Chocolate Chip Muffins

By Ann Fulton

This quick and easy muffin recipe is perfect as a snack or dessert and makes a special breakfast treat. For a larger quantity, the recipe may easily be doubled and freezes quite well.
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Basic ingredients come together with ease in this family favorite muffin alternative to the much-loved cookie.


Before my older son, John, went to camp last year, I asked him if there was anything special he wanted to have to eat…or better yet, help me cook in the kitchen.  To my surprise, he said “Dilly Beans.”  

If you click on this recipe link, you can actually see there is a good reason for that request.  When I posed the same question this year, however, John gave me a more predictable answer:  chocolate chip muffins.

This recipe is an old favorite from a cookbook called Chocolate on the Brain by Kevin and Nancy Mills.  One of my good friends gave me the book years ago.  So, when John and I made these muffins, it was also fun to mention our cooking afternoon to my friend and let her know that her gift made an impression!  

The recipe is quick to prepare, and the ingredient list is made up of pantry staples.  I occasionally make these muffins and slip one into my kids’ lunchbox and they inevitably come home from school asking for more.

Moreover, the simple recipe is ideal for teaching someone to bake.  As much as I cook and bake, I don’t engage my boys enough in that department.  Not only was this a fun way to spend time together before John left for summer camp, it was also a good opportunity for him to follow basic baking directions and learn the proper way to measure flour, that brown sugar is typically packed, and other helpful tips.  

And though the hot-from-the-oven muffins were John’s treat, my treat was most definitely spending the extra time with him.  It sure was fun!

An ice cream scoop with a release is a great way to neatly and evenly portion out the batter.

John was being goofy while I was trying to take some pictures…but I like how it turned out! He said they smelled very good. 😉

Chocolate Chip Muffins -- so easy and so good!

I couldn’t resist adding this photo, taken almost two years after I originally posted this recipe in 2013.  As a fresh batch of these chocolate chip muffins cooled (coincidentally in the same type of muffin cases as the earlier batch), it occurred to me that my son’s t-shirt was quite fitting. 


Chocolate Chip Muffins
This quick and easy muffin recipe is perfect as a snack or dessert and makes a special breakfast treat. For a larger quantity, the recipe may easily be doubled and freezes quite well.
  • 1/4 cup (4 tablespoons) butter, melted and slightly cooled
  • 1/3 cup milk (I typically use nonfat; use what you prefer)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (may use up to a half cup whole wheat flour)
  • 3 tablespoons granulated sugar
  • 3 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup chocolate chips or chunks (dark, milk, or a mix of both)
  1. Preheat the oven to 400 degrees F, and place cupcake liners in 8 muffin cups or grease the muffins cups well.
  2. Place the butter, milk, egg, and vanilla in a medium bowl, and beat with a fork for 30 seconds or until the mixture is well combined.
  3. Combine the flour, the sugars, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir until just combined, and then gently mix in the chocolate chips being careful not to over mix.
  4. Spoon the mixture into the prepared muffin cups. A large ice cream scoop is a mess-free way to evenly portion out the batter.
  5. Bake on the middle rack of the oven for 14-16 minutes or until the muffins are starting to brown and pass the toothpick test. They will feel slightly firm to the touch.
  6. Remove from the oven, cool in the pan for a few minutes, and then remove to a rack to cool completely. Enjoy warm or at room temperature.
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    1. Ann Post author

      I did originally get the muffin cases from Jem at Iced Jems. Since then, I’ve found them on occasion in various places. I just checked Amazon, and while they seem to carry them, they are currently out of stock in most colors. I also really like baking with the parchment liners.

  1. Linda

    These look like a quick & fun snack! I often bake for the staff at my vet’s office & as I tell them, they are my test kitchen! If they don’t like it, toss the recipe!

    What kind & size are your muffin cups? I don’t think that I’ve seen these before!

    1. Ann Post author

      Hi Linda, These are a favorite of my boys for sure! The muffin cups are standard size and are often called muffin cases. They are sturdier than typical liners and can be used without the muffin tin to support them. I hope this helps and that the staff at your vet’s office enjoys. How thoughtful of you to bake for them!

  2. Janette

    I made a double batch today but I didn’t have enough milk, I used powdered buttermilk and slipped in some ground flax seed. I will be making these again. Yum!

    1. Ann

      They do, Patsy. The muffins will keep at room temperature for several days, although I often put them in the fridge, and they freeze well, too.

  3. Mary Lou Keller

    Those look so yummy! I can only imagine how wonderful they smell!

    Where did you find the cupcake liners? Those are terrific!

    1. Ann

      Thank you, Mary Lou! They do make the kitchen smell quite nice! The cupcake liners are from a store called Iced Jems. If you search for them, they are actually called cupcake cases and are sturdy enough that you can place them directly on any baking sheet…and the muffins pop right out!