These Easy Chocolate Chip Muffins are just like mom used to make! The batter comes together in just minutes for an easy muffin that’s perfect for breakfast or brunch.
How do you keep muffins from getting soggy?
There are two great ways to keep your muffins from getting soggy. With either method, you’ll need to first ensure that your muffins are completely cooled before storing in an airtight container. You do not want the muffins to have any residual heat.
The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture.
The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.
Can I add nuts to my chocolate chip muffins?
Yes, you can! When you add in the chocolate chips, you can also add in 1/2 cup of finely chopped nuts. Almonds, walnuts, or pecans will all work great in this recipe.
Can I freeze muffins?
Yes, you can! Muffins freeze quite well. Just pop them in the freezer. Once frozen, store in an airtight container to prevent freezer burn.
How do you make perfect domed muffin tops?
They key to a perfectly domed muffin top is to blast the batter with heat when you first place it into the oven, and then let it finish baking in a slightly cooler oven. This will cause the steam in the muffins to rapidly release, making the muffin puff up rapidly and create that perfect dome. 425 degrees Fahrenheit is a great temperature to start your muffins in. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking as ovens vary slightly so your cooking time may vary as well. Pull your muffins out as soon as they are golden brown on top.
If you like this recipe you may be interested in these other delicious muffin recipes:
- Sour Cream Coffee Cake Muffins
- Best Blueberry Muffins
- Savory Bacon Cheddar Muffins
- Cream Cheese Red Velvet Muffins
- Coconut Oil Bran Muffins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Mom’s Easy Chocolate Chip Muffins
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk
- 1 cup semi sweet chocolate chips
- Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
- Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
- Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
I, too, thought this was a good recipe! Would definitely make it again. I would reword the directions in step 7 to read, “Bake in preheated oven for 7 minutes. Reduce heat to 350 and bake 13-18 minutes until toothpick comes out clean.” We mistakenly baked ours at 425 for 20-25 minutes because we did read far enough. I would guess we’re not the first to make this mistake. Thanks for the recipe!
Correction: Did not read far enough.
Yes rephrasing of the preheating / reducing is indespensable! I usually have Very successful baking experience. But these muffins ended up being too crumbly though very nice tasting.
I did the same thing on my first batch, nice enough, just a bit overcooked. I have made them since, having read the recipe properly and they’re fab!
These muffins turned out very well. The batter was very tough after I added the second cup of flour, so I just put in an extra half cup of milk. I set the timer for 6 minutes while the temperature was 425, and then set it to 350 for 12-13 minutes, and they turned out very fluffy.
Excellent recipe, been experimenting for the kids. This is the best so far.
Concur with other comments – dropping to 350 after 7 minutes was missed when reading the instructions, baked at 425 the entire time. Still turned out great through!
I see Rachel hasn’t replied to any other comments in over a year, maybe someone else can confirm – surely these muffins aren’t 313 kcal! 0.313 kcal probably (313 cal)?
The US Calorie is 1000 calories of heat from a physics perspective. So one Calorie in the United States is a kcal everywhere else. Damn the rest of the world for measuring better than us!
Made this recipe many times and it’s easy and so delicious!
My muffins came out perfect. Thanks for this recipe
These muffins baked per the instructions burn the out side … I think they would have done better baked at 350…. until done so disappointed, taste was great but that seems like a fatale flaw in this recipe.
I LOVE this recipe! It has become my go to! I also appreciate your video on “Be That Person”. I recognized who you were right away because I almost weekly use this recipe. You are a beautiful inspiring woman! Hugs! God bless you.
I am not a baker, I have never made muffins before, these were easy to make and they were absolutely perfect! I was scared to make them at first, but I am so glad I did! This recipe is a keeper
Very Easy to make. My kids absolutely love them. Turn out great every time!
These muffins were delicious! Will be using this recipe often. Added 3/4 cup of frozen ( thawed out and minced ) cranberries and loved how they came out 🙂
These muffins are delicious! I doubled the batch and it made 40 cupcake sized muffins. The only thing I did differently was I baked them at 350 degrees the whole time. They took about 20/25 minutes to bake at this temperature. My entire family loved them and I will definitely be making them again!
made these, delicious, thanks for the recipe only change added 1/2 cup walnuts.
Delicious. Will add to my recipe box. Very moist.
These were absolutely amazing!! !!!! Great recipe!!!
Delicious!!!