Close view of bakery style domed muffin tops.

A fluffy, sweet, tender muffin studded with rich, decadent chocolate chips? Talk about the best breakfast ever! These easy chocolate chip muffins are great to have on hand for a quick breakfast with a cup of coffee but also work wonderfully for after-school snacks or as a bit of something sweet when you’ve got a hankering for chocolate. Let’s get baking!

Six chocolate chip muffins on a wooden serving tray with large pieces of broken chocolate around.

What kind of chocolate chips should I use?

Whatever chocolate chips you want! We’ve made these with semi-sweet chocolate chips, white chocolate chips, dark chocolate chips, milk chocolate chips…you could even swap in peanut butter chips if you wanted.

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What ingredients are in these easy chocolate chip muffins?

You probably already have everything you need right in your pantry:

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Granulated sugar and brown sugar
  • Unsalted butter
  • Eggs
  • Whole milk or milk substitute
  • Vanilla extract
  • Chocolate chips

Protip: Get that bakery-style look!

Make sure you use melted butter, or the muffins will be flat on top.

Three muffins on a linen napkin with one split muffin alongside with pieces of chocolate nearby.

How do you make chocolate chip muffins?

It doesn’t get much easier than this!

  1. Preheat the oven to 400°F. Line a muffin pan with paper liners, or grease the muffin tin.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
  3. Mix the sugars with the butter in a large bowl. Stir in the butter, eggs, milk, and vanilla.
  4. Combine the wet ingredients and dry ingredients. Mix until just combined—be sure not to overmix the batter!
  5. Fold in the chocolate chips. 
  6. Pour the batter into the muffin cups, filling about 3/4 full.
  7. Bake at 400°F for five minutes, then drop the oven temperature to 350°F until the muffins are fully baked.
  8. Let the muffins cool for a few minutes in the pan before moving them to a wire rack to cool completely.

My homemade muffins always come out flat on top—how do I make them domed? 

There are typically two culprits behind a flat muffin:

  • The butter wasn’t fully melted before it was stirred into the muffin batter.
  • You didn’t start with a high baking temperature. 

400°F may sound awfully high for such a tender baked good, but we promise that it is necessary if you want a beautifully tall, domed muffin top. The high heat at the beginning of the bake time gives the muffins some spring and height. Later, you will want to drop the oven temperature to 350°F to bake the muffins all the way through.

Top view of six chocolate chip muffins on a bamboo serving plate with extra chocolate around.

What is the best way to store chocolate chip muffins?

Keep leftover muffins in an airtight container topped with a paper towel for up to three days at room temperature. Muffins can also be frozen for up to three months.

Want more easy muffin recipes like this one?

A fork splits one of two muffins on a black plate with cocoa powder and pieces of chocolate around them.

Chocolate Chip Muffins Recipe

Yield: 18 muffins
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

This chocolate chip muffins recipe creates a moist, flavorful muffin. It’s simple to make and tastes delicious!


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips


  1. Preheat oven to 400°F. Combine flour, baking powder, baking soda, and salt in a bowl, then set aside.
  2. In a separate large bowl, whisk together the melted butter and sugars. Then whisk in the milk, eggs, and vanilla extract until well combined.
  3. Gently fold in the dry ingredients until just combined, being careful not to overmix—a few lumps are just right! Then fold in the chocolate chips.
  4. Line your 12-cup muffin tin with liners or grease well. Fill each cup most of the way full, then bake in preheated oven for 5 minutes.
  5. After five minutes, turn down the oven temperature to 350°F and bake for another 14-17 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Allow the muffins to cool, then serve or store in an airtight container.


  • These keep well in an airtight container for up to 3 days or in the freezer for up to 3 months.
  • To get that bakery-style dome on your muffins, make sure to fully melt the butter before mixing it with the sugars. If it's not completely melted, the muffins can turn out flat. They'll still be delicious, though!

Nutrition Information:
Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 201mgCarbohydrates: 40gFiber: 2gSugar: 25gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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