These one-bowl fluffy chocolate chip muffins are light, airy, and studded with chocolate chips. With hints of vanilla and almond 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 less than 30 minutes, freeze any uneaten muffins for up to 3 months, microwave to reheat.

Highlights of this chocolate chip muffin recipe:

Budget friendly
Light and airy texture
Can be made in one bowl
Great for brunch or as a house warming gift
Freezer friendly
Family favorite, kids will love them
Perfect addition to a holiday table
Perfect hint of almond and vanilla
Done in about 30 minutes

Favorite Kitchen Tools I used for this easy recipe:

KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
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

Grocery store list & substitutions for the bakery muffins:

Granulated sugar
Vegetable oil
Large whole eggs
Vanilla extract
Almond extract
Almond milk – or substitute whole milk or other non-dairy milks
All-purpose flour – or substitute wheat flour
Kosher salt
Baking soda
Baking powder
Semi-sweet chocolate chip, could also use dark chocolate chips or milk chocolate chips

First Steps:

Combine oil, sugar, eggs, vanilla, and almond
Whisk to combine
Mix in milk
Add in dry ingredients and fold until smooth

If you like these One-Bowl Fluffy Chocolate Chip Muffins, you’ll love these other easy recipes…

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One-Bowl Chocolate Chunk Banana Muffins

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These chocolate chips muffins are incredibly soft and fluffy with perfect hint of almond and vanilla. They are studded with chocolate chips and go great with a slather or soft butter or Nutella. Make an extra batch and freeze for a quick on the go snack!

Which type of chocolate is best for chocolate chip muffins?

You can use any kind of chocolate chip for this recipe. I add regular semi-sweet chocolate chips to the batter and top with mini semi-sweet chocolate chips. You could use all mini or all regular. Milk chocolate or dark chocolate would also work. You can also use chocolate chunks or a chopped chocolate bar.

Can I freeze my leftover chocolate chip muffins?

Absolutely, any extra muffins can be stored in an airtight container and kept in the freezer for 3-4 months. Simply remove as desired and let thaw at room temperature or pop in the microwave for 20-30 seconds.

Is oil or butter better for muffins?

I prefer to use oil as it distributes easier than butter. It also yields a lighter, more airy texture. Oil is also better absorbed creating a non-greasy final product.

Final Steps:

Fold in chocolate chips
Portion batter into prepared muffin tins
Bake until like and fluffy

Instructions for the one-bowl fluffy chocolate chip muffins:

Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
In a large mixing bowl combine the oil, sugar, eggs, milk, vanilla, and almond extract. Whisk well 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.
Fold in the chocolate chips. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups, each cup should be about 2/3 full.
Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!

Notes:

*If desired top with extra chocolate chips prior to baking

5 from 2 votes