Chocolate Chip Muffins

Yield: 12 muffins

Prep Time: 5 minutes

Cook: 25 minutes

Chocolate Chip Muffins are chewy and gooey, perfect for any sweet tooth!

Another muffin recipe?? Yes!

When I purchase a new item for my kitchen (muffin pan), I tend to become a little bit obsessed with it. But I had been craving something chocolate chip for a while now and since I don’t have a cookie sheet at the moment (sad. someone want to give me a gift card to Williams Sonoma? Crate and Barrel? Sur la Table?), I decided to make muffins.

Most of the time I enjoy rich dark chocolate, but every once in a while milk chocolate is just so good. Also, milk chocolate’s flavor isn’t overpowering. So this recipe calls for milk chocolate chips and if you buy Ghiradelli brand milk chocolate chips, they’re huge! I like when recipes for sweet baked goods include both white and brown sugar, I find it produces a much better depth of flavor instead of just being sickly sweet.

I didn’t have any muffin liners so I greased the pan with Pam butter flavor spray. Something weird happened though. When the muffins had cooled enough in the pan to be taken out to rest on the cooling rack, I found that the chocolate chips that baked on the bottom or the sides of the muffins stuck to the pan and left a hole in the muffin where the chocolate chip was. I ended up with a pan full of half melted chocolate chips and muffins with crater-like holes in them. It was weird. I don’t know if it was the Pam spray or the giant Ghiradelli chips but either way next time I’ll use muffin liners. Its easier to clean up too.

These muffins last for a few days when stored in an airtight container. I like to reheat mine in the microwave so that they are warm and the chocolate is a little melted.

How to make
Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Chocolate Chip Muffins are chewy and gooey, perfect for any sweet tooth!


  • 2 cups all purpose flour
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/2 cup butter (melted and cooled)
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 (11 1/2 oz) package milk chocolate chips


  1. Preheat the oven to 400 degrees. Grease 12 muffin tin cups or use muffin liners. In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
  2. In another bowl stir together eggs, milk, butter and vanilla until well blended. Make a well in the center of the dry ingredients and pour the milk mixture into the well and stir until combined. Fold in chocolate chips.
  3. Spoon batter into muffins tins. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean and the edges are lightly browned. Remove from the oven and allow to cool for 5 minutes.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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24 Responses to “Chocolate Chip Muffins”

  1. #
    Pamela — September 22, 2009 at 12:43 am

    I love chocolate chip muffins and these look fabulous!

  2. #
    Jen @ My Kitchen Addiction — September 22, 2009 at 3:03 pm

    Yum! Your muffins sound delicious! The chocolate might have stuck with the PAM depending on the type of coating on the pan. I find that greasing and flouring the pan typically works better than sprays when it comes to baked goods.

  3. #
    Sara — September 22, 2009 at 5:49 pm

    okay, so clearly you are also having a bit of a muffin obsession yourself. You know what, this post made me realize that I have never actually baked chocolate chip muffins myself. I think I am going to make these into some mini muffins. Nice!

  4. #
    AppleC — September 24, 2009 at 3:36 pm

    If all your muffins look like that, keep making them. Yum!

  5. #
    Tessa — September 24, 2009 at 9:21 pm

    Pamela- Thank you!!

    Jen- Yeah greasing and flouring is the best way, it just takes so much extra time when I'm craving something sweet 😉

    Sara- Hahaha I think we both need counseling. Good idea on the mini muffins! I don't have a mini muffin pan at the moment 🙁

    Joanne- Thanks! I will 🙂

  6. #
    Marla Singer — October 4, 2009 at 5:19 pm

    Tessa these muffins looks delicious!

    By the way this is Lauren A from TJB!

  7. #
    Bromography — October 10, 2009 at 11:02 pm

    You can never have too many muffins!

  8. #
    Lara — May 4, 2010 at 2:20 pm

    The muffins are baking as we speak! I used buttermilk instead of milk because I find it makes the batter more moist and I used dark brown sugar instead of the light brown sugar (because I ran out of light brown sugar hehe) and they look perfect (so far) hehe

    Thanks for the recipe Tessa!

    Also, I must say that when I look for recipes online and the picture isn't nice, I tend to not even look at the recipe.. your picture taking is AMAZING. May I ask you what camera you use? Keep it up and I hope culinary school is going well! (going to culinary school is my dream but I am finishing up medical school first!)

    Take care,

  9. #
    Tiffany — January 15, 2011 at 12:16 am

    These look so goood!! I'm actually drooling haha.

  10. #
    gattu :) — March 18, 2011 at 9:14 pm

    jus made these…came out perfect except for the sweetness in the muffins…i think the recipe requires more sugar.

  11. #
    AmateurCook — February 24, 2012 at 6:42 pm

    I read somewhere else that if you dredge ever so lightly the chocolate chips before adding to the dough it helps “lift it up”.

  12. #
    Tracy — March 1, 2012 at 10:29 pm

    My 8 year old asked for chocolate chip muffins this morning. I made this recipe and the kids had them for their after school snack. They devoured them! Yummy muffins.

  13. #
    @signingcharity — July 15, 2012 at 12:10 pm

    I am now making these muffins a fourth time! It is a great recipe. We also like it with blueberries in it instead of chocolate chips!

  14. #
    Hannah — August 27, 2012 at 8:12 pm

    I just made these and they were delicious and a big hit at my house!

  15. #
    amber griffin — December 15, 2012 at 2:28 pm

    how many do they make?

  16. #
    Gaby — February 12, 2014 at 1:32 pm

    I just made these muffins and they are to die for!! So light and fluffy and so yummy!

  17. #
    Kim — February 16, 2014 at 8:11 pm

    I just made these tonight for a snack and they r fabulous. I sprinkled sugar on top just before they went in the oven and they are a hit. Thanks for the recipe!

  18. #
    Wendy Rideout — February 17, 2014 at 10:58 am

    I just made these muffins and they are absolutely delish!!! Will definately be making these again ~ maybe tomorrow – because I don’t think these will last long in my house!!

  19. #
    Julie — April 13, 2014 at 3:08 pm

    How about using mini muffin tin? Anyone tried it? Just wondering if they would turn out just as good as regular.

  20. #
    Gila — November 12, 2014 at 11:29 pm

    I liked the muffins, but something about them was not right – maybe the consistency.

  21. #
    Michelle L — January 4, 2016 at 8:34 pm

    Loved the muffins but I agree with Gila, the consistency is a bit of. They are delicious but not dense like muffins should be. They are a tad “airy”. What can I change to make it even better? Use cake flour?

  22. #
    Emily — July 16, 2016 at 9:18 pm

    Came out great! I love this recipe!


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