25 Delicious Chocolate Chip Muffin Recipes for Every Occasion

Who doesn’t love the irresistible aroma of freshly baked chocolate chip muffins wafting through the kitchen? Whether you’re craving a cozy breakfast treat, a sweet snack for your afternoon coffee, or a delightful dessert to end your day on a high note, we’ve got you covered. Dive into our roundup of 25 delicious chocolate chip muffin recipes that promise to satisfy every sweet tooth and occasion. Let’s get baking!

Classic Chocolate Chip Muffins

Starting your day with a homemade treat can turn an ordinary morning into something special. Classic Chocolate Chip Muffins are a foolproof way to bring a little joy to your breakfast table, and with this guide, you’ll master them in no time.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole or 2%)
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in the chocolate chips gently. Tip: Reserve a few chips to sprinkle on top before baking for a nicer presentation.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a tender crumb and pockets of melted chocolate. For an extra indulgent twist, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Double Chocolate Chip Muffins

Creating the perfect Double Chocolate Chip Muffins starts with understanding the basics. Combine your dry and wet ingredients separately before bringing them together for a smooth batter.

Ingredients

• 1 3/4 cups all-purpose flour (sifted for a lighter texture)
• 1/2 cup cocoa powder (use Dutch-processed for a richer flavor)
• 1 cup granulated sugar (adjust to taste)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature for better incorporation)
• 3/4 cup milk (whole milk recommended for richness)
• 1 tsp vanilla extract
• 1 cup chocolate chips (semi-sweet or dark, according to preference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until well combined.
3. In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Lightly dust these muffins with powdered sugar or serve warm with a dollop of whipped cream for an extra indulgent treat. The interior is moist and packed with chocolatey goodness, while the exterior boasts a slight crispness that’s utterly delightful.

Banana Chocolate Chip Muffins

Zesty mornings call for something sweet and satisfying, and these Banana Chocolate Chip Muffins are just the ticket. Perfect for beginners, this recipe walks you through each step to ensure fluffy, chocolatey results every time.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/4 tsp salt (fine sea salt preferred)
• 3 ripe bananas (the spottier, the sweeter)
• 3/4 cup granulated sugar (can reduce to 1/2 cup if bananas are very ripe)
• 1 large egg (room temperature blends easier)
• 1/3 cup unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup chocolate chips (semi-sweet recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, mash the bananas with a fork until mostly smooth, with some small lumps for texture.
4. Stir the sugar, egg, melted butter, and vanilla extract into the mashed bananas until fully incorporated.
5. Gently fold the dry ingredients into the wet mixture with a spatula until just combined; overmixing leads to tough muffins.
6. Fold in the chocolate chips evenly throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these muffins warm for a gooey chocolate experience, or at room temperature where the banana flavor shines. They’re perfect with a dollop of peanut butter for an extra protein kick.

Whole Wheat Chocolate Chip Muffins

Ready to bake something deliciously wholesome? These Whole Wheat Chocolate Chip Muffins are perfect for beginners, offering a straightforward path to a tasty treat that’s both satisfying and slightly healthier.

Ingredients

• 1 1/2 cups whole wheat flour (spooned and leveled)
• 1/2 cup granulated sugar (or substitute with coconut sugar for a healthier option)
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1/3 cup milk (any type, at room temperature)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 large egg (at room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 3/4 cup chocolate chips (mini works well for even distribution)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted coconut oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

How delightful these muffins turn out, with their tender crumb and bursts of chocolate in every bite. Serve them warm with a dab of butter or enjoy as a quick breakfast on the go.

Gluten-Free Chocolate Chip Muffins

Let’s dive into making these delightful gluten-free chocolate chip muffins, perfect for anyone looking to enjoy a sweet treat without the gluten. This recipe is straightforward, ensuring even beginners can achieve bakery-quality results at home.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (ensure it’s a 1:1 substitute blend)
• 1/2 cup almond flour (for added moisture and texture)
• 3/4 cup granulated sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s gluten-free)
• 1/2 tsp salt
• 1/3 cup melted coconut oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1/2 cup almond milk (or any milk alternative)
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (dairy-free if necessary)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted coconut oil, eggs, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these muffins boast a tender crumb and a delightful contrast between the sweet, melty chocolate chips and the slightly nutty flavor from the almond flour. Serve them warm with a dollop of almond butter for an extra indulgent breakfast or snack.

Vegan Chocolate Chip Muffins

You’ll find these Vegan Chocolate Chip Muffins to be a delightful treat that’s both easy to make and satisfying. Perfect for beginners, this recipe walks you through each step to ensure muffin success.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup water (room temperature)
• 1/2 cup vegan chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Add the vegetable oil, vanilla extract, apple cider vinegar, and water to the dry ingredients. Stir until just combined; avoid overmixing to keep the muffins tender.
4. Gently fold in the vegan chocolate chips, reserving a few for topping the muffins before baking.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly moist and fluffy, these muffins boast a rich chocolatey flavor with every bite. Serve them warm with a dollop of vegan butter or enjoy them as a sweet snack any time of day.

