Make a batch of chocolate chip muffins as a morning treat with coffee. They're filled with mini chocolate chips and turn out incredibly moist and tender.
Recipe summary
Flavor: Mini chocolate chips add rich chocolate flavor throughout, and a hint of cinnamon and nutmeg add warmth.
Texture: Fluffy, moist, and tender.
Simple ingredients. Made with simple pantry staples that you may already have on hand.
Easy for novice bakers. I recommend muffins as a starting point for beginner bakers because they're easy to make with just two bowls and a spoon.
Great for: A quick breakfast, afternoon snack, or less sweet dessert.
Similar to: Chocolate Chip Mini Muffins and Banana Nut Muffins
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Ingredients and substitutions
- Sugar - Granulated sugar adds sweetness and moisture.
- Oil - Adds moisture and helps keep your muffins moist longer.
- Eggs - Add stability, structure, and moisture to your muffins.
- Milk - I recommend using whole milk because it contains the most fat, which keeps your muffins moist. Whole milk can be substituted with any milk you have on hand (skim, 1%, almond milk) if needed.
- Vanilla extract - Adds flavor to the muffin base.
- Flour - Adds structure and balances with the wet ingredients. I have only tested this recipe using all-purpose flour. If you need to bake using a different type of flour, search for a recipe that is written for the type of flour you have on hand.
- Leavening - You'll need baking powder for this recipe, not baking soda. The two are not interchangeable.
- Salt - Salt enhances the flavor of the rest of the ingredients without making the recipe "salty".
- Spices - Cinnamon and nutmeg add a hint of warmth.
- Chocolate chips - I recommend using mini chocolate chips because you'll get little bites of chocolate throughout. Chocolate chips could also be substituted with chopped pecans or walnuts if desired.
How to make chocolate chip muffins
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, stir together the wet ingredients.
- Make a well in the center of the dry ingredients. Add the wet ingredients and gently stir until just incorporated. Add the chocolate chips and stir to combine.
- Portion the batter into a lined muffin pan and bake until muffins pop back when pressed on top.
Tips and tricks
Heather's Top Tip
For accurate results every time, use a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland baked goods.
Don't overmix the batter - Once the dry and wet ingredients have been combined, take care not to overmix the batter. This overworks the gluten, which can result in tough muffins.
Testing for doneness - Gently press the top of a muffin. If it springs right back, it's done. If an indent is left, it needs more time. Alternatively, use an instant-read thermometer. Quick breads like banana bread and muffins are done when they reach 200F in the center.
Storage
Chocolate chip muffins will keep at room temperature in a sealed container for 3 days.
Baked muffins can be stored in the freezer for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight or place on the countertop for 1 to 2 hours.
Frequently asked questions
The secret in moist baked goods is in not overbaking them in the oven. If you've followed the recipe (including using the exact ingredients listed without substitutions or reductions), then your muffins will turn out perfectly moist and tender when baked to 200F. I like to use an instant-read thermometer to ensure my muffins are perfectly baked every time.
Dry muffins can be caused by overbaking, reducing the wet ingredients (oil, eggs, sugar, milk), or adding too much flour. If you're scooping your flour with a measuring cup, this compacts the flour into the cup, adding up to 25% extra flour. Instead, use a kitchen scale to measure by weight, or spoon the flour into the measuring cup and level off with a knife.
This can happen if your leavening is expired or when the batter has been overmixed, which causes muffins to turn out tough. If your muffins have a very dense texture, you may have added too much flour.
Recommended
📖 Recipe
Chocolate Chip Muffins
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ⅔ cup (150 g) whole milk, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (100 g) mini chocolate chips
Instructions
- Preheat oven to 350℉ and grease or line a 12 standard muffin pan and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
- In a separate bowl, add milk, sugar, oil, eggs, and vanilla extract. Stir until fully combined. Make a well in the center of the dry ingredients, add the wet ingredients, and stir until just incorporated. Scrape down the sides of the bowl, then add chocolate chips and stir to combine.
- Divide batter between 12 standard muffin cups.
- Bake for about 17-19 minutes, or until muffins pop back when gently pressed on top. If an indent is left, your muffins need more time.
- Transfer to a cooling rack to allow to cool completely before unwrapping and/or serving.
Equipment Recommendations
Notes
- Storage: Muffins will keep at room temperature in a sealed container for 3 days.
- Freezing: Baked muffins can be stored in the freezer for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight or place on the countertop for 1 to 2 hours.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!