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    Home » Breakfast & Brunch

    Fluffy Chocolate Chip Muffins

    Published: Mar 2, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    Fluffy Chocolate Chip Muffins

    Chocolate chip muffins are a breakfast staple and stand the test of time. These fluffy chocolate chip muffins in particular, are some of my favorite.

    They have a moist, buttery texture and are also pillow-like puffy. They're truthfully the best of both worlds and will definitely please anyone. Plus, they're full of chocolate chips, so you basically can't go wrong.

    Another reason this recipe is a star is because you can easily whip it up on a Sunday evening and have a delicious breakfast or snack ready to go for the rest of the week. I mean, effort once for a reward throughout the week? Sign me up.

    I personally love to devour these fluffy chocolate chip muffins fresh out of the oven smeared with some butter. If you're eating them at a later point in the week as mentioned above, I definitely recommend heating them up a smidge (toaster oven preferred, microwave oven acceptable).

    If you're looking for something on the fruitier side, try these blueberry streusel muffins with lemon glaze.

    • Fluffy Chocolate Chip Muffins
    • Fluffy Chocolate Chip Muffins

    📖 Recipe

    Fluffy Chocolate Chip Muffins

    Fluffy Chocolate Chip Muffins

    These fluffy chocolate chip muffins are a breakfast staple - moist and loaded with chocolate chips.
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 8 muffins
    Calories: 457kcal
    Author: Haley

    Ingredients

    Dry ingredients:

    • 2 1/16 cups all-purpose flour (2 cups + 1 tbsp)
    • 3 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon

    Wet ingredients:

    • 2 large eggs
    • ¾ cups granulated sugar
    • ½ cup whole milk
    • ¼ cup vegetable oil
    • ¼ cup unsalted butter - melted and slightly cooled
    • 1 teaspoon vanilla extract

    Other:

    • 1 cup semisweet chocolate chips
    • Optional: turbinado/raw sugar for topping

    Instructions

    • Preheat your oven to 425℉.
    • In a medium bowl, combine all the dry ingredients. Gently mix to combine.
    • In a separate large bowl, whisk together the eggs and sugar until pale yellow.
    • To the egg/sugar bowl, whisk in the milk, oil, butter, and vanilla extract.
    • Mix the dry ingredients into the wet. Then once combined, gently fold in the chocolate chips.
    • In a greased muffin tin, fill the molds up to the rim with the batter.
    • Optional: sprinkle turbinado/raw sugar on top of each muffin before baking to give them a little extra texture.
    • Bake at 425℉ for 8 minutes, then lower to 350℉ and continue to bake for an additional 15-20 minutes until the tops have puffed and are golden brown.

    Nutrition

    Calories: 457kcal | Carbohydrates: 57g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 330mg | Potassium: 202mg | Fiber: 3g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: muffin

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    Reader Interactions

    Comments

    1. Andrea

      April 23, 2020 at 2:45 pm

      5 stars
      YAAS girl!! So good and perfect. I didn’t have raw sugar to top,with but still awesome! I also added chopped walnuts to a few of them. 🤤

      Reply
      • Haley

        May 03, 2020 at 1:55 pm

        Thank you!! So glad you enjoyed.

        Reply
      • Dale Butler

        April 24, 2023 at 6:13 pm

        I was wondering if it’s okay to use 2% milk, as that’s what my family uses. Thank you.

        Reply
        • Haley

          April 27, 2023 at 4:06 pm

          Yes that should be okay.

          Reply
    2. Aymee

      December 25, 2020 at 12:03 pm

      5 stars
      Delish! I loved the crispy top. Perfect muffins! The 8 plus 15 minutes was spot on.

      Reply
      • Haley

        December 27, 2020 at 2:00 pm

        Thank you, so glad you loved the recipe!

        Reply
        • Christine

          July 28, 2021 at 12:37 am

          What if I only have 2% milk would that still work?

