Earlier this week I had the urge to bake something for all the residents on my most recent rotation, but I couldn’t decide what to make.  I asked Ben for ideas and he suggested chocolate chip muffins.  These have been on my list to try for a long time so I thought that sounded perfect. These were very simple to make and everyone at work absolutely loved them!  I left them in a public area and then went to work on my research paper in my cubicle nearby.  Throughout the morning I could hear everyone talking about the muffins and how much they enjoyed them, and almost everyone stopped by to thank me.  I’d call that a success!  My only issue with the recipe is that the muffin cups were a bit overfilled.  Next time I make them, I will make a few extra muffins so that the batter doesn’t overflow (I have reflected this change below).  Be sure to have a glass of juice or milk ready to enjoy with these babies!

Chocolate Chip Muffins
Yield: 13-14 muffins

2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F.  Line 13-14 muffin wells with paper liners.

In a medium bowl, combine the flour, baking powder, and salt.  Stir together with a fork.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, scraping down the bowl between additions.  Mix in the vanilla until well blended.  Add half of the flour mixture to the bowl and mix on low speed just until incorporated.  Add the milk and mix until combined.  Mix in the rest of the flour mixture, beating just until incorporated.  Fold in the chocolate chips using a rubber spatula.

Divide the batter evenly between the prepared muffin liners.  Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely. 

Source: adapted from Williams Sonoma

  • These look great!

  • These look fantastic! Chocolate chip muffins are such an awesome treat–all the deliciousness of chocolate chip cookies in breakfast form.

  • Can’t go wrong with muffins!!

  • These look awesome. You are so great to always take goodies into your co-workers.

  • just made ’em for two 3 year old boys! good play date treat, let me tell ya! they LOVED it!

  • I like overfilled muffin cups! Can’t go wrong with MORE MUFFIN! :)

  • Jillian

    yum…does it get any better than warm chocolate chip muffins?!

  • Mush

    Thank you! These were very popular for our snow day.

  • Lorie

    Hi! I made these over the w/e (my first time baking muffins) and they were good! I’m a serious amateur and I did not have any baking powder so I used baking soda…should I have omitted? I thought they were good but anything to me w/ choc is good!

    P.S. Love your blog!

  • Annie

    Hi Lorie!
    Glad you enjoyed the muffins! No, you definitely should not omit baking powder/baking soda from a recipe, as that is the leavening ingredient (the thing that makes them rise). I don’t know the exact difference between baking powder and baking soda (I would Google it) but they definitely are different and it is worth it to invest in some baking powder, as many ingredients call for both baking powder and baking soda.
    :) Annie

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  • Alison

    I made these this morning to take into work and they were a hit! I had to bake them almost a half hour… did I do something wrong? I baked them in my stoneware muffin tin from Pampered Chef, that could have made the difference I guess. Anyways, thanks for the recipe! They were fabulous!

  • Annie

    Hi Alison,
    I definitely think the stoneware pan would be the reason. I think because they are thicker, they take longer to heat up and conduct the heat to whatever you are baking. Glad they tasted good though!

  • Pippa

    Just baked these a couple of hours ago … another amazing recipe, Annie!
    I, however, found that this was a perfect recipe for 12 muffins. They were just the right size.

  • Lida

    I just made these last night, they seemed to turn out a little dry. Any suggestions?

  • Annie

    Sounds like they were overbaked. Just bake for a slightly shorter time next time.

  • Kristin

    I’m a fan of chocolate chip-anything, and these muffins were no exception. Very tasty!

  • Wendy C

    Just made these delicious muffins! Wow! For me, the batter perfectly filled a dozen regular size cups and a dozen mini muffins, and I was able to bake the two pans side by side in my oven. They all turned out great! Thanks for the recipe!

  • Daphne

    These muffins are delicious! It did take me about 30 minutes to bake using a silicone muffin pan, but the results were worth the wait! Crunchy on top but moist and soft inside.

  • Hannah

    I made a hybrid of these muffins and your Pumpkin Cream Cheese Muffins. I used the cream cheese filling and topping from the Pumpkin Cream Cheese Muffins and then used the Chocolate Chip Muffin recipe as my base. They were delicious and everyone who tried them loved them!

  • Lori Polly Nemoy

    I love this recipe!

    Just wanted to let you know that I tweaked it up a bit and now make them with canola oil (about 3/4 cup) and buttermilk (instead of regular milk) and they come out super-moist. (It’s perfect because I like to freeze them for hubby to grab on his way out in the morning – so now they stay nice and moist even after a 30-40 second spin in the microwave.)

  • Jewelserene

    Hi Annie, could I replace the chocolate chips for raisins? My husband wanted some raisin muffins! Thanks!

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  • Julia

    Do you need paper liners? Can I use non-stick cooking spray instead?

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  • Guest

    We had these for breakfast this morning and my kids proclaimed them “amazing!” A great recipe!

  • greenspade

    just made these this afternoon. they are wonderful! they are moist and delicious with a great depth of flavor and not too sweet. i used 1/2 cup granulated sugar, 1/2 cup brown sugar and increased the vanilla by 1/2 tsp. to satisfy the vanilla lover in the house. another winning recipe!