Soft, moist, and loaded with chocolate chips, these easy chocolate chip muffins are made with basic pantry ingredients and are baked and ready to eat in just 25 minutes! Keep them simple or add chopped nuts for a bit of extra crunch. Either way, you’ll want to save room for more than just one!
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The Best Chocolate Chip Muffins
As much as I love getting creative with how I incorporate chocolate chips into my recipes like I’ve done with chocolate chip pie and my chocolate chip cheese ball, sometimes it’s nice to keep it classic and simple!
This simple chocolate chip muffin recipe is just that. A recipe for simple, but insanely good chocolate chip muffins with crunchy walnuts. You know, the kind that rises beautifully, has a slightly golden brown muffin top and is moist, tender, and fluffy on the inside.
That’s what we’re dealing with here friends!
These are bakery-style chocolate chip muffins made right from scratch. Whip up a batch on any given morning or get your kids to help out for a fun kitchen activity on the weekends. We love them for grab-n-go breakfasts, but also as an accompaniment to a larger brunch menu.
These moist chocolate chip muffins also great for packing in school lunches or as an afternoon snack. We all know that walking into a house smelling of freshly baked muffins is the stuff core memories are made of!
Why you’ll love this recipe
- Customizable – feel free to turn these into mini chocolate chip muffins or jumbo muffins! Use regular chocolate chips, or swap them for mini chocolate chips if you’re making bite-sized mini muffins. You can add nuts for texture, cinnamon for flavor, or banana for both!
- Under 30 minutes – an entire batch of muffins fresh out of the oven in 25 minutes is just one of the reasons you’ll want to keep this recipe handy from now on.
- Freezer-friendly – They store well and freeze well so it’s always nice to double the batch and keep half for muffins on demand down the road!
Chocolate Chip Muffin Ingredients
Ingredient Notes
- Flour – bakery style chocolate chip muffins can only happen when you measure your flour properly. Use a kitchen scale or the spoon and level method to ensure you’re not using too much all purpose flour.
- Brown sugar – using brown sugar and white sugar makes for perfectly moist muffins. You can use either light brown sugar or dark for the same results.
- White sugar – adds sweetness without the moisture which is the balance we’re looking for.
- Milk – I personally prefer whole milk but these can really be made with any type of milk.
- Melted butter – I prefer salted butter but you can also use unsalted butter if that’s what you have. Make sure it’s cooled before using it.
- Eggs – lightly beaten at room temperature. Again, for even baking you want to make sure all refrigerated ingredients are brought out early enough.
- Vanilla – adding vanilla extract to these will enhance the flavor of everything else!
- Semi-sweet chocolate chips – you can use milk chocolate chips if preferred. White chocolate chips can also be used for a twist. Save any remaining chocolate chips for a chocolate chip bundt cake!
- Chopped walnuts – these are optional. You can also swap them for chopped pecans.
- Baking powder – this is your leavening agent so don’t skip it. Also, make sure it’s not expired or your muffins won’t rise up like they’re supposed to!
Make Chocolate Chip Mini Muffins
If you want to make mini chocolate chip muffins instead of standard size ones, switch out the regular size chocolate chips for mini ones! Or split the chocolate chip muffin batter and add full-size chocolate chips to half the batter and mini chocolate chips to the rest!
How to make chocolate chip muffins
This chocolate chip muffin recipe is so simple to make and perfect for a quick breakfast or something to take to a brunch! Make sure to follow the instructions closely for perfect chocolate chip muffins!
1 – Make The Muffin Batter
- Preheat your oven to 400°F and line a muffin tin with paper muffin liners.
- In a large bowl, mix together the flour, brown sugar, granulated sugar, baking powder, and salt. I typically use a wooden spoon but you can use whatever you want.
- In a separate bowl, combine the milk, eggs, butter, and vanilla and mix well.
- Add the the wet ingredients (the milk mixture) to the dry ingredients (the flour mixture) and mix just enough to combine the ingredients.
- Fold in the chocolate chips and nuts. Don’t over mix – just mix them in until they’re evenly distributed in the batter. This makes a big difference in the moistness of the muffins!
When to add chocolate chips to muffins?
I typically add the bulk of the chocolate chips to the batter along with the nuts to finish the batter, right before putting them into the muffin liners! You can also add a few chocolate chips on top of the muffin batter right before baking to give them the look of bakery style muffins.
