Soft and fluffy homemade chocolate chip muffins are a great way to start the day! Enjoy these for breakfast, put them in your kids’ lunch box, or serve as an after school snack.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Everyone should have a go-to chocolate chip muffin recipe. It’s a staple you’ll want to make over and over again.
If you haven’t made muffins at home before, it’s a lot easier than you might think. It’s definitely similar to baking them from a box mix.
Just whisk together a few ingredients, pour them into a muffin pan (affiliate link), and bake. You’ll have the best chocolate chip muffins ready to eat, and be able to say that you made them yourself.
I like that these muffins taste sweet without having a ton of sugar in them (barely over half a cup). I know a lot of people like using less sugar in their baking, and you could definitely experiment with reducing that amount even more, but keep in mind it may result in a drier muffin.
I was happy with the dome on these muffins, and they don’t require baking at two temperatures like a lot of other domed muffin recipes, making them just a little bit easier for you!
Chocolate chip muffin ingredients
- Flour
- Granulated sugar
- Brown sugar
- Baking powder
- Baking soda
- Eggs
- Butter
- Milk
- Vanilla extract
- Chocolate chips
How to make chocolate chip muffins
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and baking soda.
- In another bowl, beat the eggs. Stir in the melted butter, milk, and vanilla.
- Add the wet ingredients to the dry, stirring just until incorporated.
- Stir in the chocolate chips.
- Divide the batter amongst 12 greased or lined muffin cups.
- Bake at 375ºF for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Top tips and questions
Don’t overmix muffin batter
Overmixing your batter will result in tough, dry muffins. When mixing together your wet and dry ingredients, be sure to fold them together quickly with just a few strokes. It’s ok to have a few small lumps still visible in your batter.
How to transfer muffin batter to muffin cups
There are a lot of ways you can easily transfer muffin batter to muffin cups. My favorite way is to take one of the measuring cups I used for the sugar and use it to portion out the batter.
Scoop some batter into the measuring cup, then use a spoon or spatula to scrape it out into the muffin tin. After dividing the batter you can see if any of the muffins need a little more batter to keep them even.
Alternatively, you could use a cookie scoop or pour the batter into a large glass measuring cup and use that to pour the batter into the muffin tins.
Can I freeze chocolate chip muffins?
Yes, you can freeze chocolate chip muffins. Place muffins in a zip top freezer bag or other airtight container and freeze for up to 3 months. To thaw let sit at room temperature for a few minutes or microwave for about 30 seconds.
Tips for customizing
- Add 1 teaspoon cinnamon to the dry ingredients
- Swap the regular chocolate chips for mini chips, chunks, or allergy friendly chocolate chips such as Enjoy Life brand
- Use vegan butter and almond milk to make these dairy free
- Add ⅓ cup chopped walnuts with the dry ingredients
- Top with coarse sugar before baking for extra sweetness and crunch
More muffin recipes
- Mini Pumpkin Chocolate Chip Muffins
- Banana Coconut Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Double Chocolate Banana Muffins
- Allspice Crumb Muffins
- Pistachio Rose Muffins
- Healthier Double Chocolate Mini Muffins
- Zucchini Muffins
- Brown Butter Blueberry Muffins
- Banana Oat Muffins with Ultimate Crumble Topping
- Lemon Poppy Seed Muffins
- Crumb Top Blueberry Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup butter, melted and slightly cooled
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375ºF. Coat 12 muffin cups with cooking spray or line with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and baking soda.
- In another bowl, beat the eggs. Stir in the melted butter, milk, and vanilla.
- Add the wet ingredients to the dry, stirring just until incorporated.
- Stir in the chocolate chips.
- Divide the batter amongst the muffin cups.
- Bake 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let muffins cool 10 minutes before transferring to a cooling rack to cool completely.
Notes
Tips for customizing
- Add 1 teaspoon cinnamon to the dry ingredients
- Swap the regular chocolate chips for mini chips, chunks, or allergy friendly chocolate chips such as Enjoy Life brand
- Use vegan butter and almond milk to make these dairy free
- Add ⅓ cup chopped walnuts with the dry ingredients
- Top with coarse sugar before baking for extra sweetness and crunch
"Papa" says
Hey Lins, I think you know my favorite breakfast indulgence……….. 2 egg cheese omelett and left over rewarmed brats, wheat toast, and hot sauce.