Simple Chocolate Chip Muffins

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Craving warm, fluffy muffins in a flash? Whip up these Simple Chocolate Chip Muffins made with self-rising flour – just 6 ingredients and 15 minutes stand between you and breakfast (or snack!) bliss. Gooey chocolate chips, soft crumb, and easy peasy prep – perfection!

Close-up view of a chocolate chip muffin that had a bite taken out of it.

Self-rising flour is a staple in Southern kitchens. It’s the backbone of some of our favorite dishes, like buttermilk biscuits and tea cakes. Self-rising flour is also good for making muffins, like this small-batch chocolate chip muffins. (Baking in small batches is great for portion control.) The muffins only take minutes to whip up and bake in under 20 minutes.

Let’s take a quick look at how to make these tender muffins.


To make these fabulous muffins, you need the following:

  • 1 egg
  • 2 tablespoons butter, softened
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 cup self-rising flour
  • ⅓ cup mini chocolate chips
Bowls filled with flour, egg, butter, sugar, chocolate chips, milk, and a teaspoon of vanilla.


  • Preheat oven to 400° Fahrenheit. Place cupcake liners in muffin pan. If you don’t have a muffin pan that has 6 “cups,” you can use a standard muffin tin that has 12-cup muffin tin without any issues.
  • Beat one egg and softened butter together in a medium bowl. Whisk milk and vanilla into the egg mixture.
Hand whisking butter and egg together.
  • Add sugar and self-rising flour to the wet ingredients. Stir until combined, being careful not to over-mix.
Glass bowl with beaten eggs, butter, and flour mixture.
  • Fold chocolate chips into the muffin batter.
  • Spoon the batter into the prepared muffin cups.
Chocolate chips on top of muffin batter in a pan.

Sprinkle extra chocolate chips on top for “good measure.”

Baking Time

  • Bake in the preheated oven for 15-18 minutes or until the tops of the muffins are golden brown.
Baked chocolate chip muffin still in the baking pan.

Recipe Notes

  • If you don’t have self-rising flour, you can still make these muffins. In place of the 1 cup of self-rising flour, place 1½ teaspoons baking powder and ¼ teaspoon salt in a 1-cup measuring cup. Fill the remainder of the cup with all-purpose flour. Next, I recommend that you pour that into a medium-sized bowl and whisk together to get the baking powder and salt well-distributed throughout the flour.
  • To keep the muffins fresh and moist, store leftover muffins in an airtight container once they have cooled.
  • You can use melted butter in this recipe. Just be sure to let it cool a little bit so that it does not start to cook the eggs when you combine the two.
  • I recommend that you use mini chocolate chips, but feel free to use whichever kind of chocolate chips that you like: chocolate chunk, semi-sweet chocolate chips, or even white chocolate chips.
  • Regular milk and 2% milk work well in this recipe. For best results, use parchment paper cupcake liners. They peel off easily from muffins and cupcakes.

Can I freeze muffins?

Absolutely! Place muffins in an airtight zip-top freezer bag. Squeeze out any excess air, seal, and pop them in the freezer. Use within 2 months for best results.

Baked chocolate chip muffin.
Close-up view of a chocolate chip muffin that had a bite taken out of it.

Chocolate Chip Muffins

These sweet muffins come together in a jiffy and make a great grab-and-go breakfast or afternoon snack.
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Course: Breads
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 muffins
Calories: 216kcal


  • Mixing bowl
  • muffin pan


  • 1 egg
  • 2 tablespoons butter softened
  • ½ cup milk
  • 1 teaspoon vanilla
  • ¼ cup sugar
  • 1 cup self-rising flour
  • cup chocolate chips


  • Preheat oven to 400° Fahrenheit. Place cupcake liners in muffin pan.
  • Beat egg and butter together in a bowl. Whisk in milk and vanilla.
  • Add sugar and self-rising flour to the wet mixture. Stir until combined, being careful not to over mix.
  • Fold in chocolate chips.
  • Spoon batter into muffin tin and bake for 15 minutes or until golden brown.


Serving: 1 | Calories: 216kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 60mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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