These muffins are fluffy, moist, and loaded with chocolate chips—perfect for breakfast, snacks, or a sweet treat with coffee. Easy ingredients, no mixer needed!
🥣 Ingredients (12 Muffins)
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup milk
- 1½ tsp vanilla extract
Add-ins
- 1 cup chocolate chips (semi-sweet or milk)
- 1 tbsp flour (to toss chocolate chips)
👩🍳 Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 190°C / 375°F
- Line a muffin tin with paper liners or grease lightly
Step 2: Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Set aside.
Step 3: Mix Wet Ingredients
- In another bowl, whisk eggs, oil, milk, and vanilla until smooth.
Step 4: Combine
- Pour wet ingredients into dry ingredients.
- Gently mix just until combined (do not overmix).
Step 5: Add Chocolate Chips
- Toss chocolate chips with 1 tbsp flour (prevents sinking).
- Fold into batter gently.
Step 6: Fill & Bake
- Divide batter evenly into muffin cups (¾ full).
- Sprinkle extra chocolate chips on top if desired.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
Step 7: Cool
- Let muffins cool in the pan for 5 minutes
- Transfer to a rack to cool completely
⭐ Pro Tips for Perfect Muffins
- Don’t overmix—lumps are okay
- Oil makes muffins extra moist
- For taller tops, bake at 220°C / 425°F for 5 minutes, then reduce to 190°C / 375°F
🔄 Easy Variations
- 🍌 Add mashed banana for banana-vanilla muffins
- 🫐 Replace chocolate chips with blueberries
- 🍫 Add 1 tbsp cocoa powder for double chocolate
- 🧁 Add a streusel topping for bakery vibes
❄️ Storage
- Room temperature: 2–3 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
If you want, I can also share:
- 🧁 Air fryer muffins
- 🍫 Double chocolate version
- 🥛 Eggless or dairy-free option
Just tell me 😊