'Both my daughters love these sweet muffins,' reports Lori Thompson of New London, Texas. 'I usually double the recipe so I have extras to keep in the freezer for a quick breakfast or snack.'

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

    Advertisement

Nutrition Facts

228 calories; protein 3.6g; carbohydrates 32g; fat 10.3g; cholesterol 16.7mg; sodium 194.5mg. Full Nutrition
Advertisement

Reviews (219)

Rating: 5 stars
03/03/2007
YUUMMMYYYY!!! I made a few changes though. I added an extra 1/4 cup milk, 1 tsp vanilla extract, 1 heaping tablespoon of brown sugar an extra 1/4 cup mini semi-sweet choc. chips. My kids LOVED them. Very moist and sweet. Next time, I may try to make them a LITTLE healthier by using w/w flour, applesauce instead of oil and skim milk. Read More
(153)
Rating: 5 stars
10/30/2007
This is a great basic recipe for chocolate chip muffins. They turned out perfect. It is a great base to tweak however you like and experiment with....as they are, they're pretty foolproof. I added a splash of vanilla extract, used a full cup of milk, and made a little less than 1/4 of my cup of sugar brown sugar. I used about 3/4 of a cup of chocolate chips, but then sprinkled a few extra on the top of each muffin before I baked them for added chocolate as well as aesthetics. They turned out picture-perfect. Next time I'll probably add a pinch of cocoa to my batter and give that a shot. These were great! Read More
(89)
Rating: 4 stars
04/04/2008
Don’t listen to the negative reviews! This was a fine fast recipe! I followed it exactly (okay I used canola – does anyone buy vegetable oil anymore?) and I added a splash more milk before I filled the muffin cups. Here are my notes: the batter will be extremely thick, use a teaspoon and spoon it in. I used mini-muffin cups and I filled only ½ full. They rise a lot! I baked mini’s for exactly 11 minutes & they weren’t very brown on top but they were completely cooked and they were golden brown on the stump. It is fast and easy and good. This is not a gourmet muffin but kids and coworkers will be happy. Read More
(75)
Advertisement
Rating: 5 stars
06/13/2011
Wonderful muffin! Not overly sweet so they're perfect for breakfast! I added a heaping tsp. of vanilla and used 1 cup of buttermilk instead of the 3/4 cup of milk which made these very moist. I also used a full cup of Hershey's mini chocolate chips. I baked these in a Texas sized muffin tin lined with paper liners and got a half dozen huge muffins. I topped them with turbinado sugar before popping them in the oven and baked them at 400 for 20 minutes. They smelled great and tasted even better! Read More
(47)
Rating: 5 stars
03/12/2008
I like them very much. Easy to make. I did add some extra milk bc the batter was sooo thick. I feel like although they are very good, that there might be something small missing?? All in all though, quick and easy to make and a great treat! ***Update, I followed another reviewers suggestion and added a splash of vanilla and this time, I used canola oil instead of veg oil, and I swear, they were that much better. Awesome! Read More
(35)
Rating: 3 stars
07/08/2008
This recipe was easy to make, but that was the only good part about it. When they were done and cooled, I did not care for them. I was disappointed with the results because this recipe looked pretty good. You can try it if you want, but I don't recommend it. Read More
(30)
Advertisement
Rating: 4 stars
01/17/2008
This is a really good basic muffin recipe. I read some of the reviews so I increased my milk to 1 cup, added 1/2 cup of white sugar and 1/2 cup of brown sugar and 1 T of vanilla. They were moist and delicious. I saw some people had a problem with the muffins sticking so I gave my non-stick pan a light coating of cooking spray and had no trouble at all. I also added a pinch of brown sugar and a couple of chocolate chips to the top of the muffins during the last 5 mn. of baking time. They looked as well as tasted great! Read More
(25)
Rating: 2 stars
10/11/2007
I did not like the texture of this muffin. Mine was more like a biscuit with chocolate chips. Something must be wrong with the ingredients, the batter was very firm. Perhaps something like melted butter is missing? I also think that I tasted the baking powder! The taste was bland even after adding vanilla, again, I think that melted butter may add flavor. I really do not think that extra milk would add that flavor it is lacking. I may try this again and add some ingredients. Read More
(24)
Rating: 4 stars
01/21/2007
Excellent recipe. I did add the extra 1/4 cup milk and a few more chocolate chips. They were perfect texture and mine did brown. I would say that if you like your muffins really sugary and sweet that you should probably add more sugar. These were fine for me though. Will definitely make them again Read More
(23)