Easy Chocolate Chip Muffin Recipe

Name: Easy Chocolate Chip Muffin Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

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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!

A close-up of chocolate chip muffins, with one muffin showing a bite taken out, revealing gooey melted chocolate chunks inside. Other whole muffins and a bowl of chocolate chips are in the background.

👩‍🍳 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
Easy Chocolate Chip Muffin Recipe Recipe
How To Make Chocolate Chip Muffins
Recipe FAQs
More Favorite Muffin Recipes To Try

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!

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By: Melissa Griffiths

Prep: 15

Cook: 20

Total: 35

Servings: muffins

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Ingredients

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

Use Large Eggs: Make sure you use large eggs, not medium or extra large.

Scooping Tool: I used a #40 cookie scoop to fill the muffin cups about 3/4 full. This is roughly 2 heaping tablespoons worth of batter.

Dairy Choices: The whole milk adds a little bit of extra moisture to keep the muffins from being too crumbly. You can also use sour cream or plain or even vanilla Greek yogurt.

Chocolate Possibilities: I really like the well-rounded flavor of semi-sweet chocolate chips; however, you can definitely swap them out for milk or dark chocolate.

Feel free to play around with the amount of chocolate you use. Don’t be afraid of using too much. I’ve tested this recipe with less than a cup all the way up to 2 cups and all of the amounts worked well!

A fun way to switch things up with these muffins is to use chopped chocolate instead of chocolate chips. You will want to use baking chocolate, not something like a Hershey bar.

Chop the chocolate fine or rough and add it to your batter. The chopped chocolate will melt down more than the chocolate chips, giving your muffins a gooey chocolate flavor.

Batter Consistency: Your batter should be wet enough that it evens out after you hit the pan on the counter a few times. If your batter is too thick then you can add more milk 1 tablespoon at a time until it has thinned out a little bit.

Muffin Sizes: For mini muffins, reduce the baking time to 10-12 minutes and check with a toothpick. For jumbo muffins, increase the baking time to 25-30 minutes. The recipe will yield about 24 mini muffins or 6 jumbo muffins. Always test for doneness with a toothpick regardless of size.

Muffin Storage:

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

Serving: 1muffin, Calories: 215kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 157mg, Potassium: 55mg, Fiber: 1g, Sugar: 15g, Vitamin A: 284IU, Calcium: 43mg, Iron: 1mg

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How To Make Chocolate Chip Muffins

A clear glass mixing bowl with a light brown, slightly frothy liquid batter sits on a white marble surface.

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.

A glass mixing bowl with cookie dough and a heap of chocolate chips on top, sitting on a white marble surface.

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.

A muffin tin with 12 paper liners filled with chocolate chip cookie dough, ready to be baked, sits on a white marble surface.

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

A muffin tin holding 12 freshly baked chocolate chip muffins, each in a paper liner, sits on a white marble surface.

Step 4: Bake muffins for 20 minutes, or until a toothpick can be removed with little to no raw batter.

Recipe FAQs

Can I substitute different types of chocolate chips in this muffin recipe?

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.

Can I make this chocolate chip muffin recipe ahead of time?

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.

Why do my chocolate chip muffins turn out dense instead of fluffy?

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).