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.
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!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- milk chocolate chips
- vegetable oil
- 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.
In another mixing bowl, combine the rest of the wet ingredients (butter, oil, eggs, milk and vanilla.)
Stir well. Pour the dry ingredients in with your wet ones 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 them 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. Then, let everyone dig in!
CRAVING MORE RECIPES?
Milk Chocolate Chip Muffins
- 3 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk chocolate chips
- 1/2 cup unsalted butter (1 stick), melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cup milk (whole or 2%)
- 2 teaspoons vanilla extract
- 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.
- 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.
“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 can vary quite a bit depending on which brands were used.
Originally published: September 2012
Updated & republished: August 2019
This recipe is perfect for beginner bakers like me. It was super moist.
I love muffins, too, and want to make these. All I use is almond milk, would it be okay to use in the muffins?
Hi Nancy, I haven’t tested it with Almond milk. I am not familiar with it. Do you normally bake with it? If you do and it works for other baked goods then it should work with this. 🙂
My women’s morning group all wanted the recipe – thank you!
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!
I’ve used your recipe for years now. It is my go-to for sweet muffins!
WE LOVED THESE! THANKS SO MUCH!
We really enjoyed these! Added some butterscotch chips too!
I made these last week and my family absolutely loved them! Thanks so much for your recipes.
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!
Looks sooooo yummy! What do you freeze them in? I love that idea!
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!
Yum, chocolate chip muffins!