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Easy Chocolate Chip Muffins

Easy Chocolate Chip Muffins

These easy chocolate chip muffins are light and fluffy and mix up in just minutes. They’re so easy to make and everyone loves them!

We go through a lot of muffins in my house. I make a batch and they’re almost gone before they’ve even cooled completely. It’s a little ridiculous, actually.

one bowl chocolate chip muffins

These easy chocolate chip muffins were hugely popular with my family. I made 3 batches in 2 days while I was testing this recipe. So, since there were 36 muffins, I decided to freeze some for later. I think the kids pulled those out of the freezer 2 days later. I’m not even sure how they managed to eat the other 24 muffins that quickly, but they like muffins I suppose.

All that to say, these easy chocolate chip muffins are delicious. They’re light and fluffy bakery-style muffins that mix up in minutes. You can have these muffins ready for the oven before it has even finished preheating.

They’re that quick and easy to make. Perfect for a mid-morning snack with your coffee!

chocolate chip muffins

What happens if you stir muffins too much?

When making muffins, be sure to only stir the batter just until the ingredients are combined.

If you stir the batter too much you may end up with dense muffins, rather than light and fluffy ones. You may also end up with some tunnels forming on the inside of the muffins as they’re baking if you over-mix the batter.

In order to get soft and fluffy muffins, you want to stir the batter as little as possible. You only need to stir just until there are no dry bits of flour visible. The batter will still be lumpy, but that’s okay.

easy chocolate chip muffins

What kind of chocolate chips should I use in these easy chocolate chip muffins?

I prefer to use mini semi-sweet chocolate chips in these muffins. But you can use any type of chocolate chip you like.

I’ve also made these with regular sized semi-sweet chocolate chips and that works well too. We prefer the mini chips for these muffins as the smaller size gives a better distribution in the batter. With mini chocolate chips you get chocolate in every bite!

easy chocolate chip muffins recipe

What is the best way to store muffins?

I like to store muffins in a loosely covered container at room temperature. Keeping them covered loosely instead of in an airtight container, keeps the muffins fresh, but allowing some air to get at them prevents them from getting soft and sticky.

They last for about 3 days when you store them like this. If you’d like them to last longer than this, you will want to store them in an airtight container instead.

easy chocolate chip muffins

However, the tops of the muffins will get sticky when stored like this. It helps if you place a layer of paper towels both underneath and on top of the muffins to absorb some of the moisture.

If you want to refresh the muffins to eliminate the sticky tops, simply place them in a 350F oven for about 5 minutes. This will re-crisp the tops and help them taste fresh from the oven again.

easy chocolate chip muffins recipe

How to make Easy Chocolate Chip Muffins:

  • Make sure not to over-mix the muffin batter, or you may end up with dense muffins.
  • Let the muffins cool in the muffin tin for 5-10 minutes before removing them to a wire rack to cool completely.
  • These muffins keep well at room temperature for 3-5 days, or can be frozen for up to 3 months. Make sure to let them cool completely before freezing.

Here are some more great muffin recipes for you:

bakery style chocolate chip muffins
Yield: 12 muffins

Easy Chocolate Chip Muffins

one bowl chocolate chip muffins

These easy chocolate chip muffins are light and fluffy and mix up in just minutes. They're so easy to make and everyone loves them!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips


  1. Preheat the oven to 425 degrees F.
  2. Lightly spray a 12 cup muffin tin with non-stick cooking spray. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, buttermilk, eggs, and vanilla until smooth and well combined.
  4. In a large bowl, stir together the flour, baking powder, baking soda, and salt until combined. Stir in the mini chocolate chips.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined. Don’t over-mix the muffin batter or you will have dense muffins.
  6. Divide the muffin batter between the 12 muffin cups. I like to use a large ice cream scoop for this. The muffin tin will be quite full.
  7. Bake for 5 minutes, then lower the oven temperature to 350 degrees F, and continue baking for another 14-16 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5-10 minutes and then remove them to a wire rack to cool completely.
  9. Store in a covered container at room temperature for up to 3 days, or freeze the muffins for up to 3 months.

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Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 315mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.

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