Chocolate Chip Muffins

chocolate chip muffin recipe

This simple recipe will leave you with incredibly soft, fluffy, and moist chocolate chip muffins. It’s made with minimal ingredients that can be mixed together by hand and popped into the oven for baking. As for tools, you’ll only need the basics for those as well: One large bowl, one medium bowl, a whisk, measuring cups/spoons, wooden spoon, and your muffin tin. If you (or someone in your family) loves chocolate, this chocolate chip muffin recipe is sure to be a hit! One secret I’ve learned from previously making muffins is that it’s much better to mix ingredients with a wooden spoon as opposed to an electric mixer. This leaves you with a thicker batter that will make your muffins soft and fluffy. Anyone combining ingredients with an electric mixer will want to be careful about overmixing the batter. That will leave your muffins rock hard, dense, and crumbly. With that in mind, scroll down and gather the required ingredients to start baking these delicious muffins now!

Chocolate Chip Muffins

Enjoy these chocolate chip muffins as a breakfast snack or evening dessert. Ready to eat in under an hour!

Course Dessert
Cuisine American
Keyword Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 12 muffins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup semisweet chocolate chips
  • 2 tbsp granulated sugar (optional)


  1. Preheat oven to 350 degrees F and then line muffin tins with paper cups.

  2. In a medium sized bowl, whisk together flour, baking powder, and salt. Then, set aside.

  3. In a large bowl, whisk together 1/2 cup white sugar and canola oil until smooth. Then, whisk in the egg and milk until everything is combined.

  4. Gently fold the dry ingredients into the wet ingredients. Once the batter is mostly combined, add in the chocolate chips and continue stirring until everything is incorporated. Be careful not to over mix.

  5. Divide the batter evenly between each muffin cup, filling them halfway full. For additional sweetness, sprinkle the tops with the optional 2 tablespoons granulated sugar.

  6. Bake muffins for 20 minutes, or until you can stick a toothpick into one and have it come out clean.

  7. Remove from the oven, place the pan on a wire rack and allow the muffins to cool for at least 5 minutes before removing. Muffins can also be stored in an airtight container at room temperature for up to 4 days.

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