By Becky Hardin
Published May 12, 2022
Homemade Chocolate Chip Muffins are fluffy, sweet, and have the perfect amount of chocolatey flavor in each bite! They’re made from scratch but that doesn’t mean this recipe is hard – in fact, the prep time is just 10 minutes. You’re going to love these quick and easy homemade muffins!
Homemade Chocolate Chip Muffins
I feel like chocolate chip muffins are a baking staple that every baker, no matter how novice they may be, should master! These quick and easy muffins are made from scratch in about half an hour. They’re perfect for whipping up at breakfast time and enjoying all day long! While they’re a wonderful morning snack, they’re also pretty tasty late at night.
These homemade chocolate chip muffins far surpass any instant box mix. They’re fluffy, perfectly sweet, and have the best domed top. Plus, isn’t it so much more fun to say “yes, they’re homemade!” Make these muffins at your next brunch party with friends to seriously impress.
Why You’ll Love this Chocolate Chip Muffins Recipe:
- Quick: There’s just about 10 minutes of prep and 20 minutes of bake time required for these muffins.
- Fluffy: There’s just nothing better than a good fluffy muffin, and these muffins have the best fluffy consistency!
- Chocolatey : Just the right amount of chocolate chips are sure to help you get your chocolate fix.
Make these homemade muffins on a lazy Sunday morning to kick-start your week!
How to Make Chocolate Chip Muffins
You can jump to the recipe card for full ingredients & instructions!
- Preheat the oven and prepare the cupcake tins.
- Whisk the wet and dry ingredients in separate bowls.
- Combine the wet and dry mixtures.
- Add chocolate chips.
- Scoop the batter into the tins.
- Bake.
- Cool and enjoy!
Recipe Notes
- Do not over-mix the muffin batter!
- I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
Use 1½ cups of your favorite type of chocolate chips! Mini, milk, dark, semisweet, white, or a combination would be delicious.
Yes! After 5 minutes at 425°F, keep the muffins in the oven and reduce the temperature to 350°F. Don’t take the muffins out! This initial burst of high heat creates tall and crackly muffin tops.
Absolutely! Bake mini muffins at 350°F for 11-13 minutes, or until a toothpick inserted into the center comes out clean.
Use 1½ cups of your favorite add-ins like blueberries, chopped strawberries, dried fruits, or chopped nuts.
Tips!
- Always use the toothpick test to make sure your muffins are fully baked.
- Make sure you measure every ingredient perfectly! Baking is a science, so you don’t want to throw anything off.
- You can skip the coarse sugar garnish, but it’s a great final touch that adds a little crunch and sweetness.
Soft, fluffy muffins that always rise to the perfect shape. These are the best way to start the day!
What kind of milk should I use?
Use buttermilk for rich and tender muffins. If you don’t have buttermilk on hand, any dairy or non-dairy milk will work.
Can I make these muffins gluten-free?
I haven’t tested it, but you can certainly try replacing the all-purpose flour with a gluten-free 1:1 flour substitute.
Can I freeze these muffins?
These muffins freeze beautifully. Place them in an airtight container and freeze for up to 3 months.
MoreSweet Breakfast RecipesWe Love
- Sticky Buns
- Orange Rolls
- Blueberry Pop Tarts
- Blueberry Sheet Pan Pancakes
- Chocolate Donuts
Chocolate chip muffins are a classic breakfast recipe that everyone loves. Make them just for the family or for a brunch party – either way, they’ll be a huge hit!
More Easy Muffin Recipes to Try:
- Blueberry Muffins
- Banana Muffins
- Mixed Berry Muffins
- Morning Glory Muffins
- Strawberry Muffins
- Banana Nutella Muffins
- Chocolate Chunk Banana Muffins
- Pecan Pie Muffins
- Pumpkin Muffins
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 3 cups all-purpose flour 360 grams
- ▢ 1 tablespoon baking powder 12 grams
- ▢ ½ teaspoon baking soda 3 grams
- ▢ ½ teaspoon kosher salt
- ▢ ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
- ▢ ¼ cup vegetable oil 50 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1 cup buttermilk 227 grams, room temperature (see note)
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1½ cups semisweet chocolate chips 255 grams
- ▢ Coarse sugar optional, for garnish
Video
Instructions
- Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. If you have 2 muffin tins, prepare 4 muffin wells of a second tin. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. 3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another bowl, whisk the melted butter, oil, sugar, and eggs together. Add the buttermilk and vanilla and whisk well. ½ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 2 teaspoons pure vanilla extract
- Pour the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold the chocolate chips into the batter. 1½ cups semisweet chocolate chips
- Use a portion scoop to fill each muffin well with batter, about ⅔ full. If you are using 2 muffin tins, fill all 16 muffin wells with batter. If you are using 1 muffin tin, cover the bowl of remaining batter and set aside. Sprinkle the muffins with coarse sugar, if desired. Coarse sugar
- Bake at 425°F for 5 minutes. Keep the muffins in the oven and reduce oven temperature to 350°F. Continue to bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Bake the remaining muffins, serve, and enjoy.
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Cookie Portion Scoop
Becky’s Tips
- Do not over-mix the muffin batter!
- I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
- Always use the toothpick test to make sure your muffins are fully baked.
- Make sure you measure every ingredient perfectly! Baking is a science, so you don’t want to throw anything off.
- You can skip the coarse sugar garnish, but it’s a great final touch that adds a little crunch and sweetness.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Chip Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Cookie Portion Scoop
Ingredients
- 3 cups all-purpose flour 360 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
- ¼ cup vegetable oil 50 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 1 cup buttermilk 227 grams, room temperature (see note)
- 2 teaspoons pure vanilla extract 8 grams
- 1½ cups semisweet chocolate chips 255 grams
- Coarse sugar optional, for garnish
Instructions
- Preheat oven to 425°F. Grease a 12-count muffin tin with nonstick spray or line with paper liners. If you have 2 muffin tins, prepare 4 muffin wells of a second tin. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. 3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In another bowl, whisk the melted butter, oil, sugar, and eggs together. Add the buttermilk and vanilla and whisk well. ½ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 2 teaspoons pure vanilla extract
- Pour the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold the chocolate chips into the batter. 1½ cups semisweet chocolate chips
- Use a portion scoop to fill each muffin well with batter, about ⅔ full. If you are using 2 muffin tins, fill all 16 muffin wells with batter. If you are using 1 muffin tin, cover the bowl of remaining batter and set aside. Sprinkle the muffins with coarse sugar, if desired. Coarse sugar
- Bake at 425°F for 5 minutes. Keep the muffins in the oven and reduce oven temperature to 350°F. Continue to bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Bake the remaining muffins, serve, and enjoy.
Video
Notes
- Do not over-mix the muffin batter!
- I use semisweet chocolate chips, but you can swap them for milk or dark chocolate chips.
- Always use the toothpick test to make sure your muffins are fully baked.
- Make sure you measure every ingredient perfectly! Baking is a science, so you don’t want to throw anything off.
- You can skip the coarse sugar garnish, but it’s a great final touch that adds a little crunch and sweetness.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
