There’s something undeniably comforting about the aroma of freshly baked Classic Chocolate Chip Muffins wafting through your kitchen. These golden, tender muffins are studded with pockets of melty chocolate, creating a perfect balance of soft crumb and rich indulgence. With just 25 minutes of prep and 30 minutes of baking, you’ll have a batch of warm, irresistible treats ready to enjoy.
Each bite offers a delightful contrast of textures—crisp edges giving way to a moist, fluffy interior. The sweet, buttery base pairs beautifully with the deep, velvety chocolate, making these muffins a crowd-pleaser for breakfast or dessert. Whether shared with loved ones or savored solo, they’re a timeless treat that never fails to bring joy.
Ingredients for Classic Chocolate Chip Muffins
- ⅔ cup (5oz/142g) granulated sugar
- 1 large egg
- ¼ cup (2oz/57g) plain yogurt (Greek yogurt works too)
- ½ cup (4floz/115ml) neutral-flavored oil (sunflower, canola, or vegetable oil)
- ⅓ cup (2 ½ floz/71ml) milk (any type of milk works)
- 1 teaspoon vanilla extract
- 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (3oz/85g) semi-sweet chocolate chips (dark or milk chocolate chips can be substituted)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 9 paper liners.
- In a bowl, mix sugar, egg, yogurt, oil, milk, and vanilla. Whisk until well combined.
- In another bowl, whisk flour, baking powder, and salt together.
- Combine the wet and dry ingredients until just mixed. A few small lumps are okay. Gently fold in the chocolate chips.
- Fill the prepared muffin cups almost to the top with the batter.
- Bake on the upper-middle rack of your oven for about 30 minutes, or until a knife inserted into the center of a muffin comes out clean.
- Let cool in the muffin tin for about 10 minutes before removing from the pan.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in a warm oven (300°F/150°C) or microwave briefly before serving.
Perfect Pairings: Toppings and Serving Ideas
Take your Classic Chocolate Chip Muffins to the next level with a drizzle of melted chocolate or a dollop of whipped cream. For a fruity twist, serve them with fresh berries like strawberries or raspberries. These muffins also pair wonderfully with a glass of cold milk or a hot cup of coffee for a cozy treat.
Storage Secrets: Keep Them Fresh
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. When ready to enjoy, reheat in a warm oven (300°F/150°C) for 5-10 minutes or microwave for 15-20 seconds to restore that fresh-baked warmth.
Mix It Up: Recipe Variations
Experiment with different add-ins like chopped nuts, dried fruit, or white chocolate chips for a unique twist. You can also swap the yogurt for sour cream or applesauce to alter the texture slightly. For a healthier option, try using whole wheat flour or reducing the sugar by a tablespoon or two.
Time-Saving Tips for Busy Bakers
To save time, measure out your dry ingredients the night before and store them in a sealed container. Use a cookie scoop to evenly distribute the batter into the muffin cups, ensuring consistent baking and less mess. If you’re in a rush, skip the liners and lightly grease the muffin tin instead.
Baking Like a Pro: Equipment Guidance
For best results, use a light-colored muffin tin to prevent over-browning. A wire whisk is perfect for combining wet ingredients, while a rubber spatula helps gently fold in the chocolate chips without overmixing. Don’t forget an oven thermometer to ensure your oven is at the right temperature for perfectly baked muffins.
Classic Chocolate Chip Muffins
Ingredients
- ⅔ cup granulated sugar 5oz/142g
- 1 large egg
- 1/4 cup plain yogurt 2oz/57g
- ½ cup neutral-flavored oil 4floz/115ml (sunflower, canola, veg, etc.)
- ⅓ cup milk 2 ½ floz/71ml
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour 6 ¼ oz/177g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips 3oz/85g
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with 9 paper liners.
- In a bowl mix sugar, egg, yogurt, oil, milk, and vanilla and whisk until well combined.
- In another bowl, whisk flour, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed followed by the chocolate chips. A few small lumps are ok.
- Fill the prepared muffin cups almost to the top.
- Bake for about 30 minutes on an upper-middle rack in your oven until a knife inserted into the center of a muffin comes out clean.
- Let cool in the muffin tin for about 10 minutes before removing from the pan.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat the muffins in a warm oven (300°F/150°C) or microwave briefly.