Pumpkin Chocolate Chip Muffins

Very few things bring as much joy to a chilly morning as the aroma of freshly baked Pumpkin Chocolate Chip Muffins wafting through the kitchen. This recipe is a delightful blend of moist pumpkin spice and melty chocolate chips, perfect for beginners to master with a bit of guidance.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar (can reduce to 3/4 cup for less sweetness)
• 1/2 cup brown sugar, packed (adds moisture and depth)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice (or make your own blend)
• 2 large eggs (room temperature for better mixing)
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup melted unsalted butter (or any neutral oil)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, beat the eggs lightly, then mix in the pumpkin puree, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, reserving a few to sprinkle on top before baking.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Golden and inviting, these muffins boast a tender crumb and pockets of melted chocolate in every bite. Serve them warm with a dab of butter or alongside your morning coffee for a truly comforting treat.

Zucchini Chocolate Chip Muffins

Great news for those looking to sneak some veggies into their sweets! These Zucchini Chocolate Chip Muffins are a delightful way to enjoy a healthier treat without sacrificing flavor.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/3 cup vegetable oil (or any neutral oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1/2 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Gently stir in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top if desired.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist texture with a perfect balance of sweetness and spice. For an extra indulgent twist, serve them with a dollop of whipped cream or a drizzle of chocolate sauce.

Peanut Butter Chocolate Chip Muffins

You’ll find these Peanut Butter Chocolate Chip Muffins to be a delightful treat that combines the rich flavors of peanut butter and chocolate in a soft, fluffy muffin. Perfect for breakfast or a snack, they’re easy to make and even easier to love.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup creamy peanut butter (natural or regular, but avoid oily varieties)
• 1 large egg (room temperature for better incorporation)
• 3/4 cup milk (whole milk recommended for richness)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (semi-sweet recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the peanut butter, egg, milk, oil, and vanilla extract until smooth. Tip: If the peanut butter is too thick, warm it slightly for easier mixing.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: An ice cream scoop can help distribute the batter evenly.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re delicious warm, but the chocolate chips will be very hot.

Golden on the outside and moist inside, these muffins offer a perfect balance of peanut butter and chocolate flavors. Serve them with a glass of cold milk for a classic combination, or enjoy them as is for a satisfying treat any time of the day.

Oatmeal Chocolate Chip Muffins

Good morning, bakers! Today, we’re diving into the world of baking with a recipe that’s both comforting and indulgent: oatmeal chocolate chip muffins. These muffins are the perfect blend of hearty oats and sweet chocolate chips, making them an ideal breakfast or snack.

Ingredients

• 1 cup rolled oats (old-fashioned oats work best)
• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup brown sugar (packed for consistency)
• 1/2 cup chocolate chips (semi-sweet recommended)
• 1/2 cup milk (whole milk adds richness)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends easier)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp baking soda
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg until fully combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; overmixing can lead to tough muffins.
5. Fold in the chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Crumbly on the outside yet soft and moist inside, these oatmeal chocolate chip muffins offer a delightful contrast in textures. Serve them warm with a dab of butter or enjoy them as is for a quick, satisfying treat.

Blueberry Chocolate Chip Muffins

Making Blueberry Chocolate Chip Muffins is a delightful way to start your day or enjoy as a sweet snack. These muffins combine the tartness of blueberries with the sweetness of chocolate chips, creating a perfect balance of flavors.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs, room temperature
• 1/2 cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, do not thaw)
• 1/2 cup chocolate chips (semi-sweet or dark)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the blueberries and chocolate chips. Tip: Toss the blueberries in a little flour to prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: Use an ice cream scoop for uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a moist crumb, studded with juicy blueberries and melty chocolate chips. Serve them warm with a dab of butter or alongside your morning coffee for an extra special treat.

Apple Cinnamon Chocolate Chip Muffins

Welcome to a delightful baking journey where we’ll create Apple Cinnamon Chocolate Chip Muffins, a perfect blend of sweet, spicy, and chocolatey flavors. This recipe is designed for beginners, guiding you through each step to ensure delicious results.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup milk (whole milk recommended for richness)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature)
• 1 cup diced apple (peeled and cored, any variety)
• 1/2 cup chocolate chips (semi-sweet or milk)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. In another bowl, mix the milk, vegetable oil, and egg until smooth. Tip: Mixing wet ingredients separately ensures even distribution.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep muffins tender.
5. Gently fold in the diced apples and chocolate chips. Tip: Coating the apples in a bit of flour prevents them from sinking.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step easier and cleaner.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a moist texture with bursts of juicy apple and melty chocolate chips, all wrapped in a warm cinnamon aroma. Serve them warm with a dab of butter or a drizzle of caramel for an extra indulgent treat.

