Easy Chocolate Chip Muffins
Easy Chocolate Chip Muffins are the perfect dessert for any chocolate lover, mix up in one bowl, and are ready to eat in just 30 minutes! Packed with chocolate chips and topped with a crisp sugared topping, once you try this chocolate chip muffin recipe there will be no going back.
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I’m finally sharing my favorite bakery-style Chocolate Chip Muffins and I promise you, just like our bakery-style blueberry muffins, pumpkin muffins, banana muffins, and apple cinnamon muffins, it is a winner.
Want to be the hero of the household? Make these muffins!
Why I love this recipe
If you like chocolate, you are going to love this recipe, I promise! The flavor and soft texture of the muffin is the perfect contrast with the crunchy sugared topping.
I love that this recipe is a simple, one bowl recipe…the less dishes I have after baking, the better! The muffins also come together quickly, mixing up in just 10 minutes and needing only 20 minutes in the oven.
Ingredients
These are very basic ingredients you probably already have on hand!
- flour
- granulated sugar
- baking powder
- salt
- milk
- egg
- vanilla extract
- butter
- semi-sweet chocolate chips
- brown sugar
Step by step
- Preheat oven and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add in the melted butter, milk, egg, and vanilla extract to the dry ingredients and stir to mix.
- Fold in chocolate chips.
Tip: Save a few chocolate chips to put on the top of the muffins for an extra-pretty final result
- Fill the prepared muffin cups 2/3 full of batter. Add any extra chocolate chips to the top of the muffins if desired, patting gently into the batter.
- Mix together brown and white sugars in a small bowl, then sprinkle over the top of the muffins. This gives it a crisp topping that is so delicious!
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool for 5 minutes on a wire rack before serving.
Tips for best results
- Don’t overmix the batter, stir together until just combined.
- You can make these mini muffins by reducing the baking time to 11-13 minutes. For jumbo muffins increase the baking time to 25-27 minutes.
I mean, can you even believe how many chocolate chips are in these muffins?
Storage
Store leftover muffins in an airtight container up to 3 days at room temperature or one week in the refrigerator.
These muffins freeze well. Freeze on a plate or tray and transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and microwave for a few seconds to heat before serving if preferred.
If you try this recipe please comment and rate it below, I love hearing from you!
Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 14 muffins 1x
Description
Chocolate Chip Muffins are the perfect dessert for any chocolate lover! Packed with chocolate chips and given a crisp sugared topping, once you try this chocolate chip muffin recipe there will be no going back!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 tablespoon sugar + 1 tablespoon dark brown sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Stir to mix.
- Add melted butter, egg, vanilla, and milk. Stir until blended.
- Fold in chocolate chips, reserving a few for the top of the muffins if desired.
- Fill muffin pan 2/3 full. Top with chocolate chips if desired.
- In a small bowl, mix together 1 tablespoon each sugar and dark brown sugar. Sprinkle over the top of the muffins.
- Bake for 20-25 minutes or until golden brown and toothpick inserted in the middle comes out clean.
- Cool 5 minutes before removing a rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 311
- Sugar: 27.9 g
- Sodium: 96.6 mg
- Fat: 14.1 g
- Carbohydrates: 44.8 g
- Protein: 5.1 g
- Cholesterol: 25.2 mg
Dry, planned to give to granddaughter to take to college. She could use them for door stop.
Did you make any changes or adjustments to the recipe Judy? I’ve never had these muffins turn out anything other than very soft with a very light crumb. Would love to help you troubleshoot, I know how disappointing it can be to have a recipe turn out badly unexpectedly. -Melissa
I followed the conversion to double the recipe and it was a very dense thick batter, but I baked them anyways to see, but they turned out like some weird biscuits and didn’t rise. ☹️ I was so excited! Ugh lol I’ll have to try it again as a single batch maybe.
Made this for snack for my daughter’s soccer team! They were a big hit! So easy and delicious! Will definitely make again.
This recipe and your blueberry muffin recipes are so good! I plan on trying other recipes on this site too, but they all sound so good that it’s hard to choose which one I’ll try next. I followed the baking instructions for the blueberry muffins when I made these (bake at 350 for 15 minutes. Raise oven temperature to 400 and bake additional 10 minutes until golden brown) and they turned out great.
I’m so glad you liked them, your comment made my day!
Delicious. Easy
My kids loved them!