Chocolate Chip Muffins I Recipe -
Chocolate Chip Muffins I Recipe
  • READY IN 30 mins

Chocolate Chip Muffins I

Recipe by  

"This is a simple recipe that's not too sweet. You can also double the recipe and bake them in flat bottomed ice cream cones!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
  2. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2010

This recipe is so good! It def hits any sweet tooth! The changes I made were: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. They were perfect! I also added a few chocolate chips to the top before baking at 400 for 20 min. They were golden brown & delicious! I will def make this again.

Most Helpful Critical Review
Oct 08, 2003

I'm sorry, Julia, but these muffins just don't seem to work out!! I agree with past reviews: they were far too wet and took a verrry long time to bake. Too much liquid wasn't the only problem, though. They just seemed "off", even though the flavor wasn't too awful. Sorry. :(

Jun 25, 2007

I dont know what everyone else is doing wrong, but the comments I got when I used this recipe were, wow, baked perfectly, delicious. If it seems to liquidy, bump the heat up a little and you may have to bake a little longer, but whats an extra 15 minutes? I think it was great.

Apr 12, 2010

This recipe turned out great for me. The only thing that i did differently is using different measurments. Also i think all these past reveiwers are mixing the ingredients wrong. The reason why its so wet or not a dough like texture is because your not pouring the liquids in a small well in the middle of the dry ingredients. I make muffins all the time and this was a great recipe :)

Feb 25, 2003

Unfortunately this keeps being too wet a dough for me. Already tried to keep it longer in the oven, didn't really work. Now I will try less fluids, but the taste is really GREAT!!!

May 09, 2004

I made it to include in a mother's day breakfast, but it just did not turn out. Not sweet enough and not a good texture. Was a little better later after it had been refrigerated.

Oct 11, 2010

I lovethis recipe and use it ALL the time. I made the same adjustments as everyone else did: 2 c flour, 1 tbsp baking powder, 1 c sugar and a splash of vanilla. Typically I use this recipe to make mini muffins. Everything is the same, even the baking time, only I use mini chips instead of full size chips.

Nov 29, 2010

I dont know what others are talking about. I have never had a problem with this recipe before. I baked this recipe several times and then decided i wanted to add to it. I added 1 cup of frozen raspberries as well as the chocolate chips and a splash of vanilla and they turned out amazing. I think if your recipe is too liquidy, its because you are beating the egg or stiring your muffin mix too much. Unlike a cake mix, you are supposed to fold in the ingrediants not stir them. If you stir them you end up with liquid rubbery muffins with holes in the middle of your muffins ..just a little fyi


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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