Chocolate Chip Muffin

Start your morning off on a sweet note with these easy and delicious Chocolate Chip Muffins. Light, fluffy, and packed with melty chocolate chips, these muffins are perfect for breakfast, brunch, or a quick snack. Ready in just 30 minutes, they’re a guaranteed crowd-pleaser that’s simple enough for any baking level.

Why You’ll Love This Recipe

• Quick and Easy: Just 10 minutes of prep and 20 minutes of baking.

• Minimal Ingredients: Made with pantry staples.

• Perfect Texture: Soft, fluffy, and moist every time.

• Loaded with Chocolate Chips: Every bite is full of chocolatey goodness.

• Versatile: Great for breakfast, dessert, or a grab-and-go snack.

• Kid-Friendly: A treat the whole family will enjoy.

• Freezer-Friendly: Make ahead and freeze for busy mornings.

• Customizable: Add nuts, swap chips, or top with coarse sugar.

• No Mixer Required: Just bowls and a whisk.

• Ready in 30 Minutes: Ideal for last-minute cravings or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 3/4 cups all-purpose flour

• 2/3 cup sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3/4 cup milk

• 1/4 cup vegetable oil

• 1 egg, lightly beaten

• 1 cup semi-sweet chocolate chips (mini chips preferred)

Directions

1. Preheat your oven to 350ºF. Grease a 12-cup muffin tin or line with paper liners.

2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl or large liquid measuring cup, whisk together milk, vegetable oil, and egg.

4. Pour the wet ingredients into the dry mixture and stir gently until almost combined.

5. Add the chocolate chips and fold in just until evenly distributed. Do not overmix—the batter should be slightly lumpy.

6. Spoon the batter evenly into the muffin cups. Optionally, top each with a few extra chocolate chips.

7. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Double Chocolate: Add 2 tablespoons cocoa powder to the batter and use chocolate chunks.

• Nutty Delight: Fold in chopped walnuts or pecans.

• Coconut Twist: Add shredded coconut for tropical flavor.

• Zesty Orange: Stir in orange zest for a citrus-chocolate combo.

• Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes.

• Peanut Butter Swirl: Add dollops of peanut butter and swirl before baking.

• Cinnamon Spice: Add a pinch of cinnamon to the dry mix for warmth.

• Whole Wheat Option: Substitute half the flour with whole wheat flour.

• Low Sugar: Reduce sugar slightly or use a sugar substitute.

• Vegan Adaptation: Use non-dairy milk, a flax egg, and vegan chocolate chips.

Storage/Reheating

To store:
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

To freeze:
Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months.

To reheat:
Microwave for 10–15 seconds or warm in a 300ºF oven for 5–7 minutes to refresh the texture.

FAQs

Can I use regular-sized chocolate chips instead of mini?

Yes, but mini chips distribute more evenly throughout the batter.

Why are my muffins dense instead of fluffy?

Overmixing the batter can lead to dense muffins. Mix just until ingredients are combined.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a slight tang and makes the muffins even more tender.

How do I make bakery-style domed muffins?

Fill muffin cups nearly to the top and start baking at 400ºF for 5 minutes, then reduce to 350ºF.

Can I make these muffins ahead of time?

Absolutely. They store and freeze well for easy make-ahead breakfasts or snacks.

Can I use a different type of oil?

Yes, canola oil, melted butter, or coconut oil can be used in place of vegetable oil.

Do I need to sift the flour?

Sifting isn’t required but whisking the dry ingredients helps incorporate air.

Can I add fruit to the batter?

Yes, chopped bananas or berries can be added, though they may change the texture.

How do I keep chocolate chips from sinking?

Toss them in a little flour before folding into the batter to help suspend them.

Are these muffins sweet enough for dessert?

Yes, they’re sweet and chocolatey enough to serve as a light dessert.

Conclusion

This Chocolate Chip Muffin recipe is a go-to for busy mornings, after-school snacks, or anytime you need a sweet, comforting treat. With their moist crumb, golden tops, and chocolate-studded centers, these muffins strike the perfect balance between indulgent and everyday. Easy, versatile, and always satisfying—this recipe belongs in your regular baking rotation.

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