There’s something about the smell of freshly baked muffins that immediately makes the kitchen feel like home. I remember one morning when I was half-distracted by an email notification but couldn’t help myself from sneaking a warm chocolate chip muffin right out of the tray. The way the chocolate chips melted just enough but still held their shape was almost magic. The texture was perfectly tender, somewhere between soft and slightly crumbly, and the vanilla notes in the background made it feel like a little indulgence rather than just ‘breakfast.’ I didn’t even mind that I left a little smear of melted chocolate on my chin—proof I was enjoying every bite fully.
The ease of whipping up these muffins means you can have that comforting moment without much fuss, even on your busiest mornings. And honestly, once you try them, you might find yourself planning your day around that first bite.
Why You’ll Love It
- The muffins stay moist and fluffy for days but don’t last that long in my house.
- Chocolate chips scattered throughout, but not overwhelmingly sweet—just right.
- It’s simple—and that’s kind of the point. No complicated steps to stress over.
- Perfect for breakfast or a quick snack, making mornings or afternoon breaks more enjoyable.
If you’re hesitant about baking muffins from scratch, this recipe is forgiving. The batter is easy to mix, and even if you over-stir a bit, the muffins come out just fine, though I usually try not to overdo it.
PrintChocolate Chip Muffins
Deliciously moist and fluffy chocolate chip muffins, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
In a separate medium bowl, whisk together the melted unsalted butter, whole milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semisweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Kitchen Notes: I usually use a basic muffin tin with paper liners, but greasing the pan works too—whatever you have on hand. These muffins pair surprisingly well with a cup of black coffee or even a glass of cold milk if you want to stick with tradition. Sometimes I toss in a handful of chopped nuts or swap half the chocolate chips for white chocolate to mix things up, but I haven’t tested those variations enough to say they’re better—just different. Also, if you’re in a rush, these muffins freeze well, so you can have them ready anytime.
FAQ
Can I use a different type of chocolate?
Yes, feel free to swap semisweet chips for dark or milk chocolate, depending on your preference.
How do I store leftover muffins?
Keep them in an airtight container at room temperature for a few days, or freeze for longer storage.
Can I make these gluten-free?
I haven’t tried it myself, but a gluten-free flour blend might work—just expect a slight texture difference.
Ready to bring a little warmth and comfort to your morning? Give these chocolate chip muffins a try—you might find they become your new favorite way to start the day.