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.
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.
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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.
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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.
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.
Easy Chocolate Chip Muffin Recipe
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!
Ingredients
- 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
Instructions
- 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.
- In a large mixing bowl, combine the self raising flour and white sugar. Set aside.
- In a medium mixing bowl, add the milk, canola oil and egg. Mix until well combined.
- Add the wet ingredients to the large mixing bowl with the dry ingredients, and mix until just combined.
- Fold in the chocolate chips.
- 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.
- Allow the muffins to cool slightly if serving warm, or allow to cool completely if serving at room temperature.
Notes
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:
Yield:
12Serving Size:
1Amount 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.
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?!
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