Chocolate Chip Muffin
Chocolate Chip Muffin
5 from 21 votes
Embark on a sweet journey with me as I share my love for chocolate chip muffins. Unearth the rich history, tackle the easy-to-follow baking process, and discover the wonderful world of flavours packed into these delightful treats. 
Chocolate Chip Muffins New

I’ve always loved the magic that happens when chocolate meets muffins. I can hardly contain my excitement as I introduce you to my take on the classic Chocolate Chip Muffins, a recipe that has its roots in the good old American culinary tradition. 

The origins of this recipe are somewhat blurred, but muffins themselves have a proud history that dates back to the 18th century. Originating from Britain, they made their way to the American colonies where they took on a slightly different form, ultimately leading to the delightful variety we know today.

The addition of chocolate chips, however, is a distinctly American innovation, introduced by Ruth Graves Wakefield in the 1930s.  

She, the owner of Toll House Inn, added chopped pieces of a semi-sweet Nestlé chocolate bar into her cookie dough and the result was an instant hit, soon leading to the birth of the ever-popular chocolate chip muffin. 

The beauty of this Chocolate Chip Muffins recipe lies not only in its taste but also in its simplicity. You might think that a dish with such widespread appeal would be complicated, but that’s where you’d be wrong.  

The process is straightforward and the difficulty level can best be described as beginner-friendly. Even if you’re just dipping your toes in the world of baking, you can pull off this recipe with ease. 

There’s something incredibly satisfying about combining a handful of simple ingredients to create a tray full of delightful muffins. The chemistry that happens in the oven is truly fascinating, as the ingredients blend together, rise beautifully, and take on that perfect golden brown hue.  

And let’s not forget the mouth-watering aroma that fills the kitchen. There’s hardly anything that beats the smell of freshly baked muffins. 

Yet, the best part about these Chocolate Chip Muffins is undoubtedly the moment of the first bite. The outer crust gives a slight crunch, then your teeth sink into the soft, fluffy interior. And finally, you hit those chocolate chips, which add a layer of sweetness that elevates the whole experience. 

I encourage everyone to try their hand at this recipe. The sense of accomplishment, when you see your own homemade muffins, is unparalleled.  

Plus, you’ll win the hearts of both the young and the old, I guarantee it! Whether it’s for school lunch, a quick snack, or a dessert after dinner, these muffins are a hit on any occasion. 

In the spirit of sharing, I’m ready to unveil my secrets behind crafting these Chocolate Chip Muffins. Buckle up, preheat your ovens, and get your baking gear ready. It’s time to whisk, mix, and bake our way to some deliciously irresistible muffins! 

What Ingredients to Use & Why: 

Before we dive into the heart of the baking process, let’s take a moment to discuss the ingredients that make these Chocolate Chip Muffins so delectable. Each component of this recipe has a role to play, adding its own unique touch and making the final product what it is. 

Chocolate: Ah, the protagonist of our recipe! It’s crucial to use good quality chocolate to achieve the right balance of sweetness and bitterness. If you don’t have chocolate chips, you can easily substitute them with chopped dark chocolate or semi-sweet chocolate bars. 

Flour: The backbone of any baking recipe, flour gives structure to the muffins. I’ve used all-purpose flour here, but you could experiment with whole wheat flour for a healthier twist, just remember, it might alter the texture slightly. 

Sugar: Sugar does more than sweeten the muffins; it also contributes to their delicate, golden-brown crust. Granulated sugar works great, but feel free to try brown sugar if you fancy a more caramel-like flavour. 

Salt: A pinch of salt works wonders to enhance the flavours of the other ingredients. Don’t worry about the muffins tasting salty; it’s all about subtlety here. 

Baking Powder: This is what gives our muffins their rise and lightness. Remember to check the expiry date on the baking powder before using it, as stale baking powder might not give you the rise you’re looking for. 

Butter: I prefer using melted butter for its rich, creamy flavour. It also helps to achieve a tender crumb. You can use oil as a substitute if you prefer a lighter, less buttery taste. 

Milk: It helps to bind all the ingredients together and provides moisture, leading to a soft, fluffy texture in the muffins. Almond milk or oat milk could be used as a dairy-free alternative. 

Eggs: They act as a binder and contribute to the fluffiness of the muffins. If you’re vegan or allergic to eggs, applesauce or mashed bananas can serve as a good alternative. 

Vanilla Extract: Though optional, it adds a hint of vanilla flavour that complements the chocolate perfectly. Feel free to substitute it with almond extract for a unique twist. 

