With this easy chocolate chip muffin recipe, you can enjoy a quick batch of homemade muffins for breakfast, brunch, or an after-school snack.
Quick and Easy Muffin Recipe
Chocolate chips were created by accident, but they have become a favorite in kitchens around the world. From pancakes, breads, cookies, dips, and of course muffins, these little morsels are a fun addition to many recipes.
As a busy mom, muffins are a go-to for me. They are an easy breakfast we can grab-and-go in the mornings on the way to school, or they are ready to bring to activities or have at home as a snack during homework time. I’ve even brought muffin baskets to friends recovering from illness or postpartum, shared them with friends during potlucks, or made beautiful displays for brunches and showers.
Ingredients + Variations
To make these delicious chocolate chip muffins, you’ll need:
flour – white, all-purpose flour is best for baking tender muffins
white sugar – white, granulated sugar is most commonly used in baking
salt – a little salt enhances the flavor of the other ingredients in the recipe
baking powder – adding baking powder affects the rise and shape of the muffins
oil – choose a light oil like canola or corn oil. Since oil has more fat content than butter, the muffins will be moister and will stay fresher longer.
egg – eggs help to create a smooth batter
milk – fresh, whole milk gives the muffins a creamier texture and a sweeter taste
chocolate chips – choose either milk chocolate or semisweet chips
How to Make the Best Chocolate Chip Muffins
Preheat the oven to 400 degrees F. Place liners in your muffin tins. This recipe will make 12 full-size muffins or 36 mini chocolate chip muffins.
2. COMBINE THE DRY INGREDIENTS
Whisk together the dry ingredients, reserving 1 – 2 tablespoons for later use.
3. BEAT TOGETHER THE WET INGREDIENTS
Pour the oil into a 1-cup glass measuring cup. Beat the egg and add to the oil. Fill the measuring cup containing the oil-egg mixutre to the 1-cup mark with milk. Beat until well combined.
4. MIX THE BATTER
Add the wet ingredients to the dry ingredients and stir until well combined, but don’t over mix. Too much air in the batter will cause the muffins to have a gummy texture.
5. ADD THE CHOCOLATE CHIPS
Toss the chocolate chips in the remaining flour mixture. This helps to suspend the chips within the batter so your muffins have an even distribution of chips, and not all chocolate chips sink to the bottom. Gently fold the chocolate chips into the batter.
Divide the batter into the muffin tins, filling about 2/3 full. Don’t overfill the muffin tins because they will rise and spread during the baking process.
Bake at 400 degrees for 15 to 20 minutes or until light golden brown in color and a toothpick inserted in the center comes out clean.
Muffins can be served warm or at room temperature. They can be stored in an airtight container for four to five days.
VARIATIONS OF CHOCOLATE CHIP MUFFINS
Zucchini Chocolate Chip Muffins
Add 1 cup of grated or shredded zucchini to the batter to make an antioxidant-rich muffin, and use up some of the extra zucchini from your garden!
Pumpkin Chocolate Chip Muffins
Add 1 cup pumpkin puree for a delicious fall snack.
Banana Chocolate Chip Muffins
Add 3 ripe bananas, about 1 1/4 cup mashed bananas, to create this variation.
More Muffin Recipes
If you like muffins, you’ll love all these easy muffin recipes:
Chocolate Chip Muffins
- 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 mini chocolate chips semi sweet or milk chocoalte
- Preheat oven to 400 degrees F
- Place liners in muffin tins
- Whisk together dry ingredients, reserving 1-2 tablespoons of dry mixture for later use
- Pour oil into a 1-cup glass measuring cup
- Beat egg and add to oil
- Fill measuring cup with the oil and egg mixture 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
- Gently fold chocoalte chips into batter
- 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 airtight container 4 to 5 days