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.
I have made these over and over again for my family and guests! They always turn out perfect and disappear fast! Great muffins!
Wonderful, wonderful recipe! Made delicious muffins! I didn’t think that the batter was too thick or to thin. It was the perfect consistency! I doubled the recipe because I needed more than 12 muffins. It made way more than that! I got about 45 large muffins by doubling the recipe, so I think that if you wanted about 20 to 25 muffins there is no need to double it. Also, the instructions were very clear and straight forward, which is much appreciated! Easy recipe with amazing results! Would definitely recommend and will be making again!
Awesome muffins! Very delicious and soft! I skipped the vanilla extract but they were still very good! I would definitely bake them again. Thank you for this recipe!
they were very tasty but I think they need more chocolate chips
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.
This cupcake recipe is amazing…. Turned out beautifully soft and flavourful..
made these, delicious, thanks for the recipe only change added 1/2 cup walnuts.
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!
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.
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!