Chocolate Chip Muffins
These chocolate chip muffins are soft, fluffy, and packed with rich chocolate chips in every bite. With a tender crumb and bakery-style texture, they’re perfect for breakfast, snacks, or a sweet treat any time of day.
If you want perfectly clean muffins every time, start with this guide, Why Muffins Stick to Liners.
Why You’ll Love These Chocolate Chip Muffins
- Soft and moist bakery-style texture
- Loaded with chocolate chips
- Easy to make with simple ingredients
- Perfect for breakfast or snacks
- Freezer-friendly and great for meal prep
For a fruity variation, try these Lemon Raspberry Muffins
Ingredients for Chocolate Chip Muffins
These simple ingredients create rich and fluffy muffins.
All-Purpose Flour (2 cups). Provides structure.
Granulated Sugar (¾ cup). Adds sweetness.
Brown Sugar (¼ cup). Adds moisture and depth of flavor.
Baking Powder (2 tsp). Helps muffins rise.
Salt (½ tsp). Balances flavor.
Milk (1 cup). Adds moisture.
Eggs (2 large). Bind the batter and add richness.
Butter (½ cup, melted). Creates a soft, tender crumb.
Chocolate Chips (1–1½ cups). The star ingredient for rich chocolate flavor.
How to Make Chocolate Chip Muffins
Preheat oven
Preheat your oven to 375°F and line a muffin tin with liners.Mix dry ingredients
Whisk flour, sugars, baking powder, and salt in a bowl.Combine
Gently mix wet and dry ingredients until just combined.Add chocolate chips
Fold in chocolate chips evenly.Bake
Bake for 18–22 minutes until golden and a toothpick comes out clean.Cool and serve
Let muffins cool before removing liners.
For more baking ideas, explore these muffin recipes
Tips for the Best Chocolate Chip Muffins
Do not overmix the batter
Use room temperature ingredients
Fold chocolate chips evenly
Fill muffin cups evenly
Let muffins cool before removing liners
For another protein-packed option, try these High Protein Blueberry Muffins. Don’t forget to tag your creations with @SugarFaceBakes and share how you make your s’mores bars unique — from dark chocolate drizzle to peanut butter swirls!
Levain-Style High-Protein Cottage Cheese Chocolate Chip Muffins (Bakery-Style Eggless, Naturally Sweetened Recipe)
Ingredients
Wet Ingredients
- 1 cup cottage cheese full-fat recommended
- ¼ cup milk or unsweetened kefir
- ⅓ cup avocado oil or vegetable oil
- ⅓ cup maple syrup or ¼ cup honey
- 1½ tsp vanilla extract
- 1 tbsp coconut sugar or date sugar, optional
Dry Ingredients
- 1¾ cup all-purpose flour or 1:1 gluten free baking powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1⅓ cup chocolate chips divided. I love to chop my chocolate or use an assortment of milk chocolate, semi-sweet chocolate, and dark chocolate.
- Turbinado sugar for pre-baking topping, optional
- Sea salt for post-baked topping, optional
Instructions
- Preheat oven to 400°F (204°C). Line and grease or grease a 12-cup muffin pan.
- Blend cottage cheese until completely smooth using a blender or food processor.
- Mix your wet ingredients in a large bowl. Stir in the cottage cheese.
- Whisk together your dry ingredients.
- Fold dry ingredients into wet ingredients just until combined. Do not overmix.
- Toss 1 cup chocolate chips lightly with flour and fold into batter.
- Rest batter for 5 minutes to hydrate flour and improve muffin rise.
- Divide batter into muffin cups, filling nearly to the top for bakery-style domes.
- Add remaining chocolate chips and sprinkle tops with coarse sugar if desired.
- Bake at 400°F for 5 minutes, then reduce oven to 350°F (177°C) and bake an additional 14–17 minutes, until a toothpick inserted comes out with moist crumbs. Watch carefully.
- Remove from the oven and sprinkle muffins sea salt, if using. Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Notes
- Egg-free: Cottage cheese provides structure and protein.
- For tall domes, do not underfill muffin cups.
- Use full-fat cottage cheese for best texture.
- Muffins stay moist for several days due to high protein content.
🥗 Estimated Nutrition (Per Muffin)
(Approximate values based on 12 muffins, using maple syrup and dark chocolate chips.)- Calories: ~210 kcal
- Protein: ~7–9 g
- Carbohydrates: ~26 g
- Sugar: ~11 g (naturally sweetened)
- Fat: ~9 g
- Saturated Fat: ~2 g
- Fiber: ~1–2 g
- Sodium: ~180 mg
Frequently Asked Questions
Can I use frozen chocolate chips in chocolate chip muffins?
Yes, chocolate chip muffins can be made with frozen chocolate chips. Using them straight from the freezer helps prevent them from melting too quickly during mixing. This keeps the chocolate evenly distributed throughout the muffins.
How long do chocolate chip muffins last in the fridge?
Chocolate chip muffins last in the fridge for up to 4 days in an airtight container. Let the chocolate chip muffins cool completely before storing. Reheat briefly in the microwave for a soft, fresh texture.
Can I freeze chocolate chip muffins?
Yes, chocolate chip muffins freeze well for up to 3 months. Wrap each muffin individually and store in a freezer-safe container. Thaw at room temperature or microwave for 20–30 seconds before serving.
Can I make chocolate chip muffins ahead of time?
Yes, chocolate chip muffins can be made a day ahead and stored at room temperature in an airtight container. For best quality, consume within 24–48 hours or refrigerate for longer storage.
Can I make chocolate chip muffins gluten-free?
Yes, chocolate chip muffins can be made gluten-free using a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for structure. The texture may be slightly softer but still moist and delicious.
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