These Easy Chocolate Chip Muffins are a delicious breakfast treat! They’re loaded with chocolate and perfectly moist!
I don’t know about you guys, but I’m always up for anything chocolate, even when it comes to breakfast.
And what’s easier to whip up than a batch of muffins?
I love making a dozen every now and then, enjoying a few and then freezing the rest for when I’ve got a craving for a muffin with my morning coffee, or when I’ve got family or friends for the weekend.
I’ve shared lots of muffin recipes over the years here at the BHK. My Morning Glory Muffins, Cinnamon Sugared Doughnut Muffins, Bakery Style Blueberry Muffins and my Apple Spice Crumb Muffins have all gotten rave reviews.
So today, I’m adding these totally delicious Easy Chocolate Chip Muffins to our marvelous muffins menu here at the BHK.
I guarantee you’ve got all the ingredients right now in your fridge and pantry. Go on. Go take a look.
And they literally take 10 minutes to put together and under 20 minutes to bake. Easy peasy!
Enjoyed fresh and warm from the oven with your morning coffee…TOTAL treat.
And if you freeze a few, just pop one out of the freezer, defrost at room temp and then pop into the microwave for a few seconds to melt the chips a bit and you’ll be winning at breakfast folks! Enjoy!
A Few Cook’s Notes for Easy Chocolate Chip Muffins Recipe:
I used semi-sweet chocolate chips, but you could also use milk chocolate or a a combination of chocolate and white chocolate.
I love the taste of the cinnamon in these muffins, but if you’re not a fan of cinnamon, just omit.
Make sure to bake the muffins for the first five minutes at 425 degrees and then turn the oven temp down to 350 degrees. This is a tip I learned from Sally at Sally’s Baking Addiction. It ensures the muffins get a nice domed top.
Easy Chocolate Chip Muffins
Print Recipe Pin RecipeIngredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2/3 cup light brown sugar, firmly packed, try using dark brown sugar for a richer more robust flavor
- 2/3 cup milk
- 2/3 cup vegetable oil
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup semisweet chocolate chips, try using Ghirardelli Grand Chips for larger chunks of chocolate flavor
Instructions
- Preheat oven to 425 degrees. Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- In a medium bowl, whisk together brown sugar, milk, vegetable oil, eggs and vanilla extract until well combined. Add wet ingredients to dry ingredients and mix until just combined and no flour streaks remain. Fold in the 3/4 cup of the chocolate chips.
- Divide batter evenly among muffin cups, filling each 3/4 full. Top batter with remaining 1/4 cup chocolate chips, a few in each cup. Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. Bake for an additional 13 minutes or until a tester inserted in center comes out with just a crumb or two. Cool in pan for 10 minutes. Repeat with remaining batter and chips.
Thank you for freezing tip. I am totally convinced I won’t pack any for later. :-)
Lol! Hope you give the recipe a go Davorka!
Chocolate muffins for breakfast? Yes please! I’m all over that ;) These look delicious, Mary Ann! Pinned :)
Thanks Dawn! We all deserve a breakfast treat!
Love the idea of treating overnight guests to these tasty muffins! They look so fluffy and fabulous!
That is if I don’t eat them all myself Marissa! Lol!
This is a recipe we all need in our repertoire! We have friends coming for a visit and these will be on our morning menu!! Thanks for sharing!
You’re so welcome Annie! Enjoy!
I’m with you about chocolate and I’m always looking for ways to sneak a little more of it :) These like like a perfect way to do just that!
Chocolate lovers unite Jennifer!
What a way to start the day! I can absolutely see myself enjoying one (or two!) of these with my morning coffee!
What a great treat, Mary Ann. The kids would love these! We go through muffins like crazy, so I will be adding these to our baking list!
I have been on a baking kick lately (more so than normal), so I’m in need of new goodies to make! These muffins look fabulous! Jeremy would absolutely love these since he’s a chocoholic! Definitely whipping these together this weekend because you are right, I do have everything to make these!! Pinned
I agree, chocolate and breakfast go together like, well, chocolate and dessert! I love this recipe and the cinnamon addition is what puts it over the top! Thanks for the temperature tip, too! I remember my high school home-Ec (those were the days), where we learned if it doesn’t have a domed top, well, it just isn’t a muffin. ha! Great recipe, Mary Ann! Pinning!
Lol! Thanks so much Laura!
You just can’t go wrong with a little chocolate! It’s a great way to start the day :) These little muffins look so delicious and they are easy enough to throw together for breakfast without taking a ton of time.
Agreed Kathy!
When my hubby heads back to the office for work, I need to make a batch of these muffins to pack in his lunches. He’ll love them!
Bet he’ll enjoy them Leanne!
Hi Mary Ann, thanks for sharing the recipe … it looks easy enough for an amateur like me 😅. I will definitely try it, was just wondering if it’s possible to substitute butter for the oil? Thanks.
Hey there. Yes, you can. Enjoy!
Hi Mary Ann, thanks for your reply. How should I do the substitution then? How much butter should I use? Should it be melted, softened, etc.? do I add it in at the same stage of the recipe as the oil? What would be the difference in the end-product? Sorry for asking so many questions … :P
Hey there. Use 1 1/3 sticks butter, softened and beat it until it’s smooth, then add your brown sugar and beat for two minuntes. Next, add your milk, eggs and vanilla and continue with recipe as is. Enjoy!
Hi Mary Ann, thanks for your detailed advice. Looking forward to trying your recipe soon :)
Just made these muffins this morning and they were a huge hit. It was like eating a chocolate chip cookie with the moist thick consistency of a well made muffin. They also looked picture perfect. I made them as 6 extra large muffins so they had to bake longer to accommodate the size, and my husband said they belonged in a bakery window. Thank you so very much for making our Saturday Morning!
So happy you gave the recipe a try Alex. Your comments have made my day! So sweet of you! Thanks so much for following!
Hi! I want to try to make these muffins. But I need to ask my dad if I can. They look woderful!
I hope you get a chance to try the recipe!
They were a hit at my house. I used gluten-free flour and turn great. Do you have tips for Freezing at my daughter wants to make these for 4-H.
So happy you enjoyed them Sarah! I always freeze extra muffins. I wait for them to cool and then place them in Ziploc freezer bags. When I want one, I just remove from the freezer and defrost overnight in the Ziploc at room temperature. Sometimes I microwave to heat up a bit before I enjoy it!
The reviews for these are a little misleading because they are all 5 stars but not from people who have actually baked them. It took me a while to find a chocolate chip muffin recipe that didn’t require buttermilk or sour cream, so I ended up choosing this one. The muffins are picture perfect and look awesome but they are pretty dry and taste like flour. They may be better with butter on them. Disappointed :(.
So sorry you didn’t enjoy them Mackenzie.
Love the brown sugar instead of regular sugar, cinnamon was delicious, and has just the right amount of vanilla!
Awesome Emily! Thanks so much for giving the recipe a try!