Chocolate Chip Muffins
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 delish any time of day — from breakfast to dessert.
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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, so they don't all sink to the bottom.
They're just right — Goldilocks would be SO pleased. These bakery-style chocolate chip muffins are so easy to make. They are also a healthier, refined sugar-free version of the favorite classic treat. I love to pair one with a serving of something savory, like a frittata or biscuit breakfast casserole. The saltiness really amps up the chocolate flavor!
Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!
Made with dairy-free milk, coconut oil and rolled oats, these chocolate chip muffins are a guilt-free indulgence! But don't worry, just because they are lighter doesn't mean thet are dry and mealy. My chocolate chip muffins still have a moist and tender crumb with extra chocolate.
Why You'll Love this Recipe
Chocolate chips always make everything better. And this 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 delicious muffins!
- 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 after school.
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!
The muffins and baking mixes at the grocery store are typically full of preservatives that a good muffin just doesn't need. Make homemade chocolate chip muffins that are easy, lighter and taste even better. Here are the simple ingredients you'll need:
- old fashioned rolled oats
- all purpose flour
- coconut sugar or granulated sugar
- baking powder
- ground cinnamon
- salt
- dairy-free milk (almond milk)
- liquid coconut oil
- eggs
- vanilla extract
- 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!
Substitutions and Variations
Refined sugar-free: 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.
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.
Gluten-free muffins: Use a 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make these bakery-style muffins without gluten.
Easy swaps: 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. And even though this recipe calls for almond milk, you can use another dairy alternative like coconut milk, or even use regular whole milk!
Mini chocolate chip muffins: Use ¾ to 1 cup mini chocolate chips for even distribution in the mini muffins. You’ll get about 36 to 40 mini chocolate chip muffins from the same batter. They’ll bake at 375°F for 12 to 14 minutes until golden and springy, but start checking them for doneness around the 8-minute mark.
How to Make Chocolate Chip Muffins
Ready to make this chocolate chip muffin recipe? Let's take it step-by-step!
First, preheat your oven to 375°F (190°C) and either grease a muffin tin or line it with paper 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 cooled (but still warm) or completely cooled. (Add a glass of vanilla milk for an extra treat!)
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. Over-mixed ingredients can results in a dense and rubbery muffin.
- 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.
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!
FAQ
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
Did you make this recipe?
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.
Chocolate Chip Muffins
Ingredients
- 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 coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) 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.
Notes
Nutrition
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