Breakfast

Classic Chocolate Chip Muffins

4.88 from 41 votes
My Classic Chocolate Chip Muffins recipe may be a kid favorite, but you are sure to love them just as much! They have the perfect balance of sweetness.
Finished bowl of Chocolate Chip Muffins recipe.

Hi Bold Bakers!

A good old chocolate chip muffin really can’t be beaten. I loved them as a child, and probably even more so today because I have such fond food memories of eating them at a simpler time growing up in Ireland. Fluffy and loaded with chocolate chips, wouldn’t you want to grab one (or two, no judgment) for breakfast and start your day on the right foot?

They are sweet, but not overly so, and have the perfect amount of chocolate. These Chocolate Chip Muffins are delicious on their own with nothing more than a cold glass of milk, or if you must remember that you are all grown up, a nice, strong cup of Irish tea!

A bowl full of Classic Chocolate Chip Muffins.

What Kind Of Chocolate Chips?

Regular or mini semi-sweet chocolate chips work best in this recipe. If you want something sweeter, milk chocolate chips can be used. Both bittersweet chocolate chips and larger sized baking chips will overwhelm the taste balance of muffin to chip so I would avoid either of these. 

What You Need To Make Chocolate Chip Muffins

How To Make Chocolate Chip Muffins

Want to make these classic muffins, but want to know what you’re getting yourself into? It’s simple! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven to 375°F (190°C) and line 9 cups of a muffin tin with paper liners.
  2. In a bowl combine sugar, egg, yogurt, oil, milk, and vanilla. 
  3. In another bowl, whisk flour, baking powder, and salt.
  4. Combine the wet and dry ingredients and then fold in the chocolate chips.
  5. Fill the prepared muffin cups almost to the top.
  6. Bake for about 30 minutes on an upper-middle rack in your oven until a knife inserted into the center of a muffin comes out clean.
  7. Let cool in the muffin tin for about 10 minutes before removing from the pan.

A Classic Chocolate Chip Muffin broken open to show interior texture and chocolate chips.

How Do I Store Chocolate Chip Muffins?

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 2 months. Reheat in a warm oven (300°F/150°C) or just microwave them briefly.

Gemma’s Pro Tips For Making Chocolate Chip Muffins

  • Use Room Temperature Ingredients! Room temperature ingredients will result in muffins with the highest rise.
  • Don’t overmix! For the most tender muffins, take care not to overmix your batter when combining the wet and dry ingredients.
  • Semi-sweet is best! Regular, semi-sweet chocolate chips work best in this recipe. Larger baking chips or bittersweet chips will overwhelm it.

Make More Muffins

Don’t forget to buy my Bigger Bolder Baking cookbook!

Full (and printable) recipe below!

Classic Chocolate Chip Muffins Recipe

4.88 from 41 votes
My Classic Chocolate Chip Muffins recipe may be a kid favorite, but you are sure to love them just as much! They have the perfect balance of sweetness.
Author: Gemma Stafford
Servings: 9 Muffins
Prep Time 25 mins
Cook Time 30 mins
My Classic Chocolate Chip Muffins recipe may be a kid favorite, but you are sure to love them just as much! They have the perfect balance of sweetness.
Author: Gemma Stafford
Servings: 9 Muffins

Ingredients

  • cup (5oz/142g) granulated sugar
  • 1 large egg
  • 1/4 cup (2oz/57g) plain yogurt
  • ½ cup (4floz/115ml) neutral-flavored oil (sunflower, canola, veg, etc.)
  • cup (2 ½ floz/71ml) milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (3oz/85g) semi-sweet chocolate chips

Instructions

  • Preheat the oven to 375°F (190°C) and line a muffin tin with 9 paper liners.
  • In a bowl mix sugar, egg, yogurt, oil, milk, and vanilla and whisk until well combined
  • In another bowl, whisk flour, baking powder, and salt.
  • Combine the wet and dry ingredients until just mixed followed by the chocolate chips. A few small lumps are ok.
  • Fill the prepared muffin cups almost to the top.
  • Bake for about 30 minutes on an upper-middle rack in your oven until a knife inserted into the center of a muffin comes out clean.
  • Let cool in the muffin tin for about 10 minutes before removing from the pan.
  • Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.  Reheat the muffins in a warm oven (300°F/150°C) or microwave briefly.

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Comments & Reviews

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Member
Naz Rizwan
1 month ago

Hi Gemma,
Everyday around midnight, my girls have a craving for something sweet and chocolatey. We baked these today and they turned out superb. I didn’t have yoghurt and sour cream is not easily available in my part of the world so added milk in its place. Thank you for a wonderful recipe. My daughter and I run a small home-based baked goods business and we use some of your recipes too. We will be introducing these soon as well. May God bless you with health, happiness and prosperity. Thanks dear.

Joanne12986
Member
Joanne12986
1 month ago

Gemma, my muffins never get that beautiful tall crown on top. What am I doing wrong?

Heidi
Guest
Heidi
26 days ago

I just made these today and they turned out superb! I didn’t over mix and baked for 28 min. And they were perfect.
I made the blueberry muffin recipe last week and they were also excellent.
Next will be apple muffins or chocolate chip scones. Those look very nice.
Thanks for all the great recipes Gemma.
Heidi

Dawneward
Member
Dawneward
1 month ago

And the crowd roared!

Jitha Asokan
Member
Jitha Asokan
17 days ago

Hi Gemma,
I am from India.. I tried this recipe today and it came out just lovely! My family loved it! I didn’t have yogurt so substituted it with buttermilk..I love baking but whatever recipes I tried so far didn’t give the results I expected.. During this lockdown I discovered your site and tried out few recipes and they were all absolutely delicious and looked great too.. Thanks a ton!

Patricia C Orourke
Guest
Patricia C Orourke
26 days ago

Hi Gemma,
I’ve made your muffins twice and a hit both times. Thank you so much.
My oven bakes hot. Should I keep same temperature but bake less time or is it better to lower temperature and bake for the same time?

Thank you,
Patricia

P.S. Your little baby is absolutely adorable.

conangrey
Member
conangrey
28 days ago

what can you use instead of the yogurt?

Lubi
Guest
Lubi
1 month ago

Hi Gemma,

Can I make these muffins in a loaf tin instead? I know the cooking time will change, but don’t have a muffin pan on me at the moment.

Thank you

Tanvi L
Member
Tanvi L
1 month ago

Hi Gemma. I want to make this eggless, so what do you suggest I use to substitute the egg in this recipe? Thanks!

Nagina
Guest
Nagina
1 month ago

Hi Gemma, Can I substitute the sugar with jaggery or dates or something natural?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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