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Breakfast Chocolate Chip Muffins Recipe

Breakfast Chocolate Chip Muffins.

Boxed baking mixes make everyone’s lives easier. After all, most of the time, you simply dump the powdery package contents into a bowl, add an egg or two, maybe some oil and water, and poof…in just a few minutes you will have a delicious batch of muffins, cookies, or pancakes. 

Breakfast Chocolate Chip Muffins.

Breakfast Chocolate Chip Muffins

April Freeman
Studded with tiny bits of chocolate in a moist, slightly sweet bread, our recipe for Breakfast Chocolate Chip Muffins is the perfect addition to your breakfast table. Not too sweet and not too boring, this recipe is one that you will serve your family again and again.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12 Muffins


  • Oven
  • Cooking spray
  • Mixing bowl
  • Whisk
  • Pan


  • 2 cups All purpose flour
  • 3 tsp Baking powder
  • ¾ tsp Salt
  • ½ cup Sugar
  • ¾ cup Buttermilk
  • cup Canola oil
  • 1 Egg
  • 1 ¼ cup Miniature Chocolate Chips


  • Turn your oven on to heat to 400 degrees. Line a 12 cup muffin pan with cupcake liners or spray them well with cooking spray. Set this aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, and salt, along with the sugar. Mix the dry ingredients well and set them aside.
  • In a small bowl, whisk together the buttermilk, cooking oil, and the egg. Pour the wet ingredients into the dry ingredients, stirring with a spoon just until you have moistened the dry ingredients and no dry pockets remain. Do not beat the mixture, because doing this makes the finished muffins tough.
    A bowl of flour and a whisk.
  • Stir in the chocolate chips, reserving ¼ cup of the chocolate chips.
  • Working quickly, divide the batter between the muffin cups. Sprinkle the reserved chips on the top of the batter.
  • Bake the muffins for 20 to 25 minutes. Let the muffins cool in the pan for about 5 minutes before gently removing them from the pan. You can let them cool completely on a wire rack or you can serve them warm.
  • Store leftover muffins in a tightly sealed gallon-sized zip-top baggie with all of the air pressed out. For best freshness, you should eat them within three days.
    Twelve muffins inside the oven.


Boxed baking mixes were invented in the 1930s and, at the time, they must have seemed miraculous to home cooks. At this time, it wasn’t unusual for cooking for the family to feel like a full-time job. There were few convenience items available in the grocery store, so everything had to be made completely from scratch.
Additionally, nifty kitchen gadgets like food processors, electric mixers, and slow cookers had not yet been invented. Even worse, automatic dishwashers were not commercially available until almost 1930, but were considered a luxury item until the 1970s. Every dirtied dish had to be washed by hand.
When you think about how cooking was in the early part of the 1900s, it is no wonder that cooks loved the boxed baking mixes that came on the scene in the 1930s and 1940s. These items have become so ubiquitous that we often forget that baking muffins from scratch is an option. At every grocery store there is a large portion of the baking aisle dedicated to baking mixes.
Baking from scratch seems like something that fancy cooks and chefs would do. After all, most of us have crazy, busy lives. Giving our families a muffin that was baked in our oven, but made from a mix seems like a good compromise. The muffins are nice and warm and fragrant, but we only had to get out one bowl, a measuring cup and a spoon to mimic the creation of a batch of muffins from scratch.
Additionally, many people have tried to bake muffins from scratch with dubious results. While the end goal was a nice, tasty muffin with a great texture, similar to that which you can find in a bakery, many people’s first attempts at from-scratch muffins are not quite that good. Often the muffins turn out dry, coarsely textured, and a bit bland. It is not unusual for one’s first attempt at homemade muffins to be a less than stellar experience.
That is why you need a sure fire recipe for muffins just like our recipe for Breakfast Chocolate Chip Muffins. This recipe is a definite hit. The ingredients are the perfect combination to make sure that the muffins are perfectly flavored, and our instructions walk you through the steps of making them so that your recipe will turn out wonderful. Additionally, once you make the muffins once, you'll see that this recipes comes together almost as quickly as a muffin mix.
One key to delicious muffins is the right combination of ingredients. Dry muffins are often due to inadequate fat in the batter. The buttermilk in this recipe combines with the cooking oil to give a moist texture to the finished product.
Coarsely textured muffins are often due to a batter that was over mixed. When you make muffins, you should never whip or beat the batter. Doing this makes muffins tough. Just stir together the dry ingredients and wet ingredients until all of the flour is mixed in. Then, you should stop stirring. A minimum of handling will give you the bakery-textured muffins that you were looking for.
Of course, for this recipe, you can substitute regular chocolate chips. However, we really like the way that the miniature chocolate chips fill every bite with tiny bits of tasty chocolate. If you like nuts, you can omit ¼ cup of the chocolate chips and add a few handfuls of chopped pecans, walnuts, or peanuts for added crunch.

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