This Easy Chocolate Chip Muffins Recipe is everything you want in a homemade muffin. Soft, fluffy centers, golden tops, and plenty of chocolate chips in every bite. They come together quickly with simple pantry staples and are perfect for breakfast, snacks, or baking with the kids.
I've taken my favorite muffin base, the same one I use for my Strawberry Blueberry Muffins, and tweaked it just a bit to create these absolutely delicious Chocolate Chip Muffins. To give them that extra richness you get from a chocolate chip cookie, I swapped some of the granulated sugar for light brown sugar. That small change adds depth and moisture you can really taste.
Once I folded in mini chocolate chips, these muffins instantly became a favorite around here. My kids gave them a 10/10!
Related: Banana Chocolate Chip Muffins | Cherry Muffins
Key Ingredients & Substitutions
- Light Brown Sugar - Adds moisture and flavor. Dark brown sugar can be substituted for the light brown sugar. Also, if you do not have any brown sugar, you can use all granulated sugar.
- Milk - Whole milk, 2% or buttermilk all work well.
- Butter - Unsalted butter for the best flavor. Melted coconut oil makes a great substitute.
- Mini Chocolate Chips - Best for even distribution throughout the muffins. Regular chocolate chips can be substituted, just give them a rough chop first.
- Coarse Sugar (optional) - Sprinkled on top for a bakery style finish.
See the recipe card below for the full list of ingredients and measurements.
How To Make Chocolate Chip Muffins
This Chocolate Chip Muffins Recipe is simple and straightforward. Here is how I put it all together:
- Whisk together the flour, sugars, salt, and baking powder until evenly combined.
- Mix the milk, melted butter, eggs, and vanilla in a separate bowl until smooth.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the mini chocolate chips, being careful to not overmix.
- Scoop the batter into the prepared muffin pan, filling almost to the top. Sprinkle with coarse sugar.
- Bake until the muffins are golden and a toothpick inserted comes out clean. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Fill the muffin liners nearly to the top for tall, bakery-style muffin tops.
- For extra lift, bake at 400°F for the first 10 minutes, then reduce to 375°F for the remaining bake time. If you prefer a simpler bake, just follow the temperature and bake time listed in the recipe card below.
- Use mini chocolate chips to prevent sinking to the bottom of the muffins. If using regular chocolate chips, give them a rough chop before adding them to the batter.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze completely cooled muffins in a freezer safe bag for up to 2 months. We take them straight from the freezer to the microwave and heat for 20-30 seconds and they are perfect.
Frequently Asked Questions
Overmixing is usually the culprit. Stir just until the dry ingredients are incorporated for the best results.
For the best muffin tops, fill the muffin liners almost to the top.
A thick muffin batter plus mini chocolate chips is key.
I hope this Easy Chocolate Chip Muffins Recipe becomes one of your favorites. It's one that I find myself coming back to again and again.
-Sky🩷
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📖 Recipe
Easy Chocolate Chip Muffins Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk room temperature
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled to room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups mini chocolate chips semi-sweet
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat the oven to 375°F and line a muffin pan with liners.
- In a large bowl combine the flour, brown sugar, granulated sugar, salt and baking powder. Whisk until fully combined.
- In a separate bowl combine the milk, melted and cooled butter, vanilla extract and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Stir in the chocolate chips. Scoop into the lined muffin pan, filling almost to the top of each liner. Sprinkle a little coarse sugar over each muffin, if desired and bake for 18-20 minutes or until a toothpick inserted in the middle of one comes out clean. Enjoy!
Notes
- Fill the muffin liners nearly to the top for tall, bakery-style muffin tops.
- For extra lift, bake at 400°F for the first 10 minutes, then reduce to 375°F for the remaining bake time. If you prefer a simpler bake, just follow the temperature and bake time listed in the recipe card below.
- Use mini chocolate chips to prevent sinking to the bottom of the muffins. If using regular chocolate chips, give them a rough chop before adding them to the batter.
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