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.
Ingredients
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
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 make a substitute: In a 1-cup measuring cup, combine 1½ teaspoons baking powder and ¼ teaspoon salt, then fill the rest with all-purpose flour. Whisk together to ensure even distribution.
- To keep the muffins fresh and moist, store them in an airtight container once they’ve cooled.
- You can use melted butter instead of softened butter; just let it cool slightly before mixing to prevent cooking the egg.
- While mini chocolate chips are recommended for even distribution, feel free to use your preferred type of chocolate chips or chunks.
- Both whole milk and 2% milk work well in this recipe.
- For best results, use parchment paper cupcake liners; they peel off easily from the muffins.
Freezing Tips
To freeze, place the cooled muffins in an airtight zip-top freezer bag, removing as much air as possible before sealing.
When you’re ready to enjoy them, thaw at room temperature or warm them in the microwave for a few seconds for that fresh-from-the-oven taste.
Chocolate Chip Muffins
Equipment
- Mixing bowl
- muffin pan
Ingredients
- 1 egg
- 2 tablespoons butter softened
- ½ cup milk
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 cup self-rising flour
- ⅓ cup chocolate chips
Instructions
- 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.
Nutrition
These Simple Chocolate Chip Muffins are perfect for breakfast, a snack, or a sweet treat any time of day. Enjoy the delightful combination of a soft, tender crumb and melty chocolate chips in every bite!
Ready to bake these delicious Chocolate Chip Muffins? Gather your ingredients and give this easy recipe a try today! Don’t forget to share your creations—tag us on social media @SouthernKissed so we can see your muffin masterpieces!
