hand! And thank-you for making your recipes fit on one page when I print them out.
I just want to say thank you for a “normal” recipe…there are bloggers I follow that like to use ingredients I do not keep on hand…like greek yogurt or agave nectar….etc…and usually it’s something like 3 tablespoons of the yogurt…so I love a recipe with “normal” stuff…like butter….nothing wrong with butter….it’s HOW MUCH butter one eats that could be the problem…
I like the muffin liners you used for these, can you tell me what brand they are?
Great recipe :)
Hi Amanda, They are from Bake It Pretty – http://www.bakeitpretty.com/cupcake-liners/
I just made these muffins this morning and they are FANTASTIC! Perfect timing on the recipe… I was planning to make another recipe but I saw this in my email and changed my mind. I’m glad that I did! They were a hit with my kids and I’m about to sneak another one :-) You didn’t say what to do with the divided 2 tablespoons of sugar so I just sprinkled it on immediately before baking and it worked out great. Thanks for the recipe. I will definitely be making these again!
Just made these for breakfast; delicious!
When do you add the sugar topping? Just before baking?
Hi Shannon, Yes, my apologies, I’ve edited the recipe to reflect that.
While I tend to gravitate towards eggs, or egg casserole of some sort, for breakfast, my absolute favorite breakfast sweet treat is a good homemade cinnamon roll with delicious “melty” white icing or a doughnut from Oakmont Bakery or Freedom Farms. However, to have a muffin recipe that is 10 minutes away from baking is a keeper. These look delicious, and they look to have the perfect ratio of chocolate chips to batter :) I’m adding this recipe to my stash of breakfast/brunch recipe. Thanks for posting it!
These are my favorite along with Cheese Danish. I just had a yummy Chocolate Chip Muffin from Tim Hortons’ over the weekend but now I can make my own – thanks for the recipe Michelle!!
Mmmm, Tim Horton’s!
ummm these look god, do you think blueberries would work just as well?
I just made these with berries- fresh blueberries work the best, but if you only have frozen berries, make sure to freeze them until right when you need them.
Hi Maria, Yes, definitely!