These fluffy chocolate chip muffins are made with sweet chocolate chips and are super easy to make! They will be perfect with your morning coffee and a hit with the family too!
This easy muffin recipe only requires several simple ingredients, a muffin pan, oven, and some baking time. These easy chocolate chip muffins are super easy to make and perfect if you love traditional chocolate chip cookies! Chocolate lovers are going to love these fluffy chocolate chip muffins!
The Best Chocolate Chip Muffins Recipe
This is the best chocolate chip muffin recipe because it makes moist, fluffy muffins with a taste of chocolate chips with each bite! This is a great recipe to whip up if you want to add some sweetness to your morning (and save money from those expensive coffee shop pastries). They are the perfect treat to help start your day!
The best part? The whole family will love these homemade chocolate chip muffins too! I make them for quick school breakfast options, and dessert – both are devoured by my family!
How to Make Chocolate Chip Muffins
Preheat the oven and prepare the muffin pan. This recipe makes 12 muffins.
In a large mixing bowl, mix together the dry ingredients.
In another bowl, mix the wet ingredients.
Combine flour mixture with the wet ingredients and mix well.
Add in the milk, chocolate chips and mix again.
Spoon muffin batter into the prepared muffin tin.
Bake. Once complete, allow them to cool before popping them out.
Serve and enjoy your moist chocolate chip muffins!
Room temperature: Store leftover muffins in an airtight container. Left at room temperature, chocolate chip muffins are good for 2-3 days.
Refrigerator: Typically, storing muffins in the refrigerator will dry them out so they will not be as good. However, if you still want to give it a shot, leftover muffins will last up to four days in the fridge and stored in a sealed container.
Freezer: Store leftover chocolate chip muffins in a freezer bag. Leftover muffins stored in the freezer can last up to three months. You can thaw them in the fridge overnight, let them sit at room temperature for at least an hour, or throw them in the microwave to heat up.
Chocolate Chip Muffins Substitutions
Chocolate chips: You can use regular, mini chocolate chips or peanut butter chips depending on your preference. You can even add nuts if you’d like.
Milk: You can use dairy milk or vanilla almond milk.
Butter: If you’re aiming for dairy-free muffins, you can replace the butter with a plant-based version.
What is the secret to making moist muffins?
If you are hoping to make moist muffins, there are a few tips and tricks to help you achieve your goal:
- Leaving your muffins in a hot pan to cool can continue to cook the muffins. For best results, carefully take them out of the hot pan and place them on a cooling rack. This way they can cool without potentially drying out.
- Some bakers claim if you set your eggs, butter, and milk out at room temperature before mixing, it will create a smoother batter that better traps air and expands when baked.
- Be sure not to overmix your batter or it will smooth out the pockets of air bubbles that help create the moisture in your muffins!
Can you mix up muffin batter the night before?
Yes, you can mix the muffin batter the night before, but you will have to cover it tightly with plastic wrap and keep it in the refrigerator. Chilling muffin batter overnight often results in more moist and more tall muffins!
Why do my muffins crack on top?
Cracked muffin tops typically happen when you have overmixed your batter. Overmixing will remove air bubbles that create moisture and fluffiness. Therefore they will end up tougher and potentially baked unevenly.
More Delicious Muffin Recipes
If you love these homemade muffins, there are plenty more where they came from! Here are more delicious muffin recipes to try:
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Fluffy Chocolate Chip MuffinsPrint
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1/2 cup butter melted
- 2 eggs beaten
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 cup chocolate chips
- Preheat oven to 400 degrees F. Spray a muffin pan with nonstick spray.
- In a mixing bowl stir together flour, sugars, baking powder and salt.
- In a separate bowl stir together milk, butter, eggs, vanilla, lemon juice and vegetable oil.
- Add wet mixture into dry mixture and stir until combined.
- Add in chocolate chips and gently mix to equally distribute them.
- Spoon batter into muffin cups, filling them 2/3 of the way.
- Bake for 13-15 minutes or until slightly browned on the sides.
- Allow the muffins to cool before popping them out. Serve and enjoy!