Delicious chocolate chip muffins that taste more like a dessert for breakfast! Easy to make and kid-approved!
One morning, I wanted to make something new for breakfast. We typically have the same thing, so we wanted to change it up. Tyler has a sweet tooth to rival Justin’s and mine, so he begged for something with chocolate chips in it. I suggested some pancakes, but they (surprisingly) turned that down. I was trying to think of what else we could make with chocolate in it and decided on some chocolate chip muffins.
Only problem: I had no idea how to make muffins. I’ve never made them from scratch before, only in the small packages you can buy near all the cakes. And really, how good can they be for you if they are located next to cakes and brownies?
I did a quick search online and found a few recipes that sounded promising. The next trick was to find one that I already had all the ingredients for. Since none of them fit exactly, we decided to just wing it based on a few recipes.
These were such a hit! Tyler, who normally doesn’t eat a lot, ate 3 muffins and was still asking for more! We all enjoyed these and I may have to make a double batch next time! The boys love helping out in the kitchen and kept stealing some of the chocolate chips as we were making these.
Step by Step
Start by preheating the oven to 400F and line your muffin tray with baking cups. We have silicone baking cups that we love to use. They are great because you aren’t wasting anything since they are reusable. And nothing ever sticks to these so I don’t have to use spray either.
In a small mixing bowl, thoroughly whisk together the milk, oil, and egg. You want to make sure this is combined very well. It helps to beat the egg before mixing it in. If it isn’t mixed well enough, then it doesn’t mix in with dry ingredients.
Pour the wet ingredients into the dry ingredients and mix them until they are just combined. The mixture will be lumpy, but you want to make sure you don’t have any pockets of flour or baking soda in there. I did that the first time, and when we ate them there were chunks of dry areas in the muffins that weren’t very good.
Add the chocolate chips and gently fold those into the batter.
Fill your muffin cups about 2/3 of the way full. These will expand quite a bit, so you want to give them room to grow as they bake.
In a small bowl, mix together the remaining white sugar and brown sugar. This will be the topping for your muffins.
Sprinkle the sugar mixture over the muffin mix then bake them for about 20-25 minutes until they are golden brown and a toothpick inserted comes out clean.
As with most things, they always taste better when fresh. We’ve had leftovers for breakfast the following day too. I just throw them in the microwave for about 15 seconds to warm them up and soften them again.
Originally Published On: January 26, 2017
Last Updated On: March 22, 2020
Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup olive oil
- 1 egg
- 3/4 cup mini semi-sweet chocolate chips
- 3 tbsp granulated sugar
- 2 tbsp brown sugar
- Preheat oven to 400F
- Line muffin tray with baking cups
- In medium bowl, combine flour, sugar, baking powder, chocolate chips, and salt
- In a small bowl combine milk, oil, and egg
- Add wet ingredients all at once to dry ingredients
- Stir until just combined, batter will be lumpy
- Fill muffin cups 2/3 full
- Combine sugars and sprinkle on top of muffins
- Bake 20-25 minutes or until a toothpick comes out clean
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