Oh man you guys. We’re bringing back the breakfast muffins. Chocolate Chip Muffins are happening today and they are bringing me back to when I was a kid and I’d get a giant muffin every morning for breakfast! 
Did you guys grow up having sweets for breakfast? Is that normal? Or was it the Dalkin family sweet tooth coming out to shine at an early age? Regardless, I’m not mad at it! My parents both have a sweet tooth and it was absolutely passed down to me and my sister! We used to split one of those giant chocolate chip muffins every morning for breakfast and head off to school. The muffins were almost cake like and dotted with plenty of chocolate chips. We’d heat them up in the microwave for 20 seconds so we could get them warm and taste all that deliciousness. They were buttery and chocolaty, and I LIVE for the days when I get around to making some and can enjoy them for breakfast as an adult!
So naturally they deserve a place on the blog, right? Obviously! Let’s make them!
These couldn’t be easier and I bet you have the majority of the ingredients on hand this very minute. It’s the usual, butter, eggs, milk, flour, sugar situation so you’ve probably got everything stocked right now!
Chocolate Chip Muffins
Ingredients
- 8 tablespoons unsalted butter melted and cooled
- 2 large eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 3/4 cup + 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 375 degrees. Prepare a 12-cup muffin tin with liners or spray with non-stick cooking spray.
- Combine the melted butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, sugar, baking powder and salt. Add wet ingredients into dry ingredients and stir to combine. Fold in chocolate chips and fold until evenly combine.
- Divide the batter evenly among the 12 muffin liners. Bake for 25-30 minutes until golden brown on top and a toothpick or knife can be inserted into the center of the muffin and comes out clean. Eat warm with a schmear of more butter or at room temperature.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look incredible! We had banana chocolate chip muffins quite often growing up.
2 1/2 cups chocolate chips? is that measure accurate? Looking to make this weekend and I wanted to check. Thanks!
YES!! all the chocolate chips 🙂
i made these this afternoon and used only 1 cup choc chips and it was plenty!! i also used half the butter and subbed the rest for applesauce and they came out perfect.
I feel like these could turn out well using regular salted butter plus a few dashes of olive oil?? I am going to try it. I don’t want to have to buy a special butter tub like that.
Can I use regular salted butter without olive oil? No store near me carries the butter w/olive oil and sea salt.
All day, everyday!!!!! Love these!
I distinctly remember the Dalkin household always having double chocolate chip muffins and kitchen sink cookies in the freezer! Yum!
yummm definitely getting the hang of preparing these types of things for uni. easy and lasts a long time hahaha
xoxo <3
[…] only one kind of muffin I like just as much or more than Blueberry Muffins… Chocolate Chip. You’ll definitely want to try out this recipe from What’s Gaby […]
Made these muffins as soon as I saw them in the e-mail.They are absolutely delishous !!
Can I use buttermilk, all I have at the moment.
Super easy. Super chocolate chippy. Super yummy!
Can’t wait to try
Can I use salted butter if I am out of unsalted butter???
yes
If you didn’t want to add sugar could you sub honey or maple syrup. Asking for a friend.
haven’t tested it with that substitution so I can’t say for sure
Do you know which Gf flour is ideal for this?
I’ve heard that Bobs Red Mill GF Flour is the best substitute
The best way to start the morning!!!
Why did mine not fluff up on top? Did I put two eggs from fridge into too warm melted butter?
good question! How old is your baking powder?
My 4 year old daughter and I made these together yesterday and they were absolutely delicious! ❤️ Definitely gonna make them again!
can you sub oil for the butter?
yes
So easy and comforting!
What would be the cook time if I made these into mini muffins for my kids? Thanks!
haven’t tested it with a mini tin so I can’t say for sure! But it would be way less!
These will be perfect for this weekend. We all deserve a treat!!
Who you just melt butter on the stove top?
in a saucepan!
I cut the recipe in half as I only wanted 6 muffins – once combining my ingredients, my batter was wayyyy thicker than I expect muffin batter to be. Any ideas why?! Also, when I added my melted (cooked) butter to the milk/eggs it got very chunky. This recipe seemed pretty fool proof but I guess not :/
how did it bake off? My batter is always quite thick! That’s the norm for this kind of muffin
My husband bought me a bag of self rising cake flour, could I use it here and omit the baking powder and salt?
I haven’t tested it that way so I can’t say for sure!
Delish I added 4 teaspoons of brown sugar and 1/4 teaspoons of vanilla extract
Super easy and so so yummy! And I am totally having them for breakfast!
Awesome recipe
Everything delicious. Thank a for sharing Gaby. I am from Turkey . Have you ever heard about Turkish cuisine ? You will be interested.
yes! we spent a summer in turkey when I was a kid! such incredible culture and food
A lot of your recipes call for kosher salt. All I could find at the store was “course ground” kosher salt. Is that the only way it comes and the kind you suggest?
Thanks!
that totally works!! same same