Who doesn’t love a warm, fluffy Chocolate Chip Muffin fresh out of the oven? These bakery-style muffins are packed with melty chocolate chips, have the perfect tender crumb, and are incredibly easy to make. Whether you’re looking for a sweet breakfast treat or a satisfying afternoon snack, these muffins will hit the spot. Trust me, this recipe is a keeper!
Why You’ll Love Chocolate Chip Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making them for breakfast, a quick snack, or even dessert, these muffins bring joy in every bite. Here’s why they’re a favorite:
Soft & Moist
Perfectly tender with just the right amount of sweetness.
Quick & Easy
No complicated steps, just simple ingredients and foolproof instructions.
Perfect for Any Occasion
Great for busy mornings, lunchboxes, or a cozy coffee break.
Loaded with Chocolate
Each bite is packed with gooey, melty chocolate chips.
Ingredients in Chocolate Chip Muffins
These muffins come together with pantry staples. Here’s what you’ll need:
All-Purpose Flour: Provides the perfect structure for soft muffins.
Baking Powder & Baking Soda: The key to light, fluffy muffins.
Salt: Enhances the overall flavor.
Butter: Adds richness and moisture.
Sugar: A mix of white and brown sugar gives sweetness and depth.
Eggs: Helps bind everything together.
Vanilla Extract: Adds warmth and depth of flavor.
Milk: Keeps the muffins tender and soft.
Chocolate Chips: The star of the show! Use semi-sweet, milk, or dark chocolate chips.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these irresistible muffins:
Preheat the Oven: Set your oven to 375°F (190°C) and line a muffin tin with liners.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate bowl, beat butter and sugars until light and fluffy.
Add Wet Ingredients: Mix in eggs, vanilla extract, and milk until combined.
Combine & Fold in Chocolate Chips: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy: Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
How to Serve Chocolate Chip Muffins
These muffins are amazing on their own, but here are some serving ideas:
With Coffee or Tea: A perfect pairing for your morning drink.
Warm with Butter: Slather with butter for an extra indulgent treat.
With a Scoop of Ice Cream: Turn them into a decadent dessert.
As a Grab-and-Go Snack: Perfect for busy mornings or lunchboxes.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Don’t Overmix: Stir the batter just until combined to avoid dense muffins.
Use Room Temperature Ingredients: This ensures even mixing and a better texture.
Add Extra Chocolate Chips on Top: For bakery-style muffins, sprinkle extra chocolate chips on top before baking.
Storage Tips: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
FAQ Section
Q1: Can I use whole wheat flour?
A1: Yes, but the texture will be slightly denser. Try using half whole wheat and half all-purpose flour.
Q2: Can I make these muffins dairy-free?
A2: Absolutely! Substitute butter with coconut oil and use almond or oat milk.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Q4: Can I use dark chocolate instead of semi-sweet?
A4: Yes! Dark chocolate adds a richer, deeper flavor.
Q5: How do I make them extra moist?
A5: Adding a bit of sour cream or yogurt can make the muffins even more tender.
Q6: Can I use mini chocolate chips?
A6: Definitely! Mini chips distribute more evenly throughout the batter.
Q7: Can I double the recipe?
A7: Yes! Just be sure to bake in batches to avoid overcrowding.
Q8: How do I prevent muffins from sticking to liners?
A8: Use high-quality liners or lightly grease them before adding batter.
Q9: Can I add nuts?
A9: Absolutely! Chopped walnuts or pecans add a nice crunch.
Q10: Can I turn this into a loaf?
A10: Yes! Pour the batter into a loaf pan and bake at 350°F (175°C) for about 50-60 minutes.
Final Thoughts
Chocolate Chip Muffins are a timeless classic that’s perfect for any occasion. Whether you’re baking for family, friends, or just yourself, these muffins are guaranteed to be a hit. So grab your ingredients and get baking—you won’t regret it!
Print
Chocolate Chip Muffins
- Prep Time: 1
- Cook Time: 2
- Total Time: 3 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Chip Muffins are soft, moist, and packed with melty chocolate chips in every bite. Perfect for breakfast, a snack, or dessert, they’re easy to make and come together in just minutes! Whether you’re looking for healthy homemade recipes or a quick treat for the family, these muffins are a crowd-pleaser. Pair them with your morning coffee or enjoy them as an afternoon pick-me-up.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (180g) chocolate chips (semisweet or milk chocolate)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, oil (or melted butter), eggs, and vanilla extract until smooth.
- Make Batter: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Gently fold in the chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add ½ tsp cinnamon or ¼ cup chopped nuts.
- To make these muffins healthier, swap half the flour for whole wheat flour.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg