These Easy Chocolate Chip Muffins are a delicious breakfast treat! They’re loaded with chocolate and perfectly moist! It’s an incredibly simple recipe made with pantry staples and only 10 minutes of prep time.
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 quick and easy chocolate chip 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.
The BEST and Easiest Chocolate Chip Muffins
So today, I’m adding this recipe for totally delicious and super simple chocolate chip breakfast 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!
Ingredients You’ll Need
- all-purpose flour
- baking powder
- ground cinnamon
- salt
- light brown sugar
- milk
- vegetable oil
- eggs
- vanilla extract
- semisweet chocolate chips
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!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Easy Chocolate Chip Muffins
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.
More Delicious Muffin Recipes to Enjoy
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!
Can I add walnuts to this recipe and if so should I adjust the amount of chips?
Hi Theresa. You could keep the amount of chocolate chips the same and maybe add 1/2 cup roughly chopped walnuts. Enjoy!
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!
I loved this recipe! It was easy to follow and they turned out great. The only thing I will say is that I added a pinch of regular sugar into the batter just for an extra sweet kick.
o happy you enjoyed them Alli! Thanks so much for trying the recipe!
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.
Try again ! I made some adjustments for what I had on hand in the moment. I only had about half the oil. So subbed in some melted butter. And I didn’t have milk so I used spur cream. They were amazing !!
Thanks Erin!
I agree, definitely needs granulated sugar in the recipe. I’ve been craving muffins and these barely satisfied my sweet tooth 😞
sorry they didn’t work out for you Ashley.
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!
Excellent! I was looking for a delicious quick recipe for my children under 6 years old. Not only was it easy enough for my kids to help me with, it was so delicious! Thank you :-) :-)
You’re so welcome Kristy! So happy you all enjoyed them!
Made these today, they were amazing, great recipe! Thank you
So happy you enjoyed them Bridget! Happy Summer!
These were 100% perfection! My two little girls described them as they ate them as if they were foodies; it made me giggle. I loved the adjustment in the temperature. Those little modifications make recipes stand out! Many chocolatey thanks!
That’s awesome to hear Jamie! So happy you all enjoyed them!
Oh my goodnesss! These are really good!
So happy you enjoy them Joey! Thanks so much for trying the recipe and taking the time to leave a comment!
Hi Maryann
Love your recipe how many cup is 1.33 in measuring
Hi Angie. Not Quite sure where you’re seeing that in the recipe?
Hellooo, is it ok to use normal sugar instead of brown sugar as I do not have brown sugar atm?
Hi Abby. The brown sugar would make them softer and moister, but the granulated sugar would work. Enjoy!
Hello, is there a way to substitute the milk for something else because I don’t have any right now and I’m not allowed to drive to the store yet?
Sorry Lariah. I’ve only tried this recipe with milk. If you had heavy cream or half and half you could dilute with a bit of water.
Theses are so great, crisp too, light fluffy center.
So happy you like the recipe Jess! Thanks for giving it a try!
They look awesome my family loved them thankyou for showing me your recipes.
So happy to hear that they were enjoyed by all Kylie! Thanks so much for giving the recipe a try!
I find this recipe great if you know how to cook but need practice! I’m making this for my parents & siblings after continuously finding recipes which are too complicated. I don’t have a ton of time in the morning, so these are perfect!
Yay! So happy you enjoyed the recipe Alex!
I followed the directions almost perfectly except I read the brown Sugar had to be added to the egg and milk mixture and idk if that changed the whole thing but now it’s more like cookie dough lol
Oh no! Try try again! These are delicious Allison!
Love that cinnamon and brown sugar in these fluffy muffins. I can see baking a batch and storing some in the freezer for later, else we’d devour them all! SO YUM!
Yes! These are perfect frozen for later!
Love the simplicity and they truly are delicious!
Thanks so much Ashlee. So happy you enjoy them!