And there you have it, the cast of characters behind the scenes of our Chocolate Chip Muffins. Each plays a pivotal role in creating the final masterpiece. 

Making Your Chocolate Chip Muffins Fluffy and Soft 

When I take a bite into a freshly baked Chocolate Chip Muffin, the one thing that makes my heart sing is its fluffy and soft texture. That’s the dream, right? To attain this, there are a few simple steps and precautions I always keep in mind while baking these treats. 

Firstly, the secret to fluffy muffins lies in the leavening agents. I make sure I’m using fresh baking powder, which is responsible for that airy, light texture. Remember, baking powder doesn’t have an eternal shelf life. If it’s been sitting in your pantry for a while, you may want to buy a new one. 

Secondly, let’s talk about mixing. Overmixing the batter is one of the cardinal sins in the world of baking. It develops the gluten in the flour excessively, leading to a dense and heavy texture in your muffins.  

So, when I combine the wet and dry ingredients, I always stir until just combined. A few lumps in the batter are okay. 

Furthermore, the temperature of the ingredients also plays a crucial role in achieving fluffy and soft muffins. I make sure that all my ingredients, especially the eggs and milk, are at room temperature before I start mixing. Cold ingredients don’t combine well, which can lead to uneven baking. 

Lastly, I always remember not to overbake my muffins. As soon as they have risen and turned a beautiful golden brown, I take them out of the oven. Overbaking can lead to a dry and hard texture. 

These are the tips I swear by when I’m aiming for the fluffiest, softest Chocolate Chip Muffins. It may seem like there’s a lot to remember, but once you get the hang of it, you’ll be baking the dreamiest muffins in no time! 

Substitutes for Eggs in Chocolate Chip Muffins 

Whether it’s because of dietary restrictions or a sudden realization that you’ve run out of eggs, there’s no need to put your baking plans on hold. I’ve faced this scenario multiple times, and guess what? I’ve found several fantastic substitutes for eggs in the Chocolate Chip Muffins recipe. 

One of my go-to egg substitutes is applesauce. 60ml of unsweetened applesauce is equivalent to one egg. Besides being an excellent binder, applesauce also adds moisture to the muffins, ensuring they turn out soft and moist. 

Another popular egg substitute that I often use is mashed bananas. Half of a medium-sized, well-ripened banana can replace one egg. Like applesauce, bananas also provide moisture, along with a hint of fruity sweetness, which complements the chocolate chips wonderfully. 

Yoghurt or buttermilk can also step into the shoes of eggs quite efficiently. I use 60ml to replace one egg. These dairy products add a pleasant tanginess to the muffins, creating a beautiful contrast with the sweetness of the chocolate. 

For a vegan alternative, you could use flax eggs. To make one flax egg, I mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 15 minutes until it becomes gel-like.  

This mixture acts as a great binder, although it may alter the texture slightly, making the muffins a tad denser. 

And there you have it! These are my top egg substitutes for making delicious, eggless Chocolate Chip Muffins. So the next time you’re in a pinch or baking for someone with dietary restrictions, don’t fret. With these alternatives, you can still bake your favourite muffins without compromising on taste or texture. 

Preventing Chocolate Chips from Sinking in Muffins  

Have you ever eagerly bitten into a Chocolate Chip Muffin, only to find that all the chocolate chips have sunk to the bottom? It’s a common problem that I’ve encountered in my baking journey.  

However, with a few tricks up my sleeve, I’ve found ways to ensure those tasty morsels of chocolate are evenly distributed throughout the muffin. 

First and foremost, I lightly dust the chocolate chips with flour before adding them to the batter. The flour helps to provide a little grip and prevents the chocolate chips from sinking. It’s a simple trick, but highly effective! 

Another point I consider is the thickness of my batter. If the batter is too thin, the chocolate chips will inevitably sink. Ensuring the batter has the right consistency—neither too thin nor too thick—helps the chocolate chips stay suspended. 

The type of chocolate chip also matters. I prefer using mini chocolate chips in my muffins. Due to their smaller size and lighter weight, they’re less likely to sink compared to larger chocolate chunks. 

Lastly, it’s important not to overmix the batter. Overmixing can deflate the batter, making it denser and causing the chocolate chips to sink. I always stir gently just until the batter is mixed, keeping it light and airy. 

So, with these tips, sinking chocolate chips will be a worry of the past. The next time you bake Chocolate Chip Muffins, each bite will be filled with delicious chocolate, from top to bottom! 

