Rating: 5.00
(2)

One-Bowl Fluffy Chocolate Chip Muffins

By Rachel
May 20, 2022

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.

One-Bowl Fluffy Chocolate Chip Muffins


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
One-Bowl Fluffy Chocolate Chip Muffins

Favorite Kitchen Tools I used for this easy recipe:

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 Fluffy Chocolate Chip Muffins

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 

One-Bowl Fluffy Chocolate Chip Muffins
One-Bowl Fluffy Chocolate Chip Muffins

One-Bowl Fluffy Chocolate Chip Muffins

5 from 2 votes
Light, airy bakery style muffins loaded with mini chocolate chips
Servings 16 muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 1/2 cup Vegetable Oil
  • 3/4 cup Granulated Sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 3/4 cup Milk, a non-dairy substitute will work
  • 2 cups Flour
  • 1/2 tsp Baking soda
  • 1 1/2 tsps Baking powder
  • 1/2 tsp Salt
  • 12 oz. Semi sweet chocolate chips, regular or mini

Instructions
 

  • 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 

Nutrition

Serving: 1muffinCalories: 294kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 161mgPotassium: 164mgFiber: 2gSugar: 18gVitamin A: 59IUCalcium: 55mgIron: 2mg
Author: The Hearty Life
Calories: 294kcal
Cost: $
Course: Breakfast, Dessert
Cuisine: American
Keyword: Bakery Style, Chocolate Chip, Muffins

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

One-Bowl Fluffy Chocolate Chip Muffins
5 from 2 votes (2 ratings without comment)

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