Get ready to toss those boxes of muffin mix, these homemade chocolate chip muffins are moist and tender, loaded with plenty of gooey chocolate, and so simple to make! Plus I’ve included directions for regular, jumbo and mini sized muffins, so you can find a size that’s perfect for you.
These Classic Blueberry Muffins are such a fun breakfast treat, and SO delicious! We love easy breakfasts that the whole family will enjoy, like my Old Fashioned Donuts, and Maple Breakfast Sausage. This is one of my Breakfast recipes you’ll definitely want in your collection!
CHOCOLATE CHIP MUFFIN RECIPE
Plus, muffins are great to freeze, so you can have fresh muffins anytime you want them!
My kids are obsessed with muffins. Like legitimately obsessed. Their favorites are those little mini muffins that come in a box, about 4-5 bags per box. Man, those things are expensive!
Homemade muffins are just SO much better than any muffins you could make from a mix/box. Plus you don’t have any questionable ingredients, like what might be found in those mixes.
Once you start making homemade muffins you’ll realize how easy they are, and how much better they taste, and you won’t be buying anymore pre-made mixes.
I love how soft and fluffy these chocolate chip muffins are! One bite of them, and you’ll understand why they’re my kids’ new favorite 🙂
HOW TO MAKE CHOCOLATE CHIP MUFFINS
- Combine dry ingredients. Combine flour, sugar, baking powder and salt in a mixing bowl. Set aside.
- Combine wet ingredients. Whisk eggs, oil, butter, milk and vanilla until combined.
- Add dry to wet. Add flour mixture to milk mixture, stirring gently until just combined.
- Stir in blueberries. Gently fold in blueberries.
- Transfer to baking pan. Scoop batter into standard 12 cup muffin pan lined with baking liners, filling the liners 3/4 of the way full.
- Bake. Bake at 400°F for 18-22 minutes or until cooked through.
- Cool. Let muffins cool in pan for a few minutes, then transfer to wire rack to continue cooling.
ADDITIONAL COOKING TIPS
- Room temperature ingredients – for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the batter.
- Easy on the stirring – when mixing you want to stir until JUST combined (when you no longer see streaks of flour). If you over-mix, your muffins could end up tough, bake unevenly, or have lots of large holes in it.
- Use fresh ingredients – some of these are obvious, like using non-expired eggs, but did you know using older baking soda/baking powder can affect the way your baked goods bake? Over time, leavening agents (which is what baking soda and powder are) lose their efficacy, and won’t give your quick bread a good rise.
If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
VARIATIONS OF THIS RECIPE
- CHOCOLATE TYPE – this recipe calls for semi-sweet chocolate chips, but if you prefer milk or dark chocolate, you can easily substitute those, or even a combination of them.
- STREUSEL TOPPING – to be extra decadent, whip up a quick streusel and sprinkle it on top of the muffins before baking. Add 1/2 cup granulated sugar, 1/3 cup flour, 1/3 cup cold cubed butter, and 1/2 tsp ground cinnamon to a small mixing bowl. Cut the butter into the mix with a pastry cutter.
- NUTS – adding some chopped walnuts or pecans gives a nice crunch!
- CITRUS – I love the flavor of chocolate and orange, and adding a bit of orange zest adds a great flavor.
- CARAMEL – for a fun caramel/chocolate combo, coarsely chop some caramel bits and add them with the chocolate chips.
MAKING CHOCOLATE CHIP MUFFINS AHEAD OF TIME
We think these muffins taste just as good, if not better the next day… so you can make them a day ahead of time, but I wouldn’t do much more than that.
But my favorite way to enjoy these muffins is nice and warm from the oven!
Leftover muffins should be stored at room temperature in an airtight container and consumed within 3-4 days.
For best taste, consume within 1-2 days.
Baked muffins can be frozen for up to 3 months. Place muffins on a baking sheet and freeze for 1-2 hours, then place frozen muffins into freezer containers and freeze.
Thaw overnight in the refrigerator (or on the counter for an hour or so), then reheat at 350°F for 10 minutes or so to warm them up and give them that “just baked” taste.
SPECIAL EQUIPMENT FOR THIS RECIPE
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- Muffin Pan – I have several of these pans and they’re great!
- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
- Cookie Scoop – not just for cookies, this is great to scoop the muffin batter into the liners.
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Recipe originally published in 2016 and has been updated in 2020 with additional information and an improved recipe.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoon salt
- 1/2 tsp ground cinnamon
- pinch ground nutmeg (optional)
- 2 eggs at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup whole milk
- 1/4 cup sour cream
- 1/4 cup melted butter slightly cooled
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- coarse white sugar for topping (optional)
- Preheat oven to 425 degrees F. Line a muffin pan with muffin liners, or spray pan with cooking spray, and set aside.
WHISK DRY INGREDIENTS
- Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a mixing bowl. Whisk to combine.
WHISK WET INGREDIENTS
- To another mixing bowl, add eggs, granulated, and brown sugar. Whisk to combine well.
- Whisk in buttermilk, sour cream, melted butter, oil and vanilla extract until mixture is pale.
COMBINE WET AND DRY INGREDIENTS
- Gently fold the dry ingredients into the wet and mix together gently using a wooden spoon or rubber spatula. Stir until JUST combined and no flour streaks remain.
STIR IN CHOCOLATE CHIPS
- Stir in chocolate chips. Batter will be thick and have some lumps.
- Spoon batter into prepared muffin pan, filling the cups all the way up to the top. Sprinkle tops with a bit of coarse sugar, if using.
- Bake at 425°F for 5 minutes, then leave the pan in the oven and reduce oven temperature to 375°F. Continue to bake another 13 minutes, until a toothpick inserted in the center comes out clean, or with a few moist crumbs (plus possible melted chocolate).
- Let cool in the pan for 5 minutes, then remove to a wire cooling rack.
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