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This easy Chocolate Chip Muffin Recipe creates fluffy, moist muffins packed with enough chocolate to satisfy any sweet tooth. Enjoy these simple bakery-quality treats perfect for breakfast, snack time, or even dessert!

👩🍳 This fun and indulgent muffin recipe comes together in just 15 minutes of prep time, making it perfect for busy mornings or when you need a quick dessert solution!
My 2 Best Tips For Making This Chocolate Chip Muffin Recipe
Prevent Chocolate Chips from Sinking: Toss your chocolate chips in a tablespoon of flour before folding them into the batter. This light coating helps suspend the chips throughout the muffin instead of having them all sink to the bottom during baking. This technique works with any mix-ins like blueberries or nuts.
Test for Perfect Doneness: While 20 minutes is the standard baking time, ovens vary significantly. Start checking your muffins at 18 minutes by inserting a toothpick into the center of one muffin. It should come out with just a few moist crumbs clinging to it – completely clean means they’re overbaked, while wet batter means they need more time.

🩷 Melissa
Fluffy and moist are my main goals when making muffins!
Thanks to the carefully balanced ratio of wet to dry ingredients, including melted butter, whole milk, and eggs, these muffins turn out exceptionally moist and tender.
The baking powder and baking soda work together to create the perfect rise and fluffy crumb structure.
I feel like I’ve tested this recipe so many times that you’ll get a dozen perfectly domed, golden-brown muffins that rival your favorite bakery!

Easy Chocolate Chip Muffin Recipe
Ingredients
- ½ cup salted butter, melted
- ⅓ cup white granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 375°F and fill a 12-count muffin tin with liners.
- Melt your butter in a microwave safe dish and then add it to a large mixing bowl along with the sugars, eggs, milk, and vanilla. Use an electric hand mixer to whisk the ingredients together until completely combined.
- Add the baking powder, baking soda, and flour. Whisk again until the dry ingredients are fully incorporated with the wet ingredients.
- Add the chocolate chips and mix until just combined.
- Fill the muffin liners 3/4 full with the batter. (I use a #40 cookie scoop.) Bake muffins for 20 minutes, or until a toothpick can be removed with little to no raw batter.
- Let the muffins cool on the counter for 5 minutes before moving them to a cooling rack.
Notes
- Store your chocolate chip muffins in an airtight container at room temperature for up to 3 days for optimal freshness.
- For longer storage, wrap individual muffins in plastic wrap and freeze for up to 3 months.
- To refresh day-old muffins, warm them in a 300°F oven for 5-10 minutes.
Nutrition
How To Make Chocolate Chip Muffins

Step 1: Melt your butter in a microwave safe dish and then add it to a large mixing bowl along with the sugars, eggs, milk, and vanilla. Use an electric hand mixer to whisk the ingredients together until completely combined.

Step 2: Add the baking powder, baking soda, and flour. Whisk again until the dry ingredients are fully incorporated with the wet ingredients. Add the chocolate chips and mix until just combined.

Step 3: Fill the muffin liners 3/4 full with the batter.

Step 4: Bake muffins for 20 minutes, or until a toothpick can be removed with little to no raw batter.
Recipe FAQs
Sure! While semi-sweet chocolate chips provide the most well-rounded flavor, you can easily substitute milk chocolate chips for a sweeter taste or dark chocolate chips for a more intense chocolate flavor. You can also use chopped baking chocolate instead of chips for a more gooey, melted chocolate texture throughout your muffins.
Yes! You can prepare the batter the night before and store it covered in the refrigerator. The muffins may be slightly denser but will still be delicious. Alternatively, you can bake the muffins completely, cool them, and store them as mentioned above. You can also freeze the baked muffins for quick breakfast options.
Dense muffins usually result from overmixing the batter or using expired leavening agents. Mix the ingredients just until combined – lumps are okay! Also, make sure your baking powder and baking soda are fresh (replace every 6-12 months) and that you’re using the correct egg size (large eggs, not medium or extra-large).
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