By: Becky Hardin
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Homemade Chocolate Chip Muffins are fluffy, sweet, and have the perfect amount of chocolatey flavor in each bite! They’re made from scratch but that doesn’t mean this recipe is hard – in fact, the prep time is just 10 minutes. You’re going to love these quick and easy homemade muffins!
Table of Contents
Homemade Chocolate Chip Muffins
I feel like chocolate chip muffins are a baking staple that every baker, no matter how novice they may be, should master! These quick and easy muffins are made from scratch in about half an hour. They’re perfect for whipping up at breakfast time and enjoying all day long! While they’re a wonderful morning snack, they’re also pretty tasty late at night.
These homemade chocolate chip muffins far surpass any instant box mix. They’re fluffy, perfectly sweet, and have the best domed top. Plus, isn’t it so much more fun to say “yes, they’re homemade!” Make these muffins at your next brunch party with friends to seriously impress.
Why You’ll Love this Chocolate Chip Muffins Recipe:
- Quick: There’s just about 10 minutes of prep and 20 minutes of bake time required for these muffins.
- Fluffy: There’s just nothing better than a good fluffy muffin, and these muffins have the best fluffy consistency!
- Chocolatey: Just the right amount of chocolate chips are sure to help you get your chocolate fix.
Make these homemade muffins on a lazy Sunday morning to kick-start your week!
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How to Make Chocolate Chip Muffins
You can jump to the recipe card for full ingredients & instructions!
- Preheat the oven and prepare the cupcake tins.
- Whisk the wet and dry ingredients in separate bowls.
- Combine the wet and dry mixtures.
- Add chocolate chips.
- Scoop the batter into the tins.
- Bake.
- Cool and enjoy!
Recipe Notes
- Do not over-mix the muffin batter!
- I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
What kind of chocolate chips should I use?
Use 1½ cups of your favorite type of chocolate chips! Mini, milk, dark, semisweet, white, or a combination would be delicious.
When I adjust the oven temperature, should I leave the muffins in the oven?
Yes! After 5 minutes at 425°F, keep the muffins in the oven and reduce the temperature to 350°F. Don’t take the muffins out! This initial burst of high heat creates tall and crackly muffin tops.
Can I make mini muffins?
Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
What other add-ins can I use?
Use 1½ cups of your favorite add-ins like blueberries, chopped strawberries, dried fruits, or chopped nuts.
Tips!
- Always use the toothpick test to make sure your muffins are fully baked.
- Make sure you measure every ingredient perfectly! Baking is a science, so you don’t want to throw anything off.
- You can skip the coarse sugar garnish, but it’s a great final touch that adds a little crunch and sweetness.
Soft, fluffy muffins that always rise to the perfect shape. These are the best way to start the day!
What kind of milk should I use?
Use buttermilk for rich and tender muffins. If you don’t have buttermilk on hand, any dairy or non-dairy milk will work.
Can I make these muffins gluten-free?
I haven’t tested it, but you can certainly try replacing the all-purpose flour with a gluten-free 1:1 flour substitute.
Can I freeze these muffins?
These muffins freeze beautifully. Place them in an airtight container and freeze for up to 3 months.
More Sweet Breakfast Recipes We Love
- Sticky Buns
- Orange Rolls
- Blueberry Pop Tarts
- Blueberry Sheet Pan Pancakes
- Chocolate Donuts
Chocolate chip muffins are a classic breakfast recipe that everyone loves. Make them just for the family or for a brunch party – either way, they’ll be a huge hit!
More Easy Muffin Recipes to Try:
- Blueberry Muffins
- Banana Muffins
- Morning Glory Muffins
- Strawberry Muffins
- Banana Nutella Muffins
- Chocolate Chunk Banana Muffins
- Pecan Pie Muffins
- Pumpkin Muffins
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Chocolate Chip Muffins Recipe
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Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 22 minutes minutes
Total: 32 minutes minutes
Serves16 muffins
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Homemade Chocolate Chip Muffins are fluffy, sweet, and have the perfect amount of chocolatey flavor in each bite! They're made from scratch but that doesn't mean this recipe is hard – in fact, the prep time is just 10 minutes. You're going to love these quick and easy homemade muffins!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 3 cups all-purpose flour 360 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
- ¼ cup vegetable oil 50 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 1 cup buttermilk 227 grams, room temperature (see note)
- 2 teaspoons pure vanilla extract 8 grams
- 1½ cups semisweet chocolate chips 255 grams
- Coarse sugar optional, for garnish
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. If you have 2 muffin tins, prepare 4 muffin wells of a second tin. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In another bowl, whisk the melted butter, oil, sugar, and eggs together. Add the buttermilk and vanilla and whisk well.
½ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 2 teaspoons pure vanilla extract
Pour the wet ingredients to the dry ingredients and mix just until combined.
Gently fold the chocolate chips into the batter.
1½ cups semisweet chocolate chips
Use a portion scoop to fill each muffin well with batter, about ⅔ full. If you are using 2 muffin tins, fill all 16 muffin wells with batter. If you are using 1 muffin tin, cover the bowl of remaining batter and set aside. Sprinkle the muffins with coarse sugar, if desired.
Coarse sugar
Bake at 425°F for 5 minutes. Keep the muffins in the oven and reduce oven temperature to 350°F. Continue to bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Bake the remaining muffins, serve, and enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Buttermilk:If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
- Do not over-mix the muffin batter!
- I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
- Always use the toothpick test to make sure your muffins are fully baked.
- Make sure you measure every ingredient perfectly! Baking is a science, so you don’t want to throw anything off.
- You can skip the coarse sugar garnish, but it’s a great final touch that adds a little crunch and sweetness.
- Nutritional information does not include optional ingredients.
Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1muffin Calories: 332kcal (17%) Carbohydrates: 40g (13%) Protein: 5g (10%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 0.3g Cholesterol: 41mg (14%) Sodium: 214mg (9%) Potassium: 152mg (4%) Fiber: 2g (8%) Sugar: 20g (22%) Vitamin A: 244IU (5%) Calcium: 81mg (8%) Iron: 2mg (11%)
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