Name: Chocolate Chip Muffins Easy Cupcake Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 tbsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup milk; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; 1 1/2 cups chocolate chips

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There’s something oddly comforting about pulling a tray of chocolate chip muffins out of the oven. The smell alone has me standing there, fork in hand, pretending I’ll let them cool. These muffins are simple enough for a lazy Saturday but good enough that no one will guess you made them half-asleep. I like to call them my little ‘peacekeepers’ because they solve everything from mid-morning hunger to after-dinner sweet tooth arguments. I’ve baked these muffins more times than I can count, sometimes with kids hanging off my legs and sometimes when I just need a quiet treat. They strike that perfect balance—not too sweet, not too heavy. The chocolate melts into little pockets that surprise you in every bite, and the muffin itself stays soft and fluffy, even the next day. That’s rare in the muffin world, trust me. And let’s be real—this recipe also saves me from late-night cookie cravings. When I want a chocolate chip recipe, I don’t always feel like creaming butter and sugar for cookies. Muffins are my loophole. They’re easier than a chocolate chip cake recipe easy, quicker than rolling out easy chocolate chip cookie recipes, and less messy than a chocolate chip cookie easy recipe. Plus, I like to imagine these muffins as the breakfast version of a chocolate chip pancakes recipe easy. Who needs restraint? These are my favorite kind of chocolate chip cookie recipes, but baked into a cozy little muffin wrapper.

1) Key Takeaways
2) Easy Chocolate Chip Muffins Recipe
3) Ingredients for Chocolate Chip Muffins
4) How to Make Chocolate Chip Muffins
5) Tips for Making Chocolate Chip Muffins
6) Making Chocolate Chip Muffins Ahead of Time
7) Storing Leftover Chocolate Chip Muffins
8) Try these Dessert Recipes next!
9) Chocolate Chip Muffins
10) Nutrition

1) Key Takeaways

These muffins use simple pantry ingredients and deliver big flavor.
The batter comes together quickly, so they’re perfect for mornings when time feels tight.
The texture stays soft even the next day, making them a reliable bake-ahead treat.
Sprinkling extra chocolate chips on top before baking gives that bakery-style look.

2) Easy Chocolate Chip Muffins Recipe

Every time I bake a batch of these muffins, I feel like I’ve cheated the system. They come together with hardly any effort, yet they taste like something you’d find in a corner café. That’s the beauty of easy cupcake recipes—they make us look like we tried harder than we did.

The muffins rise tall with golden tops that crack ever so slightly, revealing gooey bits of chocolate. I’ve made them for breakfast, for snacks, and sometimes just because the house felt too quiet without something sweet in the oven. Baking can fill the air with comfort, and these muffins never fail me.

If you’re someone who has battled with recipes that seem fussy, this one will feel like a relief. No complicated steps, no fancy equipment, just a bowl, a whisk, and a craving for something good. Elena Cooks is all about sharing recipes that feel approachable, and you’ll find this one at Elena Cooks.

3) Ingredients for Chocolate Chip Muffins

All-purpose flour: This forms the backbone of the muffins, giving structure without making them dense. I prefer unbleached flour, but any kind will work if that’s what you have on hand.

Granulated sugar: It adds sweetness and also helps the tops brown just enough to look tempting. The balance between sugar and chocolate chips keeps the muffins from tasting too heavy.

Brown sugar: This brings moisture and a slight caramel flavor that granulated sugar alone can’t deliver. It helps keep the muffins soft long after they’ve cooled.

Baking powder: This is what makes the muffins puff up with those irresistible rounded tops. Make sure yours is fresh or the rise will disappoint.

Salt: A pinch makes all the other flavors stand out. Even in sweet baking, salt is the quiet hero that ties everything together.

Eggs: They bring structure and richness. Whisk them well so they blend smoothly with the other ingredients.

Milk: Adds moisture and helps the batter stay light. Whole milk is best, but any milk you keep in the fridge will do the job.

Butter: Melted butter makes the muffins rich with flavor. Some folks prefer oil, but butter keeps things tasting classic and cozy.

Vanilla extract: Just a splash deepens the flavor and rounds out the sweetness. It’s one of those little touches that makes a big difference.

Chocolate chips: The star of the show. They melt into little pockets of joy with every bite. Use semi-sweet for balance, or milk chocolate if you’re after pure indulgence.

4) How to Make Chocolate Chip Muffins

Step 1. Preheat the oven to 375°F and line your muffin pan with paper cups. This sets the stage for golden edges and easy cleanup.

Step 2. In a bowl, whisk together flour, sugars, baking powder, and salt. Mixing the dry ingredients first helps them spread evenly through the batter.

Step 3. In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth. The liquid should look creamy and inviting.

Step 4. Pour the wet mix into the dry bowl. Stir gently, just until the flour disappears. Lumps are fine; overmixing will toughen the muffins.

Step 5. Fold in chocolate chips with a spatula. Try not to eat them all before they make it into the batter—I struggle with this part every time.

Step 6. Divide the batter into the muffin cups, filling each about three-quarters. Sprinkle a few extra chips on top if you want that bakery look.

Step 7. Bake for 18 to 20 minutes. A toothpick should come out mostly clean, with maybe a melted chip or two clinging to it.

Step 8. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack. This helps keep their bottoms from going soggy.

5) Tips for Making Chocolate Chip Muffins

One trick I’ve learned is not to overfill the cups. Leaving a little space lets the muffins rise tall without spilling over. They look better, and honestly, they taste better too.

If you want bakery-style muffins, sprinkle raw sugar on top before baking. It gives them a crisp edge that contrasts with the soft crumb inside. It’s a small step, but it makes a big difference.

And don’t forget the chocolate chips on top. They melt into glossy pools that tempt anyone walking through the kitchen. It’s almost unfair how good they look sitting on the counter.

6) Making Chocolate Chip Muffins Ahead of Time

Life doesn’t always give us the luxury of baking at the moment we crave something sweet. Thankfully, these muffins are forgiving. You can mix the dry ingredients the night before and store them in a covered bowl.

The wet ingredients can be whisked quickly in the morning. Combine them with the dry mix just before baking, and you’ve got fresh muffins with hardly any wait. That’s the beauty of recipes like these—they flex to fit our schedules.

If you need muffins ready for a brunch or school snack, you can bake them a day in advance. They’ll still taste tender and full of chocolate flavor. Just wrap them well so they don’t dry out.

7) Storing Leftover Chocolate Chip Muffins

I often find myself baking more than we can eat in one sitting, so storage becomes important. Keep the muffins in an airtight container at room temperature for up to three days. They stay soft and ready to grab.

If you’d like to keep them longer, freezing works well. Place the cooled muffins in a freezer bag, and they’ll last for a couple of months. Warm one in the microwave when the craving strikes, and it feels fresh again.

Some people like storing muffins in the fridge, but I find it dries them out. Room temperature or freezer storage tends to keep the flavor and texture closer to freshly baked.

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9) Chocolate Chip Muffins