The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Easy Chocolate Chip Muffins are amazingly quick and easy to prepare. They’re perfect for snacks or breakfast on the go.
You can make twelve muffins for a total of $2.24 per recipe. That works out to be $0.18 per serving!
We love making a quick batch of muffins to serve as breakfast before school or as an after-school snack. They are made with staple pantry ingredients, so you can make them on a whim if your heart desires or your kids beg you to!
These are the BEST Chocolate Chip Muffins because they are easy and delicious. The moist, fluffy muffins are loaded with chocolate chips. Serve them with a glass of milk for a completely satisfying breakfast or snack.
The sweetness from the chocolate chips combined with the melt-in-your-mouth texture of the muffins is an easy way to start your day, and we are all about doing things the easy way here at Easy Budget Recipes!
Ingredients & Cost:
- 1 ½ cups all-purpose flour – $0.29
- ¾ cup granulated sugar – $0.18
- ½ teaspoon salt – $0.01
- 2 teaspoons baking powder – $0.08
- ⅓ cup vegetable oil – $0.16
- 1 large egg – $0.10
- ⅓ cup milk – $0.05
- 1 cup mini chocolate chips – $1.37
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, preheat the oven to 400 degrees F. Next, place the liners in the muffin tin.
- Using a large bowl, whisk together the dry ingredients. Set aside two tablespoons of the dry mixture in a small bowl.
- Pour the oil into a one-cup glass measuring cup. Beat an egg and then add it to the oil.
- Fill the measuring cup to the one-cup mark with milk. Then beat the wet ingredients together.
- Next, combine the wet and dry ingredients without overmixing.
- Add the chocolate chips to the muffin batter and cover the chips with the reserved dry mixture.
- Then, fold the chocolate chips into the batter.
- Fill the liners ⅔ full with batter and bake for 15-20 minutes.
- Finally, let the muffins cool to room temperature before serving.
***Get the full recipe instructions in the recipe card below!
RECIPE VARIATIONS AND SUBSTITUTIONS
- Add in your favorite crushed nuts such as pecans or almonds when you fold in the chocolate chips to add more variety to the muffins.
SERVE: Serve these muffins after allowing them to cool to room temperature.
STORE: Store the muffins in an airtight container for up to four days at room temperature.
FREEZE: After the muffins have cooled, tightly cover them with plastic wrap and then foil before placing them in a Ziploc bag to keep them fresh. Place them in the freezer for up to three months.
- Mixing bowls
- Handheld mixer
- Liquid measuring cup
- Measuring cups
- Rubber scraper
- Measuring spoons
- Muffin tin
The not-so-secret secret to moist muffins is in the ingredients and the mixing. First, double-check to make sure your measurements are correct. Too much flour or not enough oil will affect the taste. Also, do not overmix the batter. Doing so may result in hockey pucks instead of moist and fluffy muffins.
There are a few quick tips to help achieve that perfect coveted muffin top. (We wish this were advice for our waistlines!) First, ensure you are baking the muffins at the correct temperature. If the oven is not hot enough, the muffins will not rise correctly. Second, use room temperature ingredients. Baking is a science! When ingredients are too cold, it can impact the recipe’s result. Lastly, make sure the muffin tins are filled ⅔ full with batter. More or less than this will result in short muffins or oddly shaped muffins because the tin was too full.
On average, one of our homemade Chocolate Chip Muffins has 191 calories in it. The total estimated nutritional value of each muffin is at the end of the recipe card for your information.
GET KIDS INVOLVED
Ages 2-3: Help work on fine motor and counting skills with your child by asking them to place the paper liners in the muffin tin and then count the liners after placing them in the tin.
Ages 4-5: Your child can assist by mixing the ingredients in the mixing bowl. A fun activity during this time is to give your child some math problems as they practice counting how many muffins are in the tin. First, give them some simple addition and subtraction problems to work out. Then, they can use the muffin tins and fillers as a manipulative to work out the problems.
Ages 6-8: Have your child pre-measure the ingredients for you before mixing them. This is a straightforward recipe that they can learn to make on their own with your guidance. We believe this will help build their confidence in the kitchen, which positively affects their lives as it helps to build confidence in other areas of their lives.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
This recipe is made using staple ingredients you most likely already have on hand. It is a great recipe to make any day of the week since you will not need to go out and get any special ingredients! Basically, you need to make these muffins to save yourself time and money!
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Easy Chocolate Chip Muffins
- mixing bowls
- handheld mixer
- Liquid measuring cup
- measuring cups
- rubber scraper
- Measuring spoons
- muffin tin
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk anything but skim
- 1 cup mini chocolate chips
PREP OVEN AND MUFFIN TIN:
- Move the oven rack to the middle position and preheat the oven to 400 degrees F.
- Place liners in the muffin tin.
MAKE MUFFIN BATTER:
- In a large bowl whisk together the dry ingredients, and reserve 2 Tablespoons of the dry mixture in a small bowl.
- Pour the oil into a 1 cup glass measuring cup.
- Beat the egg and add it to the oil.
- Fill the measuring cup to the 1 cup mark with milk.
- Beat the wet ingredients until well combined.
- Add wet ingredients to dry ingredients and stir until combined, but don’t over mix.
- Add the chocolate chips to the bowl and sprinkle the chocolate chips with the reserved dry mixture.
- Gently fold the chocolate chips into the batter.
FILL MUFFIN TIN AND BAKE:
- Divide batter among the muffin wells, filling them about ⅔ full.
- Bake for 15-20 or until a toothpick inserted in the center comes out clean.
- Cool the muffins for at least 20 minutes.
- Serve the muffins warm or at room temperature.