Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 large egg; 3/4 cup milk; 1/3 cup vegetable oil; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips

Jump to Recipe

Is your breakfast boring? We declare a state of emergency. A chocolate chip muffin emergency. This chocolate chip muffin recipe is your solution. It creates the best chocolate chip muffins. They work as Breakfast Muffins and Easy Desserts. This is one of the easiest easy baking recipes you will find.

Your Guide to Perfect Homemade Muffins

This recipe makes classic homemade chocolate chip muffins. The method is simple. The results are great. You will learn how to make chocolate chip muffins easily. These Homemade Muffins are a top choice for Quick Breakfast Ideas.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Servings: 12 standard muffins

Nutrition Info
Many people ask, how many calories are in a chocolate chip muffin? This recipe has about 280 calories per muffin. For a lower-calorie option, see our notes for healthy chocolate chip muffins.

Ingredients for Chocolate Chip Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (I like these)

Kitchen Tools Needed

(you find them all on Amazon)

How to Make Chocolate Chip Muffins

1. Heat Oven and Prepare Pan
Heat your oven to 400°F (200°C). Line a muffin tin with paper liners.

2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. These are the dry ingredients for your chip chocolate muffins.

3. Mix Wet Ingredients
In a separate bowl, whisk the egg. Then add the milk, vegetable oil, and vanilla extract. Whisk until combined.

4. Make the Muffin Batter
Pour the wet mixture into the dry flour mixture. Stir with a spoon until just combined. The batter will be lumpy. Do not over-mix. Gently fold in the chocolate chips.

5. Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups. Each cup should be about 2/3 full.

6. Bake the Muffins
Bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

7. Cool Muffins
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Recipe Variations

Mini Chocolate Chip Muffins: Use a mini muffin tin. Bake for 10-12 minutes. This recipe will make about 36 mini muffins.
Healthy Chocolate Chip Muffins: Use whole wheat flour. Replace the sugar with maple syrup. Use a light oil like avocado oil. (Since maple syrup is a liquid, you should also reduce the milk in the recipe by 3 tablespoons to balance the extra moisture and ensure your muffins have the right texture.)
Gluten Free Chocolate Chip Muffins: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Final Thought

This easy chocolate chip muffin recipe is a keeper. It is one of the best muffin recipes for Easy Breakfast Ideas and simple Dessert Recipes. These easy chocolate chip muffins are always a hit. Enjoy your homemade chocolate chip muffins!

Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Warm, soft muffins with a sugary, golden-brown top that gives way to a tender, cakey interior packed with pools of melted chocolate chips. Each bite is an irresistible mix of comforting fluff and rich, gooey temptation.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Prep: Heat oven to 400°F (200°C). Line a muffin tin with papers.
Dry Mix: In a large bowl, whisk flour, sugar, baking powder, and salt.
Wet Mix: In another bowl, whisk egg, milk, oil, and vanilla.
Combine: Pour wet into dry. Stir until just mixed (lumps are fine). Fold in chocolate chips.
Bake: Divide batter into 12 cups (2/3 full). Bake 18-20 mins, until a toothpick comes out clean.
Cool: Rest in pan 5 mins, then move to a wire rack.