          Reply
          • Haley

            August 01, 2021 at 7:43 pm

            I haven't tried it with 2% but it should still work! The texture might just be a little less spongey.

            Reply
        • Theresa B

          August 11, 2021 at 10:24 pm

          Hi Haley, I made these choc chip muffins and they turned out super dry. I had one and unfortunately tossed the rest. I followed the recipe to a T. Do you have any suggestions on what could be making these so dry? Could it be my mixing technique (or lack of, lol)? I first mixed dry then mixed wet; added dry to wet until combined then folded in the chips. My only tools were 2 bowls, a wire wish and a spatula. Oh, and I baked at 425 for 8 minutes then 15 minutes at 375. Thanks.
          p.s. I’m going to try again tomorrow.

          Reply
          • Haley

            August 12, 2021 at 8:54 am

            Hi Theresa! I'm sorry they didn't turn out great the first time! If you followed everything to a T and didn't make any ingredient substitutions, what I can think of to help trouble shoot is with flour measuring. When you measure out your flour, make sure you're fluffing it first, then spoon into the measuring cup and level off (without shaking the cup, without patting it down, etc!). This will help make sure the flour isn't over-packed in there. Also try to make sure you aren't over-mixing the batter - mix until just combined! If it gets over mixed you'll get tougher glutens. I am going to re-test the recipe this weekend though!

            Reply
          • boo_boo_baking

            September 24, 2021 at 9:21 pm

            You, most likely, baked them at a higher temp than recommended and could be the problem. Try lowering the temp to the 350 degrees for the rest of the time baking instead of 375.

            Reply
    3. Charlene billips

      June 30, 2021 at 6:39 pm

      5 stars
      I just tried your recipe they turned out good.

      Reply
      • Haley

        July 01, 2021 at 8:07 am

        That's wonderful! Thank you for trying it 🙂

        Reply
    4. Linda

      July 15, 2021 at 11:16 am

      5 stars
      I made a batch this morning using Chobani oat, zero sugar, plain milk. The muffins came out light and fluffy on the inside and nice crunch on the outside. Thank you for the recipe.

      Reply
      • Haley

        July 21, 2021 at 7:52 am

        So glad to hear it! 🙂

        Reply
    5. Sara

      September 02, 2021 at 3:38 am

      Amazing, delicious and so easy 🥰
      My daughter love it and need it everyday 😍
      Thank you

      Reply
      • Haley

        September 02, 2021 at 6:04 pm

        Yay!! I'm so glad.

        Reply
    6. Laura Miller

      October 17, 2021 at 5:10 pm

      5 stars
      My first attempt I made were a bit dry figured because I did not sift the flour. Todayi made these minus the chocolate chip just cinnamon and they turned out awesome with the correction on the flour. Thank you for sharing

      Reply
      • Haley

        November 02, 2021 at 2:30 pm

        Thanks for trying again! Glad you liked them 🙂

        Reply
    7. Donna

      April 14, 2022 at 7:13 am

      Are these in regular cupcake pans or jumbo?

      Reply
      • Haley

        April 14, 2022 at 7:39 am

        Regular!

        Reply
    8. Kathryn

      July 14, 2023 at 2:09 pm

      5 stars
      Thank you so much for sharing your delicious chocolate chip muffins recipe!! I love it, it’s my new favorite 🖤💛🧁🍪

      Reply
      • Haley

        July 23, 2023 at 8:46 am

        Yay!! I'm so glad you love it 😊

        Reply
    9. Reagan

      August 05, 2023 at 10:42 am

      Is there supposed to be two measurements of flour?

      2 cups all-purpose flour
      1 tablespoon all-purpose flour

      Reply
      • Haley

        August 09, 2023 at 7:51 pm

        Yes - you need 2 cups + 1 tbsp of flour for the batter, I updated it to be more clear in the recipe. Thanks for calling it out!

        Reply

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