Cozy Morning Chocolate Chip Muffins (In Under 40 Minutes!)

Tender, lightly sweet chocolate chip muffins perfect for slow Saturdays or busy mornings. Quick to bake and freezer-friendly for on-the-go ease.

Saturday mornings tend to be slow around here. We take the time to reconnect over a pot (or 2) of fragrant tea and some fresh baked goodies.

These chocolate chip muffins are one of our favorite fresh baked goodies!

They are perfectly tender and not overly sweet, with the perfect amount of chocolate chips to round them out.

As a bonus, while they bake, they fill your kitchen with deliciousness…

Muffins are so easy to make, and so quick to bake, they’re pretty fuss-free.

With enough time to wash up while they bake, these chocolate chip muffins invite you to linger around the table or on the porch for just a little while.

If you love a slow morning treat, or need something pretty quick for a busy morning, this chocolate chip muffin recipe will fill the bill.

And for a morning on the run, these muffins freeze perfectly. So you can just grab and go!

Let’s grab a cute apron now and get started!

Easy Chocolate Chip Muffin Recipe

Ingredients

2 cups unbleached all purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
1 large egg
¾ cup homemade buttermilk
½ cup liquid coconut oil (or other oil)
1 teaspoon homemade vanilla extract
⅓ cup mini semi-sweet chocolate chips OR ½ cup regular sized semi-sweet chocolate chips

Instructions

Preheat your oven to 325F.

Prepare a 12 cup muffin pan by greasing the cups or using muffin or cupcake paper liners. Or you can get one of these muffin pans that is non-stick. I love mine!

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk that all together until it’s well mixed.

In a small mixing bowl or 2 cup measuring cup, add the egg, buttermilk, oil, and vanilla. Whisk until the egg is incorporated.

Pour the buttermilk mixture into the dry ingredients. Mix just until everything is combined. DON’T OVER MIX!

Now add the chocolate chips and stir them in until they are evenly distributed.

Using spoons or a cookie scoop, divide the batter evenly between 12 muffin cups. The cups should be about ⅔ full.

I love using a cookie scoop for my muffins! It is a lot less messy than spoons.

Bake the muffins in your preheated oven for 35 minutes. They will be a beautiful golden brown.

And did I mention how good your kitchen smells while these are baking? Cuz it’s true!

Remove them from the muffin tin onto a wire rack to cool slightly. Split and butter and serve warm.

If there are any leftovers (and there very well might not be), pop them into an airtight container or zip top bag. They should last about 3 days on the counter. Or you can freeze them for later.

Whether your mornings are leisurely or hectic, I hope you give these chocolate chip muffins a try.

If you do, let me know in the comments what you think.

Blessings!