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These are the BEST chocolate chip muffins! Everyone — especially kids — will love them because it’s like eating chocolate chip cookies for breakfast! The perfectly sweetened muffin batter cooks up into tender, fluffy muffins studded with plenty of chocolate chips. You will love how easy it is to bake a batch of these muffins.

When serving a group consider baking a batch of homemade blueberry muffins and fresh strawberry muffins as well! Everyone will love having a choice of flavors.

A stack of two chocolate chip muffins on the table with the platter in the background.

Why You’ll Love These Chocolate Chip Muffins

  • Dessert For Breakfast. Muffins are one of my favorite ways to sneak in a little dessert at breakfast time!
  • Perfect Muffins. These homemade muffins with chocolate chips bake up tender, moist and perfectly sweet.
  • Easy to Make. Mixing up a batch of these muffins takes no longer than 10 minutes of active time!
  • Simple Ingredients. You will need mostly pantry staples, I bet you might already have many of them in your kitchen cabinets.

Ingredients

Muffin batter in a mixing bowl with chocolate chips added on top and a spatula in the bowl.
  • All-purpose flour: You can also use whole wheat flour too.
  • Brown sugar: Using brown sugar adds more moisture to the muffins but also you get more deep molasses flavor that’s not found in white sugar.
  • Butter: Use unsalted butter for best results and make sure to soften it before mixing.
  • Egg: Essential binder for your homemade chocolate chip muffins.
  • Buttermilk: I love using buttermilk in this muffin recipe because it makes these muffins super soft and tender, just how everyone loves them. But if you don’t have buttermilk in your fridge, no worries. You can simply make your own homemade buttermilk with only two simple ingredients. All you will need is cow’s milk and lemon juice.
  • Mini chocolate chips: Mini-sized chips work best! They’re smaller size gives you more of a chocolate chip studded look and you get plenty of chocolate chips in each bite.

How To Make Chocolate Chip Muffins

A collage of images showing each step in the process of making chocolate chip muffins with text on each one.
  1. Whisk. Together the flour, baking soda, baking powder, and salt in a bowl.
  2. Mix. The brown sugar, butter, egg, vanilla extract, and buttermilk in another bowl with an electric mixer.
  3. Add. The flour mixture to the bowl.
  4. Stir. The flour mixture into the wet ingredients just until it’s combined. The muffin batter will be quite thick!
  5. Add. The mini chocolate chips and fold them into the batter.
  6. Scoop. The muffin batter into prepared muffin tins and press additional mini chocolate chips onto the tops of each muffin. Bake the muffins!

Tips & Variations

  • For Easy Scooping. Use an ice cream scooper to fill the muffin batter into each muffin tin. I think it makes it super easy and you know that each muffin will be the same size.
  • Don’t Cool Muffins in the Pan. After about 5 minutes take the muffins out of the muffin pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins.
  • Add Some Nuts. Replace a small portion of the chocolate chips with your favorite chopped nuts if you like!
  • Mix Up Your Chips. You can easily change up the flavors of your muffins by experimenting with a variety of chocolate chip flavors! Milk chocolate are sweeter while dark chocolate chips will make a slightly less sweet muffin. Adding in some white chips, butterscotch chips, or peanut chips are other options!
  • Add More Chips on Top. This is the secret to making homemade muffins look like bakery-style muffins. Press a few extra chips onto the top so when they’re baked you will see the chips on the top of the muffins.

What To Serve With Muffins

Drinks. When serving up your muffins for brunch or breakfast balance it out with a healthy Green Smoothie, Spinach Banana Smoothie, or a Berry Green Smoothie.

Dips & Dressings. Cream Cheese Pineapple Dip, Fruit Salad with Cool Whip, Grape Salad, and Easy Fruit Salad all work great to serve with your muffins for parties or brunch buffet!

Main Course. Chocolate chip muffins go great with some Air Fryer Eggs or your favorite breakfast casseroles like this savory Breakfast Casserole, Easy Egg Bake, or a French Toast Bake.

Sides. Enjoy Pineapple Yogurt Parfaits, Strawberry Banana Yogurt Parfaits, and Homemade Tater Tots.

A closeup of a homemade chocolate chip muffin in the pan after baking.

Leftovers & Storing

  • Store. Leftover muffins in a covered container at room temperature for three days or store them in the freezer for up to three months.
  • Reheat. If you want to enjoy your muffins warm you can microwave them for 15-20 seconds or heat them wrapped in the oven for 10-15 minutes at 350° F.
Two chocolate chip muffins stacked on the table with a plate of muffins in the background.

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Chocolate chip muffin in the pan after baking with more in the background.
4.75 from 12 ratings
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Servings: 12 Muffins

Chocolate Chip Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These are the BEST chocolate chip muffins! The perfectly sweetened muffin batter cooks up into tender, fluffy muffins studded with plenty of chocolate chips. You will love how easy it is to bake a batch of these muffins and everyone will love eating them!
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Ingredients
 

Instructions
 

  • Preheat oven to 425℉ degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
  • Mix in flour mixture until just combined. 
  • Stir in mini chocolate chips.
  • Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Press additional mini chocolate chips onto the tops of each muffin.
  • Bake at 425℉ for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350℉ and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool for 5-10 minutes before enjoying!

Notes

  • Store. Leftover muffins in a covered container at room temperature for three days or store them in the freezer for up to three months.
Calories: 382kcal, Carbohydrates: 59g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 40mg, Sodium: 333mg, Potassium: 94mg, Fiber: 1g, Sugar: 37g, Vitamin A: 340IU, Vitamin C: 0.1mg, Calcium: 96mg, Iron: 2mg
Cuisine: American
Course: Breakfast
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

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