Mom’s Easy Chocolate Chip Muffins

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These Easy Chocolate Chip Muffins are just like Mom used to make! In just a few minutes, the batter turns into easy muffins, perfect for breakfast or brunch.

Chocolate Chip Muffins are our favorite breakfast dessert. Muffins are a perfectly acceptable breakfast food, right? Sure, these are stuffed with chocolate chips, but we can all ignore that and keep eating these two at once. Jokes aside, muffins really are the perfect breakfast and snack for those super busy days. We like to make a double batch and freeze one batch so we always have some on hand. Waking up late doesn’t have to ruin your morning when you have an easy-to-reach breakfast that you can take with you on the go. Trust us, the whole family will love these delicious and easy chocolate chip muffins!

How do you keep muffins from getting soggy?

There are two good ways to keep muffins from getting soggy. Whichever method you use, you’ll want to make sure your muffins are completely cool before placing them in an airtight container. You don’t want any residual heat in the muffins.

first option Simply add some soda crackers to the airtight container you store your pancakes in. The biscuits will absorb excess moisture.

second option is to spread paper towels on the bottom of the storage container. Place muffins in a single layer on paper towels, then place another paper towel on top. Paper towels will absorb excess moisture.

Can I add nuts to my chocolate muffins?

Yes, you can! When you add the chocolate chips, you can also add 1/2 cup of chopped nuts. Almonds, walnuts, or pecans all work well in this recipe.

How to make the perfect dome muffin top?

The key to making the perfect domed muffin top is to blast the batter with heat when you first put it in the oven, then let it finish baking in a slightly cooler oven. This will release the steam in the muffins quickly, allowing the muffins to expand quickly and form a perfect dome. 425 degrees Fahrenheit is the ideal temperature to start making muffins. After about 7 minutes, reduce the heat in the oven to 350°F. Watch the muffins carefully as they finish baking, as ovens vary slightly, so your cooking time may vary as well. Take the muffins out once they are golden brown on top.

Chocolate muffins in a muffin tin.

Freezing Instructions:

Once the muffins have cooled completely, store them in a freezer-safe ziplock bag for up to 1 month.

Storage Instructions:

If you plan to eat the whole batch within a few days, you can store them in an airtight container on the counter. For long-term storage, follow the freezing instructions above. Thaw on the counter when ready to eat and enjoy!

If you liked this recipe, you might be interested in these other delicious muffin recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Close up of chocolate muffins.

These Easy Chocolate Chip Muffins are just like Mom used to make! In just a few minutes, the batter turns into easy muffins, perfect for breakfast or brunch.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • ½ cup butter soften
  • 1 cup granulated sugar
  • 2 big egg
  • 2 teaspoon baking powder
  • ½ teaspoon Salt
  • 1 teaspoon vanilla extract
  • 2 cup all purpose flour
  • ½ cup milk
  • 1 cup semisweet chocolate chips

instruct

  • Line muffin tins with paper liners. Lightly grease paper liners with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, cream butter and sugar until smooth, about two minutes.

  • Beat eggs until combined. Add baking powder, salt and vanilla and mix briefly.

  • Add half of the flour and beat with a hand mixer until just combined, then add the milk and beat to combine. Scrape down the bottom and sides of the bowl, and add the remaining flour until just combined.

  • Add the chocolate chips to the batter and use a rubber spatula to gently mix them in.

  • Divide batter among 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.

  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean. After 7 minutes reduce the heat in the oven to 350 degrees. Watch muffins closely, as cooking times may vary depending on your oven.

  • Allow muffins to cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

Calories: 313kcal | carbohydrate: 41G | protein: 4G | fat: 14G | Saturated fat: 8G | cholesterol: 49mg | sodium: 181mg | Potassium: 198mg | fiber: 1G | sugar: twenty twoG | Vitamin A: 300unit | calcium: 59mg | iron: 2.1mg