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 made it, it was amazing
First rule when trying a new recipe is to read through it several times. I always read the recipe at least four or five times before beginning. Then I lay out all my ingredients and go over the recipe again to make sure I have everything. Being OCD helps make sure I don’t miss anything lol. I just made these muffins and they turned out perfectly. They are light, fluffy and just the right amount of sweet! Perfect amount of chocolate chips too. Wonderful recipe, thank you for sharing:)
Hi Sara! Out of all the recipes I googled, the word “mom” was what caught my attention! I’m an old mom myself (I have two grand-dogs and four grand-cats), and I truly believe that the best recipes came down in the family. No fancy ingredients, just what’s in your fridge already. I especially liked your tip to lightly spray the muffin papers, the first time I’ve seen that in my close to 60 years of baking! Thank you and keep doing what you’re doing!
Wanted to say thank you, my almost-7yr old daughter and I have made these together loads of times and always comes out great. She’s now even learning to substitute the choc chips for plain or other ingredients.
could you use blueberries instead of choc chips?
I agree that the baking instructions need to be revised so that you turn the heat down to 350 AFTER the first 7minutes.
these were Too sweet for my liking and I use less sugar probably 2/3 of a cup already. I added chopped walnuts and cinnamon and they were delicious! They cooked very quickly.
I used my mixer the whole time
, I hope it comes out ok.
I’ll let ya all know. 🤞🏻
very tasty
Excellent and easy recipe. Thank you! I sprinkled with a few more chocolate chips before going into the oven to give them that bakery look and they were a hit.
Amazing Recipe….my son loved these cupcakes 😊. Perfect !!!
Can I use this recipe to make a cake?