Why Your Chocolate Chip Muffins Didn’t Rise  

One of the most disheartening things in baking is when you pull out your tray from the oven and your Chocolate Chip Muffins haven’t risen. I’ve been there too, and trust me, it’s a learning curve. Here are a few reasons why your muffins may not be rising and how to fix it. 

Firstly, check your leavening agent. Baking powder, which is the leavening agent in our muffin recipe, can lose its effectiveness over time. Always ensure that your baking powder is fresh, and don’t forget to measure it accurately. 

Next, consider the mixing process. When I mix my muffin batter, I take care to only mix until the wet and dry ingredients are just combined. Overmixing can lead to a tougher texture and prevent the muffins from rising properly. 

Another aspect is the oven temperature. Baking is a science, and temperature plays a critical role in it. If the oven is not hot enough when you put in the muffins, they won’t rise as they should. Always preheat your oven before baking. 

Lastly, muffins need to be bake uninterrupted for the first few minutes to ensure a good rise. I’ve learned from my mistakes and now avoid opening the oven door during the initial baking phase. It’s tempting to peek, I know, but patience is key here. 

Remember, baking is a journey, and we all learn as we go. So, if your Chocolate Chip Muffins didn’t rise the first time, don’t be disheartened. With these tips, you’ll be baking perfect, well-risen muffins in no time! 

Ensuring Moist Chocolate Chip Muffins  

Is there anything better than biting into a moist, deliciously soft Chocolate Chip Muffin? I think not! Achieving this result, though, requires some thoughtful steps and careful attention. So, let’s explore how I manage to make my muffins perfectly moist every time. 

The key to moist muffins lies in the balance of the wet and dry ingredients. Too much of one or the other can lead to either an overly wet batter that won’t bake properly or a dry batter that produces crumbly muffins. I make sure to measure my ingredients accurately to avoid this issue. 

Secondly, fat content is important for maintaining moisture in the muffins. In this recipe, I use butter, which not only lends a rich taste but also helps in maintaining that desired moistness. Don’t skimp on this ingredient! 

Next comes the role of the eggs. They add structure to the muffins while also providing the necessary moisture. Ensuring your eggs are fresh and at room temperature before adding them to the mix is my go-to rule. 

Lastly, but perhaps most importantly, is the baking time. Overbaking is the nemesis of moist muffins. That’s why I keep a close eye on my muffins and remove them from the oven as soon as they’re done.  

A handy tip is to insert a toothpick into the centre of a muffin; if it comes out clean or with a few crumbs clinging to it, they’re done! 

With these tips in mind, I’m able to make Chocolate Chip Muffins that are delightfully moist, every single time. So, don your baking hat, and get ready to bake the moistest muffins you’ve ever tasted! 

Making Chocolate Chip Muffins Without Baking Powder   

Sometimes, the most unexpected of circumstances lead to the most interesting discoveries. In my baking journey, one such surprise was baking Chocolate Chip Muffins without baking powder.  

Yes, you heard that right! While baking powder is traditionally used as a leavening agent, I’ve found ways to get around this when I’ve run out of it. 

The most common substitute for baking powder that I use is a mixture of baking soda and an acid, like vinegar or lemon juice. The acid reacts with the baking soda, releasing carbon dioxide, which helps the muffins rise.  

For every teaspoon of baking powder, I use a quarter teaspoon of baking soda mixed with half a teaspoon of vinegar or lemon juice. 

Another substitute I’ve tried is self-rising flour. This type of flour already contains a leavening agent, so there’s no need for additional baking powder. Do note, however, that self-rising flour also includes salt, so adjust the additional salt in your recipe accordingly. 

One more alternative is to separate the egg whites from the yolks and whip them until they form stiff peaks. When gently folded into the batter, these whipped egg whites can provide the necessary lift to your muffins. 

However, bear in mind that these substitutes may alter the taste and texture of your muffins slightly. But in a pinch, they work wonderfully and have saved many of my baking days! 

So, the next time you’re out of baking powder, don’t despair. With these alternatives, you can still enjoy a batch of freshly baked, fluffy Chocolate Chip Muffins. 

The Role of Vanilla Extract in Chocolate Chip Muffins 

The humble vanilla extract may not seem like the hero of the Chocolate Chip Muffins recipe, but it has a far more significant role than you might imagine. Whenever I bake these delightful treats, I never skimp on the vanilla extract, and here’s why. 