2 – Bake Chocolate Chip Muffins
- Fill muffin cups in the prepared muffin pan about 3/4 full either using a medium cookie scoop or a 1/4 cup measuring cup. If desired, sprinkle some chocolate chips on the muffin top before putting in the oven!
how to make mini chocolate chip muffins
If you want to make chocolate chip mini muffins, spray a mini muffin tin then fill the mini muffin cups all the way. Bake in the preheated oven for 7-10 minutes or until a toothpick comes out clean. I often double this recipe for chocolate chip muffins to make one batch of full muffins and one batch of mini muffins!
- Bake in the preheated oven for 15-17 minutes, or until a toothpick in the center comes out clean.
- Allow the muffins to cool in the pan for about five minutes then remove and place on a wire rack to finish cooling.
3 – Serve and Enjoy
Serve the muffins warm (right off that cooling rack) or at room temperature with your favorite butter and a glass of milk. These are so full of chocolate chips, you’re going to want a little chocolate to wash down all that chocolate goodness.
How to Store Homemade Chocolate Chip Muffins
Store cooled muffins at room temperature in an airtight container for up to five days. You can extend their freshness if you put them in the fridge, but you will want to let them come to room temperature before eating!
how to freeze moist chocolate chip muffins
Freeze chocolate chip muffins by placing the cooled muffins in an airtight freezer bag and placing in the freezer for up to three months.
When you’re ready to enjoy, allow the chocolate chip muffins to thaw to room temperature before enjoying.
Tips for Amazing Chocolate Chip Muffins
Don’t over mix the batter – to prevent hard and dense muffins, don’t mix your batter too much.
Top with sugar – adding a sprinkle of coarse sugar on top just before baking is a nice way to add a little extra sugary crunch to each bite. It makes your homemade chocolate chip muffins look and taste more like bakery-style muffins too!
Add some chocolate chips on top to get the look of bakery style chocolate chip muffins!
Store leftovers – once completely cooled, these muffins should be kept at room temperature in an airtight container for up to 5 days. You can extend their freshness by a couple of days if you put them in the fridge. They freeze well for months!
Chocolate Chip Muffin Recipe FAQs
How do I make my muffins light and fluffy?
Making sure all the ingredients are at room temperature about 30 minutes before baking will not only ensure even baking, but also so the ingredients blend once the batter is mixed. Mixing the batter helps to trap air that eventually leads to fluffy muffins.
What happens if you over mix muffin batter?
Over mixing the batter releases the trapped air and overworks the gluten in the flour. This results in dense muffins that have a peaked muffin top rather than an even rise. Since you want moist chocolate chip muffins, I recommend only mixing enough that the ingredients are combined but not over mixed.
Can chocolate chip muffins be frozen?
Yes, you can freeze chocolate chip muffins! Make a double batch of muffins and freeze one of the batches. Once the muffins are completely cooled, store them in a freezer bag for up to 3 months. Thaw at room temperature before eating again. You can also pop them in the microwave for about 20 seconds to get them nice and warm again.
More Muffin Recipes
If you like these simple chocolate chip muffins, you’ll love these other delicious muffin recipes!
- Cranberry orange muffins – moist, and fluffy with a perfect balance of sweet and tart flavors. They’re even better with an orange glaze drizzled on top!
- Blueberry yogurt muffins – super moist thanks to the greek yogurt and bursting with the flavor of blueberries!
- Nutella muffins – chocolate muffins with stuffed with a creamy Nutella filling make the best dessert or snack for your special Valentine.
- Best banana chocolate chip muffins – the only banana muffins recipe you’ll ever need!
- Strawberry muffins – these deliciously moist muffins are full of strawberry flavor!
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Easy Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- ⅓ cup brown sugar (packed lightly)
- ⅓ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup milk (room temperature)
- ½ cup salted butter (melted and cooled)
- 2 large eggs (beaten and room temperature)
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cups walnuts (optional)
Instructions
- Preheat oven to 400°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt.2 cups all-purpose flour, 1/3 cup brown sugar, 1/3 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt
- In a separate bowl, combine the milk, eggs, butter, and vanilla and mix well.2/3 cup milk, 1/2 cup salted butter, 1 tsp vanilla extract, 2 large eggs
- Add the milk mixture to the dry ingredients and mix just enough to combine the ingredients, then fold in the chocolate chips and nuts.2 cups semi-sweet chocolate chips, 1/2 cups walnuts
- Fill muffin cups 3/4 cup full then bake for 15-17 minutes, or until a toothpick in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes then remove and place on a wire rack to finish cooling.
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