Chocolate Chip Muffins

I like things to be easy – recipes that allow me to toss everything together within minutes are amongst some of my favorites. There’s definitely a time and a place for gourmet ingredients and fancy techniques, but that place is not a Saturday morning when a little girl has a hankering for a breakfast studded with her favorite sweet treat.

My friend’s daughter has an affinity for all things chocolate – from Milk Duds to Homemade Hot Cocoa, she definitely swoons for sweets. She also loves helping out in the kitchen – in fact, I think she cracks eggs better than I do and has recently started photographing our creations on her iPod. Seriously, how adorable is that?

Although she’ll happily sample anything that we create in the kitchen, her one true love is pretty simple – milk chocolate chips. She loves them in pancakes, cupcakes, or pulled straight out of the bag and popped directly into her mouth.

Last weekend I decided to switch up her usual weekend breakfast of scrambled eggs and pancakes for scrambled eggs and chocolate chip muffins. Let’s just say they were a raging hit and I was deemed “the best cook ever” for about the 1,000th time – which I’ll totally take.

Whether you’re baking for a chocolate loving tween or just looking to brighten someone’s day with a little muffin love, I hope you enjoy these Chocolate Chip Muffins as much as we did.

Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 2/3 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups milk chocolate chips


  1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
  3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
  4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.
  5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.


  • These muffins were best served the day they are made; however, leftovers can be stored in an airtight container at room temperature for up to two days. I recommend warming them in the microwave for about 30 seconds before serving. Wrapped airtight, they can be frozen for up to two months.
My Baking Addiction slightly adapted from

84 Responses to “Chocolate Chip Muffins”

  1. morgan — December 24, 2013 at 9:44 pm

    i just made these muffins in both blueberry and chocolate chip! the blueberry took 22 minutes, and the chocolate chip took about 16 minutes (probably because the blueberries made them bigger.) but overall, the recipe worked really well for both kinds.


    • Jamie — December 27, 2013 at 10:55 am


      That’s wonderful news! I’m happy they were a hit. Have a great day and happy new year!


  2. Chelsea — January 4, 2014 at 11:09 am

    I made these last night and they perfect. I wanted them to be ready for this morning so I love that I didn’t have to use my somewhat noisy mixer late at night. I made them into 46 mini muffins and baked them on 350 for 12 minutes. I used about 1 1/8 cups of mini dark chocolate chips. I actually love that this batter isn’t too sweet but because the chocolate chips I used aren’t as sweet, I wouldn’t have minded another 2 teaspoons to 1 tablespoon of sugar in the batter to make up for it. Either way, they’re wonderful, easy, and quick and I’ll definitely be making them again!!


    • Jamie — January 7, 2014 at 10:50 am


      That’s wonderful to hear! Thank you for stopping back to let us know your experience with the recipe. Have a fantastic day and thank you for following MBA!


  3. Amana — June 15, 2014 at 8:46 am

    Can I use vegetable oil and or olive oil instead of unsalted butter. Please reply ASAP. THANKS


    • Jamie — June 19, 2014 at 10:29 pm

      Amana, I haven’t done it, but I think that would be okay.
      – Jamie

  4. Fatoom — October 10, 2014 at 7:00 pm

    I am living abroad and decided to give this recipe a try since all the ingredients can be found here. OMG what a pleasant surprise! These muffins came out amazing. I have tried many chocolate chip muffin recipes and this one nailed it! The only thing I did differently was I baked them as 24 mini muffins (had a little batter left over and made 3 normal size muffins too). I baked the mini muffins for 12 minutes at 180C and attacked them as soon as they came out of the oven. The only thing I adjusted was I added 2 teaspoons of vanilla extract. It wasn’t intentional but I am happy I did. Yummy Yummy, this is my new favorite recipe. Thanks so much! (And cute milk jugs)


    • Jamie — October 11, 2014 at 11:18 am

      I’m so glad the recipe worked for you. Thanks for stopping by.


  5. melissa — September 8, 2015 at 10:13 am

    I made these last night and made them as mini muffins. They were quite dense and not light and airy like a regular muffin. They were still really good and the kids liked them but I am trying to figure out if that was how they were supposed to be or should have been more like a traditional muffin? The only change I made was I had to use skim milk since that was all that I had but I don’t think that would have been the cause. The picture you posted looks like they may be more dense as well but want to see if I could get feedback.


  6. Heather — September 10, 2015 at 12:51 am

    These muffins are amazing!!! I searched high and low until I found this recipe again, this time I saved it. My family gobbled them up until not a crumb was left! Thank you so much for sharing such a wonderful recipe with the world.


  7. babyfat — January 9, 2016 at 6:31 am

    I only have salted butter how can i make it work 


    • Jamie — January 11, 2016 at 12:17 pm

      Salted butter is perfectly fine to use. You may want to reduce the salt ingredient by a half to even it out. I hope you enjoy them!

  8. Leila Bassett — January 24, 2016 at 10:35 pm

    Can the batter be made the night before and made the next day?


    • Jamie — January 26, 2016 at 5:07 pm

      Hi, Leila! I would recommended baking the muffins the same day you make the batter. The baking powder may not do its job if left overnight, and the muffins could be a bit flat. I hope you enjoy them!

  9. Millie — February 12, 2016 at 8:33 am

    Hi, can I use dark brown sugar instead of light brown sugar?



    • Jamie — February 12, 2016 at 3:22 pm

      Sure! Dark brown sugar just has a little more molasses, so it will be just fine. :)

  10. rita — March 29, 2016 at 5:20 am

    The batter should look lumpy or not?


    • Jamie — March 29, 2016 at 12:43 pm

      Hi, Rita! It’s definitely okay for muffin batter to be lumpy. I hope you enjoy them!

  11. Ioana — May 12, 2016 at 8:31 pm

    Hi, is the whole milk same as full cream milk


    • Jamie — May 13, 2016 at 12:39 pm

      Hi, Ioana! Yes, it’s the same thing. I hope you enjoy the muffins!

  12. Jen W — May 17, 2016 at 12:30 am

    Would it be possible to make these orange chocolate chip muffins? What would need to be tweaked for that to work?


    • Jamie — May 17, 2016 at 10:21 am

      Hi, Jen! I think you could definitely give these a little orange flavor. Start by adding a bit of orange zest. If you want more orange flavor, I would add a little bit of orange juice. Let me know how it goes!

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