Chocolate Chip Muffins
Make delicious chocolate chip muffins with this easy recipe! These muffins are perfect for breakfast or a tasty snack and are ready in just 20 minutes.
Chocolate Chip Muffins
These chocolate chip muffins are light and fluffy with pockets of gooey chocolate in every bite.
They are perfect as an after school snack, a quick breakfast on busy mornings, or a sweet addition to your lunchbox.
Easy to make with simple ingredients, these muffins bake up golden and delicious in just about 20 minutes.
Whether you're a beginner baker or an experienced pro, you'll love how quickly and effortlessly these muffins come together.
Ingredients for Chocolate Chip Muffins
All-purpose flour
Granulated sugar: Sweetens the muffins.
Salt
Baking powder: Make sure it’s fresh for the best results.
Oil (vegetable or canola): Adds moisture and helps keep the muffins tender.
Egg: Binds ingredients together and helps with the rise.
Milk: We used whole milk, but any milk will work.
Chocolate chips (semi-sweet, milk or mini): Semi-sweet is the classic choice, but you can mix it up with milk chocolate or mini chips for variety.
How to Make Chocolate Chip Muffins
Preheat your oven to 400F. Place paper liners into the cups of a muffin tin and set aside.
In a bowl, whisk together the dry ingredients: flour, sugar, salt, and baking powder. Set aside 1-2 tablespoons of this mixture for later.
Next, take a 1-cup glass measuring cup and pour in the oil. Beat an egg and add it to the oil in the measuring cup.
Then, add milk to the measuring cup until the liquid reaches the 1-cup mark.
Beat this mixture until the ingredients are fully mixed together.
Add the wet mixture to the bowl with the dry ingredients and stir until everything is just combined. Be careful not to over mix.
Gently fold in the chocolate chips.
Now, divide the batter among the muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, you can serve the muffins warm or at room temperature.
Tips & Tricks to Make the Best Chocolate Chip Muffins
Mix It Up: Use different types of chocolate chips like dark chocolate, white chocolate, or even butterscotch chips for a fun twist.
Even Scooping: Use an ice cream or cookie scoop to evenly portion the batter into the muffin tin.
Avoid Over-Mixing: Stir the wet and dry ingredients together just until they are combined. Over-mixing can make the muffins tough.
How to Store Leftovers
Once the muffins have cooled, place the muffins in an airtight container or a resealable plastic bag. You can keep the muffins at room temperature for up to three days.
If you want to store them for longer, put the muffins in the fridge, where they will stay good for about a week.
For even longer storage, you can freeze the muffins. To do this, wrap each muffin in plastic wrap and place them in a plastic freezer bag. Frozen muffins can last up to three months.
When you're ready to eat them, let them thaw at room temperature or warm them up in the microwave for a quick treat.
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Chocolate Chip Muffins
Ingredients
Base:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup oil vegetable or canola
- 1 egg lightly beaten
- ⅓ cup milk
- 1 cup chocolate chips semi-sweet, milk or mini
Instructions
- Preheat oven to 400 degrees F.
- Place liner in muffin tin.
- Whisk together dry ingredients, reserve 1-2 tablespoons of dry mixture.
- Pour oil into a 1 cup glass measuring cup.
- Beat egg and add to oil.
- Fill measuring cup to the 1 cup mark with milk.
- Beat until well combined.
- Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix.
- Fold in chocolate chips.
- Divide batter into muffin tin, fill ⅔ full.
- Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
- Serve warm or room temperature.
- Store leftovers in an airtight container.
