Chocolate chip muffins are a breakfast staple and stand the test of time. These fluffy chocolate chip muffins in particular, are some of my favorite.
They have a moist, buttery texture and are also pillow-like puffy. They're truthfully the best of both worlds and will definitely please anyone. Plus, they're full of chocolate chips, so you basically can't go wrong.
Another reason this recipe is a star is because you can easily whip it up on a Sunday evening and have a delicious breakfast or snack ready to go for the rest of the week. I mean, effort once for a reward throughout the week? Sign me up.
I personally love to devour these fluffy chocolate chip muffins fresh out of the oven smeared with some butter. If you're eating them at a later point in the week as mentioned above, I definitely recommend heating them up a smidge (toaster oven preferred, microwave oven acceptable).
If you're looking for something on the fruitier side, try these blueberry streusel muffins with lemon glaze.
📖 Recipe
Fluffy Chocolate Chip Muffins
Ingredients
Dry ingredients:
- 2 1/16 cups all-purpose flour (2 cups + 1 tbsp)
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet ingredients:
- 2 large eggs
- ¾ cups granulated sugar
- ½ cup whole milk
- ¼ cup vegetable oil
- ¼ cup unsalted butter - melted and slightly cooled
- 1 teaspoon vanilla extract
Other:
- 1 cup semisweet chocolate chips
- Optional: turbinado/raw sugar for topping
Instructions
- Preheat your oven to 425℉.
- In a medium bowl, combine all the dry ingredients. Gently mix to combine.
- In a separate large bowl, whisk together the eggs and sugar until pale yellow.
- To the egg/sugar bowl, whisk in the milk, oil, butter, and vanilla extract.
- Mix the dry ingredients into the wet. Then once combined, gently fold in the chocolate chips.
- In a greased muffin tin, fill the molds up to the rim with the batter.
- Optional: sprinkle turbinado/raw sugar on top of each muffin before baking to give them a little extra texture.
- Bake at 425℉ for 8 minutes, then lower to 350℉ and continue to bake for an additional 15-20 minutes until the tops have puffed and are golden brown.
Andrea says
YAAS girl!! So good and perfect. I didn’t have raw sugar to top,with but still awesome! I also added chopped walnuts to a few of them. 🤤
Haley says
Thank you!! So glad you enjoyed.
Dale Butler says
I was wondering if it’s okay to use 2% milk, as that’s what my family uses. Thank you.
Haley says
Yes that should be okay.
Tr says
A big hit at my house
Haley says
yay 🙂
Aymee says
Delish! I loved the crispy top. Perfect muffins! The 8 plus 15 minutes was spot on.
Haley says
Thank you, so glad you loved the recipe!
Christine says
What if I only have 2% milk would that still work?
Haley says
I haven't tried it with 2% but it should still work! The texture might just be a little less spongey.
Theresa B says
Hi Haley, I made these choc chip muffins and they turned out super dry. I had one and unfortunately tossed the rest. I followed the recipe to a T. Do you have any suggestions on what could be making these so dry? Could it be my mixing technique (or lack of, lol)? I first mixed dry then mixed wet; added dry to wet until combined then folded in the chips. My only tools were 2 bowls, a wire wish and a spatula. Oh, and I baked at 425 for 8 minutes then 15 minutes at 375. Thanks.
p.s. I’m going to try again tomorrow.
Haley says
Hi Theresa! I'm sorry they didn't turn out great the first time! If you followed everything to a T and didn't make any ingredient substitutions, what I can think of to help trouble shoot is with flour measuring. When you measure out your flour, make sure you're fluffing it first, then spoon into the measuring cup and level off (without shaking the cup, without patting it down, etc!). This will help make sure the flour isn't over-packed in there. Also try to make sure you aren't over-mixing the batter - mix until just combined! If it gets over mixed you'll get tougher glutens. I am going to re-test the recipe this weekend though!
boo_boo_baking says
You, most likely, baked them at a higher temp than recommended and could be the problem. Try lowering the temp to the 350 degrees for the rest of the time baking instead of 375.
Charlene billips says
I just tried your recipe they turned out good.
Haley says
That's wonderful! Thank you for trying it 🙂
Linda says
I made a batch this morning using Chobani oat, zero sugar, plain milk. The muffins came out light and fluffy on the inside and nice crunch on the outside. Thank you for the recipe.
Haley says
So glad to hear it! 🙂
Sara says
Amazing, delicious and so easy 🥰
My daughter love it and need it everyday 😍
Thank you
Haley says
Yay!! I'm so glad.
Laura Miller says
My first attempt I made were a bit dry figured because I did not sift the flour. Todayi made these minus the chocolate chip just cinnamon and they turned out awesome with the correction on the flour. Thank you for sharing
Haley says
Thanks for trying again! Glad you liked them 🙂
Donna says
Are these in regular cupcake pans or jumbo?
Haley says
Regular!
Kathryn says
Thank you so much for sharing your delicious chocolate chip muffins recipe!! I love it, it’s my new favorite 🖤💛🧁🍪
Haley says
Yay!! I'm so glad you love it 😊
Reagan says
Is there supposed to be two measurements of flour?
2 cups all-purpose flour
1 tablespoon all-purpose flour
Haley says
Yes - you need 2 cups + 1 tbsp of flour for the batter, I updated it to be more clear in the recipe. Thanks for calling it out!
Suzanne says
Absolutely perfect chocolate chip muffin. Followed recipe to a T and wouldn’t change anything. My advice to others is sift your flour and DO NOT over mix! Most muffins that are tough are over mixed.
Thanks for my new favorite recipe.
Haley says
So so glad you love them!! Thank you for leaving a review 🙂