Whether you like muffins for breakfast or an afternoon snack, these Chocolate Chip Muffins are a perfect choice.
Nut-Free Snack For School
With Back to School just around the corner, these muffins are a perfect snack for school. They are nut free and can be made in less than 40 minutes including bake time.
And if you have a teenager who tries to skip breakfast, these muffins are great for the on-the-go. My teens grab one as they walk out the door to catch their bus to school.
Great For Bake Sales
I have also made triple batches of these muffins for school bake sales when my kids were younger. They always sold out and I got many requests for this recipe from other moms.
These muffins have also been sold at my boys’ football games. They sell out fast when made for those early morning Tykes games when parents are on the field by 8 AM on Sunday mornings.
Ingredients For Chocolate Chip Muffins
Chocolate Chip Muffins are made with 10 simple ingredients. These are ingredients you probably already have in your kitchen.
- All Purpose Flour
- Baking Powder
- Baking Soda
- White Sugar
- Large Eggs
- Vegetable Oil*
- Chocolate Chips
*Vegetable oil can be replaced with melted butter.
**Buttermilk is my go-to for baking but milk can be substituted for a lighter muffin. Also if you don’t have buttermilk you can make your own using lemon juice and milk. Simply add 1 Tablespoon of lemon juice to a measuring cup then add milk to make 1 cup in total. Let sit for 5 minutes and you have a homemade version of buttermilk.
Storing Leftover Muffins
These muffins are best served the same day they are baked. But I know that a dozen muffins is a lot to consume in a day if you don’t have a large family as we do. The best way to store these after baking is in an air-tight container at room temperature for up to 3 days.
Leftover muffins can also be heated in the microwave for 10 to 15 seconds. A tip: place a small microwave-safe bowl of very hot water in the microwave beside the muffin when heating it. Or heat a bowl of water before heating the muffin. The water creates steam that then adds moisture to the muffin, making it taste closer to fresh baked.
Chocolate Chip Muffins
- 2¾ cups all purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 Tbsp vanilla extract
- ½ cup vegetable oil
- 1 cup buttermilk
- 1½ cups semi sweet chocolate chips
- Preheat oven to 375°F and line a muffin pan with paper liners
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
- In a small bowl, whisk eggs, vegetable oil and vanilla together until smooth.
- Pour half the egg mixture into flour and stir
- Stir in half the buttermilk
- Stir in remaining egg mixture
- Then stir in remaining buttermilk until just combined
- Fold in chocolate chips
- Fill muffin pan with batter
- Bake in preheated oven for 30-35 minutes
- Cool in pan for 5 minutes before serving