Delicious. Not overly sweet like some recipes.. the cinnamon gives it a nice touch. This muffin was quick and easy to make.
Thanks so much for giving the recipe a try Kerry. So happy you enjoyed them!
Made the Chico chip muffins. Great!
Awesome Lynn! Thanks so much for trying recipe!
As someone who has never made muffins before, this is a nice foray into the world of muffinry. Mine turned out great, and I really appreciate the tip about getting the oven hotter for the nice domed muffin tops, my second batch came out better for that reason. I added a sprinkle of turbinado sugar to the top of mine. Thanks!
Yay! So happy you’ve join the muffin making club Maggie! Sally always shares the best tips, so I knew I’d have to add that. Thanks so much for taking the time to leave a comment!
These taste great and I love the crisp outside! Batter was very crisp and I’m wondering if I did something wrong. I mixed flour, powder, cinnamon, and salt in one bowl. I mixed brown sugar, eggs, oil, milk, and vanilla in another, then dumped the wet into dry and mixed together, is that correct?
They came out a little bit dry inside but I think it’s from me over mixing as I tried to add more liquid.
Yes, you did it correctly Brittany, but just make sure not to overmix. You did turn the oven down to 350 degrees after the first 5 minutes at 425 right?
Since others commented that the recipe is a bit dry, I upped milk to 1 cup, then the muffin was underdone at the recommended bake time. I added 10 min and now it’s a touch dry again. Would you recommend cutting the difference and just baking 5 more minutes at the lower temperature?
Hi Ashira. You could try that, but I don’t think you need to add more milk. Just don’t overmix the batter and bake for less time since everyone’s oven heats up a bit differently.
I made these for my partner. I am Keto but I still bake for him. He said they are delicious! Will keep this recipe!! Thank you!
You’re so welcome Maureen! So happy they were enjoyed!
I just whipped up this recipe and they look great! Although I am curious as to why there is no granulated sugar in this recipe? I’ve never seen that before!
Hi Riley. I used brown sugar for a richer flavor. It also yields a more moist muffin.
I used melted butter instead of oil in an attempt to gain less dry muffins. They were okay but definitely were somewhat dry. I do usually use buttermilk with my muffins but was out today. Not sure if it’s the buttermilk that makes the difference.
Hi Kim. Try following the recipe the way I have it and I think you’ll enjoy it. Use the oil and milk and since everyone’s oven heats up a smidge differently check the muffins a minute or two ahead of time during your bake so that they don’t overbake. Enjoy!
Just made these this morning and they are fabulous! I am an avid baker and when I saw your recipe I knew the ingredients were in the right ratio…not too much baking powder, vegetable oil instead of butter or margarine giving good fat and brown sugar adding extra moisture. These came out beautifully! Not dry at all. I used half Ghirardelli 60% chocolate Chios and half Ghirardelli 72% chocolate chips and it was a nice combo of deep chocolate. I really like your addition of a hint of cinnamon which was just enough to give it an extra zip but not enough to overpower. I know my oven so I did change the baking time. I made 12 standard muffins and started the oven at 400 degrees while putting g everything together. Then once I put the muffins in I turned the oven down to 350 degrees and baked for 25 mins. Came out perfectly moist, tender and with puffy tops. Thank you fir sharing this! I’m going to try more of your recipes.
Thank you so much Verona! I am so happy you enjoyed the recipe! I love the combo of chocolate you used. I’ll give that a try next time!
It’s a simple recipe and that’s clear in the quality. They were quite dry and bland. The cinnamon comes through and they have a good shape, but it’s not enough to compensate what they lack in flavor.
Bummer you didn’t enjoy them Erin. They’re pretty popular here on the blog. I’d love to know your thoughts on boosting the flavor.