Carrot Chocolate Chip Muffins

Our Carrot Chocolate Chip Muffins blend the wholesome goodness of carrots with the indulgent sweetness of chocolate chips, creating a perfect balance for any time of the day. Let’s walk through the process together, ensuring you achieve muffin perfection with ease.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overmixing.
5. Gently stir in the grated carrots and chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top if desired.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Great for a quick breakfast or a sweet snack, these muffins boast a moist texture with bursts of chocolate in every bite. Serve them warm with a dab of butter or enjoy them as is for a delightful treat.

Coconut Chocolate Chip Muffins

Delightfully moist and packed with flavor, these Coconut Chocolate Chip Muffins are a perfect treat for any time of the day. Follow these simple steps to create a batch that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk (shake well before opening)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (plus extra for topping)
• 3/4 cup chocolate chips (semi-sweet recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the coconut milk, vegetable oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the shredded coconut and chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional shredded coconut on top for extra texture.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Rich in coconut flavor with bursts of chocolate, these muffins have a tender crumb and a slightly crispy top. Serve them warm with a dollop of coconut cream for an extra indulgent treat.

Almond Flour Chocolate Chip Muffins

You’ll find these Almond Flour Chocolate Chip Muffins to be a delightful treat that’s both nutritious and indulgent. Perfect for beginners, this recipe walks you through each step to ensure muffin perfection.

Ingredients

• 2 cups almond flour (packed, for best texture)
• 1/2 cup maple syrup (or honey, adjust to taste)
• 1/4 cup coconut oil (melted, or any neutral oil)
• 3 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (helps with rise)
• 1/4 tsp sea salt (enhances sweetness)
• 1/2 cup dark chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 9 liners.
2. In a large bowl, whisk together the almond flour, baking soda, and sea salt until well combined.
3. In another bowl, mix the maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in the chocolate chips gently, reserving some for topping if desired.
6. Divide the batter evenly among the muffin liners, filling each about 3/4 full. Tip: Use an ice cream scoop for uniform muffins.
7. Sprinkle the reserved chocolate chips on top of each muffin for extra decadence.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 18 minutes to avoid overbaking.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a tender crumb, these muffins are a perfect balance of sweet and nutty. Serve them warm with a dab of almond butter for an extra layer of flavor.

Espresso Chocolate Chip Muffins

Good morning, bakers! Today, we’re diving into the world of baking with a recipe that combines the rich flavors of espresso and chocolate in a delightful muffin form. Perfect for those who appreciate a caffeine kick with their sweet treats, these muffins are straightforward to make and utterly delicious.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole preferred for richness)
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 1 large egg
• 2 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (semi-sweet recommended)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, egg, dissolved espresso, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the tender crumb and the perfect balance of coffee and chocolate in every bite. These muffins are fantastic on their own or served with a dollop of whipped cream for an extra indulgent treat.

Sweet Potato Chocolate Chip Muffins

Whipping up a batch of Sweet Potato Chocolate Chip Muffins is a delightful way to start your morning or enjoy as a midday snack. These muffins combine the natural sweetness of sweet potatoes with the rich flavor of chocolate chips, creating a perfect balance of flavors.

Ingredients

• 1 cup mashed sweet potato (cooled, from about 1 medium sweet potato)
• 1/2 cup granulated sugar (adjust to taste)
• 1/3 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the mashed sweet potato, sugar, oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt to ensure no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to dense muffins.
5. Stir in the chocolate chips, reserving a few to sprinkle on top before baking.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Sprinkle the reserved chocolate chips on top of each muffin for an extra chocolatey finish.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist texture with a tender crumb, thanks to the sweet potato. For an extra indulgent treat, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Chocolate Chip Muffin Tops

Creating the perfect Chocolate Chip Muffin Tops is easier than you think, especially when you follow these straightforward steps. Let’s dive into the process and make something delicious together.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup packed light brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt until well combined.
3. In another bowl, mix the melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffin tops tender.
5. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
6. Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Allow the muffin tops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

After baking, these muffin tops boast a delightful crisp edge with a soft, chewy center, packed with melty chocolate chips. Enjoy them warm with a glass of milk for a classic treat, or crumble them over ice cream for an indulgent dessert twist.

