This easy chocolate chip muffin recipe is made with brown sugar to make them moist and come together in minutes with easy pantry staples.
It’s 7 a.m. and all you want is chocolate. Not eggs or bacon. Or a stack of pancakes drizzled with maple syrup. Today calls for chocolate. You know as soon as you get into work your boss is going to throw another task on to your never ending to do list. Traffic getting there probably sucked. And lunch? Forget about having time for that. Yup your day needs chocolate. Like. Now.
And just as you are about to meet that craving, that little wiggly feeling in the back of your mind settles in- guilt. You can’t have chocolate for breakfast it cries! Chocolate is meant for dessert after a long arduous day. Not breakfast.
Tell that little voice to shut it. And dig in to a lightened up chocolate chip muffin instead. Mm, craving satisfied. What’s the saying? A well balanced morning is a muffin in each hand. Or something like that.
Ingredients Needed
- Flour
- Baking Powder
- Brown sugar (light or dark)
- Salt
- Oil (a neutral tasting oil like vegetable or canola)
- Eggs
- Milk (low-fat or whole works best)
- Vanilla
- Miniature Chocolate Chips (I prefer miniature so you get more chocolate in each bite)
How To Make These Easy Chocolate Chip Muffins
- Preheat your oven and prep your pans. You want to preheat your oven to 400oF and I like to use muffin liners for easy clean-up but you could also grease our pans.
- In a large mixing bowl, whisk together your flour, brown sugar, baking powder, and salt together.
- In a second bowl, whisk together the oil milk and eggs.
- Add the flour mixture to the liquid mixture and stir to combine. Be sure to not overmix at this point.
- Divide the batter between your muffin cups. I like to use a large spring-release scoop but you can also just use two spoons. You want to fill them up to the top.
- Bake the muffins for 10 minutes, then reduce the temperature to 375F and bake for an additional for another 15 minutes.
Recipe Tips:
- Make sure your ingredients are at room temperature so that everything gets incorporated easily and evenly. For the eggs, I place them in a bowl of warm water for 10 minutes prior to cracking them.
- Make sure you measure your flour accurately. You want to spoon the flour into your measuring cup and then level off with a flat edge. For a full tutorial on how and why to measure your flour accurately, read this post on how to measure your flour accurately.
- Fill your muffin liners up to the top to make nice domed, tall muffins.
- Start at a high temperature then reduce the oven temperature. This initial burst of heat will help create tall, bakery-style muffins.
For more muffin making tips check out this post! And be sure to give my Ultimate Guide To Baking Quick Bread Recipes
Recipe FAQ’s
You can freeze any leftover muffins in a freezer bag, once cooled, for up to 3 months.
This is a common problem in baking. And this is usually due to the fact that you took them out too early so the insides were set up yet causing them to collapse upon cooling. I recommend using a toothpick to test the doneness. And invest in an oven thermometer so you can accurately gauge if your oven temperature is accurate.Â
You can keep these stored, covered, at room temperature for up to 5 days.
Nothing good about a soggy muffin bottom. Make sure to store them ONLY once they are completely cooled. Any residual heat will create moisture which contributes to soggy bottoms. When storing place a piece of bread, tortilla, or crackers into the container which will help to absorb excess moisture. When cooling, place them upside down on a teatowel so the liners and bottoms have a chance to cool without getting soggy.
More Muffin Recipes
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Chocolate Chip Muffins
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 cup (213 g) packed light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (160 ml) vegetable oil
- 1/2 cup + 1 tablespoon (135 ml) milk
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (85 g) mini chocolate chips
Instructions
- Prep oven and pan. Position a rack in the center of the oven and preheat to 400°F (204°F). Grease a muffin tin with either butter or non-stick cooking spray or line with muffin liners.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt together.
- Combine the wet ingredients. Whisk the oil, milk, vanilla and eggs together in a medium bowl.
- Combine wet and dry ingredients. Add the flour mixture to the oil mixture and stir together with a spatula or spoon until just combined. Do not over mix, the batter may be slightly lumpy. Fold in the chocolate chips.
- Scoop and bake. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. Bake for 10 minutes. Reduce the oven temperature to 375°F (190°C)and continue baking until the tops of the muffins are golden brown and wire cake tester inserted into the center of a muffin comes out clean about 15 minutes more. If using frozen berries, allow a few extra minutes. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Video
Notes
- Store muffins covered at room temperature for up to 5 days.
- Freeze any leftover muffins, in a sealable plastic bag, for up to 3 months. Thaw at room temperature before serving.Â
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