Chocolate Chip Muffins

If you’re a chocolate lover, homemade chocolate chip muffins are basically impossible to resist. They’re a wonderful sweet treat for breakfast or just a snack!

This easy chocolate chip muffin recipe is all about simplicity. Just measure, stir, scoop, and bake. Besides measuring cups and spoons, all you need are a muffin pan, two bowls, a spoon, and a whisk to whip up a batch of homemade chocolate chip muffins in no time. Perfect for lazy mornings or a simple baking project, this no-fuss recipe is one you’ll want to make over and over again.

For more easy muffin recipes, whip up a batch of blueberry muffins or banana muffins!

What You’ll Need

These chocolate chip muffins are made with just the basics, so you’re likely to have what you need to whip up a batch most any time! Scroll down to the recipe card for ingredient quantities and full instructions.

• All-purpose flour – Be sure to measure accurately, as too much flour leads to dry, tough muffins. Learn more: How to Measure Flour
• Granulated sugar
• Brown sugar – Light or dark brown sugar will work, depending on how strong you want that molasses flavor.
• Baking powder
• Baking soda
• Ground cinnamon – A little bit of cinnamon makes these muffins something special, but you can easily omit it if you like.
• Salt
• Eggs – Set out the eggs before baking so that they can come to room temperature.
• Unsalted butter – You’ll need melted butter for these muffins. Be sure to give the butter time to cool after melting so the eggs won’t start cooking when you mix them together. It should be warm but not hot.
• Milk – Set out the milk along with the eggs. Whole or 2% milk works best. While I’ve not tried it, a nondairy milk should work, too.
• Vanilla extract
• Chocolate chips – Use good quality chocolate chips. I like semisweet for these muffins.

How to Make Chocolate Chip Muffins

These muffins are a breeze to make. You won’t need your hand mixer for this recipe; the batter mixes easily with just a mixing spoon! Be sure to scroll down to the recipe card below for printable instructions.

• Prepare for baking. Heat the oven to 375°F. Line or lightly grease 12 standard muffin cups. If you use liners, I recommend parchment paper liners.
• Combine the dry ingredients and sugars. Whisk or stir the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center.
• Combine the wet ingredients. Mix the eggs, butter, milk, and vanilla.

• Finish mixing. Add the egg mixture to the well in the flour mixture. Stir just until the dry ingredients are moistened or a few streaks of flour remain. Stir in the chocolate chips.
• Portion. Divide the batter evenly among the prepared muffin cups. Fill each cup about 2/3 full with approximately 3 tablespoons of batter.

• Bake. Place the pan in the oven and bake the muffins 20 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
• Cool the muffins. Place the pan on a wire rack and allow to cool for 5 to 10 minutes. Then remove the muffins from the pan and place them on the rack to continue cooling. Serve warm or at room temperature.

Lined vs Unlined Muffin Pans

Lining the cups of your muffin pan does a couple of things. First and most simply, it makes the muffins easier to remove from the pans and makes them more portable. Secondly, it adds a layer between the batter and the pan, creating softer, less browned edges.

Skipping the liners in favor of greasing the pan does the opposite. Without that extra layer in the pans, the edges of the muffins will be crisper and browner. Sometimes, it also affects the finished shape of the muffins.

When I line muffin pans, I prefer paper baking cups for ease of use and their nonstick properties. When I’m not lining the pans, I use a cooking spray with flour (like Baker’s Joy or Pam Baking) to make them easier to remove from the pans after baking.

Variations

• Nutty crunch. Add 1/2 cup of chopped nuts such as walnuts, pecans, or almonds to the batter for added texture and flavor.
• Spice it up. Increase the ground cinnamon to 1 teaspoon and add a pinch of nutmeg or allspice for a warmer spice profile.
• Other baking chips. Swap out part of the semi-sweet chocolate chips for butterscotch, peanut butter, or white chocolate chips for a different flavor profile.
• A little sparkle. Add a heavy pinch of sanding sugar to the tops of the muffins before baking to dress them up a bit and add a sweet crunch.

How to Store

These muffins will keep at room temperature up to 3 days in an airtight container after they’ve cooled. To keep the moisture from making them soggy, line the container with paper towels and place more layers of paper towels between layers of muffins and on top before sealing the container. Refrigerating will extend that by a couple of days, but make sure the container is well-sealed so they won’t become dry.

While the muffins are quite good at room temperature, I do hope you’ll take good advantage of eating them warm from the oven for a wonderful treat. You can also warm them briefly in the microwave before serving.

How to Freeze

After the muffins have cooled completely, place them in an airtight, freezer-safe bag or container. They should keep up to 3 months. Thaw overnight in the refrigerator or for an hour or so at room temperature.

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