These muffins come together with everyday pantry staples, giving me a batch of soft, golden, chocolate-studded treats in just about 25 minutes. I love the slightly crisp tops and the moist, tender insides. Each bite is rich with semisweet chocolate chips, balanced by a delicate, buttery base. It’s a classic muffin that I can make any day of the week without fuss or fancy techniques.

Why You’ll Love This Recipe

I like how this recipe is quick, simple, and made with ingredients I almost always have on hand. The muffins are moist without being greasy, and they’re not overly sweet, so they’re great for breakfast or a midday snack. The chocolate chips melt just enough to create gooey pockets of richness in every bite. It’s also a flexible base recipe — I can change it up depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour – This gives the muffins structure and a tender crumb.

• 1 ½ teaspoons baking powder – Helps the muffins rise and become fluffy.

• ½ cup white granulated sugar – Adds just the right amount of sweetness without being overpowering.

• ½ teaspoon salt – Balances the sweetness and enhances flavor.

• 1 cup milk – I use whole milk for a richer taste, but any milk works.

• 1 large egg – Binds the ingredients and adds moisture.

• ⅓ cup butter, melted – I prefer unsalted butter for a clean, buttery flavor.

• 1 cup semisweet chocolate chips – These melt into little pockets of chocolate throughout the muffin.

Directions

1. I preheat my oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners.

2. In a large mixing bowl, I whisk together the flour, baking powder, sugar, and salt.

3. In a separate bowl, I beat the egg lightly, then stir in the milk and melted butter until well combined.

4. I pour the wet ingredients into the dry ingredients and stir just until blended — I’m careful not to overmix.

5. I fold in the chocolate chips gently, distributing them evenly throughout the batter.

6. I divide the batter evenly among the muffin cups, filling each about ¾ full.

7. I bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

8. After baking, I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Servings And Timing

• Yield: 12 standard-sized muffins

• Prep Time: 10 minutes

• Bake Time: 15 to 20 minutes

• Total Time: Approximately 25 to 30 minutes

Variations

• Sometimes I add 1 teaspoon of vanilla extract to boost flavor.

• I’ve replaced half the chocolate chips with white chocolate or butterscotch chips for a twist.

• When I want a fruit version, I fold in chopped strawberries or blueberries with the chocolate chips.

• For extra texture, I occasionally add ¼ cup of chopped nuts like walnuts or pecans.

• I’ve also made a cinnamon swirl by adding a cinnamon-sugar layer in the middle of the batter before baking.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days or freeze them for up to 1 month. For freezing, I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy one, I reheat it in the microwave for about 20 seconds or warm it in a 325°F (160°C) oven for 5 to 7 minutes.

FAQs

How Can I Make These Muffins Less Sweet?

I reduce the sugar by a couple of tablespoons or use darker chocolate chips to make them less sweet without sacrificing flavor.

Can I Use Whole Wheat Flour Instead Of All-Purpose?

Yes, I often replace half the all-purpose flour with whole wheat flour for a heartier texture. I may need to add a splash more milk to keep the muffins moist.

What’s The Best Way To Avoid Dense Muffins?

I mix the batter only until the dry ingredients are just combined. Overmixing leads to dense, tough muffins.

Can I Use Non-Dairy Milk In This Recipe?

Yes, I’ve made this recipe with almond milk, oat milk, and soy milk — all with great results. The texture remains soft, though the flavor varies slightly.

How Do I Know When The Muffins Are Fully Baked?

I insert a toothpick into the center of a muffin — if it comes out clean or with a few moist crumbs, they’re done. The tops should also spring back lightly when pressed.

Conclusion

These chocolate chip muffins are my favorite kind of easy baking — minimal effort, maximum payoff. Whether I want something warm for breakfast or a sweet treat in the afternoon, this recipe always hits the spot. I love how versatile it is, and I always come back to it when I need something quick, classic, and delicious.