There’s something universally joyful about pulling a tray of golden chocolate chip muffins from the oven — the aroma alone could rival that of a Parisian boulangerie. Inspired by café stops from Melbourne to Montreal, these muffins capture a cozy, global comfort in every bite.
What makes these muffins shine is their tender crumb, thanks to a pro tip: don’t overmix the batter — think of it like folding delicate tempura in Japan, keeping things airy and light. For an extra layer of depth, I like using a mix of dark and semi-sweet chocolate, echoing flavors I first adored in European patisseries.
Whether you’re a weekend baker or a weekday warrior, this recipe invites you to play — try swapping in spices like cinnamon or a touch of espresso powder for an international twist. Bake them once, and you’ll soon find they’re not just breakfast; they’re little edible escapes.
Why You’ll Be Hooked?
- I first baked these for a lazy Sunday brunch, and they quickly became my go-to comfort bake — they fit beautifully into slow mornings and fast-paced weekdays alike.
- Over time, I started mixing in a pinch of cardamom or orange zest, adding a playful global edge that always surprises guests.
- These muffins freeze like a dream, making them a brilliant make-ahead snack when I’m juggling a busy schedule.
- I was amazed at how they curbed my afternoon sweet cravings, saving me from less satisfying snacks — a sneaky win for mindful eating.
- And best of all, they taste absolutely divine: tender, chocolate-flecked, and just the right amount of indulgent.
Chocolate Chip Muffins Recipe
Equipment
- 12-cup muffin tin
- Paper muffin liners (or cooking spray)
- Mixing bowls (small and large)
- Whisk
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Mixing spoon or spatula
Ingredients
- 1½ tbsp white sugar
- ¾ cup milk
- ½ tbsp salt
- ½ cup white sugar
- 2 tsp baking powder
- ¾ cup mini semi-sweet chocolate chips
- 1 large egg
- ½ cup vegetable oil
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
- In a small bowl, whisk together the milk, oil, and egg until well combined.
- In a large bowl, mix the flour, ½ cup sugar, baking powder, and salt, then make a well in the center.
- Pour the milk mixture into the well and stir just until the batter comes together; gently fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- In a small bowl, mix the white and brown sugar, then sprinkle over the tops of the muffins.
- Bake for 18–20 minutes, until the tops spring back when lightly pressed.
- Let cool briefly in the tin, then transfer to a wire rack.
- Serve warm or let cool completely.
Notes
- Use mini chocolate chips for a more evenly distributed chocolate flavor.
- Add a dash of cinnamon or vanilla extract for extra warmth and depth.
- Try mixing in chopped nuts or dried fruit for a fun twist.
| Nutrition | Value |
| Calories | 249kcal |
| Carbohydrates | 38g |
| Fibre | 1g |
| Fat | 10g |
| Protein | 4g |
| Cholesterol | 17g |
Variations To Help You Customize This Dish!
- Add nuts: Stir in ½ cup chopped walnuts, pecans, or almonds for extra crunch.
- Use different chips: Swap semi-sweet chips with white chocolate, butterscotch, or peanut butter chips.
- Make them fruity: Fold in ½ cup fresh or dried berries like blueberries, raspberries, or dried cranberries.
- Add spices: Mix in ½ teaspoon cinnamon, nutmeg, or pumpkin pie spice for a warm, cozy flavor.
- Make them double chocolate: Replace 2 tablespoons of flour with cocoa powder for rich chocolate muffins.
