Breakfast

Classic Chocolate Chip Muffins

4.85 from 46 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

4.85 from 46 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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3 months 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.

joanne B.
3 months ago

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

Dawneward
3 months ago

And the crowd roared!

Heidi
Heidi
3 months 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

Martha Cabrera
Martha Cabrera
11 days ago

Hi Gemma!

I tried this recipe but added more chocolates. They turned out great!!!

Thank you for another great recipe! 🙂

Gabbie
17 days ago

Hi Gemma,
For the oil, I used coconut, and when I went to mix in my wet ingredients into my dry, the coconut oil set, and when I tried whisking it, there were huge lumps that would turn smooth, but when I mixed it into the dry ingredients, it was fine.
Now when we eat them, there is a pretty strong aftertaste of coconut.

Is there another oil that wouldn’t give these results? Did I misthink that coconut oil was neutral-flavored?
I would really love to try this recipe again.

Thank you,
Gabbie.

Kim
Kim
26 days ago

Hi Gemma, what kind of milk should I use for this recipe?

Suzie D
28 days ago

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

Preitha
Preitha
1 month ago

Hi Gemma, if I use all nutural whole milk plain yogurt, do we need to strain it so it’s thick and not watery?
Thanks

Kristina Rios
1 month ago

Thank u!. This recepie should be in ur BEST EVER list. They are easy to make, takes no time and not expensive. If you buy all the ingredients it will be enough to make it two or maybe even 3x. First time i made them 2 kids i was baby sitting finished them before I finished cleanning the kitchen!. I was able to rescue 3! Thats how knew they are GREAT!

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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