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Single-Batch Chocolate Chip Muffins

Soft, fluffy, and loaded with chocolate chips, these bakery-style muffins come together effortlessly using my Muffin Base Bulk Dry Mix. Just add a few wet ingredients and chocolate chips for a delicious homemade breakfast or snack.
Print Recipe
Prep Time 5 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 320 kcal

Equipment

  • 12-cup muffin pan
  • 12 paper liners or nonstick cooking spray
  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Cookie scoop or ice cream scoop (optional)
  • Wire cooling rack

Ingredients
  

  • 2 cups Muffin Base Bulk Dry Mix
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  • In a large mixing bowl, whisk together the eggs, oil, and milk until well combined.
  • Add the Muffin Base Bulk Dry Mix and stir just until combined. Be careful not to overmix.
  • Gently fold in the chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • If desired, sprinkle a few extra chocolate chips on top of each muffin.
  • Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean (melted chocolate is okay).
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter—this helps keep the muffins light and fluffy.
For taller bakery-style muffin tops, let the batter rest for 10–15 minutes before baking.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Try swapping the chocolate chips for blueberries, raspberries, or chopped nuts for easy variations.