These soft and fluffy chocolate chip muffins are packed with melty chocolate chips and come together in just minutes! Perfect for breakfast, brunch, or a sweet snack, this easy muffin recipe is a family favorite that bakes up beautifully every time.

Muffins are one of my favorite things to eat for breakfast in the morning, so I always have them in the freezer. Between these chocolate chip muffins and make ahead Sausage Breakfast Sandwiches, busy mornings can be easy and not stressful. 

 

There are plenty of muffin mixes out there, but they are just not the same as homemade. And honestly aren’t really any faster. These chocolate chip muffins take about 5 minutes and use ingredients you probably already have in your pantry.

You just need a mixing bowl and spatula, so no mixer or anything fancy required to get these ready.

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.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Milk – you really can use any milk product you have. I always have skim milk on hand, so that is usually what I use.
• Oil
• Egg
• Chocolate Chips

And if you want a shortcut, try these Bisquick Muffins.

How to Make Chocolate Chip Muffins

1. Mix Dry Ingredients. Mix together flour, sugar, baking powder and salt until well combined. Add the chocolate chips in with the flour and mix until evenly incorporated. This helps make sure that the chocolate chips don’t sink to the bottom and are evenly mixed throughout your muffins. 
2. Mix Wet Ingredients. In a liquid measuring cup measure your oil.  Then crack an egg into the oil. Then fill your measuring cup to the 1 cup line with milk, whisk to beat the egg.  This amount can change slightly each time based on how big your eggs are. 
3. Mix Wet And Dry. Add the milk mixture to the flour mixture and mix until just combined.
4. Fill Muffin Cups. Fill muffins cups and top each muffin with a few chocolate chips. 
5. Bake. Place the muffin tin in the oven and bake until a tester comes out clean. Remove and let cool for about 5 minutes and remove from the muffin tin to cool completely.

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. 

Recipe Tips & Tricks

• Filling Muffin Tin. I like to use an ice cream scoop to fill muffin tins.  They all come out the same size this way and it is a lot easier for clean up.  
• Freezing. If you want to freeze muffins let them cool completely and then place in a freezer safe bag or air tight container for up to 3 months.  To thaw you can let them sit at room temperature, or you can eat individual muffins for 30 seconds to a minute.
• Don’t Overmix. Over mixing muffin batter can make muffins tough. It helps to mix the dry ingredients and wet ingredients separately and then combine until they are just blended. 
• Mix Up Filling. Add any berries, chocolate chips or nuts with the flour mixture.  This helps them from sinking to the bottom as the muffins bake.  

More Muffin Recipes to Try

• Double Chocolate Cheesecake Muffins
• Cinnamon Roll Muffins
• Oatmeal Chocolate Chip Muffins
• Nutella Muffins
• Chocolate Oatmeal Banana Blender Muffins

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