These chocolate chip muffins are light, airy, and loaded with mini chocolate chips. With hints of vanilla these simple muffins are great warm with a spread of soft butter. Serve at your next brunch gathering or keep on hand for a quick snack, these go great with a cup of hot coffee! These muffins can be made in one bowl and bake in about 30 minutes, freeze any uneaten muffins for up to 3 months, microwave to reheat.
If you like these chocolate chip muffins, you’ll love…
Bakery Style Blueberry Muffins
Lemon Poppy Seed Streusel Muffins
Tools I used for this recipe:
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- White Paper Liners – a good basic muffin or cupcake liner to have on hand
- Portion Scoops – my go to for scooping batter cleanly into muffin tins
Fill muffins cups 2/3rds of the way full and sprinkle with extra chocolate chips before baking if desired
Quick Steps:
- Preheat oven
- Line muffin tin
- Combine wet ingredients
- Combine dry ingredients
- Mix together and stir
- Fold in chocolate chips
- Scoop in muffin tin
- Top with extra chocolate chips
- Bake & Enjoy!
Instructions:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and fold in until completely incorporated. Gently fold in the mini chocolate chips. Use a 1 oz. portion scoop to fill each muffin cup 2/3rds full.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Chocolate Chip Muffins
Ingredients:
- 1/2 cup Vegetable Oil
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 3/4 cup Milk, any non-dairy substitute will work
- 2 1/2 cups All-purpose flour
- 2 tsps Baking soda
- 2 tsps Baking powder
- 1 tsp Salt
- 2 cups Mini chocolate chips + extra for sprinkling on top
Instructions:
- Preheat oven to 375 degrees F, grease or line a 12 cup muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, and vanilla extract. Whisk until combined.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine.
- Add the dry ingredients into the wet and fold in until completely incorporated. Gently fold in the mini chocolate chips. Use a 1 oz. portion scoop to fill each muffin cup 2/3rds full.
- Bake at 375 for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
No Comments