Chocolate Chip Muffins – Light and fluffy muffins with lots of chocolate chips. Great to make and stash in the freezer for quick mornings.
Do you have those recipes that you have been making for years and years, and you just take them for granted? This is one of those for me. I have this muffin recipe memorized, and make these chocolate chip muffins all of the time. I found the recipe about 10 years ago, and it quickly became a family favorite.
Muffins are one of my sons favorite things to eat for breakfast in the morning, so I always have them in the freezer. Between these muffins and these make ahead Sausage Breakfast Sandwiches, busy school mornings can be easy and not stressful.
Chocolate Chip Muffins are something special. You can use a box mix if you want, but they are nothing like these. And these are super easy with just a few ingredients! I almost always make a double batch of these muffins, so my freezer is stocked and ready.
If you have bananas to use up, you can make these Banana Chocolate Chip Muffins too. These almost always make an appearance when my son has friends spend the night, and if they don’t, I will hear about it. I mean, chocolate for breakfast is always a good idea!
How to Make Chocolate Chip Muffins
- The key to the best muffins is to not over mix them. Start by mixing together flour, sugar, baking powder and salt until well combined.
- Mix the chocolate chips in with the flour. This helps make sure that the chocolate chips don’t sink to the bottom and are evenly mixed throughout your muffins.
- In a liquid measuring cup measure your oil.
- Then crack an egg into the oil.
- Next fill your measuring cup to the 1 cup line with milk. This amount can change slightly each time based on how big your eggs are.
- Beat the egg into the oil and milk mixture before pouring into the flour. This will help make sure you don’t over mix the batter.
- Pour into the flour mixture and mix until just combined.
- I like to use an ice cream scoop to fill muffin tins, so they are all the same size and it makes for every easy clean up.
- Bake until a tester comes out clean and the muffins are lightly golden.
- It is best to let them cool in the pan for a few minutes before removing to cool completely.
- If you want to freeze them, let them cool completely and then place in a freezer bag to free.
The base recipe for these muffins is not super sweet, but tender and moist. So you could switch out the chocolate chips for blueberries or nuts or anything else you wanted. I kind of have a muffin problem, with some crazy 50 or more muffin recipes on the blog. So never have to hurt for inspiration.
Chocolate Chip Muffins will quickly become a staple in your life once you try this recipe. Chocolate for breakfast is the best idea, so these Triple Chocolate Muffins should also be a must try.
Take out a couple of frozen muffins in the morning and microwave for about 30 seconds to a minute. You can’t get much faster than that for a quick breakfast. You can put them frozen in a lunch box and they will thaw just in time for lunch. A great snack or treat any time of day!
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- 1 1/2 cups flour, (plus 2 Tbls)
- 3/4 cup sugar, (minus 1 tsp)
- 1/2 teaspoon salt
- 2 teaspoons baking powder, (minus 1/2 tsp)
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk, (plus 1/4 cup)
- 1 cup chocolate chips
- Preheat oven to 375 degrees. Grease 12 muffin cups or line with muffin liners.
- Combine flour, sugar, salt and baking powder. Stir in chocolate chips. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fill muffin cups about 2/3 full. Sprinkle with additional chocolate chips if desired. Bake for 14 to 16 minutes.
- Note: If you are baking above 3500 feet, follow the alterations in parenthesis.
Adapted from Allrecipes
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Amount Per ServingCalories 285 Total Fat 13g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 9g Cholesterol 19mg Sodium 217mg Carbohydrates 41g Fiber 2g Sugar 25g Protein 4g