Oh my gosh, these were soooo good. I did use milk chocolate chips because my daughter won’t eat semi-sweet, but I have a sweet tooth so I really didn’t mind the extra sugar. lol My kids loved making these with me and we had them hot out of the oven before school! Light, fluffy, well balanced (I’m sure even more so with semi-sweet haha) and I LOVE the addition of cinnamon!! Love me some cinnamon and chocolate. What a great way to bring these up a notch. These will be made regularly in our house. So happy we found them!
So happy to hear that Katherine! I’m so glad you enjoyed the flavor of these. They’re a favorite for breakfast at our house too. Thanks so much for trying the recipe and for following!
Good tasting, moist muffins.
Thanks so much Becky! So happy you enjoyed them! And thanks for the 5 star review!
These tasted good and they looked yummy!! Thanks for the good recipe☺️
Thanks so much Emilee! Glad you enjoyed them!
Turned out great! I used olive oil, and my kids gobbled them right up!
Yay! So happy the kids enjoyed them! Thanks so much for taking the time to leave a comment!
Can I use Cake and pastry flour instead of the all purpose flour?
Yes you can Nicole.
Can i substitute the vegetable oil with olive oil? if so, how much do i put?
Yes you can. Just use an equal amount of olive oil. Enjoy!
I made this today and it was soooo good. Thank you for posting.
You’re so welcome Karen! So happy you enjoyed them!
Perfect muffin recipe. These baked up with a nice rounded top. Taste is perfection and the recipe is so simple. I’ll definitely be making these again. Thanks for sharing the recipe!!
You’re welcome Melissa! And thanks so much for the 5 star rating!
Why no butter?
Hi Catherine. I decided to go with vegetable oil instead. It gives the muffin a light, non-greasy texture.
Just made these muffins. They are amazing. The only changes I made was to reduce the heat to 400 to start with and then to 375 for the rest of the time. They turned out moist and fluffy!
So happy you enjoyed them Jean! Thanks so much for trying the recipe!
Made these this morning for breakfast and they were absolutely DELICIOUS! Definitely recommend trying this recipe. Before topping the muffins with the extra chocolate chips, I did go ahead and toss them in the flour to prevent sinking and it worked! Will for sure be making this recipe again!
So happy you enjoyed them! Thanks so much for taking the time to leave a comment!
I just made these! Delicious! Not too sweet, perfect for a breakfast treat. I followed the recipe exactly except for subbing applesauce for oil. Time instructions were perfect. A keeper!
So happy you enjoyed them!!
These are excellent! Highly recommend. Thank you for sharing, MaryAnn!
Thanks so much Jill! You’re very welcome!
It’s muffins are absolutely delicious and very easy to eat! Are they really 270 cal per muffin? It seems like a lot.
That did seem off Christie. I just ran the calorie count again through my plugin and it corrected to 186. Thanks for pointing that out!
I’ve never made homemade muffins before, but I came across your recipe and decided to give it a try. I gotta say, I’m pretty impressed! I realized I only had enough baking powder for 1 tsp, so I just adjusted all the measurements, which was completely fine. I will absolutely make these again, but the only change I would make is replacing the extra chocolate chips on top with sanding sugar. But that’s just a personal preference 🙂 My 8 year old loved these. His rating is 4.3 stars lol
Thanks for trying the recipe Angie!
Fantastic! Perfectly shaped domed top when following the directions. SO tasty.
PS – Can almond milk be substituted for the milk?
Awesome Angie. So happy you enjoyed them! Yes, you can make that substitution.
These were so tasty, and so easy to make! Made them for family game night and they were snapped up almost immediately. The cinnamon is genius. Definitely making more ASAP!
Yay! So happy you enjoyed them Cora! Thanks so much for trying the recipe and for taking the time to leave a comment!
Easy & delicious! My kids loved them
Tasted absolutely delicious but one thing I would recommend is adding sweet chocolate chips since the muffin itself is not as sweet as you would think.
You can add whatever kind you prefer. Thanks for trying the recipe.
This is so good I definitely want to make this again.
