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A warm batch of golden-brown Chocolate Chip Muffins with visible melted chocolate chips, presented on a cooling rack.

Classic Chocolate Chip Muffins

These delightful Classic Chocolate Chip Muffins are perfectly golden on the outside, tender and moist on the inside, and loaded with melty chocolate chips. An easy recipe perfect for a quick breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Milk whole or 2%
  • 1/4 cup Vegetable oil
  • 1 large Egg room temperature
  • 1 tsp Vanilla extract
Add-ins
  • 1 cup Semi-sweet chocolate chips plus extra for topping, if desired

Equipment

  • Standard 12-cup muffin tin
  • Paper Muffin Liners
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare Oven & Muffin Tin
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners, or grease the cups thoroughly.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Mix Batter
  1. Pour the wet ingredients into the well of the dry ingredients. Stir with a rubber spatula until just combined. The batter should be lumpy, and it's important NOT to overmix, as this can lead to tough muffins. A few streaks of flour are perfectly fine.
  2. Gently fold in the chocolate chips until evenly distributed throughout the batter.
Bake Muffins
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If desired, sprinkle a few extra chocolate chips on top of each muffin for a bakery-style finish.
  2. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
  3. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, consume muffins within 2-3 days. Store them in an airtight container at room temperature. You can also freeze cooled muffins for up to 3 months; thaw at room temperature or warm gently in the microwave or oven. Feel free to substitute other mix-ins like blueberries, nuts, or different types of chocolate chips.