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Muffins make a great breakfast and adding chocolate chips to them is just an excuse to have dessert for breakfast!
I LOADED these muffins with chocolate chips, and when they are eaten warm, they are so gooey from the chocolate.
They are also very easy to make. I wanted to make them a one bowl recipe to make it super easy to whip together in the morning.
The purpose of lining the pan with every other cup is that it will allow better airflow through the muffins while they are baking, so that they rise and get that classic muffin top.
Melt the butter, then add the sugar and mix it well until it is combined.
Add the eggs and vanilla and mix it well to combine them.
Fold in the flour, salt, baking powder, baking soda, and milk. We don’t want to overmix the batter, so that is why we are folding it all together.
What is folding in? See my video explaining this term!
Add the chocolate chips last and fold them in.
Scoop the muffin batter into each liner. I did about 2 heaping scoops.
Bake at 425 degrees for 5 minutes, then turn down the temperature to 375 degrees, and bake for 15 minutes.
Let them cool for a minute in the pan, then take them out of the pan to cool completely.
We all need a little chocolate added to our breakfast, so add it with these chocolate chip muffins! These muffins are dense and full of chocolate chips.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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