Yay! So happy you enjoyed them!
Could this be made and put in fridge until ready to bake?
I like baking these as soon as the batter is ready Jennifer.
These were amazing I’m trying to buy less from the store and make everything fresh and be more healthy in my house the kids loved these and I will be making these a lot
Yay! I’m so happy to hear that Jennifer! Thanks so much for trying my recipe.
I dislike that it contains a seed oil ingredient, but I subbed the vegetable oil for olive oil and they’re really good! I only use unsweetened dark chocolate chips and they still turned out great. Next time I’ll try with coconut oil! I made these with my 5 year old so they’re very kid friendly too.
Glad you enjoyed them Rachel! Thanks so much for the five star rating!
Just made these for a perfect weekend Fall breakfast. So good! Will be making them again for sure.
Yay! So happy you enjoyed them Sydney! Thanks so much for taking the time to leave a comment!
I’m looking forward to trying these! Would mini chocolate chips work as well, or do they need to be regular size?
Feel free to use mini Melody. Enjoy!
Hi Mary! My 5 yo requested chocolate chip muffins and an internet search led me here. These are delicious! I read all the reviews and made some substitutions according to my preferences. I am allergic to eggs, so I experimented here and subbed 1 egg for a “flax egg” (1 T ground blonde flax and 3T water), and for the other egg I used 3T of “Just Egg.” I used a mix of dark brown sugar and granulated and subbed the seed oil for butter (1 and 1/3 stick, as you suggested). They had a beautiful, moist crumb and domed tops with the slightest crunch. I’m excited to try more of your recipes!
Thank you so much Amy. So glad your substitutions worked out! Lots of recipes here at the BHK! Hope you enjoy!
This has become my go to muffin recipe. I add a tsp of instant espresso powder to really deepen the chocolate flavor and cut the sweetness. Amazing!
So happy to hear that Sara! Thanks so much for giving the recipe a try! Happy New Year!
Our family loves these so much. I made zero changes, they turn out perfect every time exactly as is. I have this recipe bookmarked as “favorite chocolate chip muffins”. They usually don’t last more than 48hrs with two teens in the house!
So so happy to hear that Jenn! Thanks so much for giving the recipe a go! Teenagers can eat! I remember those days!
These were easy and fun to make with my little one this morning. But unfortunately they were very dry and tasted very vegetable oil forward. I agree with some below that butter may have been better than oil forward these.
Thanks for your feedback Hillary. Wished you enjoyed them more.
Lacking in sugar, the muffin dough itself was quite bland. Quite dense.
Sorry you didn’t enjoy them Skylar. I tried to keep the sugar content down and added a smidge more flavor with the ground cinnamon.
Just one cup of chips for 15 muffins?? Seems scant for a chocolate !?!? Can I add more with out ruineng the muffin texture?
Yes. You can add more to the top of each muffin if you’d like Karen. Enjoy!
Hi there! I found the batter a bit thick myself so i added an extra 1/3 cup of milk for 1 cup of milk total, they turned out great after the addition :)
Thanks for your feedback! Glad you enjoyed them!
Just made these right now. Waiting for them to cool. Although I only had ¾ cup of chocolate chips, they look amazing.
Yay! Enjoy Matt!
The muffins are really good and the recipe was super simple to follow but mine turned out a little dry. Any tips?
Hi Abby. Everyone’s oven is a bit different. Check the muffins with a tester a few minutes ahead of time next time. Thanks so much for trying the recipe!
Delicious! I made these today. I’m allergic to dairy so I substituted the milk for a non-dairy milk. I also wanted a muffin that was a bit sweeter and I saw other reviews say it wasn’t quite sweet enough so I did 1/3 cup of brown sugar and 1/3 of granulated sugar and the muffins came out amazing. Crisp on top but moist and not dry at all!
Yay! So happy you enjoyed these Megan. Thanks for your feedback!