Firstly, vanilla extract enhances the flavours of the other ingredients, acting as a flavour bridge and rounding them out. It’s an essential player in my baking team, lending a depth and richness that would otherwise be missing. Its sweet, creamy aroma is a beautiful counterpoint to the strong, slightly bitter flavour of the chocolate chips. 

But the magical power of vanilla extract isn’t limited to enhancing other flavours. It also has a delightful flavour of its own. It adds a layer of complexity to the muffins, making each bite more intriguing and satisfying. 

You might be tempted to omit the vanilla extract if you run out, or substitute it with something else. While there are substitutes like maple syrup or almond extract, they won’t quite replicate the unique flavour that vanilla brings to the table. 

However, it’s important to use pure vanilla extract, not imitation. I’ve learned from experience that the flavour of pure vanilla extract is superior and more robust. Yes, it’s a bit pricier, but for the small amount needed in these muffins, it’s worth the investment. 

Never underestimate the power of vanilla extract in your Chocolate Chip Muffins. It’s that secret ingredient that might not stand out but makes a world of difference. So, next time you’re baking, remember to add that splash of vanilla – your taste buds will thank you! 

Understanding the Role of Salt in Chocolate Chip Muffins  

Salt in a sweet recipe? Absolutely! As an ardent baker of Chocolate Chip Muffins, I’ve learned the importance of this seemingly odd ingredient. Despite being a savoury seasoning, salt plays an indispensable role in sweet treats like muffins, and here’s why. 

First and foremost, salt acts as a flavour enhancer. Just like in savoury dishes, salt in baking helps bring out the flavours of other ingredients. It enhances the sweetness and helps balance the flavours, making them more robust and complete. 

Moreover, salt complements chocolate beautifully. It tempers the richness and cuts through the sweetness, adding a subtle depth to the taste of the chocolate chips. I always notice the improved taste profile in my muffins when I include the recommended amount of salt. 

That being said, balance is the key. Too much salt can overpower the sweetness and make the muffins taste off, while too little won’t bring out the flavours as effectively. Therefore, I make sure to measure the salt carefully, adding just the right amount to my muffin batter. 

Sometimes, people worry about the health implications of adding salt. However, the amount used in muffin recipes is quite small and is unlikely to contribute significantly to your daily salt intake. 

The pinch of salt in your Chocolate Chip Muffins recipe isn’t a mistake. It’s a well-thought-out addition that significantly contributes to the overall taste of your muffins. So, next time you’re baking, don’t skip the salt. Trust me, it makes all the difference! 

Storing Leftover Chocolate Chip Muffins  

If you’re anything like me, you might find yourself making more Chocolate Chip Muffins than you can eat in one go. They’re just too irresistible to bake in small batches!  

But what do you do with the leftovers? Well, I’ve got a couple of tricks that I use to keep those extra muffins as fresh as the day they were baked. 

For starters, cooling the muffins properly is crucial before storing them. I always let them cool completely on a wire rack before I even think about packing them away. This step ensures that no condensation forms inside the storage container, which could make the muffins soggy. 

When it comes to storing the muffins, I typically place them in a resealable bag or an airtight container. But here’s the key – I always add a paper towel to the container. The towel absorbs any excess moisture and keeps the muffins from becoming too humid. 

If I’m not planning on eating the leftover muffins within a couple of days, I opt for freezing them. I wrap each muffin individually in cling wrap and then put them all in a freezer-safe bag.  

This way, I can enjoy a delicious muffin any time I want! When the craving strikes, I simply let a muffin thaw at room temperature or give it a quick zap in the microwave. 

So, worry not about baking too many Chocolate Chip Muffins. With these tips, you’ll be able to store the leftovers properly, ensuring that every muffin you eat is as delightful as it should be! 

Making a Vegan Version of Chocolate Chip Muffins  

It’s no secret that I’m a massive fan of Chocolate Chip Muffins. But what if you’re following a vegan diet? I have good news for you! It’s absolutely possible to make a delicious vegan version of these sweet treats. And trust me, these swaps don’t compromise on the taste at all. 

The first thing I tackle when veganising this recipe is the eggs. Eggs play a crucial role in binding the muffins and giving them a lift. In place of eggs, I often use applesauce or mashed bananas.  

For each egg, I substitute a quarter cup of either of these. They add moisture and help with the structure of the muffins. 

Next up is the butter. There are excellent vegan butter substitutes available in the market, and they work just as well as dairy butter in this recipe. I’ve found that the key here is to ensure it’s unsalted, as this gives me control over the salt content in the muffins. 

