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Chocolate Chip Muffins

Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup 2% milk
  • 1/3 cup vegetable oil
  • 3/4 cup miniature semisweet chocolate chips


  • Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  • Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts
1 each: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.

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Average Rating:
  • coppertop67
    Jan 30, 2021

    My kids like these and they are easy plus I always have these ingredients. I did up the milk by 1/4 cup as suggested. I also use a full bag of mini chocolate chips.

  • marion
    Sep 6, 2020

    This is the worst recipie ever!! So dry ...wasted all these ingredients and then had to throw them away.

  • Gail
    Aug 21, 2020

    I wanted an easy "from scratch" recipe. This is it, and so easy to change the flavor. I did add the tsp of vanilla, but made no other modifications other than the flavor. I have made Chocolate chip, blueberry, raspberry, and chocolate chocolate chip (that one still needs a little work for the cocoa ratio - they were dry. That was my mistake though). I am going to do a sugar-free/fat-free blueberry version this weekend. Substitutes i will use are Purecane (vs sugar - Purecane is a new artificial sweetener that is made from cane, taste like sugar and has no calories), Applesauce (vs. oil), and Unsweetened Vanilla Almond Milk (vs. milk).

  • Wispy
    Jun 24, 2020

    ADD MORE MILK!!! Without more milk its like a cracker

  • Betsy
    Jun 15, 2020

    I bumped up the following ingredients by 1/4 cup..Milk, Oil, Sugar, Chocolate Chips.....DEELISH!!!!

  • carts
    Jun 9, 2020

    these are terrible. they are incredibly dry and not like muffins at all. very sad.

  • S
    Apr 30, 2020

    I hate these! Find another recipe please , I beg you **cries

  • Karla
    Apr 22, 2020

    I'm not a baker in my family but found these to come out great. They were a light brown on the outside which made them slightly crunchy but once you get in the middle they are moist and very good. Next time I will add a little extra milk but overall my wife (who is the baker)

  • Naomi
    Apr 10, 2020

    You can make these with bisquik because that what these are biscuits with chocolate chips and not even good ones so disappointed.

  • Anne
    Mar 2, 2020

    I’ve been making these muffins since my then 12 year old son found the recipe the night before Hurricane Sandy hit NYC in 2012. We thus call them “Storm muffins” and make them only when we’re expecting to be housebound due to a storm. The recipe is very simple and quick; I add a splash more milk than the recipe calls for and that makes them plenty moist (dryness is among the complaints in other comments). We love them! No storms this winter; my son is away at college now; and it’s March 1 so I made them today! Yum yum!