Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup brown sugar (gently packed); ¼ cup cane sugar; 4 tablespoons unsalted butter; 1 tablespoon vanilla extract; 1 teaspoon molasses; 1 large egg; 1 cup 2% milk; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sea salt; 1 cup semi-sweet chocolate chips

ByJenn Giam Smith July 15, 2021May 25, 2025

Image of chocolate chip muffins on an an old blue plate.

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These Chocolate Chip Muffins are a delightful twist on the classic cookie, transformed into a soft, tender muffin that’s perfect for any time of day.

My kids absolutely adore these muffins—they’re their top favorite snack! I love making them because they’re quick, easy, and fill the house with an amazing aroma.

CHEERS 🥂 JENN

WHY YOU’LL LOVE THIS RECIPE

Whether you’re hosting a brunch, packing school lunches, or simply craving a sweet treat, these Chocolate Chip Muffins are sure to satisfy.

Simple Ingredients: Utilizes pantry staples like brown sugar, cane sugar, unsalted butter, vanilla extract, molasses, eggs, milk, all-purpose flour, baking powder, salt, and semi-sweet chocolate chips.
Quick Preparation: Ready in about 35 minutes, making them perfect for busy mornings or spontaneous baking sessions.
Kid-Friendly: A great recipe to involve the little ones in the kitchen, fostering fun and learning.
Versatile: Enjoy them fresh out of the oven or store for later; they remain moist and flavorful.

RECIPE DETAILS

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ABOUT THE INGREDIENTS

Let’s break down what makes these Chocolate Chip Muffins so irresistible:

Semi-Sweet Chocolate Chips: The star of the show, so use good ones you love!

JENN’S TIP

Add a few extra on top of each muffin before baking for that bakery-style look.

Brown Sugar + Cane Sugar: A mix of both gives the muffins that perfect balance of sweetness and a slight hint of caramel flavor from the brown sugar.

Unsalted Butter: Adds rich flavor and moisture. I melt it before mixing to keep things simple.

Vanilla Extract: A must in almost every baked good—it deepens the flavor and brings out the chocolate.

Molasses: Just a touch gives the muffins a subtle warmth and helps keep them tender. Don’t skip it—it makes a difference!

Egg: Helps bind everything together and gives the muffins structure.

2% Milk: I like using 2% for a balance of richness and lightness, but whole milk works great too.

All-Purpose Flour: The base of your muffin. Spoon and level for accuracy—too much flour = dry muffins!

Baking Powder: This gives the muffins their nice rise and airiness. Make sure it’s fresh!

Salt: Just enough to balance the sweetness and bring out all the flavors.

BAKING INSTRUCTIONS

Preheat your oven to 400°F (200°C).
In a medium mixing bowl, whisk together:
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
Add 1/2 cup milk and 2 eggs to the mixture, and mix until well combined.
Sift in 1 1/2 cups all-purpose flour with a fine mesh strainer and 2 teaspoons baking powder. Mix until just combined.
Fold in 1 cup semi-sweet chocolate chips.
Fill a greased or paper-lined muffin tin 3/4 full (I use a 3-tablespoon cookie scoop).
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins on a wire rack.

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

This recipe is a great opportunity to involve your children in the kitchen.

measuring ingredients
mixing the batter
filling the muffin tins

STORAGE DETAILS

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Simply thaw at room temperature or warm in the microwave before serving.

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DID YOU MAKE THESE CHOCOLATE CHIP MUFFINS?

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