The Best Chocolate Chip Muffins

These are the best chocolate chip muffins, they come together in minutes and have a crunchy top with a fluffy interior with lots of chocolate chips!

scattered chocolate chip muffins on a table with a cup of coffee creamer and a bowl of sugar

When I was in college, I would get a jumbo chocolate chip muffin from the snack stand that was in front of my classroom every single morning. I remember that they were $1.25 and I would have an icy cold Diet Coke to wash it down.

That combo made taking Biology notes more bearable at 8 am. (Remember when you were in college and 8 am seemed like the crack of dawn? Ha!) 

I also remember with fondness being able to eat a jumbo chocolate chip muffin every single day without remorse, but that is neither here nor there. 

Chocolate chip muffins still are a favorite of mine and still have a place in my diet – just maybe not every single day and maybe not jumbo. 

I’ve been making a lot of muffin recipes lately and this one has quickly become a favorite. It’s so easy that I’ve memorized it. You can adapt it a million ways, it is absolutely foolproof. 

bowls of ingredients for chocolate muffins

Ingredients //

These easy chocolate chip muffins are made simple pantry ingredients – flour, sugar, baking powder, salt, eggs, oil, milk, vanilla, chocolate chips, and sanding sugar.

Oil. I use vegetable oil. Oil gives us a tender and moist muffin. It also allows us to get these muffins into the oven in minutes without having to cream butter. 

Chocolate chips. I like semi-sweet chocolate because the muffins are sweet on their own, but you can add dark or milk chocolate if you like. 

Sanding sugar. My secret weapon for bakery-style muffins at home. Sanding sugar is larger sugar crystals that add so much sparkle and crunch to baked goods. Absolutely worth keeping on hand. 

hands whisking dry ingredients for chocolate chip muffins in a bowl

How to Make // The Steps

wet ingredients for muffins in a bowl

This recipe could not be simpler, it is a matter of mixing wet ingredients into dry ingredients and getting batter into cases and baking it off. 

  1. Preheat your oven to 400°. Line two muffin tins with paper liners and set aside. 
  2. Whisk the dry ingredients in a large bowl until well combined. 
  3. Whisk the wet ingredients until well combined. 
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients.
  5. Mix wet into dry until just combined. Making sure to not over mix the batter. 
  6. Add the chocolate chips. I leave some out to sprinkle on the top. Fold through the batter. 
  7. Use a scoop to divide the batter evenly into the muffin tin. 
  8. Sprinkle the top with reserved chips and sanding sugar. 
  9. Bake for 18 to 20 minutes or until golden brown and a toothpick inserted comes out clean. 
  10. Let cool on a wire rack.
pouring chocolate chips into muffin batter

Why Are These Chocolate Chip Muffins So Delicious?

  • Perfect texture. They have crunchy muffin tops and tender and moist bottoms. Truth be told, I don’t eat the bottoms, I am one of those annoying people that just eats the tops of muffins. Using oil instead of butter gives these muffins a lot of moisture and a tender crumb. 
  • Cake disguised as muffins. Let’s be honest here. These are essentially little cakes with no frosting on them. You could put buttercream on them and they would be a cupcake and I would not be mad at it. 
  • Chocolate. Do I really need to elaborate? But putting chocolate chips into muffins is never a bad idea.
muffin batter waiting to be baked

Variations //

These bakery style chocolate chip muffins are pretty perfect as is, but we can always play with a great muffin recipe and see what else we come up with, right? A few delectable variations include:

  • Orange Chocolate Muffins – add orange zest and use dark chocolate chips
  • Raspberry Chocolate Muffins – use 1 cup fresh or thawed raspberries and 1 cup chocolate chips
  • Strawberry Chocolate Muffins – use 1 cup fresh or thawed strawberries and 1 cup chocolate chips
  • Gluten-Free Chocolate Chip Muffins – substitute a 1:1 Gluten-Free flour. This is my preferred brand
  • Vegan Chocolate Chip Muffins – use dairy-free milk, egg replacer, and dairy-free chocolate chips
  • Mini Chocolate Chip Muffins – use mini chocolate chips and bake in a mini muffin pan for about 12 minutes
  • Jumbo Chocolate Chip Muffins – bake in a jumbo-size muffin pan for about 25 to 30 minutes 
the best chocolate chip muffins on a table with a bowl of chocolate chips

How to Store //

These muffins are best eaten the day you bake them, but will keep stored in an airtight container for up to 3 days. 

To freeze muffins, cool completely, and place muffins on a baking sheet and place in freezer. Freeze solid for one hour. Transfer frozen muffins to a freezer bag. To reheat, microwave for 30 to 45 seconds on HIGH or wrap muffins in foil and bake in a 400° oven for 10 to 15 minutes until warmed through.

a cup of coffee with chocolate chip muffins

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

chocolate chip muffins on a plate

The Best Chocolate Chip Muffins

Yield: 20 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

These are the best chocolate chip muffins, they come together in minutes and have a crunchy top with a fluffy interior with lots of chocolate chips!

Ingredients

  • 3 cups flour
  • 1 ½ cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup vegetable oil
  • ¾ cup whole milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups (12 oz. bag) semi-sweet chocolate chips
  • Sanding sugar

Instructions

  1. Preheat oven to 400°. Line two muffin tins with paper liners. Set aside. 
  2. In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
  3. In another bowl, whisk together oil, milk, vanilla, and eggs. 
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. 
  5. Mix until combined, being careful not to overmix the batter. It will still have some lumps. 
  6. Add chocolate chips and fold through. 
  7. Scoop the batter evenly into the muffin cups. 
  8. Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted comes out clean. 
  9. Remove from pan and let cool on a wire rack.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 215mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 6 Comments

  1. Iris

    You’re showing these in a muffin tin that holds a dozen. Your “yield” says 20. I’m assuming more than one muffin tin for regular size muffins. You also discuss mini muffins. It would be helpful to show a yield number if that is chosen. Same for jumbo muffins.

    1. Bree Hester

      Yes, the yield says 20, so I mean 20. It clearly says so in the recipe card. I don’t take photos with both pans because then the picture doesn’t look very nice. And the yield will depend on the size of your mini and jumbo pan.

  2. sarah

    Cute muffins are always such a welcome sight! Thank you for the great recipe- I’m sure my kids will love these. And I always feel happy when I see you have a new recipe posted. I hope you and your family are doing well.

    1. Bree Hester

      Thank you so much Sarah! We are hanging in there, I hope you are too.

  3. Linda

    Won’t there be a different cooking time for mini or Jumbo muffins?

    1. Bree Hester

      Yes. It will depend on the size of your muffin tin.

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