Ok, look. Sometimes you want a muffin that feels a little decadent and high maintenance in that you're-kind-of-a-lot-of-work-but-damn-if-you-aren't-worth-it kind of way (looking at you, red velvet muffins with your alluring cream cheese center).
And sometimes you want a muffin that is the epitome of simple, homey goodness. Like your mother's banana bread (or the banana bread you wish your mother would have made). The kind of muffin that says, I know I'm not fancy, but I will never, ever let you down.
That's what these chocolate chip muffins are.
These simple muffins take very little time to make, do not require any special equipment (you won't even need an electric mixer), and bake up with a soft, tender, vanilla soaked crumb studded with plenty of melty chocolate chips.
They stay moist and tender for several days, freeze well, and are sturdy enough to pack in lunch boxes or toss to that special someone in your household who is always late never seems to have time for breakfast, including and especially if that person is you.
Or, if you're like me, make these on a lazy Sunday morning when you want to treat yourself, but also do not want to sacrifice any of your comfy on the couch reading time.
The one thing to note is that, while the batter will take you less than 10 minutes to mix up, you'll get the best results if you allow it to rest for 20 minutes before baking.
You do not have to do this. They'll be delicious either way, but the muffins will bake up taller and fluffier if you let the batter rest.
Rest is important, even for muffins.
xo
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Additions and substitutions
In some ways this recipe is similar to my recipe for anything cookies, because you can add almost anything to the batter and not go wrong. Here are a few examples of how you might switch it up:
- Toss in some nuts: Pretty much any kind of nut will work well in here, but I'd suggest chopping them into small-ish pieces so as to better distribute them throughout the muffins and not interfere with the soft, tender crumb. I also feel that roasted nuts are almost always better in baked goods than raw nuts. Roasting concentrates their flavor and when given the chance to increase flavor, I generally take it.
- Use any kind of chocolate chip you like - milk chocolate, dark chocolate, or white chocolate. Or, use all three!
- Add some dried fruit. Think chocolate and cherry, or chocolate and apricot, or chocolate and mango, or... you get the idea. Chop the dried fruit into small pieces and fold them in there along with the chocolate chips.
- Add some shredded coconut. It's hard to go wrong with chocolate and coconut. In these muffins, I'd suggest using sweetened shredded coconut that you've toasted briefly in a dry skillet just until some of the strands are a light golden brown. Let it cool, then fold it in with the chocolate chips. You also might want to use coconut oil and coconut milk instead of the buttermilk.
- Make them gluten free. Swap out the all-purpose flour for any kind of measure-for-measure gluten free flour blend. My favorites are Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur Measure for Measure Gluten Free Flour.
- Make them dairy free. Swap out the buttermilk with any kind of non-dairy milk.
Step-by-step photos and instructions
Add flour, salt, and baking powder to a medium size bowl and stir with a wire whisk to combine.
Crack the eggs into a separate bowl and add brown sugar and granulated sugar. Beat vigorously with a whisk until well combined.
Whisk some buttermilk into the egg and sugar mixture and then slowly whisk in oil and vanilla.
Add the flour mixture and the mini chocolate chips and stir just until everything is blended.
Let the batter rest, uncovered, at room temperature, for 20 minutes.
Distribute the batter among the cups of a paper lined muffin tin and bake.
Allow the muffins to cool on a baking rack for at least 10 minutes, then serve.
Make ahead and storage instructions
These muffins will keep well at room temperature for at least 4 days when covered or stored in an airtight container.
They also freeze well. I like to wrap them individually in a small piece of plastic wrap and then pile them into a zip top bag or other covered container. The individual wrapping makes it easy to pull a couple of muffins from the freezer when you want them.
More recipes for chocolate chip lovers
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me.
Happy baking!
📖 Recipe
Chocolate Chip Muffins
These simple muffins take very little time to make, do not require any special equipment (you won't even need an electric mixer), and bake up with a soft, tender, vanilla soaked crumb studded with plenty of melty chocolate chips.
Ingredients
- 2 cups (240 grams) all-purpose flour
- ¾ teaspoon kosher salt, OR 1 ¼ teaspoon table salt
- 1 ½ teaspoons baking powder
- 3 large eggs
- ½ cup (107 grams) brown sugar
- ⅓ cup ( 66 grams) granulated sugar
- 1 cup (227 grams) buttermilk
- ¾ cup (150 grams) extra virgin olive oil (or any kind of oil such as vegetable, canola, safflower, avocado, grapeseed, or coconut oil)
- 1 tablespoon pure vanilla extract
- 1 cup (177 grams) mini chocolate chips
Instructions
- Add 2 cups of flour, ¾ teaspoon kosher salt, and 1 ½ teaspoons of baking powder to a medium size bowl and stir with a wire whisk to combine.
- Crack three eggs into a separate bowl and add ½ cup brown sugar and ⅓ of a cup of granulated sugar. Use a wire whisk to beat for 30 seconds or so, until well combined.
- Whisk 1 cup of buttermilk into the egg and sugar mixture and then slowly whisk in the ¾ cup oil and 1 tablespoon of vanilla.
- Add the dry ingredients and 1 cup mini chocolate chips to the wet ingredients. Using a spoon or rubber spatula, stir until everything is combined.
- Set the batter aside and let it rest, uncovered, for 20 minutes.
- In the meantime, heat the oven to 350 degrees F (176 degrees C) . Line a muffin pan with paper liners. If using tulip liners (see link below), this recipe will make 12 muffins. If using regular paper liners, this recipe will make 18 muffins.
- Distribute the batter between 12 tulip lined muffin cups or 18 regular paper lined cups.
- Bake regular size muffins for 22-28 minutes. Bake tulip lined muffins for 33 - 38 minutes. Allow the muffins to cool on a wire rack for at least 10 minutes before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1 large muffinAmount Per Serving: Calories: 345Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 47mgSodium: 201mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 5g
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