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Chocolate Chip Muffins

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These homemade chocolate chip muffins are the perfect breakfast treat. They are simple to make and freeze well.

homemade chocolate chip muffins, make ahead breakfast, muffins from scratch

In my effort to be more of a mornings person, I’m trying to make my mornings as easy as possible. One way I’m doing this is by having quick breakfast options.

One easy make-ahead breakfast is muffins. They are great even when you have somewhere to be in the morning and need to grab and go. Store-bought leave something to be desired in taste and ingredients. My husband has been really enjoying the chocolate chip muffins from a local coffee shop but I wonder about the ingredients and that cost adds up.

homemade chocolate chip muffins, make ahead breakfast, muffins from scratch

He was very excited when I said I was going to make him some homemade chocolate chip muffins and they didn’t disappoint. There are healthier breakfast options but these are not bad and much better than picking up something on the go. They make a really nice breakfast treat.

We really enjoy having a muffin and some bacon on Saturday mornings. It’s our time for more laid back breakfast and we like to have a little treat like these muffins.

Yield: 12 muffins

Chocolate Chip Muffins

Chocolate Chip Muffins
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 2 cups homemade baking mix
  • 1/3 cup sugar
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • Optional: brown sugar to sprinkle on top

Instructions

  1. Preheat oven to 400 degrees
  2. Mix sugar and baking mix.
  3. Add wet ingredients, don't over mix.
  4. Fold in chocolate chips.
  5. Scoop into greased muffin tins.
  6. Optional: sprinkle with brown sugar.
  7. Bake for 16-18 minutes, until golden brown.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 195 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 17mg Sodium: 271mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 3g
© Lisa Sharp
Helpful hints: Using an ice cream scoop is an easy way to fill your muffin tins. And save your butter wrappers, they are perfect for greasing pans.

These chocolate chip muffins freeze really well, just freeze on a wax paper lined cookie sheet. Once totally frozen you can transfer them to a Pyrex container. Simply thaw overnight or warm in the microwave.

While these chocolate chip muffins are delicious at room temperature they are even better warmed. Just warm the for a few seconds in the microwave to make them even more delicious.

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Comments

  4. Jessica Cangiano

    Giant yums!!! I make GF chocolate chip muffins often, as they’re a firm fave of Tony’s. Sometimes I’ll shake things up and add peanut butter or butterscotch chips into the mix as well. A triple chocolate with dark, milk, and white chips is fab, too.

    Big hugs & happy Friday wishes,
    ? Jessica

    Reply

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