Home » Dessert Recipes » Milk Chocolate Chip Muffins (+Video)

Milk Chocolate Chip Muffins (+Video)

The yummiest homemade milk chocolate chip muffins are so moist thanks to melted butter! Stuffed full of milk chocolate chips and can be frozen!

A SOFT HOMEMADE MUFFIN RECIPE 

What is it about muffins and cupcakes that gets us all giggly? There is just something so soothing about a muffin. Slightly sweet, definitely moist and so yummy. And that first bite after you pull down the sides of the paper muffin liner…oh mercy. Best. Bite. Ever.

Homemade Milk Chocolate Chop Muffins on a tray sprinkled with chocolate chips.

CAN YOU FREEZE MUFFINS?

These muffins freeze really well. So the night before, I pull a few out, and they are defrosted and ready to eat by morning. And you can make them into mini muffins too!

TIPS FOR MAKING THE BEST MUFFINS:

Don’t over-mix the ingredients. When combining dry and wet ingredients, you want to stir until combined. Over-stirring can cause muffins to come out tough. Also, try adding a couple of  chocolate chips on top of each of the muffins before baking. This makes for a prettier presentation!

The Yummiest Homemade Milk Chocolate Chip Muffins recipe from The Country Cook. Muffins showed stacked on a plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • milk chocolate chips
  • butter
  • vegetable oil
  • eggs
  • milk
  • vanilla extract
all-purpose flour, sugar, baking powder, salt, milk chocolate chips, butter, vegetable oil, eggs, milk, vanilla extract.

HOW TO MAKE MILK CHOCOLATE CHIP MUFFINS:

Preheat oven to 375F degrees. In a large bowl, stir together flour, sugar, baking powder and salt until combined. Add in the chocolate chips. Give it a stir to coat the chips in the flour mixture.

milk chocolate chips added to all purpose flour, sugar, baking powder and salt in a bowl.

In another mixing bowl, combine the rest of the wet ingredients (butter, oil, eggs, milk and vanilla.)

eggs, oil and water whisked together in a mixing bowl.

Stir well. Pour the dry ingredients in with your wet ones and stir just until everything is combined and moistened.

stirring wet batter ingredients with dry batter ingredients in a bowl.

Line a muffin pan with cupcake liners (or spray with nonstick cooking spray.). Fill with batter (about 3/4 of the way full.) Now, to make these extra pretty, I like to take some extra chocolate chips and put two or three onto the tops of the muffins. I just think it makes them look nicer when they are all done.

cupcake liners in a muffin pan filled chocolate chip muffin batter and topped with milk chocolate chips.

Bake at 375F for about 15-18 minutes. Stick a toothpick in them to check for doneness. They should spring back to the touch when finished. Then, let everyone dig in!

finished, Homemade Milk Chocolate Chip Muffins. Hand holding up one muffin over a cupcake pan.

CRAVING MORE RECIPES?


Homemade Milk Chocolate Chip Muffins

Milk Chocolate Chip Muffins

These homemade milk chocolate chip muffins are so moist thanks to melted butter! Stuffed full of milk chocolate chips and can be frozen!
5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 18 muffins

Ingredients

Instructions

  • Preheat oven to 375F degrees. In a large bowl, stir together flour, sugar, baking powder and salt until combined.
  • Add in the chocolate chips. Give it a stir to coat the chips in the flour mixture.
  • In another mixing bowl, combine the rest of the ingredients (butter, oil, eggs, milk and vanilla.) Whisk together well.
  • Pour the dry ingredients in with the wet ingredients and stir just until everything is combined and moistened.
  • Line a muffin pan with cupcake liners (or spray with nonstick cooking spray).
  • Fill with batter (about 3/4 of the way full).
  • Now, to make these extra pretty, I like to take some extra chocolate chips and put two or three onto the tops of the muffins. I just think it makes ’em look nicer when they are all done.
  • Bake at 375F for about 15-18 minutes.
  • Stick a toothpick in them to check for doneness. They should spring back to the touch when finished.

Video

YouTube video

Notes

  • These can easily be made into mini muffins as well (you’ll just have to adjust the cooking time accordingly).
  • Also, use your favorite type of chocolate chips. I prefer Milk Chocolate but often I have leftover bags of semi-sweet or mini chocolate chips and I’ll use those sometimes. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Sodium: 96mg | Fiber: 1g | Sugar: 22g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: September 2012
Updated & republished: August 2019

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

  1. I love muffins, too, and want to make these. All I use is almond milk, would it be okay to use in the muffins?

  2. 5 stars
    My family has tried many of your recipes and I love that they are quick and easy and can be made with "regular" ingredients I can find here in the middle of nowhere! My oldest son LOVES your Taco Soup…deemed his favorite, which is no small feat for this picky eater. But, what I LOVE most about your recipes is that you share a printable for each of them!! Makes it so easy for me to try something new at the drop of a hat! That's for sharing…I'm off to make chocolate chip muffins!

  3. Thank you so much for the sweet comments!!
    Janna, I just freeze them in freezer safe bags. You just gotta make sure the tops of them don't stick together. So I'll stick them on a tray first and flash freeze them for about 15 minutes. Then I'll pop them all in a freezer safe bag. Hope that helps!

  4. I love that you get your guy to help you in the kitchen!
    I think chocolate belongs in all foods, so of course these muffins are perfect!