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.
Chocolate chip muffins are our favorite way to justify dessert for breakfast. Muffins are a perfectly acceptable breakfast food, right? Sure, these are chock full of chocolate chips, but we can all overlook that and continue on eating these two at a time. All kidding aside, muffins really do make the best breakfast and snack food for those super busy days. We like to make a double batch and keep one frozen so we always have some ready to go. Waking up late doesn’t have to destroy your morning when you have an easy-to-grab breakfast you can take with you on the go. Trust us, the whole family will love these delicious and convenient chocolate chip muffins!
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.
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.
Freezer Instructions:
Once your muffins are completely cooled, store them in a freezer-safe ziplock bag and freeze for up to 1 month.
Storage Instructions:
If you intend to eat the whole batch within a few days, you can leave them in an airtight container on the counter. For long term storage, follow the freezer instructions above. Thaw on the counter when ready to eat and enjoy!
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
- 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.
Made these for my kids this evening and they were a hit. I used oil instead of butter but they are still super yummy.
1. Could I use melted butter?
if so, how much.
2. Could I use vegetable oil?
if so how much?
The recipe calls for 1/2 cup of softened butter. If you choose to alter the recipe you will get different results. The measurement of fats will stay the same.
Such delicious muffins! NowI’d like to make some only dairy free for my granddaughters. What kind of milk do you recommend I use, almond, cashew, or soy? Thanks for your help.
I would use almond milk.
Oatmilk
I used a gluten free flour and all the chips sunk to the bottom. Is that because of the flour?
Hard to guess. There’s so many different gluten free flours out there and this recipe is not designed to use them.
If your chips sink, lightly toss them in the flour before adding them to the batter. Sometimes that helps.
I read somewhere that it is good to let the batter sit in the refrigerator for at least 30 minutes before putting it in the oven. Overnight is best. The article was about tricks to make bakery style high dome muffins. Have you ever tried that?
Yes I have and it didn’t make much of a difference.
I made this recipe and it was delicious. I used powdered sugar because I didn’t have any other sugar. lol. It was still a success.
Have you ever made this recipe into mini muffins? If so any tips?
They will take less cooking time.
For mini muffins, is it still going to be 425 F?
The temperature doesn’t change, just the time needed to bake.
I make mini muffins all the time for my toddler. They are cooked in around 6-8 minutes.
Can you substitute bananas for sugar in this recipe? I love the idea of choco chip banana muffins. What do you think?
Bananas are not a good substitute for sugar.
Your video says to bake them at 425 for the entire time and the written recipe says to reduce the heat from 425 to 350 after 7 minutes. Which do you recommend?
Reduce the heat after 7 minutes.
Hi Rachel just wanted to say I love all your tutorials they’re great and your recipes are awesome I cannot wait to try this new one when you say drop it after 7 minutes to 350 I am assuming it’s after you put them in 7 minutes later you dropped the temp to 350 degrees not 25 minutes later correct?
Correct.