Chocolate Chip Muffins
These chocolate chip muffins take a classic, soft, and tender muffin batter and fill it with chocolate chips! It’s a quick and easy recipe perfect for breakfast, brunch, or snacking any time of day.
Muffins are the ultimate treat. Think about it. You can serve them for breakfast, brunch, or as an afternoon snack. They’re also perfect for any kind of party. I love these muffins because with the simple addition of chocolate chips, a basic muffin recipe becomes a treat perfect for any of the occasions I just mentioned.
Why You’ll Love These Muffins with Chocolate Chip
- Simple Ingredients: This is a basic muffin recipe that uses simple baking ingredients.
- Easy to Make: It only takes a few minutes and limited cooking knowledge to make these muffins.
- Versatile: These muffins are perfect for breakfast, brunch, or snacking.
- Customizable: Add your favorite baking chips to change the flavor of these muffins.
Ingredients
- All-Purpose Flour: This is the classic flour for almost all baked goods.
- Milk and Vegetable Oil: Milk and vegetable oil add moisture and make the muffins super tender.
- Egg: Egg adds more moisture, binds the batter together, and promotes rise.
- Chocolate Chips: Chocolate chips are the fun, sweet, chocolaty addition that makes these muffins pop.
See the recipe card at the end of the post for a full list of ingredients and directions..
Flavor Variations
- Chocolate Chips: You can use milk, semi-sweet, or dark chocolate chips for these muffins.
- Other Mix-Ins: Try other baking chips to change things up!
How to Make Chocolate Chip Muffins
1: Whisk the dry ingredients in a large bowl.
2: Whisk the wet ingredients in a medium bowl.
3: Make a well in the dry ingredients. Now, combine the ingredients and mix until just combined.
4: Add the batter to a muffin tin lined with paper or foil liners and bake until golden.
5: Cool in the pan to finish baking them to perfection, then transfer them to a wire rack to cool completely.
Hint
Mix your muffin ingredients until just combined. This means that everything should be wet and mixed but not smooth. Overmixing leads to tough muffins that don’t rise very well.
Storage
Store these chocolate chip muffins for up to 2 days at room temperature in an air-tight container. For longer storage, keep in a sealed container up to 4 days in the fridge or wrap the muffins in plastic wrap. Then, wrap in foil, freeze for up to 2 months in an air-tight container or heavy-duty freezer bag.
What to Serve with Muffins
Serve these muffins with a glass of milk or a cup of iced coffee or whipped dalgona coffee for a sweet breakfast, brunch, or afternoon snack.
You can also make these muffins a sweet addition to a hearty breakfast with savory favorites like this kale quiche or bagel and egg breakfast casserole.
Tips
- For the lightest, fluffiest muffins, mix your ingredients until just combined and no further.
- For the best rise, let the batter rest for 10 minutes before baking.
- Bring your cold ingredients to room temperature before mixing the batter.
- To be sure the muffins are done, gently touch the tops. If they spring back, they’re done. A toothpick inserted into the center should also come out clean or with dry crumbs.
Frequently Asked Questions
Avoiding overmixing is the key. Combine your wet ingredients and dry ingredients in separate bowls. Then, place them all in one bowl and mix until everything is mixed and moistened. DO NOT mix until the batter is smooth.
If your muffins are tough and didn’t rise very much, you probably overmixed the batter. Overmixing the batter creates too much gluten, a stringy protein that makes the batter dense and prevents rise.
Most asked question, let the batter rest for 10 to 15 minutes before baking the muffins to get a nice crown. Letting the batter rest relaxes the gluten in the batter.
Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1 cup milk of choice, I used whole milk
- 1/4 cup vegetable oil, I used avocado oil
- 1 large egg
- 1 cup chocolate chips, I use semisweet or milk chocolate, both taste delicious
Instructions
-
Preheat oven to 400 degrees.
Line a muffin pan with 12 paper or foil liners.
In a large mixing bowl, combine flour, sugar, salt and baking powder. Use a whisk to break up any clumps and to lighten up the mixture.
In a separate medium bowl, beat egg. Stir milk and oil into egg. Use a fork or whisk to combine.
Pour egg mixture into the center of the flour mixture. Using a rubber spatula, mix to combine. Dig down to incorporate all the dry into the wet but, try not to over mix. The batter will be thick.
Fold in the chocolate chips. Mix just to incorporate. Let batter sit for 3 minutes in the fridge.
Scoop batter into muffin pan. You should have enough for 12 muffins
Bake muffins for 20-25 minutes until golden in color on the tops. When you gently touch the tops of the muffins, it should spring back. You can also test with a toothpick. There should by or no crumbs or dry crumbs.
Take the pan out and set on a cooling rack. Let cool in pan for 15 minutes. Now, you can take each muffin in the liner and place on the rack. Enjoy warm or let cool completely. Store on counter up to one day in a sealed container or, up to 3 days in the fridge. To warm up, place in microwave for about 12 seconds. Enjoy!
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