Finally, for the milk, I use non-dairy alternatives like almond milk, soy milk, or oat milk. They are great substitutes and don’t affect the taste or texture of the muffins. 

And let’s not forget the chocolate chips. While most dark chocolate is naturally vegan, it’s essential to check the label to be sure there are no hidden dairy ingredients. 

So, for all the vegan dessert lovers out there, these substitutions have got you covered. You can still enjoy the rich, sweet delight of Chocolate Chip Muffins while sticking to your vegan diet. Get your apron on, and let’s bake some vegan treats! 

Check Out These Other Recipes 

As I pulled the last batch of my tantalizing chocolate chip muffins from the oven, I couldn’t help but let my mind wander to the myriad of other scrumptious goodies that could make your baking endeavours just as rewarding. Trust me, you’re going to want to try these. 

Who could resist the allure of Oreo Cupcakes? Their rich, creamy frosting and the delightful crunch of Oreo bits is enough to send any dessert-lover into a state of bliss. Each bite is a whimsical journey to a land where chocolate and cream rule supreme, a pure indulgence that’s just as fulfilling to bake as it is to eat. 

On another note, do you have a soft spot for classics? Then, my comforting Apple Pie recipe could be your next baking conquest.  

Imagine flaky pastry, warmly spiced apples, and a dollop of fresh cream melding in your mouth, each bite promising a taste of home. Is your mouth watering yet? Because mine is. 

For those with a penchant for tart sweetness, my Cherry Pie offers a burst of vibrant flavours encased within a delicately flaky crust. The balance of tart cherries and sweet filling is sheer perfection, creating a symphony of taste that’ll make your heart sing and your taste buds dance. 

But there’s more! Do you remember that velvety, caramel-infused dessert known as Crème Caramel? It’s an oldie but a goodie, and one I can’t recommend enough.  

The moment your spoon sinks into its soft custard is sheer heaven, revealing a golden pool of caramel that’s rich, buttery, and utterly intoxicating. 

Finally, let’s not forget the French pastry par excellence, the Croissant. The satisfaction of biting into the layers of crispy, buttery dough is unparalleled. I’ll walk you through every step, from the crucial lamination process to baking them to golden perfection. 

Tempted? I thought you might be! Try your hand at these divine recipes and let me know how it goes. There’s a whole world of baking out there just waiting for you to explore. 

Chocolate Chip Muffins New

Chocolate Chip Muffins

by Nabeela Kauser
Embark on a sweet journey with me as I share my love for chocolate chip muffins. Unearth the rich history, tackle the easy-to-follow baking process, and discover the wonderful world of flavours packed into these delightful treats. 
5 from 21 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, British, Western
Servings 12 Muffins
Calories 232 kcal


Dry Ingredients

  • 200 g Plain Flour All Purpose Flour
  • 200 g Sugar
  • 1 tsp Salt
  • 1 tsp Baking Powder

Wet Ingredients

  • 100 g Butter Melted
  • 100 ml Milk
  • 2 Eggs
  • 1 tsp Vanilla Extract


  • Preheat the oven to 220°C (425°F) Gas Mark 7
  • In a medium bowl, combine the flour, sugar, salt and baking powder.
  • In a separate bowl mix the eggs, milk, butter and vanilla extract together (See Note 1)
  • Then pour the wet mixture into the dry ingredients and gently mix
  • Add the chocolate chips and fold them into the mixture
  • Spoon the batter into the muffin cases (See Note 2)
  • Bake for 5 minutes and then reduce the heat to 180°C (350°F) Gas mark 4 and bake for 20-25 minutes (See Note 3)
  • Allow the chocolate muffins to cool in the tin and then transfer to a cooling rack or serve



Note 1 – Stir enough that the dry ingredients become moistened, don’t overmix, or under-mix.
Note 2 – Fill the cups 2/3 full, I use an ice cream scoop to fill the muffin cases, as this is a lot easier. If you fill them too much they will overflow on the tray
Note 3 – Baking at high heat and then reducing the heat will help the muffin rise and it will give you a bakery-style dome on top.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 232kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 299mgPotassium: 44mgFiber: 0.5gSugar: 21gVitamin A: 262IUVitamin D: 0.2µgCalcium: 39mgIron: 1mg
Keyword Baking, Breakfast, Chocolate, Cupcakes, Dessert, Food, Muffin, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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1 year ago

Needed: conversion chart for ingredients

Welcome to Cook with Nabeela

Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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