Chocolate Chip Muffins
These delicious, decadent Chocolate Chip Muffins are an easy homemade baked good to make and share for any day of the week! Calling for easy-to-find ingredients, these bakery-style muffins are full of chocolate! Makes 12 muffins.
2023 Update: This recipe was originally shared in April 2014. It was originally a dairy free recipe. I have added dairy back in, as well as included measurements by weight in the recipe card. The post has been updated to include new photos, as well as more tips and tricks. I hope you love them!
I developed this recipe while deep in marathon training in 2014… and I was even more of a cookie monster then than I normally am.
Because of this, I baked a lot during that time to offset the massive amount of hunger I constantly felt and leaned into sweet cravings after I gobbled up all my meals.
When I stumbled upon this recipe from Tina’s Chic Corner, I knew I needed to make muffins, but I didn’t have some of the ingredients hers called for… so I adapted it a bit to fit my own needs. (Also, these Double Chocolate Muffins would be an excellent choice if you want MORE chocolate!)
Why I love this recipe:
These Chocolate Chip Muffins are SO flavorful and simple to make!
They are fluffy and moist and chocolatey and just… delicious. They have those beautiful tall muffin tops and are beautifully tender on the inside.
My younger daughter and I had a blast updating this recipe together in our kitchen, and let me assure you: this is a fantastic recipe to make with kids!
Whether you make them for a weekend breakfast surprise for the whole family or are looking for a kid-friendly treat to serve at a play group, these bakery style Chocolate Chip Muffins are it!
More muffin recipes to try: Coffee Cake Muffins | The BEST Pumpkin Muffins for Pumpkin Season | Vegan Pumpkin Muffins | Blueberry Lemon Crumble Muffins | Fresh Cranberry Muffins | Sour Cream Blueberry Muffins | Spiced Apple Cider Muffins
Need some breakfast or brunch inspiration? Head on over to my Breakfast and Brunch recipe index for more ideas!
What you need to make this recipe:
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- Muffin tin or muffin pan
- Parchment paper muffin liners — these are my all-time favorite because they are truly nonstick! I highly recommend purchasing a pack and using them for every muffin/cupcake you bake.
- Large mixing bowl
- Hand mixer (or a stand mixer)
- 1.5-tablespoon cookie scoop or an ice cream scoop
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- All-purpose flour — I always use unbleached AP flour, but you can use the regular kind, too.
- Leaveners — we’re using both baking powder and baking soda in this recipe. They are really important to making the muffins rise. Make sure they’re fresh!
- Kosher salt — I’m partial to medium-grain kosher salt. A similarly sized sea salt would also work here.
- Oil — an unflavored neutral oil, like canola oil, vegetable oil or even avocado oil, is what you’re looking for here.
- Granulated sugar — also known as white sugar, this is our sweetener for the muffins. There is no substitute.
- Vanilla — this recipe calls for vanilla extract. It helps the other ingredients sing, and there is no substitute.
- Egg — we’ll need one to give the muffins structure, as well as some rise. It needs to be at room temperature.
- Greek yogurt — this adds creaminess to our muffin recipe and is used in place of traditional sour cream. Greek yogurt is lower in fat than sour cream, but I like using it here. Please use plain yogurt.
- Milk — you can use whatever milk you’ve got on hand. We had 1% the day I was photographing these muffins, and that works, as does a nonfat milk, whole milk or even
- a non-dairy milk.
- Chocolate chips — I used these cute mini chocolate chips because they are fun, but any chocolate chips or even chocolate chunks work in this recipe. Choose your favorite. I’m partial to bittersweet or dark chocolate, but milk chocolate and semisweet chocolate chips are also OK.
Variations on this recipe:
Make them dairy free. Use a non-dairy milk, like almond milk or cashew milk, and a dairy-free yogurt.
Make mini muffins. Use a mini muffin tin and spritz it with nonstick cooking spray. They’ll bake for a little less time than the bakery style muffins.
How to make this Chocolate Chip Muffins recipe
Prepare. Preheat the oven and line a standard-sized muffin tin with paper liners. Give them a spritz of nonstick baking spray, if desired, and set aside.
Combine the flour, baking powder, baking soda and salt in a medium bowl. Whisk to combine. Set these dry ingredients aside.
In a separate bowl, start to mix the wet ingredients. Cream the oil and sugar together in a large bowl with a whisk or a hand mixer.
