easy chocolate chip muffins recipe

Written ByJenny Smyth Posted on
easy chocolate chip muffins recipe
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The Best easy chocolate chip muffins recipe

I’ve been making these easy chocolate chip muffins for years, and they’re always a hit with my family. They’re perfect for a quick breakfast on-the-go or as a sweet treat after dinner.

I love how simple the recipe is – just mix together some flour, sugar, eggs, milk, and chocolate chips, and you’re good to go! My kids love helping me in the kitchen and mixing up the batter.

The best part is that these muffins are actually pretty healthy compared to other baked goods – they’re made with whole wheat flour and contain no refined sugars. Plus, they’re easy to customize with different mix-ins like nuts or dried fruit.

I’ve even used them as a base for other desserts like blueberry lemon poppy seed muffins. My family loves when I make these muffins because they know they’re getting a delicious and nutritious treat.

One of the things I love about this recipe is how versatile it is – you can make them in large batches for a crowd or in small ones for a quick snack. The best part is that they freeze beautifully, so I can whip up a batch on the weekend and have them ready to go for the week ahead.

One of my favorite things about these muffins is how moist and flavorful they are – it’s all thanks to the combination of melted chocolate and sweet vanilla extract. The best part is that you can customize them to your heart’s content with different mix-ins like nuts or dried fruit.

Easy Chocolate Chip Muffins

Easy Chocolate Chip Muffins

4.5 from 921 votes

These moist and tender chocolate chip muffins are a quick and simple treat. They come together in one bowl with basic pantry ingredients.

Prep Time10 mins
Cook Time18 mins
Resting Time0 mins
Total Time28 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
4Make a well in the center of the dry ingredients.
5In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
6Pour the wet mixture into the well of the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
7Fold in the chocolate chips gently with the spatula until evenly distributed throughout the batter.
8The batter will be thick and lumpy.
9Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
10Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
11Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
12Serve warm or at room temperature.

🔧Equipment

Muffin tin
Paper liners
Large mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 13g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 220mg🌾Total Carbs: 39g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For extra tenderness, use buttermilk instead of regular milk. You can also swap chocolate chips for blueberries or nuts.

Watch Video Of How Easy Chocolate Chip Muffins Works

These easy chocolate chip muffins are always a good idea – whether you’re looking for a quick breakfast on-the-go or a sweet treat after dinner. One of my favorite things about this recipe is how easy it is to customize with different mix-ins like nuts or dried fruit.

If you want to get fancy, try adding some chopped fresh herbs like mint or basil to give your muffins an extra boost of flavor. When it comes to storage, just be sure to keep your leftover muffins away from direct sunlight and heat sources if you’re storing them at room temperature.

To reheat, simply place your frozen muffin on a baking sheet lined with parchment paper and bake at 350°F (180°C) until thawed through.

❓ Frequently Asked Questions About Chocolate Chip Muffins

Q1: What type of flour should I use for this recipe?

A1: You can use either all-purpose flour or whole wheat flour for this recipe – both will yield delicious results! If you’re looking for a healthier option, whole wheat flour is a great choice.

Q2: Can I substitute unsalted butter for salted butter?

A2: Yes, you can substitute unsalted butter for salted butter in this recipe. Just keep in mind that using unsalted butter will give your muffins a slightly different flavor profile than using salted butter would.

Q3: How do I store leftover muffins?

A3: Leftover muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months. If you’re storing them at room temperature, just be sure to keep them away from direct sunlight and heat sources.

Q4: Can I make these muffins gluten-free?

A4: Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to use xanthan gum or guar gum as an anti-caking agent if you’re using a gluten-free flour blend that contains rice flour or cornstarch.

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