Simple Chocolate Chip Muffins

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!

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.

Instructions

• 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.

• Add sugar and self-rising flour to the wet ingredients. Stir until combined, being careful not to over-mix.

• Fold chocolate chips into the muffin batter.

• Spoon the batter into the prepared muffin cups.

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.

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.

Don’t Forget To Come Back And Let Me Know How Your Muffins Turned Out!

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