This post may contain affiliate links. Please see my full disclosure for details.
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!
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
- A muffin tin
- 9 paper muffin liners
- 2 mixing bowls
- A whisk
- A spoon
- Measuring cups and spoons
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):
- Preheat the oven to 375°F (190°C) and line 9 cups of a muffin tin with paper liners.
- In a bowl combine sugar, egg, yogurt, oil, milk, and vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Combine the wet and dry ingredients and then fold in the chocolate chips.
- 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.
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!
Try These Recipes!
Classic Chocolate Chip Muffins Recipe
Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (5 oz/142 g) granulated sugar
- ½ cup (4 fl oz/115 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- ¼ cup (2 oz/57 g) plain yogurt
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- ½ cup (3 oz/85 g) semi-sweet chocolate chips
Instructions
To Make the Chocolate Chip Muffins Batter
- Preheat the oven to 375°F (190°C) and line a muffin pan with 9 paper liners.
- In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside.
- In a separate bowl, add the sugar, oil, milk, yogurt, egg and vanilla and whisk until smooth.
- Add the dry ingredients into the wet and whisk until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them ¾ of the way.
To Bake the Chocolate Chip Muffins
- Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for about 10 minutes before removing them from the pan.
To Serve and Store the Chocolate Chip Muffins
- Enjoy with a cup of coffee! Store any leftover muffins in an airtight container at room temperature for up to 3 days.
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.
Gemma, my muffins never get that beautiful tall crown on top. What am I doing wrong?
And the crowd roared!
Wow Gemma, these are beautiful! Apart from adding a little cocoa to make them brown, I followed your recipe exactly and it was first class as usual. I am now a Brave Bold Baker! xx
Why does the chocolate chips settle down at bottom,it happens to me sometimes,do you dust the chips in flour before adding it to the mix.,love all your receipes.
Hi Gemma,
Is it ok to replace melted butter instead of oil?
Hi Gemma, I made your chocolate chip muffins today, unfortunately the tops were hard, but inside nice and soft, where did I go wrong? Liz
Baked mini muffins this morning. Instead of vanilla, added coconut emulsion a d 1/4 cup shredded coconut along with chocolate chips….yummy
Hi gemma!! I want to make this muffins. What is the other option for yogurt? Thank you
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