These chocolate chip muffins are soft, fluffy, and filled with gooey chocolate chips in every bite. I love how simple they are to make while still turning out like bakery-style muffins—lightly golden on top, moist inside, and irresistibly delicious.
Why You’ll Love This Recipe
I love this recipe because it gives me perfect muffins every single time without complicated steps. The batter comes together in minutes, and the muffins bake up tall and soft with just the right amount of sweetness. They’re great for breakfast, snacks, or even dessert, and I can easily switch things up with different mix-ins when I want variety.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 2 cups (250g) all-purpose flour
• ½ cup (100g) sugar
• ¼ cup (50g) brown sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 large egg
• ⅓ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1¼ to 1½ cups chocolate chips
• Optional: extra chocolate chips for topping
Directions
I preheat my oven to 200°C (400°F) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the flour, sugar, brown sugar, baking powder, and salt.
In another bowl, I mix the milk, egg, oil (or melted butter), and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and stir gently until just combined—leaving a few lumps makes the muffins softer.
I fold in the chocolate chips, keeping a handful aside to sprinkle on top.
I fill each muffin cup about two-thirds full, then top with the extra chocolate chips.
I bake for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
I let the muffins cool in the tin for a few minutes before transferring them to a rack.
Servings and Timing
This recipe makes about 12 regular muffins.
Prep time: 10–15 minutes
Bake time: 18–22 minutes
Total time: 30–35 minutes
Variations
I sometimes use a mix of regular and mini chocolate chips for more even chocolatey bites.
For extra moist muffins, I like replacing some of the milk with buttermilk.
I top the muffins with coarse sugar for a light crunch.
I add chopped nuts, caramel bits, or dried fruit for different flavors.
For a healthier twist, I use half whole wheat flour or swap some oil for Greek yogurt.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to three days. If I want them to last longer, I freeze them individually wrapped for up to two months. To reheat, I let them thaw at room temperature or warm them in the oven at 160°C (325°F) for about 5–7 minutes, or microwave for 20–30 seconds until soft again.
FAQs
How do I keep the muffins soft and moist?
I avoid overmixing the batter and make sure not to overbake them. Using oil or a mix of oil and butter helps keep them tender.
Can I make these muffins gluten-free or dairy-free?
Yes, I can use a gluten-free flour blend for a gluten-free version, and plant-based milk with oil for a dairy-free option.
How do I get tall, bakery-style muffin tops?
I start baking at a high temperature (around 220°C) for the first 5 minutes, then lower the temperature to 190°C for the rest of the baking time.
Can I add other mix-ins besides chocolate chips?
Yes, I’ve used blueberries, raspberries, or chopped bananas instead, and they turn out great. Just keep an eye on the moisture level.
What’s the best way to measure flour for light muffins?
I always spoon the flour into the measuring cup and level it off instead of scooping directly from the bag to avoid packing in too much flour.
Conclusion
These amazing chocolate chip muffins are my go-to when I want something quick, sweet, and satisfying. I love how they fill the kitchen with a cozy smell and taste just as good the next day. Whether I enjoy one warm from the oven or packed for a snack later, they always hit the spot.
These chocolate chip muffins are soft, fluffy, and filled with gooey chocolate chips in every bite. They’re simple to make yet deliver bakery‑style results—lightly golden tops, moist interiors, and a satisfying texture.
Total Time:30–35 minutes
Yield:12 muffins
Ingredients
2 cups (250 g) all‑purpose flour
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar
2 tsp baking powder
½ tsp salt
1 cup milk
1 large egg
⅓ cup vegetable oil or melted butter
1 tsp vanilla extract
1¼ to 1½ cups chocolate chips
Optional: extra chocolate chips for topping
Instructions
Preheat your oven to 200 °C (400 °F) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder and salt.
In another bowl, mix the milk, egg, oil (or melted butter), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are okay to help keep the muffins tender.
Fold in 1¼ to 1½ cups chocolate chips, reserving a handful to sprinkle on top of each muffin.
Fill each muffin cup about two‑thirds full, then sprinkle the extra chocolate chips on top.
Bake for 18‑22 minutes, until the tops are golden and a toothpick inserted into a muffin comes out clean (or with a few moist crumbs).
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling (or enjoy warm!).
Notes
For taller, more bakery‑style muffin tops, try filling each cup a bit more (¾ full) or using the high‑to‑low baking temperature trick (start at a high temp for a few minutes, then reduce). :contentReference[oaicite:0]{index=0}
Don’t over‑mix the batter: mixing until just combined helps keep the muffins tender. :contentReference[oaicite:1]{index=1}
For varied textures, use a mix of regular and mini chocolate chips so the chocolate spreads evenly.
To make them more moist, you can use buttermilk instead of milk.
For a healthier twist, use half whole‑wheat flour or swap some oil for Greek yogurt.