Mini Chocolate Chip Muffins

Kickstart your morning or satisfy your sweet tooth any time of day with these delightful Mini Chocolate Chip Muffins. Perfect for beginners, this recipe walks you through each step to ensure fluffy, chocolatey results every time.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt
• 1/2 cup milk (whole milk recommended for richness)
• 1/3 cup unsalted butter, melted (cooled slightly)
• 1 large egg (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 3/4 cup mini chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin or line with mini muffin liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, slightly cooled melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the mini chocolate chips gently, reserving a few for topping if desired.
6. Fill each muffin cup about 3/4 full with the batter. Sprinkle the reserved chocolate chips on top for extra chocolatey goodness.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Watch closely to prevent overbaking.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Golden and inviting, these mini muffins boast a tender crumb and bursts of melted chocolate in every bite. Serve them warm with a glass of cold milk for a comforting treat, or pack them in lunchboxes for a sweet surprise.

Jumbo Chocolate Chip Muffins

Now, let’s dive into making these irresistible Jumbo Chocolate Chip Muffins, perfect for any time of the day. Follow these steps carefully to ensure your muffins come out perfectly fluffy and loaded with chocolatey goodness.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness)
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)

Instructions

1. Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins.
5. Fold in the chocolate chips gently, reserving a few to sprinkle on top before baking.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a tender crumb and pockets of melted chocolate. For an extra treat, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Chocolate Chip Muffin Cupcakes

Perfect for beginners and seasoned bakers alike, these Chocolate Chip Muffin Cupcakes combine the best of both worlds—moist muffins and decadent cupcakes. Let’s walk through the process step by step to ensure your baking success.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup granulated sugar
• 2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup whole milk (room temperature)
• 1/3 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (mini or regular)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips gently, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Now these Chocolate Chip Muffin Cupcakes boast a fluffy texture with bursts of melted chocolate in every bite. Serve them warm with a glass of cold milk for a classic treat, or drizzle with caramel sauce for an extra indulgent twist.

Chocolate Chip Muffin Bread

One of the simplest yet most satisfying treats to bake at home is Chocolate Chip Muffin Bread, a delightful cross between a muffin and a quick bread that’s perfect for any time of day. This recipe walks you through each step to ensure a delicious outcome, even if you’re new to baking.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole or 2%)
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the bread tender.
5. Fold in the chocolate chips gently, reserving a handful for the top.
6. Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the moist, tender crumb and the bursts of chocolate in every bite. This bread is fantastic on its own or toasted with a smear of butter for extra indulgence.

Chocolate Chip Muffin Cookies

Kickstart your baking journey with these delightful Chocolate Chip Muffin Cookies, a perfect blend of muffin tops and cookies. This recipe is designed for beginners, guiding you through each step to ensure success.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Beat in the egg and vanilla extract into the sugar mixture until fully incorporated.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Gently stir in the chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and chewy with a slightly crisp edge, these Chocolate Chip Muffin Cookies are a crowd-pleaser. Serve them warm with a glass of milk for the ultimate comfort food experience.

Chocolate Chip Muffin Cake

Unlock the secret to a perfectly moist and fluffy Chocolate Chip Muffin Cake with this easy-to-follow guide. Whether you’re a baking novice or a seasoned pro, this recipe will walk you through each step to ensure delicious results every time.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole or 2%)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
5. Fold in the chocolate chips gently, reserving a handful for topping.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top for a gooey finish.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 25-minute mark to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This step ensures the cake sets properly and is easier to slice.

Best enjoyed warm, this Chocolate Chip Muffin Cake boasts a tender crumb and pockets of melted chocolate in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Chip Muffin Parfait

Delightfully simple yet irresistibly delicious, this Chocolate Chip Muffin Parfait combines the comforting flavors of homemade muffins with the creamy texture of yogurt, layered to perfection. Perfect for a quick breakfast or a decadent dessert, this recipe is designed to guide you through each step with ease.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (adjust to taste)
• 1 1/2 tsp baking powder (ensure it’s fresh for best rise)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup milk (whole milk recommended for richness)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends better)
• 1/2 cup chocolate chips (mini chips distribute more evenly)
• 1 cup Greek yogurt (plain or vanilla for sweetness)
• 1/2 cup whipped cream (for topping, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, vegetable oil, and egg until smooth. Tip: Mixing wet ingredients separately ensures even distribution.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep muffins tender.
5. Fold in the chocolate chips gently. Tip: Reserve a few chips to sprinkle on top before baking for a nicer appearance.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool completely on a wire rack. Once cooled, crumble them into bite-sized pieces.
8. In serving glasses, layer the muffin crumbles with Greek yogurt, repeating until the glass is filled. Top with whipped cream if desired. Tip: For best texture, assemble just before serving.

Fluffy, moist muffin pieces paired with creamy yogurt create a delightful contrast in every spoonful. For an extra touch, drizzle with chocolate syrup or sprinkle with additional chocolate chips before serving.

Conclusion

Hungry for something sweet? This roundup of 25 chocolate chip muffin recipes offers a treat for every taste and occasion. From classic to creative, there’s a recipe here to delight every home cook. We’d love to hear which ones you try—share your favorites in the comments and don’t forget to pin this article on Pinterest for your next baking adventure!