Delicious and Easy Chocolate Chip Muffin Recipe

This easy chocolate chip muffin recipe is so simple the kids can make it. We love this base muffin recipe and add in all kinds of mix-ins like fruit, chocolate, and nuts to vary it up a bit.

You likely have everything you need on hand to make these because there are only six ingredients! Add this one to your breakfast rotation – everyone will love them.

Close up image of a chocolate chip muffin on a small wood cutting board in front of cooling muffins on a wire rack.
These easy muffins are the perfect base for chocolate, fruit, and nuts.

RELATED READING: No-Fail Strawberry Muffin Recipe

Muffins So Easy the Kids Can Make Them!

Here at Ruffles and Rain Boots, I love to bake and have been teaching my daughter for years. She’s 10 now and can whip up quite a recipes on her own, including my lazy girl’s vanilla cupcake recipe.

This week, our entire family is just so busy – it happened we scheduled ourselves so full our calendar has notations everywhere. It’s times like these I look to create a few baked goods everyone can eat on the go if they need to.

With only six staple ingredients and about 10 minutes worth of mixing, you can have a dozen of these delicious chocolate chip muffins on hand. They store well on the counter or in the freezer, so let’s get started.

No Time to Make These Now? Save or Share for Later

If you can’t make these right now, save them to a tasty breakfast recipe pin board or share them to Facebook as a fun muffin recipe for kids to make with minimal supervision. Either way, these goodies will be easy to find when you’re ready to bake.

Vertical image of 2 chocolate chip muffins on a wood cutting board in front of muffins in paper wrappers on wire rack.
These delicious muffins are going to be a crowd pleaser!

As an Amazon Associate, I could earn from qualifying purchases. There could be affiliate links within this article.

Tips for Making and Storing Muffins

These muffins are guaranteed to become a new staple recipe in your kitchen. Here are a few things to keep in mind.

  • This is an amazing basic muffin recipe – the proportions are perfect. We also make these with dried and fresh fruit and even nuts to change up the flavor.
  • As with most baked goods, do not over mix the batter. Stopping just after incorporating the wet and dry ingredients will produce light and fluffy muffins.
  • I like to use muffin cups but you can grease the muffin tin, as well.
  • This recipe can be doubled. Most of the time, we make half chocolate and then use up blueberries or strawberries from the refrigerator for the other half.
  • Muffins freeze very well. Be sure to let them come to room temperature before putting them in the freezer for up to 3 months. Thaw at room temperature.
Split chocolate chip muffin on wood cutting board on marble counter top cooling.
These muffins are a wonderful addition to breakfast or a tasty afternoon treat.

Tested Substitutions for This Recipe

Here are tested substitutions for this recipe. If you have questions on any not listed here, please use the comments section.

  • If you prefer butter over oil, use 1/2 cup of butter in place of it.
  • Canola oil can be substituted with any mild oil, such as vegetable.
  • Dark chocolate, milk chocolate, and white chocolate chips all work well in this recipe without changes.

Chocolate Chip Muffin Recipe

Below is the written and printable recipe for these easy muffins for kids or adults to bake on their own. If you have questions, please use the comments section and I’ll help out where I can.

Yield: 12 muffins

Easy Chocolate Chip Muffin Recipe

Split chocolate chip muffin on wood cutting board on marble counter top cooling.

This simple muffin recipe uses only six ingredients and can hold any mix-ins you'd like. Today, I'm sharing an easy chocolate chip muffin variation the kids can make on their own!

Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes


  • 2 cups self raising flour
  • 3/4 cup white sugar
  • 3/4 cup dark chocolate chips
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 egg


  1. Preheat oven to 350°F or 180°c. Line a 12 cup muffin tray with paper liners, or spray with a non-stick cooking spray. Brown muffin liners in a metal cupcake pan on a marble island counter top.
  2. In a large mixing bowl, combine the self raising flour and white sugar. Set aside. Dry ingredients for muffin batter in large glass bowl on a marble counter top.
  3. In a medium mixing bowl, add the milk, canola oil and egg. Mix until well combined. Marble counter with scoop, chocolate chip, and muffin liners next to a bowl of wet ingredients for muffins.
  4. Add the wet ingredients to the large mixing bowl with the dry ingredients, and mix until just combined. Horizontal image showing to add the wet ingredients to the dry and to mix just enough to incorporate.
  5. Fold in the chocolate chips. Image of muffin batter in a glass bowl with a spatula folding in chocolate chips on a marble background.
  6. Evenly divide the muffin batter between the 12 muffin holes of the muffin tray.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Image of a muffin tin filled with paper liners and batter spooned in on a white marble counter with chocolate chips.
  7. Allow the muffins to cool slightly if serving warm, or allow to cool completely if serving at room temperature. Close up image of a chocolate chip muffin on a small wood cutting board in front of cooling muffins on a wire rack.


The dark chocolate chips can be substituted with milk or white chocolate chips.

The canola oil can be substituted with vegetable oil or any other mild flavored oil.  If butter is preferred, simply substitute with 1/2 cup melted butter.

When adding the wet ingredients to the dry, do not over-mix the batter.  Mixing the batter until only just combined will help give the muffins a light and fluffy texture.

Muffins are always best on the day they are baked, but they will also keep for a few days at room temperature.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Defrost on the counter at room temperature.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 18mgSodium: 267mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 4g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

Did you make this yummy recipe?

Please leave a comment or share a photo and tag me @rufflesandrain

More Recipes You Might Like

  • Strawberry Muffin Recipe – These no-fail muffins are a delightfully dense addition to your breakfast rotation.
  • Easy Vanilla Cupcake Recipe – It’s one of the most popular cupcake recipes on the Internet for a reason: I designed it for myself (and little ones) to make.
  • Milk and Cookies Fudge – Don’t say I didn’t warn you – this stuff is divine and did I mention there are cookies involved?!

Please Save or Share This Tasty Recipe

Your shares are how this site grows and I am sincerely grateful. Please save this muffin to a “recipes to try” pin board or share with a recipe group on Facebook. Use the easy sharing buttons and know that I really appreciate it.

Split collage image of perfectly baked muffins on marble counter with text which reads 6 ingredient chocolate chip muffins.
These easy muffins are so quick to put together and come out perfect every time.

Leave a Reply

Your email address will not be published. Required fields are marked *