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Chocolate Chip Breakfast Muffins

These soft and fluffy chocolate chip breakfast muffins are perfect for a delicious start to your day. Easy to make and versatile, they are sure to be a family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 cup granulated sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup milk Can use almond or oat milk for dairy-free version.
  • 1/4 cup vegetable oil Melted butter works as well.
  • 1 large egg Can use flaxseed meal as vegan option.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chocolate chips Use semisweet, dark, or white chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until fully blended.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. Fold in the chocolate chips until evenly distributed.
  6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Don’t overmix the batter for light and fluffy muffins. You can also add nuts or dried fruits as variations. Store any leftovers in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.