Chocolate Chip Muffins


Total Time:

30 minutes



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!  Chocolate Chip Muffins from (@whatsgabycookin)

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!

Chocolate Chip Muffins from (@whatsgabycookin)

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 from (@whatsgabycookin)

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Chocolate Chip Muffins

Perfectly moist and rounded Chocolate Chip Muffins that are made with easy pantry staples!
5 from 12 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 people


  • 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


  • 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

** This post is brought to you by Land O’Lakes (which is legit the world’s best butter and I’m willing to put it to a butter taste test any day of the year!) All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. Michelle

    These look incredible! We had banana chocolate chip muffins quite often growing up.

  2. christina

    2 1/2 cups chocolate chips? is that measure accurate? Looking to make this weekend and I wanted to check. Thanks!

    • Becca

      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.

  3. Molly

    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.

  4. Jen

    Can I use regular salted butter without olive oil? No store near me carries the butter w/olive oil and sea salt.

    • Kristina

      I distinctly remember the Dalkin household always having double chocolate chip muffins and kitchen sink cookies in the freezer! Yum!

  5. Jessy

    yummm definitely getting the hang of preparing these types of things for uni. easy and lasts a long time hahaha

    xoxo <3

  6. On the List…

    […] 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 […]

  7. Joanne Thebeau

    Made these muffins as soon as I saw them in the e-mail.They are absolutely delishous !!

  8. Sophie

    If you didn’t want to add sugar could you sub honey or maple syrup. Asking for a friend.

    • Gaby

      haven’t tested it with that substitution so I can’t say for sure

    • Gaby

      I’ve heard that Bobs Red Mill GF Flour is the best substitute

    • Jennifer Dailey

      There is no better gf flour than Pamela’s and I have tried it alllllllll

  9. Jennifer

    Why did mine not fluff up on top? Did I put two eggs from fridge into too warm melted butter?

  10. Kanwal

    5 stars
    My 4 year old daughter and I made these together yesterday and they were absolutely delicious! ❤️ Definitely gonna make them again!

  11. Amy

    What would be the cook time if I made these into mini muffins for my kids? Thanks!

    • Gaby

      haven’t tested it with a mini tin so I can’t say for sure! But it would be way less!

  12. Natalie

    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 :/

    • Gaby

      how did it bake off? My batter is always quite thick! That’s the norm for this kind of muffin

  13. Heather Bonk

    My husband bought me a bag of self rising cake flour, could I use it here and omit the baking powder and salt?

    • Gaby

      I haven’t tested it that way so I can’t say for sure!

  14. Kayla

    5 stars
    Delish I added 4 teaspoons of brown sugar and 1/4 teaspoons of vanilla extract

  15. Maria

    5 stars
    Super easy and so so yummy! And I am totally having them for breakfast!

  16. Hilal Gergin

    5 stars
    Everything delicious. Thank a for sharing Gaby. I am from Turkey . Have you ever heard about Turkish cuisine ? You will be interested.

    • Gaby

      yes! we spent a summer in turkey when I was a kid! such incredible culture and food

  17. Angie

    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?

  18. Ashley Payne

    5 stars
    Made recipe exact except for using mini chocolate chips and less sugar. They turned out amazing! I made a smaller version and cooked them for less time.
    Thank you for a killer muffin recipe <3

  19. Aliza

    5 stars
    These were so easy and so delicious. I used coarse kosher salt because that is what I had & it turned out really good – if you like a little salty sweet combo . Also I used mini chips which was really good too! Keeping this recipe! Thanks!!

  20. Marissa

    5 stars
    Very delicious muffin recipe. Enjoyed how fluffy they are and that they froze well. I was a bit bummed that I over baked them in 25minutes but I adjusted to a shorter cook time (23 minutes) the second time.

  21. Kim

    Awesome recipe. My family loves them. I would like to know the calories in each though.

  22. Kari

    5 stars
    I made these once for my son to take to school in the morning…and I’m on my 6th batch now without a break. These are fabulous! I had to learn to fill my muffin tins more than I thought, the recipe makes 12 fantastically large muffins!