Add the egg and vanilla extract to the oil/sugar mixture. Mix until combined and fragrant.
Add the Greek yogurt and milk, gently stirring until incorporated.
Pour the dry ingredients into the wet mixture. Gently fold them into the wet ingredient until just combined.
For best results, do not overmix the batter or the muffins could become tough.
Add the chocolate chips to the muffin batter.
Fold them in gently until evenly scattered throughout.
Use a 1.5-tablespoon cookie scoop to fill the muffin cups with the batter. I added 3 tablespoons of batter to each cup to get 12 muffins.
Sprinkle extra chocolate chips on top for the prettiest muffin tops.
Bake the muffins for about 22-25 minutes.
How do I know when they’re done?
The tops of the muffins will be golden brown. But also give them a test by inserting a toothpick and checking the toothpick when removed to confirm the muffins are not raw in the middle.
Once out of the oven, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
Enjoy with a glass of milk or your morning coffee.
How to store:
These muffins keep on the countertop in an airtight container or wrapped in plastic wrap for 2-3 days.
Frequently Asked Questions
Yes! To freeze these muffins, place the cooled muffins on a parchment-lined baking sheet and transfer to the freezer. Freeze for 4-6 hours, or until frozen solid. Transfer them to a freezer-safe baggie and store for up to 3 months. Defrost in the fridge. Reheat in toaster oven until warmed through.
A toothpick inserted into the middle will tell you if they’re cooked through. If it comes out clean, the muffins are done. If there is batter on the toothpick, you’ll need to bake them for longer.
You might have baked them too long if they’re a little dry and crumbly. Be sure to keep an eye on them and test them when the timer rings.
Quick tips and tricks to the best chocolate chip muffins
- Bake ’em in advance for a playdate or kid-centric gathering. My kids adore these, and yours might, too!
- Swap out the chocolate. Use the chocolate that makes you happiest here! I will caution that a muffin with milk chocolate chips will taste sweeter than with a dark chocolate chip, but you do you.
- Store ’em on the countertop covered for 1-2 days. I doubt they’ll last that long!
More breakfast recipes with chocolate chips:
- Orange Pancakes with Chocolate Chips
- Chocolate Chip Pumpkin Bread
- Vegan Banana Chocolate Chip Muffins
- The BEST Chocolate Chip Pancakes
Here’s how to make them:
Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour 240g
- 1 ½ teaspoons baking powder 10g
- ¼ teaspoon baking soda 2g
- ¼ teaspoon kosher salt 2g
- ¼ cup unflavored oil 50g
- ½ cup granulated sugar 100g
- 1 large egg ~50g
- 1 teaspoon pure vanilla extract
- ½ cup plain Greek yogurt 140g
- ½ cup milk 100g
- ½ cup chocolate chips 110g
Equipment
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Instructions
- Preheat oven to 375°F and line a standard-sized muffin tin with muffin liners. Give them a spritz of nonstick baking spray, if desired, and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set these dry ingredients aside.
- Combine the oil and sugar in a large bowl. Whisk until incorporated.
- Add the egg and vanilla extract to the oil/sugar mixture, and whisk until combined.
- Add the Greek yogurt and milk, stirring until incorporated.
- Pour the dry ingredients into the wet ingredients, and gently fold them into the wet ingredient until just combined. Do not overmix.
- Add the chocolate chips to the batter. Fold them in gently until evenly scattered throughout.
- Use a 1.5-tablespoon cookie scoop to dollop the batter into the prepared muffin tins. Sprinkle extra chocolate chips on the tops of the muffins.
- Bake the muffins in the preheated oven for about 22-25 minutes or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Once cooked through, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
- Enjoy warm or cold with a glass of your favorite milk.
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Wow, kudos to training for a marathon! You can do it. 🙂 I’ve done a 5K and I love to run but a marathon is intense.
Your muffins look crazy delicious! I love that you made these muffins with virtually no dairy because it’s a great option for those with dietary or health restrictions. 🙂
These are SO CUTE Erin! Ah! Wow, I am so impressed by your training regime. I am pretty much only a 2km runner… after that I just want to go home and eat pie. As for cookies? Ah! I don’t really bake ’em because if I did, I’d just want to eat them. But yay for justifiable cookie consumption! Good luck for the remaining training and event, eee! xx