Chocolate lovers will drool over these moist chocolate chip muffins! A soft muffin, loaded to the brim with melty chocolate chips. This easy recipe is good any time of day -- from breakfast to a dinner dessert.
Chocolate Chip Muffins Recipe
I think I may have come up with the best chocolate chip muffins recipe ever! They're just moist enough, yet still light and fluffy. Plus they have the perfect amount of chocolate chips. They're just right — Goldilocks would be pleased.
These bakery style chocolate chip muffins are so easy to make too. They are also a healthier, refined sugar free, version of the favorite classic treat.
Made with dairy-free milk, coconut oil, and rolled oats, these healthy chocolate chip muffins are a guilt-free indulgence! But don't worry, healthy doesn't mean dry and mealy. My chocolate chip muffins still have a moist and tender crumb.
This great recipe is inspired by my basic muffin recipe. Go check it out if you love to adapt recipes and make your own tasty creations!
Why You'll Love this Recipe
Chocolate always makes everything better. And this best chocolate chip muffin recipe will have you coming back for seconds...and maybe thirds. But hey, I won't tell if you don't!
- Make a dozen of these bakery-style muffins in just under 45 minutes. But you can prep them in just 20 minutes! It isn't difficult to make a batch of homemade muffins.
- You can adapt this recipe to fit any dietary preferences or restrictions. And still end up with a delicious muffin!
- Since these easy chocolate chip muffins are free of refined sugar, they are extra kid-friendly. Take them to park meetups, get-togethers, or make them as a tasty afternoon snack to have around the house.
The muffins at the grocery store are typically full of so much unnecessary junk that a good muffin doesn't need. Make homemade chocolate chip muffins with simple ingredients instead. Here is what you'll need:
- old fashioned rolled oats
- all purpose flour
- coconut sugar
- baking powder
- ground cinnamon
- dairy-free milk (almond milk)
- liquid coconut oil
- vanilla extract
- chocolate chips
Substitutions and Variations
To keep these refined sugar free, use chocolate chips made without sugar. You can also use dark chocolate chips as they usually have a smaller amount of sugar.
If you want to make double chocolate muffins, I'd recommend using my recipe for chocolate muffins instead of adapting this one.
Most of the time, I use semi-sweet chocolate chips when baking. However, this chocolate chip muffins recipe would be incredible with any type of chocolate you want. Grab some milk chocolate chips or dark chocolate chips if you prefer!
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make these bakery style muffins without gluten.
Don't have liquid coconut oil on hand? You can use vegetable oil, canola oil, melted butter or any other neutral oil that is sitting in your pantry.
Even though this recipes calls for almond milk, you can use another dairy alternative like coconut milk, or even use regular whole milk!
How to Make Chocolate Chip Muffins
Here's how to make this chocolate chip muffin recipe:
Preheat your oven to 375°F (190°C) and either grease a muffin tin or line it with muffin liners.
Add oats and almond milk to a large glass measuring cup or a medium bowl. Then, stir them together and allow to soak for about 20 minutes.
While you are waiting, combine flour, coconut sugar, baking powder, cinnamon and salt in a large mixing bowl.
Then, combine the rest of the liquid ingredients into the soaked oats.
Create a well in the center of the large bowl of dry ingredients, and then pour the wet ingredients in.
Grab a silicone spatula and gently fold the dry ingredients into the wet ingredients until the muffin batter is combined.
Add chocolate chips to the batter and gently fold them in.
Using a ¼ cup measuring cup or a large cookie scoop, add the batter into each of the prepared muffin cups.
Bake the muffins for 20-22 minutes until the top of each muffin is golden brown and bounce back to the touch.
Allow the chocolate chip muffins to cool in the pan for about 3 minutes. Then remove them, being careful not to squish the tops of the muffins, and transfer to a wire rack to cool completely.
Serve whenever ready or store for later!
How to Store Leftover Chocolate Chip Muffins
Chocolate chip muffins are best fresh out of the oven, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s a few key take-aways:
Store moist muffins in an airtight container, lined with paper towels to help collect any condensation from residual heat in the muffins. For best results, make sure the chocolate chip muffins are completely cooled to room temperature before storing.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a craving for a fluffy muffin!
Tips for Success
Here are some tips and tricks for making this recipe:
- Before baking, add a few extra chocolate chips to the tops of the muffins. The addition of chocolate chips gives an extra gooey and melty texture amongst a crispy muffin top and it's just divine!
- Don't over-mix the batter for these delicious muffins. Overmixed ingredients can results in a dense and rubbery muffin that isn't too appealing.
- Since you're baking, make a double batch of this recipe! Muffins store super well and are the best thing to pull out whenever you've got a sweet tooth.
Typically, the crunchy sweet topping that you find on the tall muffin tops in a bakery is something called a streusel topping. You can absolutely add that to this easy recipe and make these muffins even more delicious than they already are!
Mixing a batter too much will often make muffins really tough. It can also create extra air pockets in the batter which will make the muffins bake unevenly. It's really important to stop mixing the batter just as the ingredients are all combined!
More Muffin Recipes
- Healthy Banana Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Coffee Cake Muffins with Coffee Glaze
- Cinnamon Apple Muffins
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- ¾ cup old fashioned rolled oats
- 1 ½ cups all purpose flour
- ½ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup dairy-free milk such as almond milk
- ¼ cup liquid coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- Preheat the oven to 375°F and prepare a 12-cup muffin tin with liners or non-stick cooking spray.
- In a glass liquid measuring cup, pour in rolled oats and almond milk. Stir together and let the oats soak for 20 minutes.
- Combine flour, coconut sugar, baking powder, cinnamon, and salt in a large mixing bowl.
- Add remaining liquid ingredients to the soaked oats and mix together.
- Create a space in the center of the bowl of flour mixture and pour the wet ingredients into the bowl and gently mix together.
- Gently fold in chocolate chips
- Using a ¼ cup measuring cup, scoop batter into the prepared muffin pan.
- Bake muffins for 20-22 minutes, until they bounce back when gently touched.
- Allow muffins to cool in pan for 3 minutes, then move to a wire rack to completely cool.