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.
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!
So good! I don’t have any kind of mixer(I do not bake much at all but quarantine is doing weird things to us all) so I mixed everything by hand. They still turned out great. I added a little bit less sugar (about 3/4 cup) and more milk as my batter was a little too thick for my liking. They puffed up beautifully and I think the change in temperature really helped them dome up nicely.
i tried these a while ago with corn as a substitute for chocolate chips. i forgot to sift the first batch of flour but it still turned out nice. these muffins are really good! thank you!
these came out delicious! Not much of a baker, followed all directions and they were yummy!
Idk
just made these muffins. you need to read the instructions on time period. after the 20-25 minutes at 425 it says to lower temperature to 350 after 7 minutes. Your video doesn’t mention that. I followed the written instructions. I only got 11 muffins but they are delicious.
I almost always add a 1/2 tsp of almond extract to my muffins, and this was no exception. These are wonderful! I didn’t even make a topping because they truly didn’t need it. The buttery flavor and the warm meaty chocolate chips make this a favorite with the kids!
I got almost 24 muffins out of this batch regular size. KIds love these they have them for breakfast somedays
Added some walnuts and a hint of cinnamon. Needed slightly more milk but got away with 3/4 cup of sugar. They were absolutely divine.
Thank you! The best chocolate chip muffins ever! Better than the Krusteaz muffin mix!