Chocolate Chip Muffins (Soft and Fluffy)

Chocolate lovers will drool over these moist chocolate chip muffins! They're soft, fluffy, and loaded with melty chocolate chips. Soaking the oats in milk is the secret to their tender texture. Perfect for breakfast, snacks, or dessert!

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Chocolate chip muffins on a wooden board, one chocolate chip muffin split in half to reveal the soft inside, next to a glass bottle of milk.

Chocolate Chip Muffins Recipe

I think I may have come up with the best chocolate chip muffins recipe ever! Plus, they have the perfect amount of chocolate chips, so they don't all sink to the bottom.

They're just right. Goldilocks would be SO pleased.

I love pairing one with something savory, like my easy baked frittata or a biscuit breakfast casserole. The saltiness really amps up the chocolate flavor!

Why You'll Love this Recipe

Here are just a few of the reasons why this recipe is worth making:

They're easy to make from scratch. You don't need any fancy equipment or complicated techniques to make these bakery-style muffins. Just a few simple ingredients and a little patience while the oats soak.

They're great for sharing. These muffins are easy to pack for park meetups, get-togethers, or an after-school snack. They're also a fun treat to make with the kids.

They're perfect for any time of day. Enjoy one with your morning coffee, pack a few for an afternoon snack, or serve them as a little something sweet after dinner.

Ingredients

This recipe starts with my basic muffin recipe. Go check it out if you love to adapt recipes and make your own tasty creations!

Old-fashioned rolled oats: I recommend sticking with old-fashioned oats instead of quick oats or steel-cut oats since they absorb liquid differently.

Coconut sugar: I like using coconut sugar in these muffins, but regular granulated sugar works too. Coconut sugar adds a slightly caramel-like flavor that pairs really well with chocolate.

Almond milk: This is what I typically use, but you can substitute another dairy-free milk or regular whole milk if that's what you have on hand.

Liquid coconut oil: Vegetable oil, canola oil, or melted butter will also work if you don't have coconut oil.

Chocolate chips: Most of the time, I use semi-sweet chocolate chips when baking. However, this chocolate chip muffin recipe would be incredible with any type of chocolate you want. Grab some milk chocolate chips or dark chocolate chips if you prefer!

A chocolate chip muffin, cut in half, sitting on a cutting board.

Substitutions and Variations

Refined sugar-free muffins: To keep these refined sugar-free, use coconut sugar and chocolate chips made without refined sugar. Regular dark chocolate chips can still contain added sugar, so check the package before using them.

Gluten-free muffins: Use a gluten-free flour blend designed to replace all-purpose flour, such as King Arthur Measure for Measure Flour. Be sure to use certified gluten-free oats too. The finished texture may vary slightly.

Dairy-free muffins: Use almond milk or another dairy-free milk and check that your chocolate chips don't contain dairy.

Double chocolate chip muffins: If you want to make double chocolate muffins, I'd recommend using my recipe for chocolate muffins instead of adapting this one.

Mini chocolate chip muffins: Use mini chocolate chips so there's plenty of chocolate in every little muffin. Divide the batter among a mini muffin pan and start checking for doneness earlier than you would with regular muffins since they bake much faster.

How to Make Chocolate Chip Muffins

See the recipe card for the complete instructions! ⬇️

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Oats and almond milk in a glass bowl, sitting on a countertop.

A glass bowl holding flour, coconut sugar, baking powder, ground cinnamon, and salt.

First, preheat your oven and either grease a muffin tin or line it with paper liners. Then, add the rolled oats and almond milk to a glass measuring cup. Stir together and let them soak until the oats soften. This helps give the muffins their tender texture.

While the oats soak, grab a large mixing bowl and stir together the flour, coconut sugar, baking powder, cinnamon, and salt. Make sure everything is evenly combined.

wet ingredients pouring into dry ingredients

Once the oats have soaked, stir in the coconut oil, eggs, and vanilla extract. If you're using melted coconut oil, make sure it isn't too hot before adding it to the eggs.

Make a well in the center of the dry ingredients and pour in the wet mixture. Grab a silicone spatula and gently fold everything together until you don't see any dry flour. A few lumps are totally fine!

Dairy free muffin batter, mixed together in a glass bowl.

Muffin pan with three paper-lined cups filled with raw chocolate chip muffin batter.

Gently fold the chocolate chips into the muffin batter using a silicone spatula. Be careful not to overmix, or your muffins could turn out dense instead of fluffy.

Use a large cookie scoop to divide the batter evenly among the prepared muffin cups. Bake until the tops are golden brown and spring back when gently touched.

Chocolate chip muffins and milk on a countertop.

Tips for Success

Measure your flour carefully. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make your muffins dry.

Use room-temperature ingredients. Cold eggs and milk can cause liquid coconut oil to solidify, making it harder to mix evenly into the batter.

Add extra chocolate chips on top. Sprinkle a few chocolate chips over each muffin before baking. They'll give your muffins those pretty, chocolate-filled tops!

Check the center of a muffin. If you're unsure whether they're done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Just be careful not to mistake melted chocolate for uncooked batter!

An overhead shot of chocolate chip muffins on a wooden cutting board.

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 are a few key takeaways.

At room temperature: Store completely cooled muffins in an airtight container lined with paper towels. The paper towels help absorb excess moisture and keep the muffin tops from getting soggy. They'll stay fresh for up to 3 days.

In the refrigerator: You can refrigerate muffins for a few additional days, but keep in mind that the cold temperature may change their texture. I usually recommend freezing any muffins you won't eat within the first few days.

In the freezer: Place cooled muffins in a freezer-safe bag or airtight container and freeze for up to 3 months.

When you're ready to eat one, let it thaw at room temperature or warm it briefly in the microwave.

A closeup of freshly baked chocolate chip muffins.

Chocolate Chip Muffins FAQs

Can I make chocolate chip muffins ahead of time?

Absolutely! You can bake these muffins the day before and store them in an airtight container once they've cooled completely. They're great for busy mornings when you want something homemade without having to bake.

Can I double this chocolate chip muffin recipe?

Yes! Just double the ingredients and divide the batter between two muffin pans. If you're baking both pans at once, leave enough space for air to circulate and check each pan for doneness.

What is the crunchy topping on bakery muffins?

That sweet, crumbly topping is called a streusel topping. You can absolutely add it to these muffins for a little extra crunch and sweetness!