Easy Chocolate Chip Muffin Recipe: 4 Tasty Ideas for Breakfast

This traditional recipe creates light, fluffy muffins with chocolate chips in every bite. The simple ingredients work together to make muffins that taste great and look beautiful.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/3 cup melted butter

- 1 egg

- 1 cup milk

- 1 cup chocolate chips

Instructions:

1. Start by heating your oven to 375°F (190°C). Put paper cups in a 12-cup muffin pan or spray the cups with cooking oil.

2. Mix the flour, sugar, baking powder, and salt in a large bowl. Use a spoon to stir these dry ingredients together well. Make sure there are no lumps.

3. In another bowl, beat the egg with a fork. Add the melted butter and milk to the egg. Mix these wet ingredients until they look smooth.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon until the flour just disappears. Do not mix too much, or your muffins will be tough. The batter should look a little lumpy.

5. Add the chocolate chips to the batter. Fold them in carefully with a spoon. Make sure the chips are spread evenly through the mixture.

6. Fill each muffin cup about 2/3 full with batter. Use a spoon or ice cream scoop to divide the batter evenly. This helps all muffins cook at the same time.

7. Bake for 18-22 minutes. The tops should turn golden brown and spring back when you touch them lightly. A toothpick put in the center should come out clean or with just a few moist crumbs.

8. Let the muffins cool in the pan for 5 minutes. Then move them to a wire rack to cool completely. This chocolate chip muffin recipe makes 12 regular-sized muffins.

These rich muffins combine chocolate batter with chocolate chips for extra chocolate flavor. Perfect for people who love chocolate and want more in every bite.

Ingredients:

- 1 3/4 cups all-purpose flour

- 1/4 cup cocoa powder

- 1/2 cup sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/3 cup melted butter

- 1 egg

- 1 cup milk

- 1 cup chocolate chips

Instructions:

1. Heat your oven to 375°F (190°C). Prepare a 12-cup muffin pan with paper cups or cooking spray.

2. Put flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Whisk these ingredients together until the cocoa powder mixes completely. The mixture should look dark brown with no white streaks.

3. Beat the egg in a separate bowl. Add the melted butter and milk to the egg. Stir until the mixture looks smooth and even.

4. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until the flour mixture just gets wet. Stop mixing as soon as you cannot see dry flour. The batter will look thick and dark.

5. Add chocolate chips to the batter. Stir them in carefully so they spread through the mixture without breaking.

6. Spoon the batter into muffin cups, filling each about 2/3 full. The dark batter might look different from regular muffins, but this is normal.

7. Bake for 18-22 minutes. Check if they are done by putting a toothpick in the center. It should come out with only a few moist crumbs stuck to it.

8. Cool the muffins in the pan for 5 minutes before moving them to a cooling rack. These double chocolate muffins taste great warm or at room temperature.

Mashed bananas make these muffins extra moist and add natural sweetness. The banana flavor pairs perfectly with chocolate chips for a delicious combination.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/3 cup melted butter

- 1 egg

- 1/2 cup milk

- 2 ripe bananas, mashed

- 3/4 cup chocolate chips

Instructions:

1. Set your oven to 375°F (190°C). Get a 12-cup muffin pan ready with paper liners or cooking spray.

2. Mix flour, sugar, baking powder, and salt in a large bowl. Stir these dry ingredients together with a whisk until they combine well.

3. Mash the bananas in a small bowl with a fork until they are mostly smooth. Small lumps are okay and will add texture to your muffins.

4. Beat the egg in another bowl. Add melted butter, milk, and mashed bananas to the egg. Mix these wet ingredients until they look combined.

5. Pour the banana mixture into the bowl with flour. Stir gently with a spoon until the flour just disappears. Do not overmix or the muffins will be dense.

6. Add chocolate chips to the batter. Fold them in carefully with a spoon so they spread evenly throughout.

7. Fill muffin cups about 2/3 full with batter. The banana pieces might make the batter look different, but this creates the special texture.

8. Bake for 20-24 minutes. The muffins are done when the tops feel firm and a toothpick comes out clean or with just a few crumbs.

9. Let muffins cool in the pan for 5 minutes. Then move them to a wire rack. These banana chocolate chip muffins stay moist for several days when stored properly.

Fresh blueberries add bursts of fruity flavor to complement the chocolate chips. This combination creates muffins with different textures and tastes in every bite.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/3 cup melted butter

- 1 egg

- 1 cup milk

- 3/4 cup fresh blueberries

- 3/4 cup chocolate chips

Instructions:

1. Heat the oven to 375°F (190°C). Prepare your 12-cup muffin pan with paper cups or cooking spray.

2. Combine flour, sugar, baking powder, and salt in a large bowl. Use a whisk to mix these ingredients until they are evenly distributed.

3. Wash the blueberries and remove any stems. Pat them dry with paper towels. Toss the blueberries with one tablespoon of flour from your mixture. This helps prevent them from sinking to the bottom.

4. Beat the egg in a medium bowl. Add melted butter and milk to the egg. Stir these wet ingredients until they look smooth.

5. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until the flour just gets wet. The batter should still look lumpy.

6. Add the floured blueberries and chocolate chips to the batter. Fold them in very carefully to avoid breaking the blueberries. Try to distribute both fruits evenly.

7. Spoon batter into muffin cups, filling each about 2/3 full. You might see purple streaks from the blueberries, which is normal and adds color.

8. Bake for 20-25 minutes. Test for doneness with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs.

9. Cool muffins in the pan for 5 minutes before transferring to a cooling rack. These blueberry chocolate chip muffins combine sweet and tart flavors perfectly.