If you’re looking for a reliable chocolate chip muffin recipe that is quick to mix together, this one hits the sweet spot. These muffins come out soft, fluffy, and packed with chocolate, made with simple ingredients.
They’re perfect for lunchboxes, weekend baking, or those days when you just fancy something warm and chocolatey fresh from the oven.
What You Need
For exact quantities, see the recipe card at the bottom of the post.
Plain flour
Caster sugar – Gives sweetness and helps the tops turn lightly golden.
Baking powder & bicarbonate of soda – The lift your muffins need to rise well in a short baking time.
Salt – Just a pinch to balance the sweetness.
Chocolate chips – Use milk, dark, or a mix. The recipe includes tips below to help keep them from sinking.
Eggs – Bring structure and help the muffins rise.
Butter (melted) – Adds flavour and moisture. Melted butter keeps this recipe quick and easy.
Milk – Helps create a smooth batter that bakes up tender. You can use either full fat or semi skimmed milk.
Vanilla extract
How to Make Chocolate Chip Muffins
Start by preheating the oven to 180°C (160°C fan) and lining a 12-hole muffin tin with paper cases.
In a mixing bowl, combine the flour, sugar, baking powder, bicarbonate of soda, salt, and chocolate chips.
In a separate jug, whisk together the eggs, melted butter, milk, and vanilla extract.
Pour the wet ingredients into the dry bowl and fold everything together gently, don’t overmix the batter.
Divide the mixture between the muffin cases and sprinkle a few extra chocolate chips on top. Bake for around 18–20 minutes, until the muffins are risen, lightly golden, and spring back to the touch.
Let them cool in the tin for a few minutes before transferring to a wire rack.
Why Did My Chocolate Chips Sink?
This is one of the most common muffin questions, so here’s what’s going on:
Chocolate chips are heavier than muffin batter. If the mixture is too thin or warm, or the oven starts too cool, the chips can slowly sink as the muffins rise around them.
The good news? There are several easy fixes.
How to Stop Chocolate Chips Sinking
You can use any or all of these options:
1. Start baking at a higher temperature
Bake the muffins at 200°C for the first 5 minutes, then reduce to 180°C for the remaining time.
This quick blast of heat helps the batter set sooner so the chocolate chips stay suspended.
2. Chill the batter for 20–30 minutes
A slightly thicker batter grips the chocolate chips better. If you have time, pop the bowl in the fridge before baking.
3. Toss the chocolate chips in a teaspoon of flour
This won’t stop sinking completely on its own, but it does help the chips cling to the batter rather than slipping straight down.
4. Use mini chocolate chips
They distribute more evenly and are less likely to sink.
5. Add extra chocolate chips on top
Even if some chips sink slightly, the ones on top ensure there is a spread of the chocolate.
Tips for the Best Muffins
- Don’t overmix, a few lumps in the batter are completely fine.
- Use room temperature eggs and milk for a smoother mix.
- For a bakery-style look, heap the batter slightly higher in the muffin cases.
- Sprinkle sugar or extra chocolate chips on top before baking for a crunchy finish.
Variations
- Chocolate orange: Add orange zest or swap the vanilla for orange extract.
- Triple chocolate: Use a mix of white, milk, and dark chips.
- Raspberry chocolate chip: Fold in a handful of fresh or frozen raspberries.
- Nutty muffins: Add chopped hazelnuts or pecans.
Storage
- Room temperature: 3–4 days in an airtight container.
- Freezer: Freeze up to 3 months. Defrost at room temperature.
- Reheat: Warm in the microwave for 10–15 seconds for that fresh from the oven feel.
More Baking Recipes
I hope you enjoy this chocolate chip muffins recipe, if you are looking for more easy baking recipes check out the following for inspiration.
- Blueberry Muffins
- Banana Muffins
- Apple Muffins
- Easy Cupcakes
- Flapjacks
- Shortbread
- Rocky Road
- Millionaire Shortbread
- Ginger Cake
- Chocolate Chip Cookies
Chocolate Chip Muffins
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Ingredients
- 250 g plain flour
- 150 g caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 150 g chocolate chips plus a few extra for topping
- 2 large eggs
- 100 g butter melted
- 150 ml milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with cases.
- In a bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt, and chocolate chips.
- In a jug, whisk the eggs, melted butter, milk, and vanilla.
- Pour the wet mixture into the dry ingredients and fold gently until just combined, don’t overmix.
- Divide between the muffin cases and sprinkle a few extra chocolate chips on top.
- Bake for 18–20 minutes, until risen and lightly golden.
- Leave to cool in the tin for a few minutes before transferring to a wire rack.
Nutrition information is automatically calculated, so should only be used as an estimate.