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"Both my daughters love these sweet muffins," reports Lori Thompson of New London, Texas. "I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack."
Nutritional Facts 1 serving (1 each) equals 229 calories, 10 g fat (3 g saturated fat), 20 mg cholesterol, 213 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Chocolate Chip Muffins in Quick Cooking January/February 2000, p48
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 12, 2013 by happybaker100
I made these muffins and my sisters and parents loved them. My dad does not really like baked goodies but he LOVED the muffins. my aunt and cousins and friends loved it and asked for the recipe. THEY ARE THE BEST MUFFINS I EVER HAD!!! =P
Reviewed on Apr. 11, 2013 by murzik
This is the best recipe for chocolate chip muffins! They are very easy to make.
Reviewed on Mar. 16, 2013 by YoungeChef1923
Not sure if I would make these again, I haven't actually tasted them yet because they are baking as a type. I'm not sure if I made them right, the batter was very thick, almost like cookie dough. I hope they turn out ok, I took the above comments advice and added a cup of milk rather than just 3/4 and some vanilla and i floured the chocolate so they wouldn't sink. Wish my muffins luck!!
Reviewed on Feb. 21, 2013 by jennmccorkhill
very easy - muffins turned out perfectly!!
Reviewed on Feb. 07, 2013 by leah.cahill
Very fast and easy to make. I didn't change anything and took them out at 16 mins they were done and golden brown on top. A lot of the chocolate chips sunk to the bottom, so next time I would flour them a bit before stirring them into the batter. Tastes good though.
Reviewed on Dec. 10, 2012 by CharlieGurl
I have become a midnight baker! Not only were these quick and easy to make , they leave room for you to make them your own. I added dark brown sugar, butter vanilla emulsion, pecans to half and a full cup of milk to mine. They were absolutely awesome! This will definitely leave you feeling like "The Next Great Cupcake Boss". 8-))
Reviewed on Nov. 29, 2012 by robinskinner
Great
Reviewed on Nov. 11, 2012 by love2beMom
Very tasty - and a bit healthier than the sour cream versions. I made these this morning, exactly as in the recipe. Mine were finished baking (and golden on top) by 15 minutes. If anything they are a teeny bit on the dry side. Make sure you don't use any more flour than called for. Thanks for the recipe!
Reviewed on May. 03, 2012 by EmilyHockett
Very easy, tasty too. I couldn't find mini chocolate chips so I used regular ones. Still really good though
Reviewed on Apr. 10, 2012 by homemaker27
okay first of all i was lookn for a muffin recipe that took "white baking chips" and i couldnt find one in the search so i went down the muffin list till i came to this one and tried it. this is what i changed to it. i used 1/4 cup of white sugar and 1/4 cup of brown sugar. i added a extra 3/4 cup of milk (1 1/2 cups total) and 1 cup of white baking chips. AND I FORGOT THE EGG!!!!! baked @ 350 degrees for 18 minutes. the way i done it, it made 18 muffins. AND THEY TURNED OUT PERFECT even without the EGG!!!
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